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Old 05-13-2009, 06:52 AM
 
Location: Coastal Georgia
37,091 posts, read 45,594,679 times
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These all sound good, but my suggestion is that you start with a grocery store roasted chicken..easy and flavorful.
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Old 05-13-2009, 07:29 AM
 
Location: Sugar Grove, IL
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I don't know if I would like fruit and nuts in my chicken salad. I make it pretty plain...chicken, mayo, celery and seasoning.
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Old 05-13-2009, 08:14 AM
 
Location: Richardson, TX
11,072 posts, read 17,546,328 times
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Quote:
Originally Posted by sgresident View Post
I don't know if I would like fruit and nuts in my chicken salad. I make it pretty plain...chicken, mayo, celery and seasoning.
I prefer it w/o fruit, though grapes are not bad, but toasted walnuts are a really really nice addition to chicken salad. I've been making it that way for 15 years. Back then, I actually thought that I invented the idea of putting nuts in chicken salad! ha! Now it's everywhere you look.

Jason's Deli makes the nastiest C.S. I've ever had. Loaded with pineapple. It's very very sweet.
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Old 05-13-2009, 08:40 AM
 
Location: mass
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I don't have a specific recipe for you but I have to say I was shocked when my sister in law told me she heard of using roasted skin on bone in chicken breasts to make chicken salad with.

I think the recipe was from Barefoot contessa or perhaps Giada ((don't know if I spelled that right).

In any case she said that the breasts should be roasted for 45 minutes (don't know the temp either). She was worried that wasn't long enough but I warned her that overcooking would just ruin the chicken salad. she cooked them for exactly 45 minutes and I will tell you that it made EXCELLENT chicken salad!

I usually use chicken from a rotiserrie chicken from Costco, and when I made it myself i used poached chicken, but if I do it myself in the future I will be roasting the chicken (which is easier anyway if you ask me).

It is worth looking into.

Maybe I'll ask her for the recipe and get back to you....
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Old 05-14-2009, 11:19 AM
 
Location: Wethersfield, CT
1,269 posts, read 3,719,708 times
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Quote:
Originally Posted by gentlearts View Post
These all sound good, but my suggestion is that you start with a grocery store roasted chicken..easy and flavorful.
I do this as well and take it apart with a fork.

Here's my recipe for Curry Chicken Salad: I had it in a restaurant a while back on endive leaves and I was hooked.

Roasted chicken
1/2 cup of minced celery (I do mine in a food processor)
about 2 cups of red seedless grapes chopped in half
Cup or so of mayo
squirt of lemon juice
2 teaspoons of curry powder
salt to taste

Some people add nuts but I don't like them.
Sometimes I'll get creative and add yellow raisins or some mango chutney.
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Old 05-21-2009, 08:15 AM
 
50 posts, read 158,043 times
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This is what I put in my chicken salad and its really good. The mandarin oranges give it a great flavor.

1/2 mayo and 1/2 miracle whip
a little bit of mustard
pinch of sugar
1 can of drained mandarin oranges
S&P to taste
sometimes celery
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Old 05-23-2009, 05:15 AM
 
1,063 posts, read 2,715,710 times
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Quote:
Originally Posted by 46Barb View Post
Mix together:

chicken
mayo
celery
onion (optional)
walnuts
rainsins or cranraisins
Just how I make it. Cranraisins or cherries are good and sweet onion if you can get it.
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Old 05-23-2009, 10:02 AM
 
1,201 posts, read 1,987,485 times
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Quote:
Originally Posted by kt_mom View Post
This is what I put in my chicken salad and its really good. The mandarin oranges give it a great flavor.

1/2 mayo and 1/2 miracle whip
a little bit of mustard
pinch of sugar
1 can of drained mandarin oranges
S&P to taste
sometimes celery
my mother taught me this mandarin chicken salad with bibb lettuce. she served it and shrimp salad for her garden/bridge club meetings. i use maille mustard, usually make my own mayo, if not, i use hels. i always use celery, a few chopped chives, and some toasted pecans or english walnuts. sometimes i add thompson seedless grapes. serve pita bread or crossiant on the side. most of the time i use poached chicken breast. blend all ingredients and let it sit in refrigerator for no less than 4 to 6 hours.

same can be done with shrimp. use fresh seasoned boiled shrimp, chopped. homemade mayo, dry mustard, white pepper, salt, lemon juice, hot pepper, paprika, chopped celery and diced green onions. a tad of granulated white sugar. mix all. allow to sit in refrigerator for 4 to 6 hours. wonderful stuffed in a fresh picked garden beefstake tomato.
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Old 05-23-2009, 10:11 AM
 
1,201 posts, read 1,987,485 times
Reputation: 717
Default gospel bird revisited...

Quote:
Originally Posted by mommytotwo View Post
I don't have a specific recipe for you but I have to say I was shocked when my sister in law told me she heard of using roasted skin on bone in chicken breasts to make chicken salad with.

I think the recipe was from Barefoot contessa or perhaps Giada ((don't know if I spelled that right).

In any case she said that the breasts should be roasted for 45 minutes (don't know the temp either). She was worried that wasn't long enough but I warned her that overcooking would just ruin the chicken salad. she cooked them for exactly 45 minutes and I will tell you that it made EXCELLENT chicken salad!

I usually use chicken from a rotiserrie chicken from Costco, and when I made it myself i used poached chicken, but if I do it myself in the future I will be roasting the chicken (which is easier anyway if you ask me).

It is worth looking into.

Maybe I'll ask her for the recipe and get back to you....
this is barefoot contessa's recipe. it is good; however, i prefer the southern tradition of poaching the chicken breast, allowing it to sit in the liquid for about an hour, after cooking. then i skin and debone and dice. to me, the proteins taste different in the salad. certainly, the texture changes. both are good, however.
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Old 05-23-2009, 10:58 PM
 
410 posts, read 967,451 times
Reputation: 661
Default 6 Ingredient Chicken Salad

Here's how I make it and it always gets raves. I make it when company comes and we have sandwiches for several days.

I don't measure anything.

I start with 5 or 6 good sized chicken breasts (usually a whole bag), cooked.

I chop them up in my chopper. I add equal parts mayo and sour cream, usually about three HEAPING wooden spoonfulls of each to start with.

Add one bunch of chopped green onions, most of a 16-oz. jar of bread and butter pickles (chopped), and a LOT of celery salt. I also add a little of the pickle juice. Mix and adjust ingredients if needed.

I have added pecans once or twice and it turned out well.
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