re: Calvin's Chicken Salad

quote:

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i believe gris gris has the recipe
they pulse the chicken in a food processor

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I don't have the recipe, but I've come close at least in texture and while it tastes great, it doesn't taste exactly like Calvin's. Below is one of my old posts on how I make it.

Chicken Salad Post

It's also possible that Calvin's uses their rotisserie chickens to make the chicken salad. I bake chicken pieces for mine these days. Line a baking sheet with non stick foil and it's easy clean up. (Save the drippings for another dish. I freeze them.)

Try this:
(You can reduce the amount in half if you like. I make a lot at one time.)This is as close to Calvin's as I've gotten and the last time I made it, I had to give the recipe to 3 people, one of whom is a chef.

Makes almost 2 loaves of chicken salad sandwiches if you're going for sandwiches.

6 lbs bone in, skin on chicken pieces, all white, all dark or a mix.
1 1/2 sticks butter (optional)I've used it and not used it. Works fine using it.
7-9 hard boiled eggs
Mayo to taste-just enough to make the mixture moist and creamy, but not heavy on mayo.
1 10oz jar sweet relish
3-4 celery stalks, finely chopped
3-4 squirts yellow mustard
4-6 dashes Worcestershire sauce
Salt and pepper to taste.

Preheat oven to 350. Season both sides of the chicken. Put on foil lined baking dish or in casserole dish. Cover with foil and bake about 1 1/2 hours or when chicken is cooked to your liking. I forgot to cover a few times and that worked just as well. You do get some good juices when it's covered and I save those for future use.

Let the chicken cool and then remove the bone and skin. Finely chop chicken in food processor. I use the pulse on the processor. Don't overdo it as the chicken will become gooey. It should be dry, but finely minced. Chop the hard boiled eggs in the processor. Just pulse a few times. Mix chicken and eggs together in a large bowl. Add remaining ingredients. It's better after having been refrigerated about 3 hours or so until cold.