Mamma’s Chicken Salad


  • 5 lbs boneless skinless chicken breasts
  • 1 ½ quarts water
  • 2 cups chicken broth
  • Fresh parsley sprigs
  • 1 large sweet onion, quartered
  • 1 ½ teaspoons garlic salt
  • 2 large bouillon cubes (Knorr)
  • 1 stick butter

Chicken Cooking Directions:

  1. Put all of the above, except the chicken, in a large pot and bring to boil.
  2. Add chicken, return to boil.
  3. Lower heat and simmer for 45 minutes (check one of the bigger pieces just to make sure it’s as done as you like your chicken).
  4. Shred chicken and refrigerate.

Dressing Ingredients:

  • 1 cup bottled Italian salad dressing (I have experimented with several, and like Ken’s best, but, to each his own)
  • 2 cups Duke’s mayonnaise
  • 2 tablespoons white vinegar
  • 4 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • 1 cup sour cream
  • 2 tablespoons honey
  • ½ cup finely chopped celery
  • ½ chopped green onions

Dressing Directions:

  1. Blend the first 6 ingredients well and refrigerate.
  2. As soon as the chicken is good and cool, mix half the dressing with the chicken and toss well.
  3. Refrigerate at least an hour to allow to marinate.
  4. Meanwhile, mix the 5 remaining ingredients into the remaining dressing.
  5. After the chicken has marinated in the first mixture for at least an hour, add remaining dressing and mix well.
  6. Stir in vegetables.
  7. Toss in one or more of the following if the mood strikes you: Toasted chopped pecans (The author always uses these), Chopped Granny Smith Apple, Almonds