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Old 07-12-2017, 02:13 PM
 
Location: Coastal Georgia
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Chicken
Mayo
Dried cranberries or grapes. I've never put chutney in it, but that sounds good.
Celery
A bit of curry powder
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Old 07-12-2017, 02:18 PM
 
Location: Tucson Arizona
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just a little fresh minced garlic
ditto fresh ginger.
chopped celery and/or lettuce.
canned or fresh-cooked chicken
mayo, of course

my husband's recipe is chicken, mayo, and sweet pickle relish.
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Old 07-12-2017, 04:06 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by steiconi View Post
...my husband's recipe is chicken, mayo, and sweet pickle relish.
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Old 07-12-2017, 08:54 PM
 
468 posts, read 358,397 times
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I just shred and cook about a pound of chicken, cool it, and then add a little bit of chopped onion, Hellman's mayo, little bit of black pepper, and I crush a chicken boullion cube and start out by adding about half of it. Then I taste the chicken salad, and add more if it needs it.

My family likes just a plain chicken salad without a bunch of ingredients.
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Old 07-13-2017, 05:22 PM
 
Location: Gallipolis Ohio & Fredericksburg Texas
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My basic recipe for chicken salad is pretty simple. It has canned chicken breast chunks (Great Value brand from WalMart), drained and shredded, diced onions, diced celery (if I have it) and mayonnaise. Sometimes I add finely diced bread-and-butter pickles. That’s good for sandwiches or for filling cherry tomatoes and snow pea pods as appetizers. For a main dish salad I add shredded lettuce and either halved red grapes or halved or quartered cherry tomatoes depending on my mood. Now I’m hungry for chicken salad!
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Old 07-13-2017, 06:13 PM
 
Location: Philaburbia
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Chicken.
Mayo.
Celery.
Onion.
Pepper.
Done.
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Old 07-18-2017, 01:25 PM
 
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I like cashews, if I have them, or almonds. Always celery. And Craisins. Green onion maybe. S & P. Moistened with Hellman's Olive Oil mayo.
Best when made with a leftover rotisserie chicken.
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Old 07-18-2017, 01:35 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by mrs.cool View Post
...Best when made with a leftover rotisserie chicken.
Leftover??? Heck, that's why we buy rotisserie chickens. I'm basically paying someone an extra $2 to roast a chicken for me.
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Old 08-28-2017, 05:38 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Talking Chicken salad... starting with pickle juice (the liquid, not the person who posts in this forum)

I thought that there was a "chicken salad" thread but I can't find it... and I wanted to tell you about my new way of making chicken salad.

As usual, I poached two breasts. That's just putting two modcut - chicken breasts in a pot, covering with water, bringing to a boil, and then -- once at a boil -- setting it to simmer, covered for 15 minutes. Then I cut it up to cool, then shred it up with my fingers, mix with mayo and dijon mustard, call it done. (That's the way I like it. Simple.)

HOWEVER. This past weekend, having just had the last dill pickle from the jar, I had an aha! moment.

I poached the chicken the usual way, but instead of covering with water, I covered it with the pickle juice (except for the peppercorns, etc. from the bottom of the jar). Boil. Cover. Simmer. 15 minutes. Done.

WELL. This time when I went to cut it up to cool, I noticed how much moister it was. (Imagine if I'd let the chicken sit in the pickle juice for an hour. Or -- gasp! -- overnight!) And the flavor! WOW! I mean, it's not like the chicken was pickle-flavored, but there was definitely something-something there, not just "essence of dill." Did the usual finger-shredding, mayo/dijon mash. Done.

SO GOOD!

Now I need to find a source for pickle juice!

Last edited by Beretta; 08-28-2017 at 08:24 PM.. Reason: crude
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Old 08-28-2017, 10:06 PM
 
13,675 posts, read 13,493,126 times
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I like mine with white meat chicken, preferably from a rotisserie chicken. I run it through the food processor until it's chopped up really fine. Then I add garlic powder, onion powder, dill and black pepper, along with some chopped up dried cranberries. Then I add the mayo until it's holding together and spreadable. Almond slivers when I actually make the sandwich. It's really good spread on sourdough bread. One of my favorite things to eat. As a matter of fact, it's on the menu for tomorrow.
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