CHICKEN SALAD RECIPE WITH CELERY AND ONION RECIPES

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.

Steps:

• Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
• In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.