So simple, so wonderful. Sometimes less is more.
Just a basic chicken salad sandwich can be so delicious.
http://www.flickr.com/photos/koko181...7624687994545/

or
http://preview.tinyurl.com/24baxvc

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw

www.kokoscornerblog.com
Updated 8/25

Natural Watkins Spices
www.apinchofspices.com

On Aug 26, 12:22*pm, wrote:
> So simple, so wonderful. Sometimes less is more.
> Just a basic chicken salad sandwich can be so delicious.http://www.flickr..com/photos/koko18...7624687994545/
>


and ya just GOTTA have a little cranberry jelly sauce spread on the
bread or bun.

> wrote in message
...
>
>
> So simple, so wonderful. Sometimes less is more.
> Just a basic chicken salad sandwich can be so delicious.
> http://www.flickr.com/photos/koko181...7624687994545/
>
> or
> http://preview.tinyurl.com/24baxvc
>
> koko

Were you watching when I had one for dinner last night? Chicken, celery,
onion, mayo and a slice of cranberry jelly.

Felice

On Aug 26, 12:39*pm, Kalmia > wrote:
> On Aug 26, 12:22*pm, wrote:
>
> > So simple, so wonderful. Sometimes less is more.
> > Just a basic chicken salad sandwich can be so delicious.http://www.flickr.com/photos/koko181...7624687994545/
>
> and ya just GOTTA have a little cranberry jelly sauce spread on the
> bread or bun.

No, I don't. No fruit with meat for me.

But I'll take a sweet pickle on the side. No, I don't know
why that's different. I recall we always had my great-aunt's
homemade sweet pickles around Thanksgiving; I probably
acquired the taste for them with leftover turkey sandwiches
and extended that to chicken sandwiches as well.

I made the pickles from her recipe once, but they weren't
as good.

Cindy Hamilton

On Aug 26, 10:54*am, Cindy Hamilton >
wrote:

>
> No, I don't. *No fruit with meat for me.

I tend to side with you on that for chicken salad.

My favorite way of making chicken salad is to put the chicken and
celery, both chopped up, into the
cuisinart along with some Nature's Seasons (a herb seasoned salt) and
a bit of mayo and process it
together, not till mushy but till well chopped and blended.

It's really good that way. Melds the flavors.

On Aug 26, 1:06*pm, ImStillMags > wrote:
> On Aug 26, 10:54*am, Cindy Hamilton >
> wrote:
>
>
>
> > No, I don't. *No fruit with meat for me.
>
> I tend to side with you on that for chicken salad.
>
> My favorite way of making chicken salad is to put the chicken and
> celery, both chopped up, into the
> cuisinart along with some Nature's Seasons (a herb seasoned salt) and
> a bit of mayo and process it
> together, not till mushy but till well chopped and blended.
>
> It's really good that way. *Melds the flavors.

I would think the FP would make mush instantly. If I use white breast
meat from the can, I just smoosh it around with a fork to break up the
chunks. Anything more would be unappetizing for me. I dice the
celery, add some pickle relish and sometimes toasted almonds, and stir
in the mayo.

N.

On 8/26/2010 12:16, Nancy2 wrote:
> I would think the FP would make mush instantly. If I use white breast
> meat from the can, I just smoosh it around with a fork to break up the
> chunks. Anything more would be unappetizing for me. I dice the
> celery, add some pickle relish and sometimes toasted almonds, and stir
> in the mayo.

I chop the chicken meat (whatever is left over most of the time, but on
some occasions I've poached chicken breast specially for it) then mash
it with a fork. Add mayo, chopped onion, chopped celery, sweet pickle
relish and more sweet pickle juice to loosen it up if necessary.
Terrific on bread, bagel, roll, croissant, crackers... whatever.

Don't forget the *dill* pickle on the side!

On Thu, 26 Aug 2010 09:39:54 -0700 (PDT), Kalmia
> wrote:

> On Aug 26, 12:22*pm, wrote:
> > So simple, so wonderful. Sometimes less is more.
> > Just a basic chicken salad sandwich can be so delicious.http://www.flickr.com/photos/koko181...7624687994545/
> >
>
>
> and ya just GOTTA have a little cranberry jelly sauce spread on the
> bread or bun.

