Porters' Kitchen Easy Chicken Salad



10 to 12 servings



1 loaf sourdoughor rye bread (or any kind you perfer)
1-3/4 lb. chicken
1-1/2 cup finely shredded Colby Jack cheese
4 hard-boiled eggs
2 to 2-1/2 cups mayonnaise
1/2 cup dill pickle relish (sweet can be used instead)
1/2 cup dried chives (dried works best)
1 tbsp. dried dill weed
1 tbsp. dried parsley
Salt and pepper, to taste


Get a large pot full of water, boil your chicken until it is no longer pink. Take your chicken out of the water. LET IT COOL! After your chicken is cool remove all of the skin and visible fat, discard the insides ( liver heart etc. Now after that remove all of the chicken off the bones, obviously it is easier if you cut it up first. Next you will need to shred your chicken. I use my food processer. It is weird if it is cut into cubes or piecies so if you don't have a food processer (they are well worth the investment) you can always shred it with a fork.

Now the rest is easy going from here. Dice up your hard boiled eggs (after you peel them) then add the rest of the ingredients, adjust the mayonnaise to the moistness you perfer. Slather it on bread and eat it up!!

Author's Comments

This is a very easy recipe to make after you get the chicken ready. I like to refrigerrate this for at least a couple of hours before serving to let the ingredients marry. Also I wrote this text for this recipe in very simple terms, so great cooks don't be offended by the non-professional terms I wrote. This recipe can be varied in many ways depending on the spices you perfer and meats I would avoid using tumeric or paprika or any other highly discoloring spices as it will take away from the attractiveness. Fresh herbs are also nice, but dried chives seem to taste better in this recipe than fresh and I have no clue why. If you try this recipe please let me know any variations you may of used and how well you liked it!! If you have any great recipes please send them to me!!

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1 Recipe Reviews

bill ree

bill ree reviewed Porters' Kitchen Easy Chicken Salad on April 11, 1999

This was a great recipe i have made it several times.. you deserve a award.. thank you so much for your generousity for sharing it with the world.. you have done huanity a favor by including this. If you ever need a job as a chef.. please get in contact with me immediatley, your epertise woud be highly appreciated.. thank you Bill Ree