Ultimate Chicken Salad Food

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.

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

THE BEST CHICKEN SALAD

Steps:

• In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
• In a large bowl, toss together the chicken, celery, green onions, water chestnuts, and swiss cheese. Add the mayonnaise mixture, and stir to coat. Chill until serving.

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

CHICKEN SALAD

Steps:

• Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
• Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
• Chop all of your fruits and veggies and place them in a bowl with the chicken.
• In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
• Add the dill (or oregano or cilantro...whatever makes your skirt fly up) and if you're feeling a bit brazen throw in a dash of cayenne pepper!
• When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
• Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon-you'll love it!

BEST CHICKEN SALAD

Steps:

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

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.