Keep in mind, this recipe was used to make bulk chicken salad.
LENNY'S SUB SHOP HOMEMADE CHICKEN SALAD
8 to 10 boneless skinless chicken breasts
2 celery stalks
8 cups mayonnaise
1/2 cup sweet relish
1 tbsp salt
1 tbsp ground black pepper
Rub season salt on chicken and bake until 160 degrees F internally.
Once the chicken has cooled, dice it up into 1/2-inch squares. Cut up celery into tiny bits. Put chicken and celery in a large container. Add the remaining ingredients and mix.
Voila! So simple but so delicious.
LENNY'S SUB SHOP HOMEMADE CHICKEN SALAD
8 to 10 boneless skinless chicken breasts
2 celery stalks
8 cups mayonnaise
1/2 cup sweet relish
1 tbsp salt
1 tbsp ground black pepper
Rub season salt on chicken and bake until 160 degrees F internally.
Once the chicken has cooled, dice it up into 1/2-inch squares. Cut up celery into tiny bits. Put chicken and celery in a large container. Add the remaining ingredients and mix.
Voila! So simple but so delicious.
MsgID: 1438087
Shared by: britt-britt
In reply to: ISO: Lenny's sub shop chicken salad
Board: Copycat Recipe Requests at Recipelink.com
Shared by: britt-britt
In reply to: ISO: Lenny's sub shop chicken salad
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Lenny's sub shop chicken salad |
| Gastonsmommy | |
| 2 | Recipe(tried): Lenny's Sub Shop Homemade Chicken Salad |
| britt-britt | |
ADVERTISEMENT
Random Recipes from:
Salads - Main Dish
Salads - Main Dish
- Chicken and Quinoa Salad
- Chicken Salad Veronique (3) (not Marie Callendar's)
- The Best Chicken Salad I've Ever Had
- Pork and Pepper Salad with Balsamic Vinaigrette (South Beach Diet)
- Garlicky Seafood Rice Salad (using squid, shrimp, and scallops) (blender)
- Smoked Salmon Salad with Wisconsin Dill Havarti Popovers
- Avocado, Mango and Prawn Salad
- Mustard Grilled Salmon Salad (using honey mustard salad dressing)
- Crunchy Chicken Salad or Curried Chicken Salad (low fat)
- Thai Beef Salad with a Chinese Twist (serves 1)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!