Recipe from Elizabeth Stone of Fredericktown, Mo.
3 large skinless boneless chicken breast
6 chicken bouillon
1 Tbsp. garlic powder
1/2 tsp. fresh ground pepper
1/2 small vidalia onion
3 stalks of celery
1 tsp. fresh ground pepper
salt to taste
Cut each chicken breast into 4 pieces and place in a large pot.
Fill pot with water 1 inch above chicken pieces.
Place chicken bouillon, garlic powder, and 1/2 tsp. ground pepper in with the chicken and boil until chicken is no longer pink (about 20 minutes).
Meanwhile cut 2 celery stalks into chunks and place into a food processor, then place the 1/2 onion and the radishes into the food processor. Pulse until ground up.
After the chicken is done, place the chicken onto a cutting board and carefully cut chicken into small pieces (this allows the chicken to cool before placing it into the food processor).
Place chicken and 1 tsp. of ground pepper into the food processor and pulse until ground up . If needed you may place 1 or 2 tsp. of chicken stock into food processor to help the grinding process. Place chicken mixture into a bowl and add mayo (to your liking; starting out with about 1 cup) and salt to taste.
Add 1 celery stalk chopped up into the mixture and stir.
May enjoy immediately or place in the fridge until cold. Chicken salad will thicken up when placed into the fridge, so you may want to add a bit of mayo to the mixture before serving. Enjoy!!!
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