Ingredients

The following ingredients have 8 Servings
  • 3 pounds boneless skinless chicken breasts (or 2 ¼ pounds cooked chicken, see Notes)
  • 1 32-ounce carton chicken broth (or chicken stock)
  • 1 ¼ cup mayonnaise (plus more to taste)
  • 2 cups finely diced celery
  • ¾ cup finely minced sweet onion
  • 1 teaspoon freshly ground black pepper (or use 2 teaspoons Everything Seasoning, see Notes)
  • 1 ½-2 teaspoons salt

Instruction

  • Cook the chicken: place the chicken breasts in a wide skillet and cover with chicken broth. Bring to a boil then reduce heat to a simmer; cover and cook about 20-25 minutes or until chicken breasts are cooked through and reach 160º F internally. Remove from skillet but reserve broth.Alternately, use 2 ¼ pounds (36 ounces) cooked chicken with the skin removed.
  • Shred the chicken using your selected method from Notes.
  • Place all ingredients but chicken broth in a large bowl (mayonnaise, celery, sweet onion, salt, and black pepper) and stir together.
  • Add chicken broth, 1 tablespoon at a time, to the mixture until the desired texture and creaminess is reached. I use about 4-6 tablespoons of chicken broth. Add more mayo to taste, if desired.