Cracker Barrel's Chicken Salad
2 pounds chicken breasts
2 ribs celery, cut in chunks
2 chicken bouillon cubes
2 cans (3 ounce size) chunk chicken, shredded fine
2 tablespoons dill pickle relish
2 tablespoons onion, diced fine
1/4 cup celery, minced fine
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons mayonnaise-type salad dressing
cheddar cheese wedges
1 tomato, quartered
hard boiled egg halves
Cook chicken breast in enough water to cover with celery chunks and bouillon cubes. When tender, remove from broth. Refrigerate till very cold.
Cut into bite-size pieces and combine with canned chicken, relish, onion, celery, mayonnaise, sour cream, and salad dressing.
Place scoop of salad on lettuce and surround by cheese, tomato and egg.