Your Best Chicken Salad
#11
Moderator
Join Date: Mar 2008
Location: North East Lower peninsula of Michigan
Posts: 6,231
I make mine pretty much like PatriceJ except I add pineapple tidbits instead of apples and if I want to make it a main course I add some cooked orzo. I also add a little pineapple juice and a tablespoon of sugar to the mayo mixture, Just a little sweeter
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Last edited by Up North; 01-26-2019 at 07:30 PM.
#13
Super Member
Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,434
I make mine with deboned, chopped or ground (run through the food processor) cooked rotisserie chicken. Then I add diced boiled eggs, sweet pickle relish, mayo and yellow mustard. Sometimes, I cut seedless grapes in half and add them at the end, and/or add pecans or walnuts. Sometimes, I add cold slaw dressing instead of Pickles, mayo & mustard and add apples or grapes. I still use the eggs in both recipes. I like the sound of some of the other recipes here. Got to write them down and try them.
Edited to add: Another recipe is the chopped chicken and sandwich spread. Boiled eggs if you want to.
Edited to add: Another recipe is the chopped chicken and sandwich spread. Boiled eggs if you want to.
#14
Super Member
Join Date: Aug 2010
Posts: 2,243
Make sure to keep the bones on while poaching the chicken breasts - the taste is more rich that way. I cut up the cooled meat and add halved grapes, chopped celery, and some walnuts (sometimes) like everyone else. But I add just a bit of curry powder to the mayo and sometimes raisins. Yum. Reminds me of summer!
#15
We recently sold our Specialty Food/Market after 10 years. We made a popular chicken salad which our customers loved.
Baked chicken breasts (seasoned with s&p and olive oil)
toasted walnuts
Dried cranberries
celery
shallots
fresh tarragon
and then we made a tarragon aioli (mayo, vinegar, more fresh tarragon s&p)
We served it on a croissant. I’ve also made these for my kids on the day of their wedding while everyone was getting dressed up.
If anyone wants the measurements PM and I’ll pull get it out of my cookbook.
Baked chicken breasts (seasoned with s&p and olive oil)
toasted walnuts
Dried cranberries
celery
shallots
fresh tarragon
and then we made a tarragon aioli (mayo, vinegar, more fresh tarragon s&p)
We served it on a croissant. I’ve also made these for my kids on the day of their wedding while everyone was getting dressed up.
If anyone wants the measurements PM and I’ll pull get it out of my cookbook.
#18
Super Member
Join Date: Aug 2013
Location: Florida
Posts: 5,967
Lots of wonderful ideas, the only thing I insist on is real Hellman's mayonnaise. The low fat, ,olive oil, or diet mayonnaise's just don't have the flavor. Of course, if your a Blue Plate fan, only that will do.
#19
Super Member
Join Date: Apr 2012
Location: Texas
Posts: 2,369
chicken salad is the one time i prefer to use chicken breasts.
poached in a seasoned broth.
cut into small chunks, or shred.
celery - your preferred size dice
purple grapes, whole or halved depending on size
pecans or walnuts, medium to large chunks
apple (delicious, fuji, honey crisp); small to medium dice
regular mayo to taste. i use just enough to coat everything.
diced onions ... not tiny, but smaller than medium dice (optional)
ground pepper to taste.
taste-test first, and salt only if needed.
poached in a seasoned broth.
cut into small chunks, or shred.
celery - your preferred size dice
purple grapes, whole or halved depending on size
pecans or walnuts, medium to large chunks
apple (delicious, fuji, honey crisp); small to medium dice
regular mayo to taste. i use just enough to coat everything.
diced onions ... not tiny, but smaller than medium dice (optional)
ground pepper to taste.
taste-test first, and salt only if needed.
Last edited by Friday1961; 01-27-2019 at 07:32 AM.
#20
Super Member
Join Date: Apr 2012
Location: Texas
Posts: 2,369
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