re: How do you make your chicken salad?

where is Calvin's?

My S/O makes the chicken salad, but I like it pretty simple (no fruit or nuts).



Harris Teeter in Charleston has the best IMO, and I really miss that place. It's one of the best grocery stores in the country, and you don't get taped like you do at Whole Foods, plus it's better.

quote:

---

Calvins


Is fantastic, could eat an entire container of it in a sitting then fall over and nap.

Anyone make theirs similar to this?

---

I use my normal recipe and add cream cheese and then puree it, that the calvin secret "cream cheese"

quote:

---

In BR

---

On Jefferson near Bocage

quote:

---

must be a chick thing so to speak.

---

Nope. Calvin's is a grocery store for a man. short aisles, nicely done sides for quick pick up, cute check out girls and no wait, even at busy times. Also, good meats.

the chicken salad is the best. Plus, Calvin's grinds the meat for Dearman's, the original hamburger in this town.

quote:

---

I hate chicken salad with celery

---

This.... and why ruin potato salad by putting all that crunchy shite in there?

If Calvin's has cream cheese, its hidden well. I have never detected a cream cheese flavor. I don't think I'm buying that.

Calvin's is good stuff, but I think it was overhyped to me before I tried it. It's a quality product and I'd buy it again, but I was expecting more due to what I had been told.

I do mine more like the british coronation chicken style using curry, sultana raisins, etc. Something like this...

LINK

To each his own.

My mom isn't able to cook anymore, so I cook most of her food. This is one of her favorites:

2 whole bone-in chicken breasts with skin
fresh herbs: thyme, sage, parsley, bit of rosemary
canola oil (secret ingredient I learned about from Cook's illustrated)
mayonnaise
2 green onions, chopped
2 stalks of celery, diced
lemon juice
2-4 hard boiled eggs (optional)
salt and pepper

Mince the herbs and mix with about 1 tbsp. of oil. Place the mixture between the skin and the meat with a spatula. Salt the skin, then roast at 425 until the meat is 160 degrees. If you use thigh meat adjust cooking time accordingly so all of the meat is tender and juicy.

Cool, then chop the chicken into small pieces. Mix 1-2 tbsp. of oil to add moisture, then add 1/4 cup or more of mayo. Squeeze the juice of 1/2 lemon, add the onions, celery, and 2 tbsp. of diced parsley. Sprinkle with black pepper, add chopped eggs and mix thoroughly.