Ingredients3 chicken breast (baked)
1 medium onion
1 1/3 cup of mayo
1/2 teaspoon of celery salt
black pepper to taste
A day ahead, season and bake chicken. Allow to cool, and then, refrigerate.
Next day, dice chicken and run through food processor. Chicken should be shredded as pictured below.
Dice onion and run through food processor. Onion should be shredded as pictured below.
Yields about a quart of salad.
Refrigerate and serve cold. (Note - Do NOT add more salt on the first day. The salad gets salter, the longer it sits.)
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