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)


  • 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


  1. 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.
  2. Bring to a boil; quickly reduce heat to low so that the water is barely at a simmer.
  3. Using an instant read thermometer, check breasts for temperature of 165 degrees.
  4. 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.
  5. Remove and let cool for 15 minutes, slice or shred the chicken. The meat should be cooked through and opaque throughout.
  6. Combine shredded chicken, celery, water chestnuts, and next 4 ingredients in a large bowl.
  7. 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.