Chicken Salad Recipe

[mrb627]

Okay People. I need your GOTO chicken salad recipe. I am trying to eliminate bread/flour for a few weeks to drop some pounds. Looking for a Chicken Salad recipe that you can eat with a fork.

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Malcolm

 

[kenmoreguy89]

What I like while on a diet is the typical italian " chicken tuna salads" ie cooked boiled chicken shredded to be like tuna chunks...
There are really countless recipes out there, I start with sharing a few video and pics so you can see if the idea suits your needs, then will gladly give my own and or translate the recipes..theese ones can be etaten with a fork, no bread needed.[this post was last edited: 3/14/2014-17:24]

 

[kenmoreguy89]

Savory chicken salad

http://ricette.giallozafferano.it/Insalata-di-pollo-saporita.html

 

[kenmoreguy89]

Sweet and sour with fruits and Chicory and heliotrope

http://www.cookaround.com/ricette-di-cookaround/secondi-piatti/insalata-di-pollo-4

 

[kenmoreguy89]

Chicken and smoked beef salad

http://atuttacucina.blogspot.it/2010/07/insalata-di-pollo-e-manzo-affumicato.html

 

[kenmoreguy89]

Simple with celery and mayo

This one really would be great with some crashed nuts in it
http://vittypasticcy.wordpress.com/2010/05/18/insalata-di-pollo-sfilacciato-e-sedano/

 

[kenmoreguy89]

http://nonsolopasticcidifaby.blogspot.it/2013/07/insalata-di-pollo-in-salsa-con-mandorle.html

 

[kenmoreguy89]

If you typre on google
"insalata di pollo sfilacciato" (shredded chickennsalad) many ideas comes to mind....
The idea was born from rabbit actually, there are many recipes of this secular dish typical of piemonte of "tonno di coniglio" - "rabbit like tuna"...but you can create with whatever mest you can shred, my granma and I always make a great salad with julienne cut fennels and shredded leftover from the beef stew/roast...it tastes awesome![this post was last edited: 3/14/2014-17:57]

 

[kenmoreguy89]

Even in english you can find lots of ideas...

 

[danemodsandy]

Simplicity Fan Here:

My "recipe" is very simple and basic; it has intense flavor. You have to play with the proportions to suit your own taste:

- Cooked chicken cut into large chunks (3/4-inch to 1-inch)*
- Diced celery
- Finely diced onion
- Mayonnaise (I favor Duke's, but ALDI's Burman's is okay. Hellman's is not one I use; too thin and too bland.)
- Salt and freshly coarse-ground pepper to taste.

Toss all ingredients together, taste, and add more of anything needed. Chill at least a couple of hours; overnight is better. If you feel like adding something else, some fresh or dried dill is a nice change.

* The cooked chicken I favor most is chicken breast poached in chicken broth; this gives today's bland chicken more "oomph." If you will let the chicken cool in the broth, it will be extra-juicy.

 

[bendix5]

my go to is shredded chicken, onions, dill pickle, celery salt and pepper and mayo all to taste. Mix it up and you have a good protein on hand for a few days to have for lunch. I am also off the grains and sugar for awhile.. Doing good so far.

I make egg salad the same way without the onion and then adding mustard as well. All low in carbs.

 

[mrb627]

Tuna Salad

I have lived on Tuna Salad for that past 2 weeks and need a break from it. I mix up 4 cans of tuna, a small onion minced, celery ( the whole stock usually ), 8 hard boiled eggs (just the whites) chopped, mustard, mayo, relish, celery seed, salt, pepper. It is delicious!

Malcolm

 

[kenmoreguy89]

Yes...but that is chicken, not tuna!!!!! It tastes completely different!
Indeed most combinations you can do with chicken would be unthinkable to do with tuna...

 

[mrb627]

Chicken Salads Gone By...

I vaguely recall a chicken salad that had pecans and dried cranberries in it. It was really good. I just have never been able to recreate it and don't recall when I actually had it. It was a VERY LONG TIME AGO!

