Chicken Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
12 Cups
ingredients
- 3 lbs boneless skinless chicken breasts
- 18 large eggs, boiled & peeled
- 1 large onion, peeled & quartered
- 8 stalks celery
- 1 cup dill pickle, minced
- 1 cup sweet pickle relish
- 1 1⁄2 cups mayonnaise
- cajun seasoning, to taste
directions
- In large stock pot cover chicken breasts with water and bring to a boil.
- Lower heat and simmer for about 20 minutes or until cooked through.
- Remove chicken from water and let cool.
- Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
- Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
- Place chopped chicken in large mixing bowl.
- Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
- Place quartered onion in food processor and process until liquefied then add to chicken mixture.
- Place celery in food processor and process until liquefied then add to chicken mixture.
- Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
- Add Tony Chacherie seasoning and mix thoroughly.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.