Chicken & Waldorf Salad

This is a recipe that Bob would use on Boy Scout campouts to "knock the socks off" of "greenhorn" adult troop leaders. 

  • 2 chicken breasts
  • 1 egg
  • cracker meal
  • lettuce
  • apples
  • raisins
  • mayonnaise
  • dinner rolls

Dip chicken into beaten egg, then into cracker meal. Sauté three to four minutes on each side in hot vegetable oil, covered. Remove cover and cook three to four minutes uncovered. This process puffs the chicken up and makes it tender, moist and delightful to eat.

Tear lettuce into small chunks; add diced apple; add plenty of raisins. Add mayonnaise to coat everything, and stir and toss salad.

Toast dinner rolls split with garlic powder and margarine.

– Bob Adams