Fruity Chicken Salad

Ingredients

• 1 (2 1/2 pound) fryer chicken or equivalent pieces
• 1/2 cup creamy salad dressing (such as Miracle Whip)
• 2 tablespoons white sugar, or to taste
• 1/4 cup raisins
• 1 ripe mango, peeled and diced (optional)

Directions

Put the chicken in a large pot with enough water to cover. Bring to a boil; reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.

Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.