Chicken Salad – Traditional Style-Donna Jones

By á-1336

Ingredients

• 1 whole chicken cut up into several pieces (cooks better) or 4-5 chicken breasts
• Celery – 4-6 stalks diced for the salad and several pieces placed in water during cooking.
• Onion – 1/2 to 1 – add some onion to the water while cooking and have 1/2 an onion finely diced to add to the chicken salad when mixing.
• Pickle Relish (dill or sweet – your preference – I use dill) – approximately 1/2-3/4 cup.
• Boiled Eggs – 8-12 (depends on size) – coarsely chopped
• Mayo and Salad Dressing ( use a mixture of both – 2 to 1 = twice as much mayo as salad dressing).
• Mustard – 2-3 teaspoons
• Seasoning Salt, garlic powder, onion powder, pepper.

Preparation

Step 1

Place chicken in a large pot covered with water, add onion, celery, and seasoning. Bring to a boil, reduce heat slightly but still a med to high heat. Boil for 1 ½ hours. Remove from burner and let cool in water. Chicken should be tender enough to just pull off the bone and shred with fingers. The longer breast pieces you may want to cut into pieces against the grain before shredding.
Add, chopped celery, onion, relish, eggs, mayo/salad dressing, mustard and mix well with your hands. You may need my seasoning depending upon your taste.
Each pound of chicken should feed 3-4 people.