skinless, boneless chicken breasts
low-salt, fat-free chicken broth
white onion, minced
seedless red grapes, quartered
granny smith apple, diced
Kraft 1-step coleslaw maker
salt and pepper, to taste
How to Make Fabulous Chicken Salad
Chicken breasts boiling in chicken stock.
Place chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer until chicken breasts are thoroughly cooked.
Chicken breasts cut into small chunks.
Cool slightly and then either shred or cut into small chunks.
Meanwhile, mince the celery and onion. Quarter the grapes. Dice the apples.
Mixing chicken salad ingredients in a bowl.
Mix the mayonnaise and coleslaw mix together. Fold in the chicken and all the prepared ingredients along with the curry powder. Mix well. If desired, add salt and pepper to taste. (I do not use any salt in this recipe–only freshly ground pepper; you can also increase the curry powder to 3/4 teaspoon if you wish a stronger flavor).
Chicken salad ready to chill.
Refrigerate at least 2 hours before serving to allow flavors to blend. Keep refrigerated.