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Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve & Tammy Poplin
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs skinned and boned chicken breasts
1-(49 1/2 oz) 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 tsp. ground red pepper
1/2 tsp. salt
1/2 tsp. white pepper

Directions:
Directions:
Place chicken breast 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 from skillet and let stand 15 minutes or until cool to touch and shred.

Combine shredded chicken, celery, water chestnuts and next 3 ingredients in a large bowl. Stir together mayo, ground red pepper, salt and pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

Number Of Servings:
Number Of Servings:
Makes about 8 (1 cup) Servings.

 

 

 

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