3 pounds skinned and boned chicken breasts 1 (49-1/2-ounce) can chicken broth 1 cup finely chopped celery 1/2 cup finely chopped water chestnuts, rinsed and drained 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped yellow bell pepper 1/2 cup finely chopped red onion 3 cups mayonnaise 1 teaspoon ground red pepper 1/2 teaspoon salt 1/2 teaspoon white pepper Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken (I use a fork to shred it which is time-consuming but gives it a wonderful texture). Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl. Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended. Spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours. |
Saturday, June 21, 2008
"Best Ever Chicken Salad Recipe"
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2 comments:
I love chicken salad and am always on the look out for a new recipe! Thanks! Looks tasty.
ummm, we love Chicken Salad...this sounds yummy....thanks for sharing. Don't forget the recipe swap on the 30th....at Kathy's Cottage.
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