Juniors White Meat Chicken Salad Food

JUNIOR'S WHITE MEAT CHICKEN SALAD

Steps:

• To cook the chicken: Fill a large saucepan half full with water. Add a few celery leaves, if you wish, plus the salt and white pepper, and bring to a boil over high heat. Slide in the chicken breasts, reduce the heat to medium-low, and simmer until the chicken turns opaque and the juices are no longer pink, about 8 minutes. Transfer the chicken to a colander with a slotted spoon, and rinse with cold water. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken).
• Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Add the diced celery and dill and toss again.
• Mix all the ingredients for the dressing in a small bowl. Spoon the dressing over the chicken mixture and stir until all of the chicken and celery are coated.

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.

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.

CHUNKY WHITE MEAT CHICKEN SALAD

Steps:

• 1. Boil eggs then remove from heat. Let cool, then peel and chop and add to a medium size bowl. Note: I find that if eggs are allowed to come to room temperature before you boil them they are much easier to peel.
• 2. Chop gherkin pickles and add to same bowl. Grate onion half into bowl as well. More if you prefer. Add DiJon mustard. Note: Grating onion instead of chopping allows you to have the flavor of onions without the big chunky pieces.
• 3. Add mayonnaise.
• 4. Drain chicken, and add to bowl.
• 5. Mix all the ingredients together.Line platter with lettuce leaves, and lemon wedges.
• 6. Add chicken salad & top with chopped green onions if desired. Add assorted crackers. I like to add fresh squeezed lemon juice on mine.
• 7. Add your favorite garnish items, sliced Flat Pickles, Red Onions, Fresh Tomato Slices & Lettuce leaves.
• 8. Serve on your favorite toasted sliced buns with tomato slices, flat pickles, & sliced red onions.