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Ingredients
| water |
| chicken breasts: 3 breasts |
| chicken broth: 2 cups |
| white wine: 1 cup |
| bay leaf: 2 |
| celery: 3 stalks (chopped) |
| onions (chopped): 1/2 cup (chopped) |
| regular mayonnaise: 1 1/2 cups |
| fresh dill weed |
| salt |
| black pepper |
Chicken Salad
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot.
- Bring to a boil, add chicken (add more water if needed to cover the meat).
- Turn down heat to a slow boil.
- Cook for 20 minutes or until no longer pink.
- Remove chicken and let cool.
- Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy.
- Combine mayo, onion, celery in bowl
- Mix in chicken, add more mayo if you so desire.
- Taste and add spices to your liking.
- Chill and enjoy!