Chicken Salad


4 chicken breast halves (with bones and skin)
1 stalk celery
1 medium onion studded with 2 cloves
1 carrot
10 peppercorns
1 tsp salt
1 cup chopped celery
1 cup mayonnaise (preferably homemade)
salt and pepper to taste
lettuce leaves (optional)
1/2 cup black olives for garnish (optional)
1/2 cup sweet gherkin pickles for garnish (optional)


Place the chicken halves, celery, onion, and carrot in a large saucepan. Cover with water. Bring to a gentle boil over medium heat. Let simmer 15 minutes, then remove scum with a slotted spoon. Add peppercorns and salt. Let simmer 15 more minutes or until the juices run clear when you poke the chicken breasts with a fork. Let the chicken cool in the broth, then remove the breasts from the broth. (You can strain the broth and reserve for future use if you want to.) Remove the meat from the chicken breasts and shred into 1" chunks. Combine the chicken, celery, and mayonnaise. Taste for seasoning, adding salt and pepper as required. Spoon onto lettuce leaves and garnish with olives and pickles, if desired.

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