CHICKEN SALAD MIRACLE WHIP RECIPES

Steps:

• To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken.
• Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
• Reduce to a simmer and cook 5 minutes.
• Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
• Drain, let it cool and cut into small cubes.
• Combine mayo, yogurt, salt, pepper and mix well.
• Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
• Mix in pecans right before serving.
• Serve over baby greens.

Steps:

• In a large pot place the chicken broth, water and chicken breasts, cook.
• In a food processor (or you can totally chop) chop up the green onion and place in a large bowl.
• Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!
• Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.
• In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the water mixture. This helps the chicken not be so dry ;) I typically do 5-7 TBSP's of water, but you may need more or less depending on how big the chicken breasts are.
• Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don't want so much pepper add less.