Monday, August 11, 2014

Chicken Salad

Chicken Salad


  • 2 bone-in chicken breast
  • 3  stalks of celery (2 for boiling chicken, 1 to include in the salad)
  • 1/2 large white onion
  • 1 green apple
  • 1/2 cup sliced almonds (optional)
  • 1 cup real Mayonnaise (like Hellmann's)
  • Garlic Salt and Pepper (to taste) 
  • Begin by boiling the chicken. (I am a firm believer that if your chicken is seasoned and boils properly your salad will always taste great.) To Boil Chicken: Roughly chop 2 stalks of celery into large pieces. Chop white onion into fourths. Add chicken to a large pot and cover with water. Add chopped celery and onion and bring to a rolling boil for about 20 minutes until chicken is completely cooked. I like using bone in chicken because I feel it gives the overall chicken more flavor.

  • Once chicken is cooked, remove chicken and set aside to cool.
  • Meanwhile, finely chop one celery stalk and the green apple. 
  • Once chicken is cooled begin to shred chicken, and remove from bones. I use my hands to pull the chicken apart, but if you'd like to save your hands from getting messy use two forks. But, FYI the hand method works the fastest.
  • Add shredded chicken to a large bowl. Add chopped celery and apple. Add 1/2 cup of sliced almonds. Add one cup of mayonnaise and garlic salt & pepper to taste.
  • Gently mix all ingredients, until combined.
  • Cover salad and refrigerate. Can be stored in the fridge for up to 3 days.
  • Enjoy!

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