Kentucky Chicken Salad Recipes

KENTUCKY CHICKEN SALAD

Steps:

• Place chicken breasts in dutch oven with cover.
• Add water to cover chicken breasts by 1 inch.
• Add quartered onion, carrot and celery trimmings.
• Bring to a boil over medium high heat.
• Reduce heat to medium low and simmer for 1 hr and 30 minutes until very tender (falling off the bone).
• While chicken is simmering toast nuts in 350 degree oven until light brown (about 10 minutes).
• Remove chicken from pot and let cool in large bowl.
• Remove meat from bones discarding skin and bones.
• Chop chicken in 1/2 inch dice and place in large bowl.
• Add toasted almonds and chopped celery to chicken and mix.
• In small bowl mix mayonnaise, salt, lemon juice and curry powder.
• Pour over chicken mixture and mix completely. If mixture seems dry add mayonnaise 1 tablespoon at a time.
• Check for seasoning and add salt to taste if needed.
• Keep refrigerated.
• Note: Strain the cooking broth, cool in refrigerator and then remove the layer of fat. With the addition of seasonings and your favorite ingredients this makes a tasty chicken soup. (broth can be frozen).

FRIED CHICKEN SALAD

Steps:

• Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
• Set aside 1 tablespoon each of the celery, scallions and pickle.
• Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
• Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

3 BEAN SALAD (LIKE KFC)

Steps:

• Whisk together the dressing ingredients in a medium bowl.
• Stir in the veggies being sure to coat all.
• Refrigerate overnight in covered container.
• Serve using a slotted spoon.

KENTUCKY GRILLED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.