Prep 50 mins
Cook 0 mins
I made up this recipe myself. It is easy and delicious. It's better if it cures overnight.
- 2 chicken breasts
- 2 ribs celery
- 4 green onions, including green tops
- mayonnaise, to desired consistency
- salt and pepper
- Boil chicken for 40 minutes.
- Shred cooled chicken with two forks.
- Add mayo to desired consistency.
- Add celery and green onions.
- Add salt and pepper to taste.
- Chill (preferably overnight).
This was a cinch to make since I always have 2-cup portions of shredded chicken breast in the freezer! I did substitute lemon pepper for the usual S&P, & like Tink, I added a helping of dried cranberries to the mix for a very tasty spread between two slices of nutty, whole grain bread! Your posting of the recipe is much appreciated! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
This is very good. I let it chill overnight as instructed. I also subbed regular onion for the green and used leftover fried chicken that I cut in small cubes. I made a sandwich with lettuce and a sprinkle of Johnny's Seasoning. Thanks for sharing. Made for PAC Fall 2011.
Great base recipe for chicken salad. I hated to make substitution, but I forgot green onions at the store and had to use red instead. We tasted the salad per the recipe, but we tend toward stronger flavors, so we added some garlic powder, craisins and pecans to the mix. It made a delicious and light dinner on my warm from the oven, homemade gluten-free sourdough bread. :) Thanks for sharing your recipe, Mrs. Pallack! Made and enjoyed during Fall 2011 Pick A Chef. You've been adopted! http://www.food.com/bb/viewtopic.zsp?t=363796&postdays=0&postorder=asc&start=0