Chicken Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Chicken Salad calories by ingredient


Introduction

This is a great summer time recipe great for appetizer sandwhiches, crakers or tostadas. This is a great summer time recipe great for appetizer sandwhiches, crakers or tostadas.
Number of Servings: 15

Ingredients

    1 whole Chicken minus the liver n heart n gizzards
    8 cups of water maybe more
    8 Garlic cloves
    2 cups of onions largely chopped
    12 baby carrots
    2 celery talks largely chopped
    1 knorr chicken both seasoning
    1tbs of montreal steak seasoning
    5 stalks of green onions chives
    1/2 a red bell pepper
    1/2 a yellow bell pepper
    1/2 a green bell pepper
    1 cup Mayonaise
    1/4 up of mustard
    salt to taste
    pepper to taste


Directions

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!.