Malcolm

 

[mrb627]

Close!

This recipe is close.

Cranberry Pecan Chicken Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 3 C of chicken salad
Serving Size: 1/4 C

Ingredients
2 C cubed or chopped chicken
1/3 C celery, chopped
1/3 C sour cream
1/3 C mayo
1/4 C chopped pecans
1/3 C dried cranberries
1 tbsp sugar
1 tbsp cider vinegar
1/5 tsp ground pepper
1/8 tsp salt
1/8 tsp celery seed
1/4 tsp dried dill weed
1/4 tsp garlic powder

Instructions
1.In a mixing bowl, combine the chicken, pecans, celery and dried cranberries.
2.In another bowl, whisk together the mayo, sour cream, cider vinegar, celery seed, ground pepper, salt and sugar. Pour your desired amount over the chicken mixture. Mix well.

 

[kenmoreguy89]

There are so many varistions possible out there..... Just take a look here and there, take few ideas and create your own based on tastes....
I like all kinds, but when i have bell peppers from my garden in summer i love to make a few salads with them also and kind of sweet and sour,....as i love bell peppers, especially when is sweet and sour preparations, i can them all the time in summervand also can peperonata and a kind of sweet and sour caramelized relish i make with juliennr strips instead of cubes, love so much bell peppers but i know to some people they give stomach problems...personally i can eat rocks and i am fine....

 

[wayupnorth]

I like the celery, onion mix with the chicken but would never boil any kind of meat. I always roast chicken in the oven. And especially, now that we are nearing St. Pattys day, a Boiled Dinner, has no flavor, best to roast the corned beef slowly or Crock Pot it.

 

[norgeway]

I Make mine..

Exactly like Sandy's except I add homemade pickle relish...there really is no substitute for Dukes mayo!LOL

 

[mrb627]

Chicken In The Pot

I usually do the chicken in the crockpot with chicken stock, salt pepper and poultry seasoning.
It it best for enchiladas for sure.

Never buy Dukes. Blue Plate in this house!

Malcolm

 

[xraytech]

Here is my chicken salad recipe:

Tea Room Chicken Salad

8 cups of diced cooked chicken breast
1 cup finely diced celery
3-4 diced green onions(sometimes I use a few tablespoons of grated onion instead)
2 cups mayonnaise(I use Miracle Whip light)
2 teaspoons yellow mustard(Heinz only in my kitchen)
salt and pepper to taste

When I cook my chicken I usually get 5 large boneless skinless chicken breasts, place on a pan lined with parchment, rub lightly with olive oil, season well with salt, pepper, and herbs of choice and roast at 400 degrees for 35-45 minutes

I like my chicken to have a fairly large cube, so it can either go on a bun, or eaten on a plate or in a lettuce cup(which is how I eat it now since not eating any starches)

If you'd like you can stir in some chopped nuts, dried cranberries, or halved grapes. I personally don't like those things in chicken salad.

 

[maytagbear]

My current chicken salad.....

half chicken breasts, half thighs. Roasted in a slow oven, no higher than 325F. When at room temperature, I remove the skin (My Registered Dietician says that it is OK to cook skin-on, but to remove it before eating.) Hand shred.

Mild onion- Vidalia/Walla Walla/Texas 1015/Bermuda.

Pineapple chunks (fresh, or juice pack) or halved seedless grapes.

Celery to taste-sometimes a lot, sometimes just one stalk/rib.

Coarsely chopped/broken pecans or walnuts.

Sometimes, I will leave out the pineapple or grapes, and dress the salad with pesto mayonnaise.

Sometimes, I will go the other way, and add curry and chutney, and make a version of Coronation Chicken.

Lawrence/Maytagbear

 

[mrb627]

Recipe

I decided to give the recipe I posted above a try.
Here is the chicken poaching away in the crock pot.
One hour to go.

