Tallahassee Chicken Salad (Florida Cooking)

Recipe Instructions In a medium-size mixing bowl, combine the chicken, celery, chowchow, and pepper sauce. Mix lightly; add the mayonnaise and mix again. Add more mayonnaise if needed to moisten well. Chill 1 to 2 hours before serving. Line a bowl or platter with greens and spoon the salad onto the greens. NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and breast pieces in a large skillet with a carrot, peeled and sliced; a rib of celery, cut in chunks; a small onion, cut in halves but not peeled; pepper, a sprig or two of parsley, and a lemon half. Cover, and simmer 30 to 45 minutes, until juices run clear or golden when the chicken is pierced with a fork. Cool the chicken in the broth. Cut meat off the bone and chop it coarsely. Refrigerate until ready to make the salad. If desired, the broth should be saved for soups or other uses.