PIP'S CHICKEN SALAD
ROTISSERIE CHICKEN--A dear family friend gave me this recipe and my family loves it. It really is yummy!
Provided by Jessi Leigh
Categories Lunch/Snacks
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Cook the chicken until tender. Cool and shred. Add 1 cup of chicken broth to moisten.
- Add celery, pecans, pineapple, and relish to shredded chicken. Then add mayo to taste. Use your own judgment-the more mayo you use, the more moist it will be. You can also add the seedless grapes if you want to.
- I like to use fresh croissants to make my sandwiches.
Nutrition Facts : Calories 314.3, Fat 18.2, SaturatedFat 2.6, Cholesterol 67.3, Sodium 497, Carbohydrate 18.1, Fiber 1, Sugar 10.3, Protein 20.5
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
- Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
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HOW TO MAKE CHICKEN SALAD IN A FOOD PROCESSOR - MELANIE COOKS
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Estimated Reading Time 2 mins
- Prepare the chicken meat. You need 1 cooked chicken breast. You can use leftover chicken, or cook a chicken breast just for the chicken salad.
- Prepare boiled eggs. You need 2 hard-boiled eggs. You can boil them in advance, or right before making chicken salad. Peel the boiled eggs.
- Put the slicer blade in the food processor. You need to use the slicer blade that goes on top of the food processor. Don’t use the regular steel blade that’s inside the bowl – it will turn the chicken into a paste instead of shredded pieces.
- Put chicken in the top compartment of the food processor. The chicken goes in the top feeding chute of the food processor.
- Turn On The Food Processor To Slice The Chicken. Turn on the food processor. The blade will spin and the chicken will get sliced into small pieces and fall into the main bowl.
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