Monday, May 19, 2014

Tasty Chicken Salad

This is very much a to-taste recipe.  You don't have to follow it to the letter...if you don't like something, omit or reduce it, or substitute with something else.

3 split chicken breasts
3-4 Tbsp kosher salt
1-2 garlic cloves, finely diced
4-6 C water

¼ C finely chopped celery
¾ C red and/or green grapes, cut in half
1 apple (can be sweet or tart), diced thinly
3-4 oz candied walnut or pecan pieces
¼ C dried cranberries (optional)
1 tsp paprika
1 Tbsp garlic salt, or to taste (can also substitute with 2 tsp garlic powder)
2 C Miracle Whip light mayonnaise

In a large saucepan, bring water to boil with kosher salt and garlic.  When water is boiling, add chicken.  Let boil for 15 minutes until chicken is cooked through; keep a close eye to make sure water does not boil over. Turn off heat, cover, and set aside to cool for at least 2 hours.

When chicken is completely cooled, remove chicken from saucepan and place on plate or cutting board. Use 2 forks to shred chicken. After pulling apart, dice meat so that there aren't any super-chunky or long pieces. Place in a large bowl. Sprinkle chicken breast with garlic salt (or powder) and mix thoroughly. Then add celery, halved grapes, diced apple (first cut apple into slices, then cut cross-section those slices into no more than ½-in thick pieces), nuts, cranberries (if desired), paprika, and Miracle Whip. Blend together well until the mayonnaise is spread evenly throughout. Fork onto multi-grain bread (for a sandwich) or lettuce leaves (for a salad) and serve.

Makes 5-7 servings


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