Chicken Salad
 
Makes about 4 quarts
Ingredients
  • 1 tablespoon crushed red pepper
  • 1 tablespoon kosher salt, plus more to taste
  • 3 dried bay leaves
  • 5 organic boneless skinless chicken breasts (about 1½ pounds)
  • ½ medium red onion, small diced
  • 1 cup small-dice celery
  • ¾ cup salted peanuts, roughly chopped if desired
  • ½ cup golden raisins, roughly chopped if desired
  • About ¼ cup mayonnaise*, plus more to taste
  • Ground black pepper and jalapeño pepper sauce*, to taste
  • Saltine crackers, to serve
Instructions
  1. Fill a large pot halfway with water, and add red pepper, salt, and bay leaves, stirring to combine. Cook over medium-heat until water is hot but not simmering. Add chicken, and cook until the probe of an instant-read thermometer inserted in the thickest part of the chicken reads 165°, about 15 minutes. While chicken cooks, monitor temperature with a candy or deep-fry thermometer and keep the water below simmering (about 180°). Refrigerate chicken, uncovered, until cool; dice.
  2. In a large bowl, combine chicken, onion, celery, peanuts, and raisins; add mayonnaise, and stir to combine. Add additional mayonnaise to taste. Season to taste with salt, black pepper, and pepper sauce. Serve with soda crackers and pepper sauce.
Notes
*We used Blue Plate Mayonnaise and Slap Ya Mama Jalapeño Pepper Sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-salad/