Advertisement
Ingredients
3 pounds boneless, skinless chicken breasts or chicken cutlets
½ cup butter
2 stalks celery, chopped, plus 1 cup minced
1 medium onion, peeled and chopped, with ½ cup minced
1 tablespoon poultry seasoning
2 ½ teaspoons salt or to taste
2 teaspoons black pepper
1 cup mayonnaise
½ cup sour cream
1 tablespoon heavy cream
1 teaspoon prepared mustard
1 teaspoon sweet relish
Nutritional analysis per serving (10 to 12 servings)
2 grams carbs; 118 milligrams cholesterol; 368 calories; 7 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 396 milligrams sodium; 26 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the chicken: in a large pot, combine the chicken, butter, chopped celery and onion, poultry seasoning, 2 teaspoons salt and 1 teaspoon pepper. Add enough water to cover generously, cover, and heat to boiling. Reduce to a simmer, cooking the breasts about 10 minutes or the cutlets about 3. Turn off the heat and let the chicken stand in the cooking liquid until cooked through, about 10 minutes for the breasts and about 2 for the cutlets. Remove the chicken to a bowl. Cool and cut into bite-size pieces.
- Step 2
To make the salad: combine the minced celery and the onion, ½ teaspoon salt, 1 teaspoon pepper and all of the remaining ingredients in a bowl and mix. Add the chicken, tossing it gently until coated. Serve immediately, or cover and refrigerate until serving.
Private Notes
Comments
Because I am bad at following directions, I mixed the mayonnaise, cream, sour cream and mustard together and mixed it into the rest of the ingredients. I didn't have sweet relish so used more than a teaspoon of chopped bread and butter pickles. It was very good.
Made tonight. The best I just added more onions because I love them.