Dinah Shore’s Mother’s Southern Belle Chicken Salad
8 cooked boneless skinless chicken breasts, cubed
1 cup French dressing
1 cup finely chopped celery
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
1 teaspoon grated onions
2 chopped hard-boiled eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/3 cup unsweetened heavy cream, whipped
1/2 cup finely chopped pecans
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 1/2 tablespoons capers, drained
Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
Stir gently, but mix well.
In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
Add the dressing to the salad and stir gently to mix well.
Serve as soon as thoroughly chilled–usually about 20 min.
If you want to make this ahead of time, don’t add the dressing as the whipped cream will tend to go flat.
Mix the dressing up and add just before serving.