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    Chicken Salad from Fairfield Grocery


    Source of Recipe


    by Shanny, from Pat/Southern Living

    Recipe Introduction


    Shanny note: I used leftover roast chicken and used dark meat as well as white. It's a super-duper chicken salad . . . nothing bland about this one!

    Recipe Link: http://www.findarticles.com/p/articles/mi_qa3676/is_200504/ai_n13502294

    List of 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

    Recipe



    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.

    Combine shredded chicken, celery, water chestnuts, bell peppers & onion in a large bowl.

    Stir together mayonnaise, ground red pepper, salt & white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

    SHRIMP SALAD: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed.

 

 

 

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