Tennessee Chicken Salad

Ingredients:

4 skinless, boneless chicken breasts, poached or boiled
6 hard-boiled eggs, cooled
2-1/2 cups mayonnaise
1/8 cup Dijon mustard
1/3 cup sweet pickle relish
1/2 cup pine nuts
2 cups walnuts, chopped

Preparation:

Chop chicken into small bites and chop eggs finely. Mix together the mayonnaise, mustard, relish and nuts. Combine with chicken and egg. Allow mixture to stand one hour in the refrigerator while flavors blend.

Servings: 8

Resources
OUT OF PRINT (from Sourcebooks Trade) Chef Harry & Friends: Sharing the Joys of the Table
by Harry Schwartz (ISBN: 1570711607)
This title is currently out of print. Consult local libraries, used bookstores and book searches to find copies.

Guests
Harry Schwartz
Chef / Author
23852 Pacific Coast Highway, Suite 917
Malibu, CA 90265
Toll-free: 888-564-2779
E-mail: chefharry1@aol.com
Website: www.chefharry.com
Also in this Episode

Smart Solutions : Episode SSL-362
•	Paper Bag Arranging Trick
•	Doorknob Board
•	Curtain of Pictures
•	Greens that Clean
•	Tennessee Chicken Salad
•	Ginger Raspberry Tarts
•	Daily Smart Solutions