I like cranberry as well as the next person, but sometimes it's not
needed... like in that sandwich.

--

Never trust a dog to watch your food.

On Thu, 26 Aug 2010 10:54:43 -0700 (PDT), Cindy Hamilton
> wrote:

> But I'll take a sweet pickle on the side. No, I don't know
> why that's different. I recall we always had my great-aunt's
> homemade sweet pickles around Thanksgiving; I probably
> acquired the taste for them with leftover turkey sandwiches
> and extended that to chicken sandwiches as well.

I prefer my pickles on the side too. I like apples (and sometimes
raisins) with my chicken in chicken salad sandwiches.

--

Never trust a dog to watch your food.

On Thu, 26 Aug 2010 11:06:26 -0700 (PDT), ImStillMags
> wrote:

> My favorite way of making chicken salad is to put the chicken and
> celery, both chopped up, into the cuisinart along with some Nature's
> Seasons (a herb seasoned salt) and a bit of mayo and process it
> together, not till mushy but till well chopped and blended.

Finely chopped is good too, but sometimes those big chunks really hit
the spot.


--

Never trust a dog to watch your food.

On Aug 26, 1:40*pm, sf > wrote:
> On Thu, 26 Aug 2010 10:54:43 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> > But I'll take a sweet pickle on the side. *No, I don't know
> > why that's different. *I recall we always had my great-aunt's
> > homemade sweet pickles around Thanksgiving; I probably
> > acquired the taste for them with leftover turkey sandwiches
> > and extended that to chicken sandwiches as well.
>
> I prefer my pickles on the side too. *I like apples (and sometimes
> raisins) with my chicken in chicken salad sandwiches.
>
> --
>
> Never trust a dog to watch your food.

I've had it in restaurants when they've added sliced green grapes
along with the toasted almonds. That's pretty good, too.

N.

wrote:
>
> So simple, so wonderful. Sometimes less is more.
> Just a basic chicken salad sandwich can be so delicious.
> http://www.flickr.com/photos/koko181...7624687994545/
>
> or
> http://preview.tinyurl.com/24baxvc
>
> koko
> --


Is there really chopped dill pickle in it?
Not so sure that would work for me.

gloria p

"Nancy2" > wrote in message
...
> On Aug 26, 1:06 pm, ImStillMags > wrote:
>> On Aug 26, 10:54 am, Cindy Hamilton >
>> wrote:
>>
>>
>>
>> > No, I don't. No fruit with meat for me.
>>
>> I tend to side with you on that for chicken salad.
>>
>> My favorite way of making chicken salad is to put the chicken and
>> celery, both chopped up, into the
>> cuisinart along with some Nature's Seasons (a herb seasoned salt) and
>> a bit of mayo and process it
>> together, not till mushy but till well chopped and blended.
>>
>> It's really good that way. Melds the flavors.
>
> I would think the FP would make mush instantly. If I use white breast
> meat from the can, I just smoosh it around with a fork to break up the
> chunks. Anything more would be unappetizing for me. I dice the
> celery, add some pickle relish and sometimes toasted almonds, and stir
> in the mayo.
>
> N.

Not really. If you put everything in and pulse it a few times, it makes a
finer and finer dice with each pulse. Just stop when it looks right to you.

The almond part sounds really good.
Jon

On Thu, 26 Aug 2010 12:00:18 -0700 (PDT), Nancy2
> wrote:

>
> I've had it in restaurants when they've added sliced green grapes
> along with the toasted almonds. That's pretty good, too.
>
Sounds yummy! I've made chicken salad I'd eat with a fork that way,
but not chicken salad for a sandwich. I want some *now*.

--

Never trust a dog to watch your food.

I haven't had chicken salad in some time but it does sound good. I might
purchase some fresh lettuce and what bread for this weekend.


