Chicken Salad Recipe
submitted by reader Julia Webster
of Cadiz, KY
Ingredients
8 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon dried thyme leaves
1 teaspoon salt
½ teaspoon black pepper
1½ to 1¾ cups salad dressing or mayonnaise
3 to 4 medium celery stalks, thinly sliced
2 cups seedless grapes, cut in half
2 cups sliced almonds, lightly toasted, if desired
2 to 3 tablespoons sugar, optional
Instructions
1. Place the chicken in a Dutch oven. Add enough water to just cover the chicken. Bring to a boil; reduce the heat, and simmer, uncovered, for 12 to 15 minutes, until the chicken is no longer pink in the center. Drain well, cool, and shred. Do not chop.
2. Combine the chicken, thyme, salt, and pepper in a large bowl; mix well. Add the salad dressing and toss to coat completely. Add the celery, grapes, and almonds; toss to mix well. Add the sugar for a sweeter flavor, if desired. Serves 8.
American Profile Cookbooks
Did you like this recipe? You can now buy your favorite American Profile recipes as professionally bound cookbooks.
Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Chicken Salad recipe, then you might also like these other tasty recipes.
Share This Recipe With Others:
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Post your comments on this recipe