I love this easy chicken salad because you can eat it as is or you can use it to fill sandwiches or baguettes. A great thing to have in the fridge.
Something else. This was delicious! I boiled 3 large bone-in, skin-on chicken breasts with some salt, garlic and bay leaves until nearly done. I have a fear of overcooking chicken white meat, so I let the residual heat finish the cooking, and the meat was nice and moist. I boned and skinned the meat and cut it up small. I chopped 2 of the celery stalks very finely and added them to the chicken, and pureed only one of the chopped stalks. I also added chopped red onion to the puree as suggested by other reviewers, and used light mayonnaise and grated fresh Parmesan. I served the salad on croissants with sliced tomatoes, and this was nummy! Much better than the run of the mill chicken salads with nuts and fruit. I will definitely make this again and again.! - 18 Jul 2008
Altered ingredient amounts. WOW! This recipe was DELICIOUS! My kids and husband devoured what I made then asked for more. I was nervous about the amount of mayo, but it was not an issue. Instead of using 2 whole chicken breast, I just kept adding meat to the mayo mixture until the consistency looked right. I added red onions to the puree as another member suggested and I omitted the celery (we're not big on celery). Fantastic on baps, this recipe will stay in my collection. - 18 Jul 2008