Yield: 2 Cups | Preparation Time: 25 minutes | Start to finish: 30 minutes
This quick and simple all white meat chicken salad is perfect for salads, sandwiches or to snack on with your favorite crackers.
2 Cups Cooked Boneless, Skinless Chicken Breast, cut into small cubes *see how to cook below or use leftover meat from a roaster.
5 Tablespoons Hellmann’s Mayonnaise
1/8 Teaspoon Pepper
1 Dash Paprika
1 Dash Kosher Salt
1/4 Cup Onion, diced
1/4 Cup Celery, diced
1 Teaspoon Spicy Brown Mustard (Goulden’s)
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1. Place 4-5 cups of water In a medium saucepan. Bring to a boil on medium heat. Add in 1 trimmed chicken breast and boil for 15-20 minutes until inner temperature is 165 degrees. Remove from water and let rest until cool enough to handle. Cut into small cubes or shred.
2. In a medium size mixing bowl add cooked chicken, mayonnaise, mustard, pepper, celery, onion, salt and paprika.
3. Mix until well blended.
4. Refrigerate for at least one hour. Will store in an airtight container up to 4 days.
5. Spread on your favorite bread, or serve with crackers as an appetizer, or eat as a protein packed light lunch or snack.
For Tea Sandwiches: Remove crust from your favorite bread and spread Chicken Salad. Cut in quarters making triangles or squares. Garnish with a pimento stuffed green olive stabbed with a toothpick and enjoy.
Cooking w/ Author, K.G. Petrone 