- 4 skinless, boneless chicken breasts, trimmed
- 1 32 oz. container lower-sodium chicken broth, divided
- 2 stalks celery
- ½ cup mayonnaise
- ¼ tsp. poultry seasoning
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
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Poultry, Family Favorites, Can Be Prepared Ahead
Active Time: 15 minutes
Start to Finish: 2 hours, 30 minutes, including 2 hours to chill the poached chicken breasts.
Pour most of the chicken broth into a large saucepan (leave a few tablespoons out to thin the dressing), and add an equal amount of water. Bring the broth to a boil, and add the chicken breasts. Cover, remove from the heat and let sit for 20-30 minutes. Remove the chicken from the broth and place in the refrigerator for about 2 hours to cool.
Remove the chicken from the refrigerator, cut into about ⅜-inch dice, and place in a large bowl. Cut the celery stalks into ¼-inch dice and place in the bowl. In a smaller bowl, combine the mayonnaise, poultry seasoning, salt, and pepper. Thin to your desired consistency with the remaining chicken broth (we add just a tablespoon or two), and add to the bowl with the chicken and celery. Toss to combine, and refrigerate for at least 4 hours for the flavors to blend. Before serving, taste and adjust seasonings if necessary.
Try adding 1/2 teaspoon of curry powder and 2 tablespoons of toasted walnuts for an interesting twist.
We like Swanson's Natural Goodness Chicken Broth, or their Organic if you can find it. And we always use Hellman's mayonnaise (Best Foods in the western part of the country.) Our favorite poultry seasoning is Bell's Seasoning, which is sold on the east and west coasts, but, as far as we can tell, not in the middle of the country. Their loss.
We serve this often as an appetizer—use it to stuff roasted baby potato shells, cherry tomatoes, or place on endive leaves. Or you can use it with the potato nests.
This recipe appears in the following parties:
Baby Shower, Fall Barbecue