Cool Chicken Salad Food

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.

JEFF'S FAMOUS CHICKEN SALAD CROISSANT

Steps:

• In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
• Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
• Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
• Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!

COOL & CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

COOL LEMON CHICKEN SALAD

Steps:

• Mix dressing, basil, lemon juice and lemon peel in a large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serve on a lettuce-lined platter (Spring mix, romaine, butter lettuce), or on freshly-baked croissants.

COOL CHICKEN SALAD

Steps:

• Boil chicken breast until done. Set aside to cool.
• While chicken is cooking drain pineapple. Reserve the liquid. Peel apple and cut into small chunks. Place apple chunks into reserved pineapple liquid (this will prevent apple from browning). Cut grapes into halves.
• When chicken is cool, cut into bite size pieces, and place in bowl. Drain apples and add to chicken, add grapes and pineapple. Add mayo and Cool Whip. Chill. Top with walnuts or almonds and serve.

COOL CHICKEN PASTA SALAD

Steps:

• Chill chicken and pasta thoroughly.
• Mix pasta, chicken, celery, apples, grapes, pineapple chunks and mandarin oranges in a large bowl.
• In a separate bowl, combine mayonnaise, sugar, salt, nutmeg and pepper.
• Combine mayonnaise mixture with chicken/pasta mixture.
• Chill before serving.

COOL CHICKEN SALAD

Steps:

• I like to throw everything in the food processor or blender and let it do its own work, doing the chicken first and then the veggies.
• Or chop finely and add remaining ingredients; mix well.
• Add ranch and then Miracle Whip until desired consistency.
• Salt and pepper to taste.
• A sprinkle of dill and parsley also add a good flavor!
• Serve with wheat crackers or on toast.