- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How do you make your chicken salad?
Posted on 6/6/13 at 10:51 am
Posted on 6/6/13 at 10:51 am
So I've never made chicken salad and thought I would give it a go last night.
I poached chicken breasts in crab boil then cooled them and food processored them with celery, green onion, mayo, dijon mustard, lemon juice, paprika, and some emeril's essence.
What would you habe done?
(sorry, no pics)
I poached chicken breasts in crab boil then cooled them and food processored them with celery, green onion, mayo, dijon mustard, lemon juice, paprika, and some emeril's essence.
What would you habe done?
(sorry, no pics)
Posted on 6/6/13 at 10:58 am to Neauxla
Two things from the get go, grill or saute the chicken (white and dark meat) and debone, chop not puree in your processor.
Posted on 6/6/13 at 11:00 am to CITWTT
quote:I can't decide which way I like it more.
chop not puree in your processor.
Posted on 6/6/13 at 11:02 am to Neauxla
- season chicken (or turkey) breast w/ salt, pepper, cumin, paprika, garlic powder then smoke on the grill for about an hour or so depending on size
- let cool then cube the meat. *I like chunky chicken salad, not whipped
- mix w/ mayo, mustard, black pepper, celery salt, squeeze of lemon
- serve cold on toasted bread w/ pickles
- let cool then cube the meat. *I like chunky chicken salad, not whipped
- mix w/ mayo, mustard, black pepper, celery salt, squeeze of lemon
- serve cold on toasted bread w/ pickles
Posted on 6/6/13 at 11:04 am to Rohan2Reed
What kind of mustard do you use?
Posted on 6/6/13 at 11:05 am to Rohan2Reed
quote:What, out of ketchup?
garlic powder
I bet the chicken you use is "store bought" and not even wild.
Posted on 6/6/13 at 11:05 am to Neauxla
yellow
one time I used dijon but it kind of took over the whole thing
one time I used dijon but it kind of took over the whole thing
Posted on 6/6/13 at 11:07 am to Neauxla
quote:
I can't decide which way I like it more.
Are you making it for sandwiches or for a salad plate type meal or both?
Posted on 6/6/13 at 11:08 am to Rohan2Reed
I thought about using my spicy mayo from whole foods. I love that stuff!
Posted on 6/6/13 at 11:08 am to Gris Gris
sandwiches on Seeduction bread
Posted on 6/6/13 at 11:14 am to Neauxla
You might prefer a smaller chop or a processed version for sandwiches. Just depends on what you prefer as the texture.
My sister bakes the chicken, white and dark, skin on and then tosses the skin and fat and pulse chops it in the processor with celery and onion, salt and pepper, mayo, no mustard. Very simple but so darn good. Not too heavy on the mayo. A little whipped up cream tossed in that is darn good, too. That's what Neiman Marcus does to theirs and it's also very good. Theirs is more chunky with the grapes and nuts. I make that one quite often for plate salad. I chop it smaller than they do, though.
My sister bakes the chicken, white and dark, skin on and then tosses the skin and fat and pulse chops it in the processor with celery and onion, salt and pepper, mayo, no mustard. Very simple but so darn good. Not too heavy on the mayo. A little whipped up cream tossed in that is darn good, too. That's what Neiman Marcus does to theirs and it's also very good. Theirs is more chunky with the grapes and nuts. I make that one quite often for plate salad. I chop it smaller than they do, though.
This post was edited on 6/6/13 at 11:15 am
Posted on 6/6/13 at 11:17 am to Gris Gris
I like a mix of coarse chunks and more finely chopped pieces, so it's spready but not pureed into a paste. Plus chopped toasted pecans, chopped green apple, a little whole grain mustard, and greek yogurt instead of mayo. Finely chopped fresh dill, fresh chives, and my new favorite ingredient, shallot salt from Penzeys. Shallot salt is simply dried, powdered french gray shallots mixed w/salt. Addictive: LINK
Posted on 6/6/13 at 11:19 am to hungryone
I may need to order that shallot salt. Sounds delicious. I've been enjoying some fennel salt and truffle salt lately that I got at Central Market.
Posted on 6/6/13 at 11:24 am to hungryone
quote:
I like a mix of coarse chunks and more finely chopped pieces, so it's spready but not pureed into a paste. Plus chopped toasted pecans, chopped green apple, a little whole grain mustard, and greek yogurt instead of mayo. Finely chopped fresh dill, fresh chives, and my new favorite ingredient, shallot salt from Penzeys. Shallot salt is simply dried, powdered french gray shallots mixed w/salt. Addictive: LINK
bookmarked that SOB. gonna make it this weekend. Summertime = chicken salad time!
Posted on 6/6/13 at 11:24 am to Neauxla
I like to pick up a rotisserie chicken and Devine and chop it for my chicken salad
Posted on 6/6/13 at 12:05 pm to Neauxla
I buy takeout chicken shawarma by the pound and use the leftovers for chicken salad. It has more flavor than plain grilled or rotisserie chicken. Chop coarse and add celery, different color bell peppers, and chopped shallots. Season with salt and pepper and some curry powder. Mix with mayo and a dash or two of lemon juice.
Posted on 6/6/13 at 12:06 pm to Neauxla
Grill chicken and chop - I like it chunky.
Add mayo, salt, pepper, fresh herbs (rosemary, thyme, or whatever I have in the garden) grapes (halved), chopped pecans, celery. Sometimes I add onions, curry powder, apples, or even cayenne. Chill in fridge until nice and cold.
I tend to go light on the mayo - I just add until it looks about the way I like it.
I think when you puree it, you lose the individual textures of the chunks of chicken, nuts, grapes and celery. Each bite is different - some have nuts, some don't, etc...
Add mayo, salt, pepper, fresh herbs (rosemary, thyme, or whatever I have in the garden) grapes (halved), chopped pecans, celery. Sometimes I add onions, curry powder, apples, or even cayenne. Chill in fridge until nice and cold.
I tend to go light on the mayo - I just add until it looks about the way I like it.
I think when you puree it, you lose the individual textures of the chunks of chicken, nuts, grapes and celery. Each bite is different - some have nuts, some don't, etc...
This post was edited on 6/6/13 at 12:09 pm
Posted on 6/6/13 at 12:09 pm to Neauxla
First, I start with a smoked, beer in the butt chicken. Both white and dark meat mixed.
Then it's just diced, not very fine, salt and a lot of good mayo. I like mine simple.
Then it's just diced, not very fine, salt and a lot of good mayo. I like mine simple.
Posted on 6/6/13 at 12:09 pm to Neauxla
I am the God of Chicken Salad. I make a large batch every week. But first you must profess you fealty to the God of Chicken Salad. Then, I might give you the recipe.
Posted on 6/6/13 at 12:16 pm to Jax-Tiger
quote:
nuts, grapes
The first time I ate chicken salad with grapes I thought it was a little strange...wrong, just frickin delicious. I don't mind a little apple thrown in there as well, and I have to have some walnuts or pecans.
Popular
Back to top
Follow TigerDroppings for LSU Football News