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Wanda Mae's Chicken Salad

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 1 hr 30 min
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.
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!!
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