Chestnut and Chicken Salad

* 2 cups shelled raw chestnut meats

* 1 large can of cooked chicken, drained

* 2 stalks celery, chopped

* 1 roasted red pepper from jar, drained and chopped

* 2 tablespoons salad dressing or mayonnaise

* salt and pepper to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 9 minutes or until meats remain slightly crunchy, drain. Let meats cool and then coarsely chop the meats.

Combine meats and other ingredients in a bowl and mix in small amounts of mayonnaise until a creamy but not runny consistency. Refrigerate for at least 2 hours. Serve salad as an appetizer spread with crackers or use as sandwich filling. (Recipe developed by Julie Rhoads, UMCA)