--
Airport Shuttle
Message origin: TRAVEL.com

On 8/26/2010 3:00 PM, Nancy2 wrote:
> On Aug 26, 1:40 pm, > wrote:
>> On Thu, 26 Aug 2010 10:54:43 -0700 (PDT), Cindy Hamilton
>>
>> > wrote:
>>> But I'll take a sweet pickle on the side. No, I don't know
>>> why that's different. I recall we always had my great-aunt's
>>> homemade sweet pickles around Thanksgiving; I probably
>>> acquired the taste for them with leftover turkey sandwiches
>>> and extended that to chicken sandwiches as well.
>>
>> I prefer my pickles on the side too. I like apples (and sometimes
>> raisins) with my chicken in chicken salad sandwiches.
>>
>> --
>>
>> Never trust a dog to watch your food.
>
> I've had it in restaurants when they've added sliced green grapes
> along with the toasted almonds. That's pretty good, too.
>
> N.

Dried cranberries work really well.

Zeppo wrote:
>
> If you put everything in and pulse it a few times, it makes
> a finer and finer dice with each pulse. Just stop when it looks right to
> you.
>
> The almond part sounds really good.
> Jon


Toasted slivered almonds are delicious in just about every chicken
salad. I usually make chicken salad with either curry or sweet-and
sour soy dressing and I use almonds in both. If you make enough for
leftovers it's a good idea to sprinkle on the almonds just before
serving each time so they stay crunchy.

gloria p

Billy wrote:

> This is a great recipe from Ina Garten....so good!!
>
> http://LOOKATME!LOOKATME!/2010/08/lu...t-friends.html

Is it the same recipe as this one?

http://www.foodnetwork.com/recipes/i...ipe/index.html

Chicken Salad Veronique

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with
olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the
skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a
bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2
teaspoons salt, and 1 teaspoon pepper and toss well.

Bob, demonstrating the RIGHT way to use this forum

On Fri, 27 Aug 2010 04:07:56 GMT, Wayne Boatwright
> wrote:

> homemade cranberry conserve

Do you have a recipe to post, Wayne?

--

Never trust a dog to watch your food.

Omelet wrote on Fri, 27 Aug 2010 13:06:37 -0500:

>> On 8/26/2010 3:00 PM, Nancy2 wrote:
> >> On Aug 26, 1:40 pm, > wrote:
> >>> On Thu, 26 Aug 2010 10:54:43 -0700 (PDT), Cindy Hamilton
> >>>
> >>> > wrote:
> >>>> But I'll take a sweet pickle on the side. No, I don't
> >>>> know why that's different. I recall we always had my
> >>>> great-aunt's homemade sweet pickles around Thanksgiving;
> >>>> I probably acquired the taste for them with leftover
> >>>> turkey sandwiches and extended that to chicken sandwiches
> >>>> as well.
> >>>
> >>> I prefer my pickles on the side too. I like apples (and
> >>> sometimes raisins) with my chicken in chicken salad
> >>> sandwiches.
> >>>
> >>> --
> >>>
> >>> Never trust a dog to watch your food.
> >>
> >> I've had it in restaurants when they've added sliced green
> >> grapes along with the toasted almonds. That's pretty good,
> >> too.
> >>
> >> N.
>>
>> Dried cranberries work really well.

> Dried cranberry is good for a lot of things. I've even used a
> small amount of them in stir fry's.

They also work as a substitute for barberries in Persian rice dishes,

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Aug 26, 10:05*pm, "Bob Terwilliger" >
wrote:
> Billy wrote:
> > This is a great recipe from Ina Garten....so good!!
>
> >http://LOOKATME!LOOKATME!/2010/08/lu...t-friends.html

Post editing, how lame. *yawn*

HAHAHAHAHAHAHAHAHAHAAAAAAAAAAAAAAAAAAAAAAAAAAA!!!!

PVC wrote:

>> Billy wrote:
>>> This is a great recipe from Ina Garten....so good!!
>>
>>> http://LOOKATME!LOOKATME!/2010/08/lu...t-friends.html
>
> Post editing, how lame. *yawn*
>
> HAHAHAHAHAHAHAHAHAHAAAAAAAAAAAAAAAAAAAAAAAAAAA!!!!

Made *you* laugh....

Bob