3 Way Chicken Salad

1. 1

   Place chicken breasts smooth side down on a cutting board.

2. 2

   Pull or cut tenders from breast halves and save for another use.

3. 3

   Place a sheet of waxed paper over chicken pieces and pound lightly to an even thickness.

4. 4

   Bring 8 cups water, bay leaves, and peppercorns to barely a simmer over medium heat in a large saute pan.

5. 5

   Add chicken and cook for 10-12 minutes, keeping temperature moderate so only a few bubbles appear around chicken.

6. 6

   Remove chicken when instant-read thermometer inserted in breast registers 160*.

7. 7

   Refrigerate until cold.

8. 8

   Cut chicken into 3/4 inch cubes, stir together with mayonnaise, salt, and pepper, and then with one of the flavor combinations:.

9. 9

   Curried Chicken Salad:.

10. 10

    Stir in 1/2 cup chopped golden raisins, 1/4 cup slivered almonds, 1 1/2 teaspoon curry powder and 1/2 teaspoon sugar.

11. 11

    Waldorf Salad:.

12. 12

    Stir in 1 Gala apple (cored and cubed), 1/2 cup chopped walnuts, 2 teaspoons cider vinegar, and 1 teaspoon sugar.

13. 13

    Classic Chicken Salad:.

14. 14

    Add 2 ribs celery, trimmed and chopped, 3 tablespoons chopped fresh dill, and 2 tablespoons mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.