A delightful chicken salad recipe with a twist, perfect for any occasion.
Place the chicken breasts in a large stockpot and cover with water.
Adding a bay leaf or some herbs to the water can enhance the flavor of the chicken.
Bring the water to a boil, then reduce the heat and simmer until the chicken is cooked through.
Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
Remove the chicken from the pot and let it cool.
Cooling the chicken makes it easier to handle and shred.
Dice the cooked chicken into bite-sized pieces.
For a different texture, you can shred the chicken instead of dicing it.
Chop the onion and celery ribs finely.
Uniformly chopped vegetables ensure even distribution in the salad.
In a mixing bowl, combine the diced chicken, chopped onion, celery, and hard-boiled eggs.
Mix gently to avoid mashing the eggs.
Add the mayonnaise, seasoned salt, lemon pepper, and ground pepper to the bowl and mix well.
Adjust the seasoning to taste, adding more if needed.
Serve the chicken salad chilled or at room temperature.
Garnish with fresh herbs like parsley or dill for added flavor and presentation.
Continua nella nostra app per un'esperienza migliore
