CHICKEN SALAD FOUR WAYS
Chicken salad isn't just a way to use up leftover chicken-if it's good enough, it can be a reason to cook a chicken in the first place! Here you'll learn a basic chicken salad recipe, plus three ways to build on it if you're looking for something a little different.
Provided by Michael Ruhlman
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Basic Chicken Salad: Dice the chicken, keeping as much skin as you like, and transfer to a large mixing bowl. (You should have about 8 cups, enough to make all four versions of chicken salad.)
- Mince shallot. Sprinkle with a pinch of salt on the cutting board, then run knife through the minced shallot again to distribute the salt and to create a finer mince. Transfer to a small mixing bowl. Squeeze lemon juice over the shallot and let rest for at least 10 minutes and up to 30, to remove the raw flavor. (This process is called "macerating.")Meanwhile, dice celery so the pieces are the same size as the diced chicken, or smaller; add to the bowl with reserved chicken.
- Crush the garlic and roughly chop. Use a Microplane to grate the ginger, about 1 teaspoon. Into a small saucepan over medium heat, add oil, garlic, and ginger. Sauté until aromatic, stirring frequently, 1-2 minutes. Turn off the heat; then add curry, cumin, turmeric, and cayenne to the pan; stir until a paste forms. Let cool.
- Remove tarragon leaves from stems; discard the stems. Mince the tarragon leaves; you should have about 2 tablespoons. Set aside. Assemble Basic Chicken Salad: Add mayonnaise to a bowl. Scoop the minced shallot out of its bowl with a teaspoon, leaving behind the lemon juice, and add to the mayonnaise. (Discard the lemon juice.) Stir mayonnaise and shallot until combined. To the bowl of chicken and celery, add half of the mayonnaise mixture and stir until evenly coated, then add more mayonnaise to taste. Season with salt and freshly ground pepper. (Makes about 8 cups Basic Chicken Salad.)
- Tarragon Chicken Salad: To 2 cups of Basic Chicken Salad, add minced tarragon and tarragon vinegar; stir until evenly combined. Adjust seasoning with salt and pepper to taste. (Serves 2.)
- Jerk Chicken Salad: Squeeze lime juice into a mixing bowl with the mayonnaise. Add jerk seasoning, and stir until combined. Add mixture to 2 cups Basic Chicken Salad; stir until evenly combined. (Serves 2.)
- Curried Chicken Salad: Add curry paste to mayonnaise, and stir until evenly distributed. Add curried mayonnaise to 2 cups Basic Chicken Salad; stir until evenly combined. Add freshly squeezed lime juice and salt to taste, and stir again. (Serves 2.)
- Assemble sandwiches: Pile a scoop of chicken salad onto a slice of bread; top with lettuce and a second slice of bread. Repeat with remaining chicken salad, bread, and lettuce.(Note: Chicken salad will keep for up to 2 days in the fridge in an airtight container. Assemble sandwiches immediately before serving.)
COBB CHICKEN SALAD TWO WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
- Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
- Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
- To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
- To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
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