Chicken Salad Balls Food

CHICKEN SALAD PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

HOMEMADE CHICKEN BALLS FROM SCRATCH

Steps:

• Sift flour and add baking powder, and salt.
• In separate bowl, Beat eggs and add milk and oil.
• Blend liquid mixture into dry, beat well until smooth.
• Drop diced chicken into batter.
• Spoon out and place in deep fryer or pot of hot grease over stove burner.
• Fry until golden brown.
• Remove and place in bowl lined with paper towel to soak up excess grease.

CHICKEN SALAD BALLS

Steps:

• Take your rotisserie chicken apart, using a fork to make strands.
• In a bowl mix the chicken, the celery, the almonds, the walnuts, and the green apple together.
• Add the sour cream and mayo, as well as the twist of lemon juice, preferably fresh. Incorporate the salt and pepper.
• Mix it together with your hands until all of your ingredients have been perfectly combined.
• With your hands, form palm size balls. They should be easy to manipulate and all of the ingredients should stick together, if they don't you can add a little more sour cream so they will hold up. You should end up with four balls (the size of tennis balls approximately).
• Refrigerate over night. (If you can't, try to leave it at least a couple of hours in the fridge).

CHICKEN SALAD BALLS

Steps:

• 1. Mix all ingredients together except pecans.
• 2. Chill for approximately 2 hours.
• 3. Roll into 1 inch balls, then roll in chopped pecans.
• 4. Keep chilled until ready to serve. Great with crackers or cut vegetables (celery, carrots, etc)

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

Steps:

• To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
• To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
• Add in chicken pieces; using clean handsand mix until well coated.
• Heat oil in a deep-fryer or Dutch oven to 375 degrees.
• Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
• Remove to a paper towel.
• Sprinkle with seasoning salt immediately after frying if desired.
• Serve immediately with sweet and sour sauce.
• Delicious!

SWEET & SOUR CHICKEN BALLS

Steps:

• First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
• Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
• Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
• Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

CHICKEN SALAD BALL

Steps:

• 1. Stew chicken breast with garlic salt for 1 hour. (You can used canned chicken if you'd rather.) Cool to room temperature, place the breasts in your kitchen aid stand mixer with the dough hook, and shred (or you can shred by hand).
• 2. Add the, room temperature, cream cheese and blend (I put my hands in this), add the green onions. Form the ball into your desired shape. Press the nuts into it. If your using the pretzels, do this just before you serve it.
• 3. This is great served with carrots and celery sticks and of course a good cracker. My husband eats it on a wrap.
• 4. I adjust the size of this recipe up or down with the ration of 2 large chicken breast to 1 package of cream cheese.

BUFFALO CHICKEN DIPPING BALLS

Steps:

• Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
• Fry the breaded balls in the hot oil until slightly browned, about 1 minute.

CHICKEN CHEESE BALL

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.