Chicken Salad

adapted from recipe by souvenirfinder.com

disclaimer: This recipe isn’t so healthy and obviously not vegetarian, but Loman’s got to eat, too and sometimes he gets tired of Caesar salads. 🙂 We welcome healthy alternative suggestions!

  • 1 pound chicken breasts
  • 1 tablespoon dijon mustard (or more, to taste)
  • 1 tablespoon or more Sweet Pickle Cubes; finely chopped (to taste)
  • 1 tablespoon or more Dill Pickle Cubes; finely chopped (to taste) – [We couldn’t find these so I just chopped up a pickle.]
  • several tablespoons mayonnaise (I used Hellman’s Olive Oil Mayo)
  1. Poach chicken breasts, do not overcook.
    • [TO POACH: Place chicken breasts in bottom of a small, heavy-bottomed pot. The pieces should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add desired seasonings. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. from lowfatcooking.about.com]
  2. Strain chicken and cut into cubes or strips. To shred chicken [without using your hands], place chicken in a large mixing bowl and use an electric hand mixer to shred chicken to desired texture.
  3. Add one tablespoon Dijon mustard to start (at the end you can adjust and add more).
  4. Add a minimum of one tablespoons each of sweet and dill salad cubes.
  5. Scoop out mayonnaise, starting with a couple of tablespoons, mix well. Keep adding mayo until mixed well.
  6. Adjust mustard and salad cubes as needed.
  7. Place in refrigerator for several hours to allow flavors to meld.
  8. Serve with crackers, or on sandwich.
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