1 pound skinned and boned chicken breasts
1/4 cup chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained (optional)
1/2 cup finely chopped walnuts or cashews
1/2 cup finely chopped grapes
1/2 cup finely chopped onion
1 cup mayonnaise
1/4-1/2 cup ranch dressing
1/2 teaspoon salt
1/2 teaspoon white pepper
Preparation
Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Combine chicken, celery, water chestnuts, walnuts, grapes and onions in a large bowl.
Stir together mayonnaise, ranch dressing salt, and white pepper until well blended; spoon over chicken mixture, stirring to coat. Cover and chill at least 2 hours. Yummy if served on croissants. From the Kitchen of Jen Stallings'
1/4 cup chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained (optional)
1/2 cup finely chopped walnuts or cashews
1/2 cup finely chopped grapes
1/2 cup finely chopped onion
1 cup mayonnaise
1/4-1/2 cup ranch dressing
1/2 teaspoon salt
1/2 teaspoon white pepper
Preparation
Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Combine chicken, celery, water chestnuts, walnuts, grapes and onions in a large bowl.
Stir together mayonnaise, ranch dressing salt, and white pepper until well blended; spoon over chicken mixture, stirring to coat. Cover and chill at least 2 hours. Yummy if served on croissants. From the Kitchen of Jen Stallings'
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