Chicken Salad

Chicken Salad

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:30

Categories: Poultry


Chicken Preparation

4    pounds whole chicken

4    stalks celery — chopped, Large

2    medium onions — chopped, large

3    cloves garlic — halved

1    tablespoon salt

2    each bay leaf

2    tablespoons black peppercorns

Salad Preparation

4    stalks celery — chopped, small

1    medium onion — chopped, small

1    cup lite Mayonnaise

salt and white pepper — to taste

Chicken Preparation

Place the chicken in a large stock pot, add chopped vegetables, seasoning and cover with cold water. Bring to the boil, simmer for 30 minutes or until there is no blood is visible near the bone. Remove from heat and let cool in the water. Remove chicken and strain remaining liquid. Reserve liquid to use as chicken stock. Remove skin and debone removing all gristle. Cut chicken into 1″ cubes.

Salad Preparation

In a large mixing bowl, mix chicken cubes, celery, onions, mayonnaise, salt and pepper. Serve cold with toast.