Chicken Salad
by
Chef Al Meyer
Recipe Summary
Servings:
15Prep Time:
30Difficulty:
Medium
| Amount | Ingredients | ChefsBest Award Winners |
| 1 1/2 pounds | boneless, skinless chicken breast | |
| 1/2 cup | diced celery | |
| 1/4 cup | minced red onion | |
| 3 | hard-boiled eggs, roughly chopped | Eggland’s Best |
| 1 cup | mayonnaise | Kraft |
| 1 bunch | parsley, stems removed and chopped | |
| 1 1/2 teaspoons | capers | |
| 1 teaspoon | celery seed, lightly toasted in a dry pan | |
| 1 teaspoon | kosher salt | |
| 1/4 teaspoon | black pepper | |
Steps
- Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat, and then reduce heat to low and simmer until cooked through, 10-15 minutes. Set aside to cool. Remove the chicken breasts from the poaching liquid and use the liquid for another recipe.
- Chop the chicken well, leaving it a little chunky. Mix it together with the rest of the ingredients in a large bowl. Adjust seasoning and chill well.
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