Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 whole Chicken minus the liver n heart n gizzards8 cups of water maybe more8 Garlic cloves2 cups of onions largely chopped12 baby carrots2 celery talks largely chopped1 knorr chicken both seasoning1tbs of montreal steak seasoning5 stalks of green onions chives1/2 a red bell pepper1/2 a yellow bell pepper1/2 a green bell pepper1 cup Mayonaise1/4 up of mustardsalt to tastepepper to taste
Clean the chicken and put into a large soup pot with the water, garlic, onions, carrots, celery, knorr and montreal seasoning. Add more water if needed. Boil for about 2 hours or until the chicken is falling off the bone. Once that is done carefully remove the and place in a bowl so it cools down. strain the broth and to remove the veggies and add to the bowl with the chicken.
Once its cool enough to handle remove all the bones and shred the chicken and the cooked vegetables. Mix the Mayonaise, mustard chopped bell peppers, chives and salt n pepper to taste. Refridgerate for about an hour and serve.
Can be served over crakers, as a sandwhich, tostadas or just by itself.
Tip* to add less mayonnaise add about 1/2 cup of the chicken broth
Number of Servings: 15
Recipe submitted by SparkPeople user !MERCY!.
Once its cool enough to handle remove all the bones and shred the chicken and the cooked vegetables. Mix the Mayonaise, mustard chopped bell peppers, chives and salt n pepper to taste. Refridgerate for about an hour and serve.
Can be served over crakers, as a sandwhich, tostadas or just by itself.
Tip* to add less mayonnaise add about 1/2 cup of the chicken broth
Number of Servings: 15
Recipe submitted by SparkPeople user !MERCY!.
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 12.8 g
- Cholesterol: 49.3 mg
- Sodium: 547.0 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.1 g
- Protein: 15.1 g
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