Chicken Salad

Chicken Salad

Ingredients:

• whole chicken or chicken breasts
• Combination of sweet peppers of choice (Red, Yellow, or Orange) chopped small
• Red onion chapped small
• Water Chestnuts chopped small
• Homemade Mayo 
• Ground Red Pepper and White pepper to Taste

Equipment: 

• Crock Pot

Instructions:

1. Cook whole chicken in crock pot on low for 6 hours. (No need to add water to crock pot. The chicken creates enough juice.  If using chicken breast I would add several cups of water or chicken stock because the chicken breasts won't make very much of its own juice.)
2. Shred as much chicken as you would like to use. I like a combination of white and dark meet. Use left overs for another meal or freeze for later. Sometimes I use my frozen pieces to make chicken salad at a later date.  
3. Add the chopped peppers, water chestnuts, and onion to your desired ratio. 
4. Mix in the Mayo to desired consistency. You can always add more later but can't take it away so be careful if this is the first time you are making this recipe.
5. Add Ground Red pepper and white pepper seasonings to taste.  
6. Enjoy right away or refrigerate for later.  Keeps well for several days.