Recipe Party: "Best-Ever Chicken Salad" Recipe

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. Best-Ever Chicken Salad Recipe courtesy of Fairfield Grocery, Shreveport, Louisiana Ingredients: 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 Preparation: 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)