Stlouisstylechickensalad Recipes

RESTAURANT STYLE CHICKEN SALAD

Steps:

• Boil dark meat until completely cooked. Remove from water and cool meat. You can save the chicken broth, seal and refrigerate no more than a week. After chicken is cool, cut into tiny pieces. Place in a mixing bowl and add all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

SWEDISH ST. LUCIA BUNS

Steps:

• Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
• Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
• Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
• Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
• Combine egg yolk and water in a bowl with a whisk. Brush over buns.
• Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
• Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.

ST. LOUIS-STYLE CHICKEN SALAD

Steps:

• In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
• In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
• Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
• This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.

ST. LOUIS-STYLE GRILLED RIBS

Steps:

• Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
• Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
• Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
• Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
• Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.

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.

SOUTHERN-STYLE CHICKEN SALAD

Steps:

• In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt.
• Cook over low heat, stirring constantly, until mixture thickens.
• Stir in butter until melted.
• Cover, and chill for 30 minutes.
• Add milk and mayonnaise; mix well.
• In a large bowl, combine remaining ingredients.
• Add dressing and mix to coat.
• Chill until ready to serve.

CHICKEN LOUIS SANDWICHES

Steps:

• In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
• Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.

SOUTHERN-STYLE CHICKEN SALAD

Steps:

• In a small saucepan, combine the egg yolks, sugar, vinegar, mustard and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter until melted. Cover and chill for 30 minutes. , Stir in milk and mayonnaise. In a large bowl, combine remaining ingredients. Add dressing and toss to coat. Chill until ready to serve. Refrigerate leftovers.