Tuesday, September 27, 2016

Easy Chicken Salad

2 lbs. of Chicken Salad

Chicken Salad Crescent Sandwiches

Chicken Salad Meal

It's best to use fresh chicken breasts for a pure white color, but canned or shredded rotisserie chicken also works. To poach fresh chicken breasts, place them in a saucepan large enough to hold them in a single layer. Add cold water so it just covers the chicken. Bring to a boil and simmer over medium-low heat until chicken is cooked, about 15-20 minutes. Transfer chicken to a cutting board and allow to cool before dicing.

Water chestnuts add extra crunch to this salad and can be found in Meijer's Chinese section of the International aisle. They come sliced in 8 ounces (226 gm.) cans.

2 lbs. boneless & skinless chicken breasts, poached and diced
1 (8 oz.) can Reese Sliced Water Chestnuts, diced
1 cup (about 4 stalks) celery, diced
1-1/2 cups Hellman's Real Mayonnaise
1 cup Miracle Whip Salad Dressing
1/2 cup relish or sweet gherkins, diced
1/4 cup chopped walnuts (optional)
1/4 cup dried cranberries (optional)
1 Tbsp. lemon juice
salt & sugar to taste

  1. Combine diced chicken with chestnuts, celery and relish.
  2. Stir lemon juice, mayonnaise and Miracle Whip until thoroughly combined.
  3. Add chicken, walnuts and cranberries, mix well and adjust salt and sugar to taste.
  4. Chill in refrigerator for 2 hours or preferably overnight before serving.

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