Chicken Salad Food

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.

CHICKEN SALAD

Steps:

• For the chicken, use boneless, feel free to cook your preferred way; boiled, roasted, rotisserie, leftovers, or even canned. If using canned, which I did in while in the states, use four 10 oz/283 g cans of chunk breast meat in water, drained. Where I live now I pressure cook the chicken breasts and make broth for other recipes (it is only 2 minutes of cook time). Cube the cooked chicken. If using canned, just use the chunked and that part is already done.
• Using a dry skillet heated on low heat, add pecan pieces or halves and toast for several minutes, stirring often, until fragrant then remove from the pan and set aside to cool. If using pieces those are now done, if using halves, just coarsely chop them after toasting them. These are optional, my wife cannot eat nuts and this dish is still excellent without them.
• To a large mixing bowl, add the chicken cubes, grapes, celery, onion, and cooled pecans and toss together.
• In a bowl, add all the dressing ingredients and mix together.
• Add the dressing to the salad and mix together. Cover and place in the fridge to chill until serving.
• Just before serving, mix in the cubed or shredded cheese.
• Serve over lettuce or arugula, recommended.
• Or serve in a large croissant with arugula, highly recommended.
• For variations, use a mix of thigh meat and breast meat, or just thigh meat. Use cashews on place of the pecans. Serve in soft flour tortillas. Enjoy.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

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.

BEST CHICKEN SALAD

Steps:

• Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
• Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
• Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
• In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
• Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.