Chicken Salad
6 boneless skinless chicken breasts
1 1/2 cups – 2 cups Duke’s Mayo, depending on the size of your chicken breasts
1 cup finely minced celery
2 t. freshly squeezed lemon juice
1 t. Salt
1/2 t. Freshly cracked pepper
This is my take on my favorite chicken salad, found on the menu at Atlanta’s iconic Swan Coach House. If you’ve never been, add it to your itinerary for your next Atlanta visit.
On the stove, boil chicken breasts in water with ample salt and pepper for 15 minutes. Turn off heat and let chicken cool in water.
Wash celery well. Finely chop and place in large mixing bowl. When chicken has cooled, place a couple of chicken breasts at a time into food processor and pulse until chicken is finely chopped and almost ground. Once all of your chicken has been through the food processor, place it in the mixing bowl with celery. Add Mayo to chicken mixture 1/2 a cup at a time until the mixture is not dry! Add spices and lemon juice and mix well. Refrigerate.
