Excellent and easy recipe. I did however put my own twist to it. Using a mixture of veganaise and jalapeno mustard (together a total of 21/4 cups rather than 3 cups, as I like my salad a little bit dryer than wet). Delicious! I cannot wait to make this for the next family get together.
I have made this several times and I really like it.
It sure would be nice to have!
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.
Just made this morning. Very, very good! I thought 3 cups of light mayo was way too much, but maybe I was wrong as it needed a little more. I put in about 2 cups which I thought was a lot. Maybe because the chicken was shredded it needed more mayo. But it is delicious. Be sure to cut your peppers, onions, and water chestnuts very fine. I will be serving with crackers for my next book club.
I love this recipe!!! I make it all the time, and everyone loves it.
The best chicken salad I've ever tasted. People always ask for the recipe! The "heat" from the red pepper and the crunch from the different veggies make this a five star recipe. Teenage daughter who does not like any kind of pepper even eats this chicken salad! It's the best!!
There is no way this recipe uses 3 cups of mayonnaise. Must be a typo.
OK I WENT A LITTLE DIFFRENT BUT IT WAS GREAT I JUST USED CHICKEN ONION BELL PEPPERS MAYONNAISE AND MA SEASON GREAT
Excellent chicken salad-best I've ever had-I did leave out the water chestnuts.
This was absolutely the BEST chicken salad I have ever tasted. Followed the recipe exactly. It got RAVE reviews from my family and friends. I have given the recipe out at least 10 times. Delicious!
I can only echo what has already been said. I'm always looking for a good chicken salad recipe and this one will be a part of my rotation from now on. I agree that there is a lot of prep work but it is worth it. Works well both as a meal and as an appetizer with crackers.
This recipe was great and easy. The worst part is the chopping, but the overall outcome of the salad is delicious. I highly recommend using garlic salt over regular salt for a little extra added flavor. I also used light and fat free mayo (smart balance). I served this for a family pool party with ritz crackers and little sour dough bread slices. Both the family and the in-laws loved it and it was very refreshing in the heat. A definite dish to make again.
I agree...best chicken salad! I did make some small changes; no waterchestnuts (don't like them) and I added a little salt & pepper and threw in a celery stalk and onion to the chicken when it was simmering in the broth (saved the stock in the freezer for later). I used reduced fat mayo and about 1/2 the mayo that the recipe called for; it was still delish!
Best chicken salad ever! As another person commented, the red pepper adds the perfect amount of heat. People will request this recipe for parties.
Great Chicken Salad. The red pepper adds the perfect kick. Everyone who has tried it has asked for the recipe.
Have made this several times for get- togethers as well as just for us and everyone always raves over it. Tried it using the suggestions of replacing 1 cup of mayo w/ miracle whip and using garlic salt in place of regular salt. You can adjust the red pepper based on how much kick you like. It's so pretty too. My favorite chicken salad recipe.
Followed recipe exactly and we loved it! We ate for lunch with some crackers. Delicious!!
We loved this recipe. I followed it almost exactly, with the exception of omitting water chestnuts and halving the recipe. I served as a snack with Ritz crackers. O..good hint: I used my Kitchen Aid stand-up mixer to shred chicken. Worked beautifully.
I love chicken salad and this recipe now rates at the top of my list. I cut all the ingredients in half for just my husband and myself, and it still made a nice sized bowl, enough for several servings. I did leave out the water chestnets. I think I would use a tiny bit less red pepper next time, but it was still delicious with the amount called for. I had never shredded my chicken for chicken salad before, and I think shredding made for a great consistency and easier to eat in a sandwich. Mostly we will be eating this as chicken salad sandwiches. Perhaps cooking the breasts in chicken broth, rather than in water as I usually do, also helped with the taste. I will make this receipe often. It's very easy. You just have to do some chopping.