It's Addicting!

The dressing amounts I posted are for 6 or more breasts (depending on how "soupy" you want it). I only make half at a time since I'm the only one eating it. Have to make another supply tonight and, using 3 breasts, lasts me about 3 lunches + small snack at night.

This sound so good. How do you cook the chicken breasts? My family loves chicken salad and since my surgery my oldest son has dropped 47 lbs. He is 6'4" and was arond 320 lbs. Since I had my surgery and made little changes to the way I cook, it has paid off for him because I am eating healthy so is he. Anything I can do to get more protein in is the way for me. I look forward to knowing how to cook the chicken. I am going to buy a bag of those frozen chicken breasts this weekend. Thanks for sharing. Stephanie 368/234/200

Congratulations - it's because of you that your son is having success! I just lightly brown the chicken in a frying pan, but I might try broiling it instead to see if that keeps it from drying out too much. Keep up the good work, Stephanie. . .

"Boneless, skinless chicken breasts, cooked and cut up in pieces Craisins Pecans Celery" How much craisins, pecans and celery? I can't cook so I need measurements! I am going shopping today for the ingredients. Thanks for sharing.

Hi GG: I use three chicken breasts at a time, and half the dressing. I am very particular about how my food "looks," so I put in craisins, pecans and celery until it looks right to me. Be sure to only put in about half the dressing, stir, then use as much of the rest as it takes for it to look to be the right consistency for you. Everyone is different. I can't stand too much dressing. In addition, I think it tastes better the next morning, after it has had a chance to sit and let the flavors combine; however, I'm not always so patient! I'm not much of a cook either, so if I can do it, anyone can! Let me know how it turns out. Connie in WA