Food and Recipes Recipes Chicken Salad Be the first to rate & review! This chicken salad is Fairfield Grocery's signature dish. Shredded chicken, chopped bell pepper and water chestnuts make this chicken salad distinctive and help it earn its popularity as a "go-to" chicken salad recipe. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 40 mins Additional Time: 4 hrs 15 mins Total Time: 5 hrs 25 mins Yield: Makes about 8 (1-cup) servings (serving size: 1 cup) 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 Directions 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. Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl. 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. 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. Chicken Salad Rate it Print