Chicken Salad

Chicken Salad
  • 3 pounds skinned and boned chicken breasts
  • 1 (49-1/2-ounce) can chicken broth (Or use 2 rotisserie chickens to replace both of above ingredients)
  • 1 cup finely chopped celery
  • ½ cup finely chopped water chestnuts, rinsed and drained
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped yellow bell pepper
  • ½ cup finely chopped red onion
  • 3 cups mayonnaise
  • 1 teaspoon ground red pepper
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ cup raisins
  • ½ cup grapes, cut into 4ths
  1. Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done.
  2. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken (I use a fork to shred it which is time-consuming but gives it a wonderful texture).
  3. (Or use rotisserie chicken!)
  4. Combine shredded chicken, celery, water chestnuts, bell peppers, onion, grapes, and raisins.
  5. Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended.
  6. Spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.