Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Terri Mathews, Leeds, Alabama
Recipe by Southern Living May 2006

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
cook:
35 mins
stand:
15 mins
chill:
4 hrs
total:
4 hrs 65 mins
Yield:
Makes 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breasts in a large skillet; add broth. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, covered, 30 minutes or until done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Pulse chicken in food processor until finely chopped, stopping to scrape down sides.

    Advertisement
  • Combine chicken, celery, bell pepper, and onion in a large bowl. Stir mayonnaise and next 3 ingredients into chicken mixture. Cover and chill at least 4 hours. Store any remaining chicken salad in an airtight container up to 1 week in refrigerator.

Advertisement