Chestnut and Chicken Salad
Recipe developed by Julie Rhoads, UMCA
* 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.