You may also like
Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- FOR THE SHREDDED CHICKEN:
- 2 pounds Boneless, Skinless Chicken Breast (or Use Pre-cooked Deli Chicken Shredded To Make 3 Cups)
- 1/2 Tablespoons Seasoned Salt (omit If Using Deli Chicken)
- 1/4 teaspoons Garlic Powder (omit If Using Deli Chicken)
- 1/4 teaspoons Onion Powder (omit If Using Deli Chicken)
- FOR THE CHICKEN SALAD:
- 1-1/4 cup Light Or Regular Mayonnaise
- 3/4 teaspoons Onion Powder
- 1/4-1/2 Teaspoon Garlic Powder
- 1/2 teaspoons Seasoned Salt
- 1 To 2 Ribs Celery, Chopped
- 1/2 cups Cashew (halves)
Method
- To make your own shredded chicken:
- Preheat oven to 375°F. Spray a baking dish (one that can accommodate the chicken breasts without crowding or overlapping) with nonstick spray.
- Mix seasoned salt, garlic powder, and onion powder. Sprinkle evenly over chicken breasts. Cover dish with foil and bake 20-30 minutes. Time depends on the thickness of your chicken-always check with an instant-read thermometer.
- Remove from oven and let rest, covered, 10 minutes. When chicken is cool enough to handle, place it in a deep bowl and use 2 forks to shred it, or slice it and put it in a food processor bowl. Pulse 1-3 times to shred.
- Let chicken cool in the refrigerator 30 minutes.
- If using deli chicken:
- Remove all skin and bones from chicken. Shred chicken in a deep bowl using two forks (since you're pulling it apart as your de-boning it you can probably shred it pretty easily with just forks). Measure out three cups. Refrigerate 30 minutes.
- For the chicken salad:
- In a large bowl, mix mayonnaise, onion powder, garlic powder, and seasoned salt. Stir in cooled chicken.
- Mix in celery and cashews.
- Serve on sandwiches or with crackers. Store tightly covered in refrigerator up to 3 days.