Malcolm

 

[westie2]

Here is my favorite we have good friends from England and they got us hooked on it.
Coronation Chicken Salad
1. 1 tablespoon canola oil
2. 1 medium onion, chopped
3. 1 1/2 tablespoons curry powder
4. 1/2 tablespoon tomato paste
5. 1/2 cup red wine
6. 1 bay leaf
7. Pinch each of thyme and oregano
8. 1 tablespoon fresh lemon juice
9. 1/2 cup mayonnaise
10. 1 tablespoon strained apricot jam
11. 6 cups shredded cooked chicken
12. 1/4 cup currants (optional)
13. Salt and freshly ground pepper
14. 2 tablespoons chopped fresh flat-leaf parsley
1. Heat the oil in a medium nonreactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cook for 2 minutes. Stir in the tomato paste, then the wine, 1/2 cup of water and the bay leaf and bring to a boil. Add the thyme, oregano and 1/2 tablespoon of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes. Strain the sauce into a large bowl, pressing hard on the solids; let cool.
2. Add the mayonnaise, jam and remaining 1/2 tablespoon of lemon juice to the sauce. Fold in the chicken and currants and season with salt and pepper. Refrigerate until chilled for up to 1 day. Sprinkle with the parsley and serve.

 

[danemodsandy]

Tim (wayupnorth):

Please don't think I "boil" chicken. I poach it, which is a totally different kettle of boneless, skinless breasts.

Poaching involves keeping the liquid at a very low, slow, feeble bubble, not even a simmer. Poaching relaxes the fibers of the meat; boiling causes them to contract.

Poaching gives a very "plush" texture to the chicken. I only do it in good-quality chicken stock, to restore some of the flavor so much of today's chicken lacks.

The oven-roasting method was popularized by Irma Rombauer and Marion Rombauer Becker, authors of The Joy of Cooking. At the time the technique was set forth in Joy, chicken was not the pappy, cottony battery-raised "product" it is today, so you got a flavorful result. Today, I don't see it working that well unless free-range chickens are used. Not everyone can afford those, and there are huge swaths of the U.S. where they're not readily available. My city, Waterloo, IA, doesn't even have a Whole Paycheck - er, Whole Foods.

 

[jeffg]

I've never been able to tell much of a difference between poached or boiled chicken in a salad. The best ones I've ever had have been made with broiled or baked or rotisseried chicken... e.g. if you're ever in Santa Cruz County, try the Chestnut Chicken Salad at Ben Lomond Market's deli. We used to drive an hour every week to get some. The chicken is cooked outside the store each morning on large charcoal grills. Just out of this world.

 

[danemodsandy]

Jeff:

Are you doing your own poaching? And is the heat very low?

If you're seeing even a simmer, you're going to have a different result than true poaching. It can be a little difficult to get the right heat for poaching, especially on electric ranges. Before I got my present GE range with Sensi-Temp, I had to use a Flame Tamer to get the heat just right.

 

[jeffg]

Sandy, the first time we had BLM's chicken salad my other half and I agreed there was no point in making it at home anymore. But now that we're out of the county we'll give poaching another shot.

 

[mrb627]

Poaching in Your Crock

I find that the Crock-Pot handles slow poaching of chicken better than anything else I have tried. Start on high for an hour, then switch to low for 4 to 6 hours.

Malcolm

 

[kenmoreguy89]

Yep, a slower boiling "poaching" gives a softer texture to the meat, we all know that in "wet" cooked meat preparations like pot roasts, stews/goulash when cooked on heat too high tends to get hard and or with gummy texture kinda shoe flange, in chicken salads this is even more important when you're going to use big chunks of chicken and or diced... Some people poach or simmer in water only, personally I find that a stock or seasoned liquid of course gives more flavour, another "secret" to get softer and savoury meat is to let cool the chicken in tlhe liquid, it someway allows the liquid to penetrate and "season" further the meat....

 

[norgeway]

I Agree..

I always use the crock pot for chicken that im going to use in either chicken salad or casserole.