Chicken or Shrimp Salad Woody’s Version
For shrimp salad, substitute 3 pounds cooked shrimp for chicken. Reduce mayonnaise to 1½ cups and salt to 1/4 teaspoon. Proceed with recipe as directed.
Chicken or Shrimp Salad Woody’s Version
Servings: Makes about 8 (1-cup) servings (serving size: 1 cup)
Ingredients:
- 3 pounds / skinless/boneless chicken breasts
- Chicken broth to cover
- dry white wine to cover
- 1 Tbsp / dried Italian seasoning or tarragon
- 1 cup / finely chopped celery 5-6 stalks
- 1/2 cup / finely chopped water chestnuts rinsed and drained
- 1/2 cup / finely chopped red onion
- 1/2 cup / finely chopped green onion
- 3 or 4 Dill pickles chopped to taste
- 1/2 to 2 cups / mayonnaise
- few drops / Sriracha sauce
- Soy sauce to taste - only a small amount
- tarragon or thyme optional
- 1/2 tsp / salt
- 1/2 tsp / white pepper
Instructions:
- Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth and wine. Add 1 teaspoon of kosher salt, herbs and a bay leaf.
- Bring to a boil; quickly reduce heat to low so that the water is barely at a simmer.
- Using an instant read thermometer, check breasts for temperature of 165 degrees.
- If additional cooking is needed, partly cover with the pot lid and continue to gently simmer, checking for 165 temp every few minutes and don’t overcook.
- Remove and let cool for 15 minutes, slice or shred the chicken. The meat should be cooked through and opaque throughout.
- Combine shredded chicken, celery, water chestnuts, and next 4 ingredients in a large bowl.
- Starting with 1½ cups stir together mayonnaise, salt, and white pepper until well blended; if desired blend in Sriracha, Soy, herbs to taste, add more mayo if desired, blend into shredded chicken mixture, stirring to coat, Cover and chill at least 4 hours.