Southern Style Chicken Salad
You'll be wanting to put this chicken salad on everything! Serve with buns, wraps, crackers or anything you fancy! Endless possibilities with this tasty mix.
Equipment
- 1 3 Quart Stock Pot
- 2 Mixing Bowls
Ingredients
- 2 lbs Chicken Breast trimmed
- 6 Cups Chicken Stock
- 1 ½ Cups Mayonnaise
- 1 teaspoon Black Pepper
- ¾ Cup Celery diced
- ½ Cup Dill Pickles diced
- 1 ½ tablespoon Fresh Lemon Juice about 1 lemon
- 2 tablespoon Yellow Mustard
Instructions
- Place your chicken breast into a 3-quart stock pot and cover the chicken breast with stock so that it covers the chicken by at least 1.”
- Bring the chicken to a boil and then let it simmer boil for 75 Minutes or until the chicken is fork tender.
- Once chicken is tender remove it from the pot. Place it in a mixing bowl and shred it with a fork and tongs while its still warm. Set aside to cool. Note, if you let the chicken cool it will make shredding much more difficult.
- In a separate mixing bowl, combine your remaining ingredients; mayonnaise, mustard, lemon juice, diced pickles, diced celery, and black pepper.
- Once chicken is completely shredded and cooled stir in your mixture very well.
- Refrigerate for at least 2-3 hours to allow flavors to marry all together. Date it for 7 days in an air tight container.
Nutrition
Calories: 322kcalCarbohydrates: 4gProtein: 16gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 60mgSodium: 1477mgPotassium: 369mgFiber: 0.4gSugar: 1gVitamin A: 80IUVitamin C: 2mgCalcium: 22mgIron: 1mg
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