This chicken salad is adapted from a Trisha Yearwood recipe, with a few small changes. The original method calls for simmering chicken breasts much longer, but I find about 20 minutes is plenty. You want the chicken cooked through and tender, not dry. The result is a simple, old-fashioned chicken salad with chopped eggs, sweet pickle relish, and just enough mayonnaise to bring it all together.
Ingredients:
6 chicken breasts
1/2 t salt
4 hard-boiled eggs, peeled and diced
1/2 cup sweet pickle relish
1 cup mayo
S&P
Directions:
Place the chicken in a large pot with water to cover. Add the salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 20 minutes. Drain the chicken, cover and refrigerate until cool.
Pull the chicken into shreds and coarsely chop, place in a large bowl. Add the eggs, relish and mayo and stir gently until well mixed. Season with S&P.
No comments:
Post a Comment