Monday, September 5, 2011

Chicken Salad

6 large skinless boneless chicken breasts
1/2 medium onion
4 stalks of celery
2 cups of water
6 fresh sage leaves
1 t garlic powder
1 t dill (dried)
1 t celery seed
1 t salt
1/2 t pepper
1 t onion powder
1 C of mayonnaise
1 t of dried minced onion
1 T of the broth that the chicken cooked in
salt and pepper to taste. 

In a large skillet put the water and the next 7 ingredients .  B ring to a boil. Cut the chicken into chunks and add to the skillet,cook until done. Remove chicken to a bowl, but cover so it doesnt dry out while cooling.
In a food processer process the fresh onion and celery, and remove to your mixing bowl. Next process the chicken to the point that you like it. (big chunks, or small chunks)
Add the chicken to the celery and onion, mix with a fork. Add the dried onion and then the mayonnaise. Next add the 1T of the broth. Add salt and pepper to taste. 
 Mix well and refridgerate at least 2 hours to allow flavors to mingle.
As a variation, you can leave out the salt and use a rounded teaspoon ( or more) of Old Bay to make it a Chesapeake Chicken Salad.



 


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