I was so excited when I saw that our sweet and gracious blogging friend Rhoda, at Southern Hospitality, is having a Recipe Party ... and it's today! It's a great time for swapping recipes, with the holidays right around the corner, and I'm looking forward to seeing what everyone is sharing today.
Thank you, Rhoda, for taking the time to give us this opportunity to share our recipes in such a fun way.
I'd like to share my favorite Chicken Salad recipe. It's not your "run-of-the-mill" chicken salad and takes a little time to prepare, but I think you and your family will love it. It's a great "company" recipe ... and is perfect for luncheons, too.
Recipe courtesy of Fairfield Grocery, Shreveport, Louisiana
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
Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done.
Spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.