Chicken Salad for Sandwiches

Chicken salad is comfort food. It can be dressed up for company, made in quantity for pot luck, or in small batches for sandwiches. This is my basic recipe.You can make many changes, i.e. take out the craisins and nuts and add sweet pickle relish and celery, substitute low fat or fat free mayo or plain yogurt for the mayonnaise, put in peanuts instead of pecans, etc. etc.

• Ready In: 55 mins
• Serves: 8
• Yields: 8 sandwiches

Ingredients

• 2  lbs chicken breasts, frozen
• 3  hard-boiled eggs
• 1⁄2 cup mayonnaise
• 1⁄2 cup craisins
• 1⁄4 cup pecans, chopped
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon dry mustard
• 1⁄2 teaspoon salt

Directions

1. Place chicken in pot with water to cover, bring to a boil, then simmer for 45 minutes. Season boiling water with salt, chicken bouillon granules, and poultry seasoning to taste. When chicken is tender and flakes easily, drain and chop, either by hand or with food processor.
2. Chop hard boiled eggs.
3. Add eggs, craisins, pecans, mayonnaise, and seasonings and mix thoroughly. Tastes best if it cools thoroughly overnight.