Classic Chicken Salad
|Chicken||3 Pound (1 Piece)|
|Salt||1 1⁄2 Teaspoon|
|Celery stalks||3 , finely chopped|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
1. In 4-quart saucepan, place chicken, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and gently simmer until chicken loses its pink color throughout, about 45 minutes. Remove from heat and let stand 30 minutes; drain (reserve broth for another use). When chicken is cool enough to handle, discard skin and bones; cut the chicken meat into bite-size pieces.
2. In large bowl, combine celery, mayonnaise, lemon juice, remaining 1/2 teaspoon salt, and pepper; stir until blended. Add chicken and toss to coat. Transfer to serving bowl. Cover and refrigerate until ready to serve.