25 April, 2014
3 Way Chicken Salad
- 1 1/2 pounds boneless skinless chicken breast halves
- 2 small bay leaves
- 6 whole peppercorns
- 2/3 cup light mayonnaise
- 1/2 teaspoon each salt and pepper
Place chicken breasts smooth side down on a cutting board, cut tenders from breast halves and save for another use. Place a sheet of wax paper over chicken pieces and pound to an even thickness.
Bring 8 cups water, bay leaves and peppercorns to a simmer in a pan. Add chicken and cook for 12 minutes keeping temperature moderate. Remove chicken when thermometer inserted registers 160° or until done. Refrigerate until cold.
Cut chicken into cubes, stir together with mayonnaise, salt and pepper, and then with one of the flavor combinations below---
Curried Chicken Salad---Stir in 1/2 cup chopped golden raisins, 1/4 cup slivered almonds, 1 1/2 teaspoon curry powder and 1/2 teaspoon sugar.
Waldorf Salad---Stir in 1 Gala apple, cored and cubed, 1/2 cup chopped walnuts, 2 teaspoons cider vinegar and 1 teaspoon sugar.
Classic Chicken Salad---Add 2 ribs celery, trimmed and chopped, 3 tablespoons chopped dill and 2 tablespoons mustard.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11.55 g||17.8%|
|Saturated Fat 1.83 g||9.2%|
|Trans Fat 0.01 g|
|Cholesterol 82.78 mg||27.6%|
|Sodium 325.0 mg||13.5%|
|Total Carbohydrate 2.18 g||0.7%|
|Dietary Fiber 0.18 g||0.7%|
|Sugars 1.08 g|
|Protein 25.81 g|
|Vitamin A 0.95 %||Vitamin C 0.08 %|
|Calcium 0.94 %||Iron 2.99 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe and photograph are the property of FamilyCircle.com