Chicken Salad

Prep: 30 min., Cook: 40 min., Stand: 15 min., Chill: 4 hrs. This is Fairfield Grocery's signature dish. They shred rather than chop the chicken. The tines of two forks make shredding a snap.

Yield: Makes about 8 (1-cup) servings (serving size: 1 cup)

Ingredients

• 3  pounds  skinned and boned chicken breasts
• 1  (49 1/2-ounce) can chicken broth
• 1  cup  finely chopped celery
• 1/2  cup  finely chopped water chestnuts, rinsed and drained
• 1/2  cup  finely chopped red bell pepper
• 1/2  cup  finely chopped yellow bell pepper
• 1/2  cup  finely chopped red onion
• 3  cups  mayonnaise
• 1  teaspoon  ground red pepper
• 1/2  teaspoon  salt
• 1/2  teaspoon  white pepper

Preparation

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. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.

Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.

Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed.