Lazarus Chicken Salad

2 cups cooked chicken, cut into 2” pieces (easier, and

more flavorful, to just pull apart a roasted chicken

from the grocery store) 

2 cups coarsely diced celery

1 pint pecans

1 pint Lazarus Chicken Salad Dressing

Dressing:

½ cup flour ½ cup sugar

2 tsp. dry mustard 1 T. salt

1 tsp. paprika 2 cups milk

1 cup hot vinegar + 3 parts mayonnaise

¼ cup beaten egg yolk

Directions:  Make Dressing first.  Thoroughly mix flour, sugar, dry mustard, salt, 

and paprika.  Add to milk and cook in a double boiler until thickens.  Add hot 

vinegar and continue to cook 10 minutes.  Add a little of the hot mixture to the egg 

yolk (to keep it from becoming scrambled eggs when added).   Add eggs to hot 

mixture and cook 10 minutes longer.  Chill.  Before using, blend one-part dressing to 

three parts mayonnaise.

Mix together chicken, celery and pecans (as well as your optional ingredients like 

onions, fruit).  Add Dressing and toss gently.  Better if it can be refrigerated for a 

few hours for flavors to blend.

Comment:  Makes more dressing than needed. The dressing really is the base.  A 

touch of curry powder kicks it up. The salad can be made even better by adding green onion and then cut fruit like apples or grapes or mandarin oranges.