Prep Time
30 Mins
Cook Time
40 Mins
Other Time
4 Hours 15 Mins
Makes about 8 (1-cup) servings (serving size: 1 cup)

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.

How to Make It

Step 1

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.

Step 2

Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.

Step 3

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.

Step 4

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.

Ratings & Reviews

GAFoodLover's Review

July 27, 2013
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.

rayb65's Review

June 24, 2011
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!!

cpccarolyn's Review

July 09, 2013
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.

TanyaEll's Review

March 23, 2010
Great Chicken Salad. The red pepper adds the perfect kick. Everyone who has tried it has asked for the recipe.

MZXODIVA1's Review

May 24, 2011

DiBowers's Review

May 01, 2009
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.

Cristy's Review

May 04, 2009
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.

PinkLadyLA's Review

September 09, 2010
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.

mlynmac's Review

June 07, 2011
There is no way this recipe uses 3 cups of mayonnaise. Must be a typo.

domo88's Review

May 07, 2013