Best Chicken Salad around
Main Ingredient: Chicken
|8 large||boneless/skinless chicken breasts|
|1 large||onion, coarsely cut|
|4 each||stalks celery, cleaned and coarsely cut|
|4 each||Carrots, peeled & coarsely cut|
|2 tbs||chicken base|
|1 8 ounce||package cream cheese|
|4 cup||Mayonnaise, Hellmann's|
|2 tbs||Lea & Perrins steak sauce|
|1||Put chicken in large cooking pot with mirepoix of chopped onion, celery and carrots. Add the chicken base and fill pot with water to cover the chicken by at least an inch. Cook at a slow simmer for 2-3 hours. Pull chicken out of broth one at a time and fork shred into a large bowl disgarding any fat or sinew. By hand with whisk or by mixer blend cream cheese, mayonnaise and steak sauce until well blended and smooth. Fold sauce into chicken completely until all meat is covered by sauce. Mixture may appear "soupy", but this is normal. The mixture needs to set in the refrigerator at least an hour as the chicken will absorb the sauce.|
|2||Serve on small Croissant rolls.|
|3||Per Serving (excluding unknown items): 203 Calories; 17g Fat (72.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 24g Cholesterol; 417g Sodium.|
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