Forevermamas Fabulous 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.

FABULOUS FALL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper.
• Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
• Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

FABULOUS CHICKEN SALAD

Steps:

• 1. Place chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer until chicken breasts are thoroughly cooked.
• 2. Cool slightly and then either shred or cut into small chunks.
• 3. Meanwhile, mince the celery and onion. Quarter the grapes. Dice the apples.
• 4. Mix the mayonnaise and coleslaw mix together. Fold in the chicken and all the prepared ingredients along with the curry powder. Mix well. If desired, add salt and pepper to taste. (I do not use any salt in this recipe--only freshly ground pepper; you can also increase the curry powder to 3/4 teaspoon if you wish a stronger flavor).
• 5. Refrigerate at least 2 hours before serving to allow flavors to blend. Keep refrigerated.

FOREVERMAMA'S FABULOUS CHICKEN SALAD

Steps:

• Remove meat from rotisserie chicken. Chop into bite size pieces. Add to large bowl; set aside.
• In a medium size bowl, add the next 9 ingredients; mix to blend. Add lime juice, adobo seasoning and black pepper to taste. Add to chicken and combine to distribute all ingredients evenly. Taste for seasoning and correct, if necessary. Chill for 1 hour before serving.
• NOTE: Concerning the seasonings, I don't always add exactly the amounts given, it's all a matter of taste.
• Tip: I sometimes add a bit of sugar, if I went over too much on the lime juice or if I want a hint of sweetness. I add about 1/2 - 1 tsp sugar.
• Another Tip: If you go over too much on the salt, add a few more drops of lime juice. Both lime and lemon juice, make the saltiness disapear. Of course test it bit by bit when adding lemon or lime juice, because you don't want to over power with the juice flavor. This tip is one of the secrets of the restaurant trade.

FOREVERMAMA'S CHICKEN SALTIMBOCCA

Steps:

• With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
• Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
• Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
• Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
• Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
• Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
• Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
• Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
• Remove any excess olive oil in order to end up with at least 2 - 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
• NOTE: Most of the time I double and even triple the sauce.
• Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.

FABULOUS CHICKEN

Steps:

• In a large non-stick frying pan, heat oil and cook onions until almost soft. Add garlic and mushrooms, cook til mushrooms soften. Set aside and keep warm.
• Chop chicken into bite sized pieces Brown chicken in hot pan, adding more oil if required.
• Add onion, garlic and mushroom mixture back to pan. Stir in chicken broth and Italian herbs.
• Cover and cook for 20 minutes, simmering over low heat.
• Add sour cream, thickened cream and bacon, stir through until warmed, DO NOT boil as it will separate. Just heat it gently for a few minutes until the flavours blend.
• For a change, add broccoli pieces in the last few minutes of cooking, or green beans, corn niblets -- serve over pasta if you like or as a dish on it's own. A definite favourite at my house!