Our top-rated chicken salad recipe takes a Southern staple and dresses it up with ingredients like chopped bell pepper and water chestnuts. Perfect for a summer party, in school lunches, or even served over lettuce at a luncheon, this distinctive and ever-so-popular chicken salad is always our "go-to" chicken salad recipe.

To prepare, start by placing 3 pounds of skinless, boneless chicken breasts in a large skillet. Add 1 can of chicken broth. Cover and bring the skillet to a boil over high heat.

Once boiling, reduce the teat to medium low, and simmer, covered, for about 30 minutes or until the chicken is cooked through.

Remove the chicken from the skillet, and let stand 15 minutes or until it is cool to touch. Shred the chicken and combine the shredded chicken with 1 cup of finely chopped celery, ½ cup of finely chopped water chestnuts (rinsed and drained), ½ cup of finely chopped red bell pepper, ½ cup of finely chopped yellow bell pepper, and ½ cup of finely chopped red onion.

In a separate bowl, stir together 3 cups of mayonnaise, 1 teaspoon of ground red pepper, ½ teaspoon of salt, and ½ teaspoon of white pepper until the mixture is well blended. Next, spoon the now blended combination over the shredded chicken mixture. Be sure to stir as you mix to coat all of the shredded chicken.

Now that you’ve combined, cover and chill for at least 4 hours before serving.

As an alternative option, you can use a modified version of this recipe to create shrimp salad. Simply substitute 3 pounds of chopped cooked shrimp for the chicken breast and broth. Do not cook. Reduce the amount of mayonnaise used to 2 cups and salt to ¼ teaspoon. You’ll be able to proceed with the reset of the recipe as directed.



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