This is a big batch of my favorite chicken salad recipe! It’s great to share or to enjoy throughout the week.
4-5 lb chicken breasts
1/4 cup all purpose seasoned salt (like Tony Chachere’s)
1 red onion (1 1/2 cups), finely diced
1 1/2 cups celery, finely diced
3 cups red grapes, chopped
2 tablespoons onion powder
2 tablespoons sugar
1 tablespoon ground black pepper
1 tablespoon all purpose seasoned salt
1 to 2 cups mayo
Add whole chicken breasts and 1/4 cup salt to a large heavy pot. Cover with water by 2 inches and set over medium high heat (I like to throw any celery leaves and scraps into the pot). Maintain a low simmer and remove chicken breasts after about 10-15 minutes or when the internal temperature reads 155F (they will continue to cook once removed from the heat). Let chicken cool while prepping the other ingredients. You can keep the broth to use for the next time you’re poaching chicken.
Shred the chicken with the Old Country Kitchenware Mixing Fork. I also like to chop it. Add to a large bowl, and add remainder of the ingredients and toss together. I like to start with 1 cup of mayo and add more to preference. Add more sugar or salt to taste. I like to serve with crackers.
Makes approximately 11 cups
