Chicken breasts are cooked in water and chicken broth to make some super tasty, fresh chicken- the perfect start toward making this recipe so great. The next key in making this crack chicken salad dip one of the best things you have ever had is using your handy food processor. If you don’t have a food processor, a powerful blender will work as well! Finely choppping the green onion and chicken almost to a paste is what makes this dip possible!

The last little touch is adding the water and chicken broth that the chicken cooked in back into the dip. This makes the chicken salad dip moist, dippable and oh so addicting…

 

Ingredients:

3-4 Chicken Breasts

2 C Chicken Broth

3 C Water

1 Green Onion

4 TBSP Mayo

3 TBSP Black Pepper

Salt to taste

Instructions

In a large pot place the chicken broth, water and chicken breasts, until cooked through.

In a food processor(or you can totally chop) chop up the green onion and place in a large bowl.

Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!

Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.

In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the water mixture. This helps the chicken not be so dry  I typically do 5-7 TBSP’s of water, but you may need more or less depending on how big the chicken breasts are.

Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don’t want so much pepper add less.

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Quick tip: If you want to go a little crazy, add a mashed avocado to the chicken salad. Extra flavor and extra nurition- you can’t go wrong!

Recipe and image courtesy of My Heavenly Recipes