My Family’s Favorite Chicken and Shrimp Salad
My Family’s Favorite Chicken and Shrimp Salad
Ingredients
For the Boiled Chicken and Shrimp
- 4 chicken breasts, whole
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 4 garlic cloves
- 2 bay leaves
- 1 celery stick
- 1/2 onion
- 1 tomato
For the Sauce
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1 tablespoon mustard
- 2 tablespoons vinegar
- 1/2 cup chicken broth, reserved from boiling chicken and shrimp
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dill
- 1/2 teaspoon dry parsley flakes
- 1/2 teaspoon celery salt
For the Vegetables
- 1 carrot, shredded
- 1/2 cup cabbage, shredded
- 2 tablespoons red onion, chopped
- 1 celery stick, chopped
Instructions
- 1
Place the 4 whole chicken breasts in a large pot. Add salt, black pepper, 1 teaspoon garlic powder, the 4 garlic cloves, 2 bay leaves, 1 celery stick, half an onion, and 1 tomato to the pot. Cover with water.
⏱️ 2 min
- 2
Bring the water to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through and easily shreddable. Add the shrimp to the pot during the last 3-5 minutes of cooking, until they turn pink and opaque.
⏱️ 45 min
- 3
Once cooked, carefully remove the chicken breasts and shrimp from the pot and set aside to cool slightly. Reserve 1/2 cup of the cooking broth for the sauce.
⏱️ 3 min
- 4
While the chicken and shrimp cool, shred the chicken breasts using two forks or your hands. Roughly chop the cooked shrimp. Set aside.
⏱️ 5 min
- 5
In a large mixing bowl, combine the mayonnaise, sour cream, mustard, and vinegar. Whisk until smooth.
⏱️ 2 min
- 6
Add the reserved 1/2 cup of chicken broth to the sauce mixture and stir well.
⏱️ 1 min
- 7
Season the sauce with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dill, 1/2 teaspoon dry parsley flakes, and 1/2 teaspoon celery salt. Mix thoroughly until all spices are well incorporated.
⏱️ 2 min
- 8
Add the shredded chicken, chopped shrimp, shredded carrot, shredded cabbage, chopped red onion, and chopped celery to the bowl with the sauce.
⏱️ 5 min
- 9
Mix all ingredients well until the chicken, shrimp, and vegetables are evenly coated with the sauce.
⏱️ 3 min
- 10
Serve immediately in sandwiches, on crackers, or as a side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
My Family’s Favorite Chicken and Shrimp Salad
For the Boiled Chicken and Shrimp
- 4 chicken breasts, whole
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 4 garlic cloves
- 2 bay leaves
- 1 celery stick
- 1/2 onion
- 1 tomato
For the Sauce
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1 tablespoon mustard
- 2 tablespoons vinegar
- 1/2 cup chicken broth, reserved from boiling chicken and shrimp
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dill
- 1/2 teaspoon dry parsley flakes
- 1/2 teaspoon celery salt
For the Vegetables
- 1 carrot, shredded
- 1/2 cup cabbage, shredded
- 2 tablespoons red onion, chopped
- 1 celery stick, chopped
Instructions
- 1
Place the 4 whole chicken breasts in a large pot. Add salt, black pepper, 1 teaspoon garlic powder, the 4 garlic cloves, 2 bay leaves, 1 celery stick, half an onion, and 1 tomato to the pot. Cover with water.
⏱️ 2 min - 2
Bring the water to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through and easily shreddable. Add the shrimp to the pot during the last 3-5 minutes of cooking, until they turn pink and opaque.
⏱️ 45 min - 3
Once cooked, carefully remove the chicken breasts and shrimp from the pot and set aside to cool slightly. Reserve 1/2 cup of the cooking broth for the sauce.
⏱️ 3 min - 4
While the chicken and shrimp cool, shred the chicken breasts using two forks or your hands. Roughly chop the cooked shrimp. Set aside.
⏱️ 5 min - 5
In a large mixing bowl, combine the mayonnaise, sour cream, mustard, and vinegar. Whisk until smooth.
⏱️ 2 min - 6
Add the reserved 1/2 cup of chicken broth to the sauce mixture and stir well.
⏱️ 1 min - 7
Season the sauce with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dill, 1/2 teaspoon dry parsley flakes, and 1/2 teaspoon celery salt. Mix thoroughly until all spices are well incorporated.
⏱️ 2 min - 8
Add the shredded chicken, chopped shrimp, shredded carrot, shredded cabbage, chopped red onion, and chopped celery to the bowl with the sauce.
⏱️ 5 min - 9
Mix all ingredients well until the chicken, shrimp, and vegetables are evenly coated with the sauce.
⏱️ 3 min - 10
Serve immediately in sandwiches, on crackers, or as a side dish.
⏱️ 2 min