Chicken Salad My Way Recipes

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!

CHICKEN SALAD MY WAY

Steps:

• Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
• Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
• Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

HOLIDAY CHICKEN SALAD MY WAY

Steps:

• Whisk mayonnaise, seasoned salt, and smoked paprika together in a bowl. Stir raisins, water chestnuts, pecans, and green onions into mayonnaise mixture until well-combined; add chicken and stir until completely coated. Season with black pepper. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

CHICKEN SALAD MY WAY RECIPE

Steps:

• Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
• Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
• Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

CHICKEN SALAD OUR WAY!

Steps:

• In a medium bowl, mix together all ingredients.
• Chill at least 1 hour, preferably 4 hours, or even overnight for better blending of flavors.

CHICKEN SALAD FOUR WAYS

Steps:

• Basic Chicken Salad: Dice the chicken, keeping as much skin as you like, and transfer to a large mixing bowl. (You should have about 8 cups, enough to make all four versions of chicken salad.)
• Mince shallot. Sprinkle with a pinch of salt on the cutting board, then run knife through the minced shallot again to distribute the salt and to create a finer mince. Transfer to a small mixing bowl. Squeeze lemon juice over the shallot and let rest for at least 10 minutes and up to 30, to remove the raw flavor. (This process is called "macerating.")Meanwhile, dice celery so the pieces are the same size as the diced chicken, or smaller; add to the bowl with reserved chicken.
• Crush the garlic and roughly chop. Use a Microplane to grate the ginger, about 1 teaspoon. Into a small saucepan over medium heat, add oil, garlic, and ginger. Sauté until aromatic, stirring frequently, 1-2 minutes. Turn off the heat; then add curry, cumin, turmeric, and cayenne to the pan; stir until a paste forms. Let cool.
• Remove tarragon leaves from stems; discard the stems. Mince the tarragon leaves; you should have about 2 tablespoons. Set aside. Assemble Basic Chicken Salad: Add mayonnaise to a bowl. Scoop the minced shallot out of its bowl with a teaspoon, leaving behind the lemon juice, and add to the mayonnaise. (Discard the lemon juice.) Stir mayonnaise and shallot until combined. To the bowl of chicken and celery, add half of the mayonnaise mixture and stir until evenly coated, then add more mayonnaise to taste. Season with salt and freshly ground pepper. (Makes about 8 cups Basic Chicken Salad.)
• Tarragon Chicken Salad: To 2 cups of Basic Chicken Salad, add minced tarragon and tarragon vinegar; stir until evenly combined. Adjust seasoning with salt and pepper to taste. (Serves 2.)
• Jerk Chicken Salad: Squeeze lime juice into a mixing bowl with the mayonnaise. Add jerk seasoning, and stir until combined. Add mixture to 2 cups Basic Chicken Salad; stir until evenly combined. (Serves 2.)
• Curried Chicken Salad: Add curry paste to mayonnaise, and stir until evenly distributed. Add curried mayonnaise to 2 cups Basic Chicken Salad; stir until evenly combined. Add freshly squeezed lime juice and salt to taste, and stir again. (Serves 2.)
• Assemble sandwiches: Pile a scoop of chicken salad onto a slice of bread; top with lettuce and a second slice of bread. Repeat with remaining chicken salad, bread, and lettuce.(Note: Chicken salad will keep for up to 2 days in the fridge in an airtight container. Assemble sandwiches immediately before serving.)