Chicken Salad
Ingredients
- 4-6 boneless, skinless chicken breasts
- 4 cups chicken broth
- Salt and pepper, to taste
- 1 tsp. ground sage
- 1/2 tsp. poultry seasoning
- 1 tsp. dried basil
- 2 tsp. garlic powder
- 2 tsp. dill
- 2-3 cups mayo
- 5 celery stalks, diced
Instructions
You put four or six chicken breasts into the crock pot, cover with chicken broth, season with salt, pepper, sage, poultry seasoning, basil, garlic and dill. Cook until falling apart with a fork.In a large bowl, use the hand mixer to shred the chicken. Its practically magical.Add mayo until its the moistness you like, add diced celery and re-season with the original seasonings. Combine well.I served the chicken salad on sliced croissants (thanks, Pillsbury) and it was great. One of the best things about shredding the chicken (instead of dicing it) is that it tends to hold together better, so when you have lots of little sandwiches, it doesn't fall out the sides and into people's hands when they pick them up.
Details
Prep time: Cook time: Total time: Yield: 4-5 Cups