INGREDIENTS
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1 quart cubed cooked chicken breast
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1 quart diced celery
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1 pint pecans, roasted and salted
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1 pint chicken salad dressing
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*
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Dressing:
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Add 1 part cooked dressing to 3 parts mayonnaise.
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Cooked dressing:
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1/2 cup flour
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1/2 cup sugar
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2 teaspoons dry mustard
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1 tablespoon salt
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1 teaspoon paprika
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2 cups milk
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1 cup heated vinegar
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1/4 cup egg yolks