This is the best chicken salad ever!
3 pounds skin on and bone in chicken breasts
1 (49 1/2-ounce) can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
Mayonnaise (Homemade is best), just enough to coat everything. Do not add too much
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
Step 1: Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
Step 2: Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
Step 3: Stir in mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.