I keep this chicken salad in the refrigerator pretty much year round. It’s easy to make, and it keeps in the fridge for a week. Of course, at my house, it only lasts a few days! I serve this on toasted bread, or with wheat crackers as an appetizer.
Recipe information
Yield
serves 10
Ingredients
Preparation
Step 1
Place the chicken in a large pot with water to cover. Add the salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes (see Note). Drain the chicken, cover, and refrigerate until cool, or up to 24 hours.
Step 2
Pull the cooled chicken into shreds and place in a large bowl. Add the eggs, relish, and mayonnaise, and stir together gently until well mixed. Season with salt and pepper.
From Gwen
Step 3
It may sound weird, but I love this for breakfast on a slice of toasted bread!
Note
Step 4
You may also cook the chicken in a pressure cooker, in which case you should reduce the cooking time to 15 minutes.
