chicken salad?

[plutomama]

does anyone else love this as much as i do? it's a family staple in our house - very easy dinner, snack or lunch:


here's how:



dark or white meat? it's your preference. i choose white - take skinless breasts, tenders, etc. and wash them good w/ cold water.

take a large size pot or pan w/lid - and put chicken in - cover with cold water just until full. *maybe an inch above chicken pieces*. salt and pepper water for flavor and cover w/lid.


*this technique is considered "poaching".


bring to a boil on medium high heat/ turn heat down, simmer until chicken is done. *3-4 breasts? about 30-40 minutes*. chicken will turn white, water will be frothy.


drain - put on dish to cool.


chop up celery in bite sized pieces - 3-4 stalks will do for 3-4 breasts. tear chicken into bite sized pieces when cool. mix in celery/salt n' pepper and mayo w/chicken in bowl.

*use enough mayo to coat - but don't over do it!*. usually 3-4 table spoons will do the trick*!


don't be cheap, buy some nice bread if you can and toast it. apply chicken salad, be happy.


*you can garnish with lettuce, tomato, red onion, green onion, chives, etc. but why? it's perfect on it's own.:) enjoy

[cosmo105]

i make a decent tempeh "chicken" salad.

cube tempeh and steam for 15 minutes, set aside and let cool. chop a stalk or two of celery finely, then half of a medium onion (sweeter varieties are better, unless you like "heat"), a finely diced medium dill pickle, and add 1 tablespoon of garlic and 2 tablespoons minced fresh parsley. add 2 teaspoons of soy sauce or Bragg's Liquid Aminos and 1/2 cup soy mayo. super easy. sometimes i add cucumbers or bell peppers. curry powder would also be good to spice it up some. i've had this every day this week, though, because it's just me and only so much fits on a single sandwich, so i'm sick of it :\

[MC Moot]

I kinda find chicken way to expensive to poach......particularily breast meat....but man I love Thai chicken salad or a chicken caesar...mmmmm

[hitmonlee]

i only eat chicken breast, no thighs. never ever.

here is the salad i have been making a lot recently. i don't follow the recipe exact, and i marinate the chicken first (and bake it). can add rice vermicelli too :)


Chicken and Mango Salad -by Nigella

* 1 mango, cut into approx 1cm cubes
* 1 spring onion, finely chopped
* 1 long red mild chilli, deseeded and finely chopped
* juice of 1 –2 limes (to taste)
* 1 cold cooked chicken breast, cut into chunks
* 1 little gem lettuce, sliced or shredded
* 1 large handful freshly chopped coriander
* 1 teaspoonful groundnut oil
* few drops of toasted sesame oil

Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.

I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the coriander and, using your hands, toss to combine.

Add the oils and toss again then decant onto a large serving plate and sprinkle over the remaining bit of coriander. Serves 2-3.


i really don't see how vegan salads in any way at all can be in the chicken salad thread. i like my chicken salads to have chicken in them.

[plutomama]

they both sound excellent - i like tempeh & love mangos!



mc - i hear you. chicken prices are a bitch right now - they have been for years. asian markets will carry a good variety of chicken pieces, usually at the lowest prices & freshest in terms of packaging dates.


i can only afford to buy chicken when it's at a sale price.:)

[JoeyBagadonuts]

I like to roast boneless chicken breast in oven on very high heat (475 degrees) for only 10-12 minutes in covered dish, with a little bit a of salt, pepper, pinch of garlic powder, and a touch of olive oil. After 12 minutes, it might be pink or raw on inside (dont cut into the chicken!)...Just take out of oven and let sit in roasting dish covered for at least 7 minutes. The carry-over cooking will cook it the rest of the way through. Cooking it this way will keep it tender and not over cooked.
Then for the chicken salad. Dice some onion, celery, and julienne some green apple. Add some lemon zest and a bit of lemon juice (can sub. lime or orange also) Add whatever herbs you like. Add some ancho chile powder (dont worry, it is not hot). Add small amounts of mayo till everthing is LIGHTLY coated, dont over do it. Salt and pepper to taste. Pile on a nice roll (I like the crusty kind), and you are good to go.

[plutomama]

thanks, joe.


*ancho chile powder rocks*. i dig on the crusty bread part! i made some chicken salad tonight for the guys, before i left for work. we banged it out with toasted sourdough!

[pshabi]

This is some bomb ass shit. I take out the onions and sub almonds for the raisins.

http://allrecipes.com/Recipe/Tarragon-Chicken-Salad-II/Detail.aspx