Puppyhal's Chicken Salad from Oxford, Nc

• 12 teaspoon salt
• 1 teaspoon dry mustard
• 12 tablespoon flour
• 1 12 tablespoons sugar
• cayenne pepper
• 3 egg yolks, slightly beaten
• 1 12 tablespoons butter, melted
• 34 cup milk
• 14 cup cider vinegar
• 3 cups cooked white meat chicken, diced
• 1 cup sweet cucumber pickle, diced
• 1 cup celery, diced

1. Off heat mix the dry ingredients in the top of a double boiler.
2. Add the egg yolks, then very slowly the butter, milk, and vinegar.
3. Over boiling water cook the mixture with stirring until it thickens.
4. Remove from heat, cool down, and store in refrigerator for up to a week before using.
5. Add all salad ingredients to a large bowl and then add just enough dressing so the mixture holds together.
6. Serve as you wish.

salt, mustard, flour, sugar, cayenne pepper, egg yolks, butter, milk, cider vinegar, white meat chicken, sweet cucumber pickle, celery

Taken from www.food.com/recipe/puppyhals-chicken-salad-from-oxford-nc-374339 (may not work)