Description

This just might become your go to chicken salad recipe after the first time that you make it. It's creamy, flavorful, spicy, and crunchy and so yummy good. Serve on lettuce leaves, a crusty bread, roll or croissant.

Ingredients

• 3 lb. skinless, boneless chicken breasts
• 9 1/2 oz. canned chicken stock/broth
• 1 c. finely chopped celery
• 1/2 c. finely chopped water chestnuts, rinsed and drained
• 1/2 c. finely chopped red bell pepper, seeded and membranes removed
• 1/2 c. finely chopped yellow bell pepper, seeded and membranes removed
• 1/2 c. finely chopped red onion
• 3 c. mayonnaise
• 1 t. ground red pepper
• 1/2 t. salt
• 1/2 t. white pepper
• 8 servings at 1 c. each

Steps

1. Rinse chicken; drain; place chicken breasts in a large pot; add chicken stock/broth. Cover; bring to a boil over high heat; reduce heat to medium low; simmer, covered, 30 minutes or until chicken is done. Remove chicken from pot; cool 15 minutes or until cool enough to touch. Shred chicken with two forks.
2. Combine shredded chicken, celery, water chestnuts, bell peppers and red onion in a large bowl.
3. In a smaller bowl, stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over chicken mixture, stirring to coat. Cover; refrigerate at least 4 hours.