Homemade Chicken Salad

Jackie H.
Silver Post Medal for All Time! 355 Posts

Total Time: 1 hour to cook the chicken, 20 minutes to mix together.

Yield: Makes about 4 cups of chicken salad

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 stalk celery
• 1 medium onion
• 1 sprig parsley
• 2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sage
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1 bay leaf
• 1 chopped up carrot
• Salad Ingredients
• 2 stalks celery, chopped in a food processor
• 1 sprig fresh Dill, snipped with scissors, about a 1/4 teaspoon
• 2 tsp Dijon Mustard
• 6 large heaping tablespoons of Hellman's Mayonaise
• 1 Tbsp dill relish
• 1/4 tsp black pepper
• 1/4 tsp seasoned salt or Old Bay Seasoning

Steps:

1. Cook the chicken in a pot of water, add all the first 11 items to the water. Bring it to a rapid boil, then lower to a medium boil for 1 hour. Add water if it boils down.
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2. After the chicken is cooked and falling apart, use tongs, to remove the chicken to a plate. Save the broth, I cool it and freeze it for chicken broth.
3. Chop or break up the chicken using your hands. Add: celery, dill, pepper, salt, dill relish, dijon mustard and mayo. Mix it very well, add more mayo if too dry.

This is so tasty. I like it best in a pita pocket filled with romaine lettuce. Enjoy!

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