Hen Salad
By Blanca Gonzalez
Ingredients
- 8 cups shredded cooked hen, or chicken
- 2½ pounds potatoes, peeled and cut into ½-inch cubes, about 8 cups
- 2 carrots peeled and cut into ½-inch cubes, about 1 cup
- 1 medium onion, chopped into small pieces
- 2 cans of asparagus cut into 1-inch pieces, save some whole for garnish
- 2 cups peas
- 1 Golden apple peeled and cut into ½-inch cubes
- 1½ cups mayonnaise
- 2 hard-boiled eggs, the white and yolk chopped separately
- ½ cup vegetable oil
- 1 tablespoon Worcestershire sauce
- ¼ cup white vinegar
- 2 teaspoons mustard
- 2½ tablespoons sugar
- ½ teaspoon freshly ground black pepper
- 4 teaspoons salt
Put the potatoes in a saucepan with salt and water, bring to a boil and cook for 5 to 10 minutes, until they soften but are still firm. Drain and put aside. Repeat the same step with the carrots. Prepare the dressing by mixing, preferably in a jar, the oil, Worcestershire sauce, white vinegar, mustard, sugar, black pepper and salt. In a big bowl and using a wooden spoon, carefully mix the hen, potatoes, carrots, onion, asparagus cut up in pieces, 1 cup of peas, apple, cooked egg whites and yolks, and the dressing. Add the mayonnaise and mix well. Spread the salad evenly in a salad bowl/container and garnish with the whole asparagus spears, remaining 1 cup of peas if desired. Refrigerate for at least 2 hours. Serve cold. Serves 12.