Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large boneless skinless chicken breasts; water; 2 cups chicken broth; 1 cup white wine; 2 bay leaves; 3 celery ribs, chopped; 1/2 cup onion, chopped; 1 1/2 cups mayonnaise; dill weed; salt and pepper

Servings: persons

1
Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot.
2
Bring to a boil, add chicken (add more water if needed to cover the meat).
3
Turn down heat to a slow boil.
4
Cook for 20 minutes or until no longer pink.
5
Remove chicken and let cool.
6
Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy.
7
Combine mayo, onion, celery in bowl
8
Mix in chicken, add more mayo if you so desire.
9
Taste and add spices to your liking.
10
Chill and enjoy!

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large boneless skinless chicken breasts, water, 2 cups chicken broth, 1 cup white wine, and more.

Yes, Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad

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