Thanks to reader Jessie who shares mom’s “secret recipe” for the perfect Chicken Salad!
3 1/2 lbs. chicken breasts (salt to taste) 6 ribs celery, diced; 1/2 cup pickle relish; 1 1/2 tsp. ground white pepper; 2 cups mayonnaise; 1/2 cup toasted almonds. Boil chicken in lightly salted water until tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium size strips Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayo. mixture. Cover and refrigerate.