"Jessica V." > wrote
> I usually make chicken salad with the meat from a roasted chicken,
> rubbed inside and out with olive oil, salt, pepper, garlic and basil
> prior to roasting. I shred the chicken and use diced green & red bell
> pepper, chipped pimento stuffed olives, a bunch of sliced scallions, a
> clove of garlic, more basil, a teaspoon of balsamic and enough mayo to
> bind it.
>
> Or I make it with poached breasts, shredded, sliced green grapes,
> sliced almonds, celery, mayo and a bit of sugar.
>

I do the same thing, depending on what I am in the mood for: roasted,
browned flavor or just tender, clean chicken flavor. A new thing I
have started doing instead of poaching is sealing the chicken in
foil in my roaster. The result is not a brown chicken, but the most
moist and succulent, with all the flavor sealed in. I actually like
this better than poached chicken for salad now. It is best used
cut into chunks, smallish. Succulent really is the word for it--and
not one that normally comes to mind for chicken.



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