Saturday, June 21, 2008

"Best Ever Chicken Salad Recipe"

This delicious Chicken Salad is perfect
for hot summer days and is very filling.

Best Ever Chicken Salad
Recipe courtesy Fairfield Grocery
Shreveport, Louisiana

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


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.

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.

Yield: Makes about 8 (1-cup) servings (serving size: 1 cup)


B. said...

I love chicken salad and am always on the look out for a new recipe! Thanks! Looks tasty.

bj said...

ummm, we love Chicken Salad...this sounds yummy....thanks for sharing. Don't forget the recipe swap on the Kathy's Cottage.