Poultry Essentials Easy Peasy Chicken Salad Recipes

EASY PEASY CHICKEN SALAD

Steps:

• shred chicken.
• add onions, celerey, and mayonnaise.
• mix well.
• add cumin.
• refrigerate over nite.

POULTRY ESSENTIALS: EASY PEASY CHICKEN SALAD

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the chicken breast into bitesize pieces, and sprinkle with a bit of salt and pepper.
• 4. Add the butter and oil to a sauté pan, over medium heat.
• 5. When the butter has melted, give the pan a swirl, and add the chicken.
• 6. Slowly cook until the pink is gone from the chicken, and the juices run clear, about 6 - 8 minutes
• 7. Remove from pan, and reserve on paper towels.
• 8. Add the lemon juice, mayonnaise, mustard, and hot sauce to a bowl, and thoroughly mix. Add the chicken, and toss to combine.
• 9. Chef's Note: Do a final tasting for proper seasoning.
• 10. Chef's Tip: The chicken salad will last 2 days, if covered and refrigerated.
• 11. PLATE/PRESENT
• 12. Serve on a bed of lettuce, or make a yummy sandwich. Enjoy.
• 13. Keep the faith, and keep cooking.

5-INGREDIENT CHICKEN SALAD

Steps:

• Combine everything. Chill for a hour.
• Wonderful on toast, or on crackers or use to stuff a tomato.

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.