This is a very good recipe and the shredded chicken makes it more versatile for serving than chunky chicken salad. A couple of suggestions - cooking boneless, skinless breasts for thirty minutes dries and toughens the meat. Try cutting the cooking time to fifteen minutes, then let the breasts set in the broth as it cools. The addition of celery and onion to the broth suggested by one reader is an excellent way to boost flavor and also have a delicious light soup left over. Shorter cooking time will permit reduction in the amount of mayo used. I also add a little of the cooking broth to the salad mixture, which moistens the meat and adds flavor. Finally, I always recommend using Morton's Nature's Seasons instead of plain salt and pepper because it is such a great flavor booster.
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.
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Other: 4 Hours, 15 Minutes
- 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
- 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.
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