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Message
re: Recipe close to Calvin's chicken salad?
Posted on 10/30/24 at 12:50 pm to Alertbbs1
Posted on 10/30/24 at 12:50 pm to Alertbbs1
quote:
They also cook bone-in chicken breasts.
quote:
I know for a fact, that at this point, they just boil boneless skinless chicken breasts
The chicken salad recipe is to Calvin's is what the margarita recipe is to the Superior. Nobody truly knows what they're talking about.
This post was edited on 10/30/24 at 12:51 pm
2
Posted on 10/30/24 at 1:16 pm to Alertbbs1
quote:
I know for a fact, that at this point, they just boil boneless skinless chicken breasts.
How do you know this?
Posted on 10/30/24 at 1:21 pm to LouisianaLady
quote:
The chicken salad recipe is to Calvin's is what the margarita recipe is to the Superior. Nobody truly knows what they're talking about.
At least trying to replicate superiors marg is a lot easier
This post was edited on 10/30/24 at 1:22 pm
Posted on 10/30/24 at 2:46 pm to armsdealer
(no message)
This post was edited on 3/16/25 at 8:36 pm
Posted on 10/30/24 at 3:08 pm to DarthTiger
It was allegedly Swanson's Chicken Salad Seasoning, that is no longer produced.
Some folks reported that Hidden Valley Ranch Seasoning got close to the discontinued Swanson's.
I've never been to Louisiana.
Some folks reported that Hidden Valley Ranch Seasoning got close to the discontinued Swanson's.
I've never been to Louisiana.
Posted on 10/30/24 at 3:16 pm to Gris Gris
quote:
How do you know this?
Easy one. She's Mr Calvin's granddaughter.
Posted on 10/30/24 at 3:51 pm to CouldCareLess
You mean his daughter? His grand daughter is maybe 2 years old that’s a young age to let family secrets out
Posted on 10/30/24 at 3:56 pm to LouisianaLady
Years ago, I was talking with someone from their distributor who shipped them their products. According to him, they went through an amazing amount of bone in breast and hellmans. 3rd hand info, and it may have changed, but that’s all I got.
Hot take…their pimento cheese is the best thing they make.
Hot take…their pimento cheese is the best thing they make.
Posted on 10/30/24 at 4:25 pm to SixthAndBarone
With this information, I am the closest one to the original recipe.
Posted on 10/30/24 at 4:32 pm to LSUblondie
quote:
With this information, I am the closest one to the original recipe.
How so since no one knows the original recipe?
Posted on 10/30/24 at 6:20 pm to armsdealer
Hi Nabor w pickles my a mile both so pasty you can barely swallow
Posted on 11/1/24 at 6:13 pm to Gris Gris
quote:
Gris Gris
Will likely try this recipe soon. Do you have a rough estimate of mayo used? I know you say very little and to taste - just curious how much you've used in the past.
Posted on 11/1/24 at 6:19 pm to xXLSUXx
quote:
Will likely try this recipe soon. Do you have a rough estimate of mayo used? I know you say very little and to taste - just curious how much you've used in the past.
I’m sorry but I’ve never measured the mayo. I add and mix until I get the texture I want. Nothing has to be exact in the recipe and after you’ve made it once, you’ll figure out the texture you like.
Posted on 11/1/24 at 10:56 pm to KosmoCramer
quote:
How does one answer the question, which has been asked on here countless times, and there isn't a publically available response?
You answer that question byy answering the question.
This ain’t rocket science lol
Posted on 11/2/24 at 7:56 am to TackySweater
Calvin’s is an Associated Grocers store.
Their store brand is/was Shurfine.
Independent grocers are cheap penny pinching bastards.
The deli was once seen as a way to make a nice profit off food on the edge of expiration. Or damaged veggies.
All recipe attempts need to factor in this info.
Their store brand is/was Shurfine.
Independent grocers are cheap penny pinching bastards.
The deli was once seen as a way to make a nice profit off food on the edge of expiration. Or damaged veggies.
All recipe attempts need to factor in this info.
Posted on 11/5/24 at 8:00 am to Gris Gris
Just popping in to say that I made Gris Gris' chicken salad last night and it is so, so good. The yolks from the egg make it creamy, and I love the tang from the Worcestershire and mustard.
I've never had Calvin's, so I don't know how close this recipe is, but I DO know it's delicious!
I've never had Calvin's, so I don't know how close this recipe is, but I DO know it's delicious!
Posted on 11/5/24 at 8:11 am to L Boogie
I'm so glad you like it! Thanks for reporting back.
Posted on 11/5/24 at 9:51 am to Gris Gris
I asked Calvin what they did with all of the bones from when they shred the chickens for the chicken salad. If they tossed them out, I was going to see if they would hold them for me to make a big chicken stock. He said they don't have any bones leftover because they boil boneless skinless breasts. He said they have a bunch of liquid leftover if I wanted that, but that was about it.
Posted on 11/5/24 at 10:35 am to Alertbbs1
Thanks. That's interesting.
Get some of the broth and taste it. Let us know if you detect any certain seasonings.
Get some of the broth and taste it. Let us know if you detect any certain seasonings.
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