Jackie's Chicken Salad

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

Ingredients:

• 2 thin boneless skinless chicken breasts fillets (About 1 pound)
• 1 carton (32 oz.) chicken broth
• celery, chopped (for the broth)
• 1 stalk small onion, chopped (for the broth)
• 1/8 tsp. each; sage, basil, black pepper, salt, thyme, rosemary and a bay leaf (for the broth)
• Hellman's Mayonnaise, add more if you like more mayo
• 1/3 cup cider vinegar
• 1 Tbsp celery, minced (in chopper)
• 2 stalks fresh basil leafs, rolled and sliced
• 1/2 cup cucumber, peeled, diced small
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1/2 tsp seasoning salt or Old Bay Seasoning
• 1/2 tsp sugar

 

 

Steps:

1. Using a large saucepan, add chicken broth and thawed rinsed chicken.

 
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2. Add the seasonings, celery and onion to the broth. Let this boil for about 30 minutes until chicken is tender and falling apart.

 

 
3. Remove chicken onto a plate to cool.
4. Pour the broth into a bowl to cool. Cover and freeze this chicken broth for another time. It is all seasoned and ready to use.

 
5. I use my clean hands to break the chicken apart, and shred it. I prefer it shredded than in large pieces or chunks of chicken.
6. Put chicken into a mixing bowl. Add celery, cucumber, fresh basil, dill, black pepper, seasoning salt, sugar, cider vinegar and mayonnaise.

 
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7. Stir very well until mixed. Chill for at least an hour before serving.

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