Easy Chicken Salad Recipe
Chicken Salad is loaded with flavours if made with the ideal recipe
. You can eat chicken salad alone or you can pair it with sides likes lettuce, avocado; it can also be used for sandwiches. Besides chicken, chicken salad recipe can be made with a variety of other ingredients such as bacon, sliced apples, peanuts, chopped peaches, seedless grapes, fruits, raisins, pineapples, hard boiled eggs, cucumber, peppers, English Peas, olives and a whole lot more. The flavours can also be tweaked by using different spices like cumin and curry.
Ingredients
4 cups diced poached chicken
1 stalk celery, cut into 1/4 inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4 inch dice
1 1/2 teaspoons finely chopped parsley
1 cup prepared or homemade parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper
Directions
1.In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
2.In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix carefully until combined. Place in the fridge until ready to serve.
3.Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich prepared with artisanal bread, crunchy smoked bacon, vine-ripened tomatoes and lettuce.
Poached Chicken for Salad
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, cut into halves
1 small carrot, cut into two halves
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low sodium canned
Directions
1.Place parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. turn down the heat to very low and cover. Poach the chicken for 20 minutes or until firm when touched remove the pan from the heat, uncover, cool the chicken in the liquid for half an hour.
2.Move the chicken to a chopping board and reserve the liquid. Bone and skin the chicken and slice the meat into 1 inch cubes. Discard the bones and skin.
3.Pour off the broth and store, covered, in the refrigerator for 3 days of freeze for later use. Skim off any fat from the surface of the broth before using.
This recipe makes 4 cups diced chicken or 4 to 6 servings.
by: sadie.backhurst
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