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Chicken Salad

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Chicken Salad

  • 2 Poached Chicken Breasts, cut into bite-sized pieces
  • 8 oz. Water Chestnuts, drained and sliced
  • 4 oz. Seedless Raisins
  • 1 c. Celery Stalks, diced small
  • 2/3 c. Mayonnaise
  • 2 Fuji Apples, diced small
  • Place all ingredients in a mixing bowl.
  • Using a rubber spatula, mix ingredients together until thoroughly blended.
Prep Recipes 1

Poached Chicken Breasts🌐

  • 2 Boneless Skinless Chicken Breasts
  • 1/4 tsp. Salt
  • Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil.
  • Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size.