I keep this chicken salad in the refrigerator pretty much year round. It’s easy to make, and it keeps in the fridge for a week. Of course, at my house, it only lasts a few days! I serve this on toasted bread, or with wheat crackers as an appetizer.

　　

Ingredients

serves 10

　　6 medium boneless, skinless chicken breasts

　　1/2 teaspoon salt

　　4 hard-boiled eggs, peeled and diced

　　1/2 cup sweet pickle relish

　　1 cup mayonnaise

　　Salt and pepper to taste

　　

Step 1

Place the chicken in a large pot with water to cover. Add the salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes (see Note). Drain the chicken, cover, and refrigerate until cool, or up to 24 hours.

　　

Step 2

Pull the cooled chicken into shreds and place in a large bowl. Add the eggs, relish, and mayonnaise, and stir together gently until well mixed. Season with salt and pepper.

　　

From Gwen

Step 3

It may sound weird, but I love this for breakfast on a slice of toasted bread!

　　

Note

Step 4

You may also cook the chicken in a pressure cooker, in which case you should reduce the cooking time to 15 minutes.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.