Chicken Salad From Mom Food

HERBED CHICKEN SALAD

Steps:

• Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping.
• Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You'll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) - if you'll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it's fine to leave it.
• Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
• Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it's cool enough, or two forks.
• Place the chicken in a bowl, add 1/3 of the Herbed Mayonnaise and the tomatoes, if using. Toss until the chicken is well coated with the mayo dressing. Add more mayo if the mixture seems too dry. Taste and add salt and pepper as needed.

BASIC CHICKEN SALAD

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.

EASY HOMEMADE CHICKEN SALAD

Steps:

• In medium mixing bowl combine first three ingredients.
• Stir in the lemon juice and pepper.
• Combine the mayo, pickle relish and prepared mustard.
• Add this sauce to chicken and gently stir in the eggs.
• Cover and chill until ready to serve.

CHICKEN SALAD

Steps:

• Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
• In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

MOM'S CHICKEN SALAD SANDWICHES

Steps:

• In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
• Gently mix in cooked chicken, almonds, grapes and celery.
• Refrigerate for at least 1 hour and serve on croissants.

MOM'S CHICKEN SALAD

Steps:

• Melt butter, let it cool.
• Mix together butter, mayo, parsley, garlic, curry and marjoram.
• Toss in chicken and grapes.
• Add salt and pepper to taste.
• Cover tightly and refrigerate until serving.
• Toast Almonds in 350 degree oven on a cookie sheet for 5-10 minutes.
• Right before serving toss in almonds.

CHICKEN SALAD

Steps:

• Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
• Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
• Chop all of your fruits and veggies and place them in a bowl with the chicken.
• In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
• Add the dill (or oregano or cilantro...whatever makes your skirt fly up) and if you're feeling a bit brazen throw in a dash of cayenne pepper!
• When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
• Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon-you'll love it!

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

CHICKEN SALAD

Steps:

• Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot.
• Bring to a boil, add chicken (add more water if needed to cover the meat).
• Turn down heat to a slow boil.
• Cook for 20 minutes or until no longer pink.
• Remove chicken and let cool.
• Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy.
• Combine mayo, onion, celery in bowl
• Mix in chicken, add more mayo if you so desire.
• Taste and add spices to your liking.
• Chill and enjoy!

CHICKEN AND RICE SALAD

Steps:

• In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
• Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
• Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
• Bake for 45 minutes.

MOM'S CHICKEN SALAD

Steps:

• Mix all ingredients and chill.

MY FAVORITE CHICKEN SALAD

Steps:

• Combine all of the salad ingredients in a large bowl.
• Whisk together all of the dressing ingredients until smooth.
• Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.
• Refrigerate until ready to serve.
• Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.