Recipe: Wesson Chicken Salad - Cold or Hot (using cooked chicken, 1960's)

WESSON CHICKEN SALAD - COLD OR HOT

1/2 cup chopped pecans
1/4 cup Wesson oil
2 green onions, chopped
1 cup chopped celery and leaves
1/2 tsp. salt
Dash ground black pepper
Dash dill weed
2 cups cubed cooked chicken or turkey
1/4 cup chopped sweet pickles
1 tbsp. lemon juice or vinegar
Diced pimiento
2 hard cooked eggs, sliced (for garnish)

Brown nuts in oil, remove; set aside.

Add onion and celery to skillet, cook slowly 5 minutes.

Lightly toss with remaining ingredients except eggs.

Chill to serve cold, heat through for hot salad.

Garnish with eggs and nuts.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's