By: Sue 'SusieQ' Burch

This month’s recipe is perfect for lunch as a sandwich making, or alone on a nice crisp bed of lettuce or a nice dip with some crackers. It’s easy and fun to make so let’s get started.





  • Large package Split Chicken Breast (I usually buy pkg with at least five large breast)
  • 3 Chicken Bouillon cubes
  • Enough water to cover chicken breast well (I use one of my biggest pots to I don’t have to worry about it boiling over or water getting too low while cooking… I get plenty of broth to save this way too).
  • Bring to a Boil then turn on low (Make sure chicken is at a low boil) for about 2 1/2 hours until chicken is falling off bones. I have a gas stove so low keeps mine boiling really well.

Chicken boiling in pot of water with 3 chicken bouillon cubes.

Take chicken breast out of pot with a dipper so it will stay in one piece. Let broth drain off into pot before placing onto platter… Let chicken cool before taking off bones. Then put in large bowl and shred with hands. While shredding look for any smalls bones that you may have missed while taking chicken off bones.

Pull all the meat off the bone and put in a deep bowl.

Add 5 chopped eggs to shredded chicken
1/2 jar 16oz. salad cubes (you may want to add less, I love a lot of pickles in mine)
1/2 jar 32oz mayo to start (when finished I had used 3/4 of jar) I use Dukes Mayo but brand is your choice.
Salt & Pepper to taste

Mix together the minced chicken, chopped eggs, Mayo and salad pickles.

***Very Important*** since the size of your chicken breast change from time to time it is always best to start with half a jar of Mayo and add more as needed. If you are concerned about calories I suggest that you use Light Mayo. It needs enough Mayo or it will be too dry.

Thoroughly mixed Chicken salad ready to dish out.

Note: At our local store they put split chicken breast on sale for 98cents a pound so I stock up when it is on sale just to make chicken salad. Chicken salad doesn’t last long at our house… we like to share it with our kids too. It makes great sandwiches. This batch made 4.5 lbs. If you want a smaller batch I suggest you just two or three breast, one boiled egg per breast, then the pickles and mayo. Remember you can add more but you can’t take it out.

Plated and ready to enjoy. This one is served with Ritz Crackers.

Note about broth: One thing I do is let broth cool and put in gallon and quart freezer bags to use later instead of buying chicken broth. It saves money and you can use it in casseroles, soups or any dish for flavor.