|Chicken salad on whole wheat flaxseed bread.|
Remove the fat and skin from:
2 large chicken breasts
Place in a pan, and add:
300 ml water
1 chicken bouillon cube
Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool.
Mix in a large bowl:
¼ C mayonnaise
1 T French mustard
1 T German dill pickle juice
½ minced onion
(1 T strained yogurt)
½ t freshly ground pepper
¼ t salt
(2 T minced red or yellow peppers)
(chopped black olives)
Finally, add the shredded chicken.
Mix well. Refrigerate. This should be enough for 6 sandwiches.
You can keep the broth and use it to make Tofu-Egg Soup, Kenjin-jiru, etc. If you want to do that, you could double the amount of water and bouillon when you cook the chicken.
Tip: Using a stand mixer to shred the chicken and mix it all up makes this so much easier! I broke the chicken breasts up, put them in the mixer and turned it on low. Then, as it was mixing, I added the mayo and other ingredients and let it run while I chopped the onions and black olives. By the time I turned off the mixer to stir in the onions and olives, it was mixed to perfection!