Chicken Salad Help

I roast my own chickens on the BGE or you can buy a rotisserie or get some breasts and simply boil them. I mix white/dark meats and can't really tell a difference.

This is my favorite recipe


ETA: I've also done a smoked chicken salad before as well. It's very good.

quote:

---

Depends what you want baw.

---

I guess finer chop and be able to spread smoothly. I'm leaning food processor

What I usually do is smoke for flavor and then sous vide. Then Use a KitchenAid mixer if you have one to shred the chicken and mix in other ingredients.

Another tip I've learned, substitute Greek yogurt for half of the mayo.

eta: I see fine chopped/spreadable is what you want. Then you probably want to use a food processor instead of the mixer.

Just buy a rotisserie chicken and be done with it.

This is an old post of mine. It's one of the ways I make chicken salad. It's more the old fashioned "mushy" chicken salad with a texture like Calvin's. It's a very simple recipe with simple ingredients.
For whatever reason, when we make this, people love it and always ask for the recipe.

I made it one time when the father of a friend of mine passed away for the gathering at her mother's after the funeral. Her mother told them to stop putting the sandwiches out because she wanted to keep all the rest for herself. Her kids and their spouses kept sneaking the sandwiches out of the fridge to eat when she wasn't looking.

Use whatever chicken you want, white and/or dark meat, skin on, bone in. Put in a baking dish. Season with salt and pepper and cover with about 1 1/2 sticks of melted butter. Cover with foil and bake at 350 for about 1 and 1/2 hours.

quote:

---

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. You want it creamy, but not to "mayonnaisey". Salt and pepper to taste. 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.

---

black and red pepper. when i eat chicken salad sammiches, i want to have a runny nose after bite 5.

Telling anyone how to make chicken salad is difficult because the best one for you is not what others like, but what you like.

We use rotisserie chicken, remove skin and debone. Into food processor, or chunk into half inch pieces, depending on our plans. We use sweet pickles, diced into 1/8 inch pieces most of the time. I am not fond of relish so we do not use it. Save the pickle juice incase you want more pickle taste at the end.

We like celery and usually chop it into 1/8 to 1/4 inch pieces.

Mix chicken, celery, pickles and mayo (Hellman's for us). Add a little salt and black pepper to taste. We like boiled eggs, but usually do not add them.

1 chicken
1 small jar, Sweet Gherkins pickles
5 Ribs celery
1/4 to 1/2 cup mayo
If using eggs, boil and dice, 4 eggs.

Mix, taste, add salt and black pepper to taste. If pickle taste seems off (weak), add a little juice after tasting.

Some like chopped roasted pecans and we add them sometimes.

We make this and take it with us to the beach whenever we go that way. We will eat it several times while there, usually with Captain's wafers, Saltine, or Ritz crackers. We make it on Friday nights and eat it all weekend, usually in a dish with crackers.

Two insider tips:

1) ranch seasoning

2) cream cheese