- 5-6 Boneless, skinless chicken breasts
- 1 tsp. salt
- 1 tsp. chicken bouillon granules
- 1 Tbsp. onion flakes
- ¾-1 cup Miracle Whip
- 5 stalks celery, diced
- salt
- Boil the chicken breasts in water, with salt, until cooked through--about 30 minutes.
- Remove from water and refrigerate until cold enough to handle.
- While you are waiting, dice up the celery and place in a bowl. Sprinkle a ridiculous amount of salt over the celery. Don't worry, we'll be rinsing it off in a while. This will help the celery lose the bitter taste it has sometimes. Set aside.
- When chicken is cold, cut it into bite-sized pieces, being impeccable about removing everything but the actual white, breast meat. Discard fat, veins, gristle--nobody wants to eat that...trust me on this.
- Place diced chicken in a medium bowl. Add ¾ cup Miracle Whip salad dressing.
- Mix the chicken and Miracle Whip well and decide if you need the extra ¼ cup of salad dressing. I usually do.
- Now, sprinkle the onion flakes and bouillon granules evenly over the top and set aside.
- Pour the diced and salted celery into a colander and rinse thoroughly. Let it drain for a few minutes then add to the chicken mixture.
- Again, mix very well. Understand that the real flavors will be much better distributed if you leave the salad covered in the fridge for a few hours--or better yet, overnight. Then mix again, and salt to taste.
Recipe by Gracious Rain at https://graciousrain.com/coveted-chicken-salad/
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