Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds skinned and boned chicken breasts; 1 (49 1/2-ounce) can chicken broth; 1 cup finely chopped celery; 1/2 cup finely chopped water chestnuts, rinsed and drained; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped yellow bell pepper; 1/2 cup finely chopped red onion; 3 cups mayonnaise; 1 teaspoon ground red pepper; 1/2 teaspoon salt; 1/2 teaspoon white pepper

Servings: persons

3 pounds skinned and boned chicken breasts
1 (49 1/2-ounce) can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
3 cups mayonnaise
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon white pepper

1
Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
2
Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
3
Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.
4
Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed.

1867

kcal

Calories

150

Fat

Carbs

117

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 pounds skinned and boned chicken breasts, 1 (49 1/2-ounce) can chicken broth, 1 cup finely chopped celery, 1/2 cup finely chopped water chestnuts, rinsed and drained, 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

How did you like this recipe?

Frequently Asked Questions