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Prep 15 mins
Cook 25 mins
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.
- Cook chicken breasts until they are fully done.
- Pull bones from the chicken. Shred or chop the chicken.
- 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.
- Chill and stir before serving.
Very good!!! I added slivered almonds to this and it was fantastic!
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
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!