Prep Time
30 Mins
Cook Time
40 Mins
Other Time
4 Hours 15 Mins
Yield
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

PinkLadyLA
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.

cpccarolyn's Review

KMC72764
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.

rayb65's Review

LaRubia
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!!

Sorry

steponme
April 17, 2015
Nutrition Values????It sure would be nice to have!buck

KMC72764's Review

rayb65
August 01, 2013
N/A

domo88's Review

TanyaEll
May 07, 2013
N/A

LaRubia's Review

domo88
June 20, 2012
N/A

BrittanyMac's Review

BrittanyMac
July 07, 2011
I love this recipe!!! I make it all the time, and everyone loves it.

mlynmac's Review

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

MZXODIVA1's Review

cpccarolyn
May 24, 2011
OK I WENT A LITTLE DIFFRENT BUT IT WAS GREAT I JUST USED CHICKEN ONION BELL PEPPERS MAYONNAISE AND MA SEASON GREAT