Cold Chicken Salad

Submitted by Lynne Breedlove

"I love this recipe - it is an old favorite of the family. My grandmother made this for me many times and now that she is gone, I have taken over making it for the family. Everyone who tries it, loves it and wants it over and over. I get many requests to make it."

 

• Ready In: 40mins
• Ingredients: 4
• Serves: 3-5

ingredients

• 5 chicken breasts
• 1 cup diced celery
• 1 lemon, juice of
• Kraft mayonnaise (no substitutes)

directions

1. Cook chicken breasts until they are fully done.
2. Pull bones from the chicken. Shred or chop the chicken.
3. When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
4. Chill and stir before serving.

Reviews

[Teri8551]

Very good!!! I added slivered almonds to this and it was fantastic!

 

[Wilz3075]

Very easy to make and it is absoulutely lovely I have been looking for a good cold chicken salad for ages and now I've found it, I definately will be making it again

 

[lazy gourmet]

Great recipe and sooo easy! I used a 5 lb fryer chicken and just tossed it in a slow cooker with 1/3 cup of water for 8 hours rather than more expensive chicken breasts. The chicken fell off the bone after that and was the perfect amount for the recipe. I increased the diced celery to 1 1/2 cups just out of personal preference, and I probably used about two cups of mayo (by accident, I'll probably not use as much the next time I make it). All I had to add was a little more pepper and wow. Such an easy recipe and so versatile - I think next time I'll add chopped walnuts too! Def going in my "keeper" folder. Thanks for sharing!

 

[Bridgetender]

Pretty good recipe. Thanks for sharing. I marinated the chicken in mesquite to give it a little extra zest.

 

[Denise!]

Outstanding recipe. I served this on the small King's buttery rolls as mini sliders and they were a huge hit. I seasoned the chicken well with salt, pepper, onion powder and a tiny bit of paprika and browned then in a skillet and then cooled and diced. This is a keeper, awesome in it's simiplicity.