Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breasts smooth-side down on a cutting board. Pull or cut tenders from breast halves and save for another use.

    Advertisement
Instructions Checklist
  • Place a sheet of parchment or waxed paper over chicken pieces and pound lightly to an even thickness.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bring 8 cups water, bay leaves and peppercorns to barely a simmer over medium heat in a large saute pan. Add chicken and cook for 10 to 12 minutes, keeping temperature moderate so only a few bubbles appear around chicken. Remove chicken when instant-read thermometer inserted in breasts registers 160°. Refrigerate until cold.

Instructions Checklist
  • Cut chicken into 3/4-inch 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 teaspoons 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 fresh dill and 2 tablespoons mustard.

Reviews