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Calvin's Chicken Salad
Posted on 8/15/19 at 9:49 am
Posted on 8/15/19 at 9:49 am
I've been on this website for years now. Seen a number of threads on this. Is there anyone who has come remotely close to how it is? I don't live in LA anymore, and when my parents come to visit the grandkids (and me I suppose), I have them bring some. Is there anyone close to figuring out the mystery?
8
Posted on 8/15/19 at 9:56 am to LSUDav7
i believe gris gris has the recipe
they pulse the chicken in a food processor
they pulse the chicken in a food processor
Posted on 8/15/19 at 9:59 am to LSUDav7
Ranch dressing powder and cream cheese gets you pretty close. Don’t over power it.
Posted on 8/15/19 at 10:10 am to LSUDav7
The smooth texture is highly underrated, its like they shred the chicken up until its almost a fluid/paste.
Posted on 8/15/19 at 10:23 am to LoneStarRanger
quote:i thought the seasoning used isnt made any more.
Ranch dressing powder and cream cheese gets you pretty close. Don’t over power it.
Posted on 8/15/19 at 10:38 am to LSUDav7
A combination of Hellman's mayo and sour cream gets you pretty close. I haven't tried the cream cheese. I have tried various proportions of the ranch dressing dry mix and liquid and had no success with the Ranch.
Posted on 8/15/19 at 10:52 am to hubertcumberdale
quote:
The smooth texture is highly underrated, its like they shred the chicken up until its almost a fluid/paste.
I use a stick blender and can get mine pretty damn close to the consistency of Calvin's. Taste not as close, but I usually use smoked chicken.
smoked chicken
green onions (green and white part)
celery
little creole mustard
Hellmans
Few shots of Crystal
Lemon juice
Apple cider vinegar
garlic powder
smoked paprika
S& and a lot of P
Obliterate with a stick blender.
Eta- pickle relish. I like dill. Wife uses sweet relish
This post was edited on 8/15/19 at 4:51 pm
Posted on 8/15/19 at 11:33 am to cgrand
quote:
i believe gris gris has the recipe
they pulse the chicken in a food processor
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.
Posted on 8/15/19 at 11:37 am to Gris Gris
Thanks for the info LSUBalls and Gris Gris, I am going to attempt this over the weekend and see how it comes out. Calvin's is next level. Tried it for the first time like a month ago. Mind blown.
Posted on 8/15/19 at 11:40 am to hubertcumberdale
Report back. Someone may eventually trip over the secret!
Posted on 8/15/19 at 11:42 am to LSUDav7
Tried it once. Didn't stand out enough for me to make a special trip back.
Posted on 8/15/19 at 11:51 am to Enadious
Curious what is the goat for you? Bc Calvin’s is pretty excellent
Posted on 8/15/19 at 12:31 pm to Gris Gris
Thanks y'all. Other than seafood, i crave this. I'm going to give it a go soon.
Posted on 8/15/19 at 12:45 pm to LSUDav7
What I’ve heard is there is some powdered seasoning that isn’t made anymore that is the secret ingredient to the flavor.
Posted on 8/15/19 at 1:03 pm to Prosecuted Collins
quote:
What I’ve heard is there is some powdered seasoning that isn’t made anymore that is the secret ingredient to the flavor.
The rumor was that it was the Swanson's powdered chicken salad seasoning, which is no longer made. I called the company about it several years ago.
If the seasoning they used is no longer made, then they must have figured out how to make it because the flavor has not changed in many years.
It's not like it has some strong flavoring. It doesn't.
Posted on 8/15/19 at 2:00 pm to Gris Gris
it definitely has relish or mustard in there. it's quote bitter.
if it was slightly cheaper that's all I would ever eat.
It's too bad the cant really cook anything else worth a shite.
if it was slightly cheaper that's all I would ever eat.
It's too bad the cant really cook anything else worth a shite.
This post was edited on 8/15/19 at 2:05 pm
Posted on 8/15/19 at 2:21 pm to J Murdah
quote:
if it was slightly cheaper that's all I would ever eat.
I wish it froze well, so I could keep a stash on hand at all times.
Posted on 8/15/19 at 4:39 pm to Gris Gris
quote:
I wish it froze well
It forms a yellow oily liquid when it freezes, like as if the oil is separating from the rest of the product. I believe the liquid is chicken fat from the broth that they add in to the chicken salad mix.
If they use rotisserie chickens, the "broth" could be the drippings from the chickens in the rotisserie. The broth would lend to the smooth texture.
This post was edited on 8/15/19 at 4:40 pm
Posted on 8/15/19 at 4:51 pm to Gris Gris
this?
Posted on 8/15/19 at 5:11 pm to cgrand
I believe so. Martini said some years ago that he thought they may have used it.
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