Chicken Salad Helene Food

HELEN'S CHICKEN SALAD

Steps:

• Mix all ingredients in a large bowl.
• Serve on your favorite bread or on a bed of lettuce.

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.

CHICKEN SALAD HELENE

Steps:

• 1. In large bowl, toss together lettuce and spinach chill.2. Prepare Special Dressing and chill at least 15 minutes or until ready to use.3. Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.4. Cut chicken into bite-size strips.5. On a large platter or six large salad plates, arrange greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

CHICKEN SALAD HELENE

Steps:

• In large bowl, toss together lettuce and spinach chill.Prepare Special Dressing and chill at least 15 minutes or until ready to use.Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.Cut chicken into bite-size strips.On a large platter or six large salad plates, arrange greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.