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The Best Chicken Salad

Recipe Submitted by: Regina Sayers of Ivanhoe, VA

Chicken Salad
Boneless Chicken Breast (Can use frozen in a bag)
6-8  Breast
1/2 Tbsp.
Bay Leaves
2 Leaves
1 tsp.
Chopped bread and butter pickles
1 Cup
Chopped celery
1 cup
Chopped red onion
1 cup
1 1/2 Cups
Garlic powder
1 tsp.
Onion powder
1 tsp.
Pickle juice
1/2 Cup
Using a pressure cooker makes this recipe quick.


  1. Place chicken, rosemary, bay leaves, and salt in pressure cooker with water and cook on high pressure for 20 minutes.
  2. Let pressure drop at once (place cooker under running water). Let chicken cool.
  3. Take chicken out of cooker and let cool.



  1. Once chicken is cool place on a plate and shred with 2 forks.
  2. Put in a large bowl with chopped bread and butter pickles, chopped celery, chopped red onion, mayonnaise, garlic powder, onion powder, salt and pepper (to taste), and pickle juice.
  3. Mix all ingredients with chicken and serve on large croissants or bread of your choice.

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