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Miss Willie's Chicken Salad
4 half boneless, skinless large chicken breasts
2 chicken bouillons
2 peeled carrots
3 Tablespoon of sweet relish
1 medium onion, finely diced
½ cup to 1 cup mayonnaise ( you be the judge)
¼ teaspoon ground black pepper,
½ cup raisin or dried cranberries(optional)
Method
Put the chicken breasts and peeled carrots in a pot. Add water
to cover them. Add the chicken bouillons to the water. Bring to
a boil. Now lower heat and cook for ½ an hour. Save the broth
and carrots for future use in soup. Let chicken cool. Finely
chop up chicken or chop up the chicken breast (one at a time) in
food processor using the pulsing button. Do it just enough to
chop the chicken breast. Please, do not over do or you will
have chicken pate. Put chopped chicken in a large bowl. Now
add all the other ingredients to the chicken in the large bowl.
Mix well. Covered and refrigerated. Serve on croissants for
the ultimate sandwich. I usually add the raisin or dried
cranberries if I serve this as an appetizer with Ritz crackers.
Enjoy!!
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