Perdue home economists developed most of the recipes in this book, but this recipe is one of the few that is mine. I served it first at what Frank and I jokingly call the "Perdue High Holiday," National Secretaries' Day.
That's the day when we honor the people who we know really make the world go 'round. We usually have about 25 of the top secretaries from Perdue Headquarters for dinner along with their husbands to celebrate the day.
1 head lettuce, shredded
1 cup chopped celery
1 large green, red, or yellow pepper, chopped
1 cup thinly sliced carrots or if it's summer, 1 cup chopped tomato
1 cup chopped scallions
1 cup frozen peas, room temperature, not cooked
1 1/2 cups mayonnaise (I use Hellmann's)
2 cups cooked, shredded chicken
2-1/2 cups shredded Cheddar cheese
In a large glass bowl, layer ingredients in the order given. Refrigerate for 24 hours to develop flavors.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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