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Started By
Message
Anybody know Calvin's market recipe for chickens salad?
Posted on 1/6/15 at 2:52 pm
Posted on 1/6/15 at 2:52 pm
I know chicken salad isn't rocket science but something about theirs is different. Anybody know their secret?
9
Posted on 1/6/15 at 2:55 pm to Jack Daniel
Posted on 1/6/15 at 2:55 pm to Jack Daniel
quote:
Anybody know their secret?
cream cheese
Posted on 1/6/15 at 3:15 pm to Jack Daniel
martini says they use some common brand of seasoning packets, maybe hidden ranch.
calvin's pimento cheese is very good too..they don't doctor it up with all kinds of bs.
calvin's pimento cheese is very good too..they don't doctor it up with all kinds of bs.
Posted on 1/6/15 at 3:43 pm to Jack Daniel
Costco better IMO
Posted on 1/6/15 at 3:43 pm to Jack Daniel
I do not. I wish I did. Martini thought they used some chicken salad dry packets made by Swanson, maybe? In any event, I recall looking for them and emailed the company to be told they no longer make it.
They highly process the chicken salad and that can make a flavor difference. I don't know if they do that before or after they add all the ingredients. I made a simple chicken salad in that texture a few weeks ago for chicken salad sandwiches for an after funeral event. Folks loved them and multiples asked for the recipe. Very simple, so I think processing the chicken must have been the deal. I didn't process anything else.
They highly process the chicken salad and that can make a flavor difference. I don't know if they do that before or after they add all the ingredients. I made a simple chicken salad in that texture a few weeks ago for chicken salad sandwiches for an after funeral event. Folks loved them and multiples asked for the recipe. Very simple, so I think processing the chicken must have been the deal. I didn't process anything else.
Posted on 1/6/15 at 3:49 pm to Gris Gris
By process you mean in a food processor?
Posted on 1/6/15 at 3:53 pm to Jack Daniel
mayo, shredded leftover rotisserie chicken, boiled eggs, crack
Posted on 1/6/15 at 4:05 pm to KosmoCramer
quote:
By process you mean in a food processor?
Yes, and I roast the chicken pieces, bone and skin on. I only used mayo, a few squirts of mustard and Lea and Perrin, a jar of sweet pickles, chopped celery, chopped hard boiled eggs, salt and pepper, I believe. Very simple and no onion. People go crazy over it. I always tell them they haven't had chicken salad until they have Calvin's crack.
Posted on 1/6/15 at 4:09 pm to Gris Gris
My chicken salad has mayo, dijon mustard, boiled eggs, celery, green onions, dried cranberries and toasted almonds. Is it Calvin's? No but most people think it's delicious.
Posted on 1/6/15 at 4:12 pm to Trout Bandit
I like different kinds of chicken salad for different reasons. I love Helen Corbitt's with the grapes and whipped cream. Not for sandwiches, but it's damn good. That's about the only semi chunky chicken salad I like though. I prefer mushy chicken salad like Calvin's.
This post was edited on 1/6/15 at 4:13 pm
Posted on 1/6/15 at 4:19 pm to Jack Daniel
quote:
Anybody know their secret?
Process it until it resembles baby food.
Posted on 1/6/15 at 4:31 pm to Jarlaxle
I don't think it's processed quite that much, but it's processed a bit more than my own. I pulse the chicken a lot. It's not ground, but very small.
Posted on 1/6/15 at 4:51 pm to Jack Daniel
yogurt and fresh dill
Posted on 1/6/15 at 5:35 pm to cuyahoga tiger
i always wondered if calvins used leftover fried chicken (vs rotisserie) in their chicken salad.
Posted on 1/6/15 at 6:18 pm to Geaux2Hell
Calvin's makes a ton of chicken salad. I don't think they use leftovers.
Posted on 1/6/15 at 6:45 pm to Gris Gris
quote:
I don't think it's processed quite that much, but it's processed a bit more than my own. I pulse the chicken a lot. It's not ground, but very small.
So you roast the chicken and skins, then pulse roughly how much? Then add the rest and just fold it together?
Posted on 1/6/15 at 7:48 pm to KosmoCramer
After roasting, I remove the skin and bones. I give the chicken a rough chunky chop, throw it in the processor and pulse on and off until I get the texture I want. I don't know how to describe how many times because it's different depending on how much chicken I load in at a time. I think I used my ninja the last time because it holds a lot and has the blades all the way up. I'd say the chicken is in very very small pieces and might be a little shredded, but in small shredded pieces. I used all white meat the last time, so it's a bit dryer and holds up. Then, I think I mixed all the other ingredients separately except the eggs. Stirred those together and added them to the chicken. I added the chopped eggs last.
I believe I had 6 pounds of chicken, 4-6 squirts of yellow mustard, 1 8 or 10 oz sweet pickle relish, about 4 big splashes of Lea and Perrin, a cup of mayo or maybe a little less. I added some though. Salt and pepper. I believe I used 8-9 eggs and 6 stalks of celery finely diced.
That made nearly 3 loaves of sandwiches, with a generous amount of chicken salad.
I believe I had 6 pounds of chicken, 4-6 squirts of yellow mustard, 1 8 or 10 oz sweet pickle relish, about 4 big splashes of Lea and Perrin, a cup of mayo or maybe a little less. I added some though. Salt and pepper. I believe I used 8-9 eggs and 6 stalks of celery finely diced.
That made nearly 3 loaves of sandwiches, with a generous amount of chicken salad.
This post was edited on 1/6/15 at 7:49 pm
Posted on 1/6/15 at 7:59 pm to Gris Gris
I make similar to yours but add onion. Then pummel it into oblivion with a stick blender. It's excellent. When I make it with smoked chicken it takes it up another notch.
Posted on 1/6/15 at 8:29 pm to LSUballs
I normally add onions, but I followed what my sister does this time and she doesn't use onions. People always want her recipe. I was also on borrowed time to get a lot of food made on short notice when a friend's father died suddenly. The less I had to do, the better. Personally, some green onions would have made me happy. They always make me happy.
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