Wanda Mae's Chicken Salad
Makes:
12 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
Salads
Sub Category: Tuna/Chicken/Egg Salads
what you need
- 2 lb. bonless, skinless chicken breasts
- 6 celery stalks, chopped
- 1 bunch spring onions (1/2 chopped)
- 1 cup sweet salad cubes or relish
- 1 teaspoon Kraft Mustard
- Salt and pepper to taste
- 3 teaspoons hot sauce
- 1 1/2 cups Kraft Mayonnaise
- Paprika
- 1/2 cup walnuts or pecans
- 1 cup seedless red and/or white grapes
- Crescent rolls, assorted crackers
make it
Place chicken in a large pot or pressure cooker with leafy parts of the celery stalks, 3 whole spring onions, salt and pepper (a little seasoned salt works great also) and 2 dashes hot sauce.
Add enough water to just cover chicken. Boil for 45 minutes to an hour (if using a pressure cooker, boil for 30 minutes) chicken is ready when it breaks apart easily.
Drain, remove onion and celerly. While chicken is still hot using 2 forks shred chicken. Cover and cool completley.
While chicken is cooking combine remaining ingredients excluding the nuts and grapes. Cover and refrigerate.
Combine chicken with mayo mixture adding a little mayo if needed. Place chicken salad in a large bowl and cover. Chill overnight for best flavor.
Just prior to serving, sprinkle salad with paprika and in a circular design, top salad with nuts and grapes. Serve with mini crescent rolls and/or assorted crackers.
Notes
Note: This recipe is a great for leftover turkey or roast chicken.
I've made this salad for family, friends and co-workers and always recieve rave reviews and requests for the recipe. My co-workers hound me constantly for it. They even offer to buy the ingredients!!
