Beyond the Grave Chicken Salad

spoilme's Note:

Adapted from a recipe in "Itty Bitty Lies" by Mary Kay Andrews. This version is a little creamier as it has more mayo and I added cream cheese.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs
• Cook Time: 40 mins

Ingredients:

Serves: 16

Yield: 96.0 ounces

• 5 lbs chicken breasts, boneless skinless
• 1 onion, quartered
• 1 teaspoon seasoning salt
• 2 chicken bouillon cubes
• 1 teaspoon parsley

Dressing

• 1/2 cup bottled Italian salad dressing
• 1 cup duke's mayonnaise
• 1 tablespoon white vinegar
• 1/2 teaspoon celery salt
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1 dash paprika

Final Ingredients

• 1/2 cup sour cream
• 1 tablespoon honey
• 1 cup duke's mayonnaise
• 1 (8 ounce) package cream cheese, softened

Directions:

1. Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
2. Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
3. After marinating, combine remaining dressing with final ingredients listed above.
4. Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.

Reviews

[Sydney Mike]

This makes way more than the 2 of us could handle, so I cut the recipe in half & went on from there! Then when it came time for the 'final ingredients' I mixed those in a little at a time & actually used just a little more than half of that, because I felt the salad was creamy enough! This is a very satisfying chicken salad & one worth being made again & again in my kitchen! Thanks for sharing it! This makes way more than the 2 of us could handle, so I cut the recipe in half & went on from there! Then when it came time for the 'final'