I've been on a chicken salad kick and thought I would get some new ideas on
how to season it.

I start with poached chicken breasts and use Mayo, pickle relish, salt and
pepper, a little celery, curry powder, mustard powder and a touch of
cinnamon. Sometimes I add grapes to mine.


Mwestport

mwestport > said:

>I've been on a chicken salad kick and thought I would get some new ideas on
>how to season it.

Tarragon!

Carol

--
Coming at you live, from beautiful Lake Woebegon

mwestport wrote:
> I've been on a chicken salad kick and thought I would get some new ideas on
> how to season it.
>
> I start with poached chicken breasts and use Mayo, pickle relish, salt and
> pepper, a little celery, curry powder, mustard powder and a touch of
> cinnamon. Sometimes I add grapes to mine.
>
>
> Mwestport

I love dill pickles in my CS. I usually use celery, dill pickles,
carrots, black pepper, a little salt, celery seed and Miracle Whip. I
also roast the chicken prior to using it in the CS.

-L.

In article 2>,
mwestport > wrote:

> I've been on a chicken salad kick and thought I would get some new ideas on
> how to season it.

A dab of mango chutney is nice. I tend to go light on the mayo, or omit
it altogether.

--
Julian Vrieslander

"mwestport" > wrote in message
7.142...
> I've been on a chicken salad kick and thought I would get some new ideas
> on
> how to season it.
>
> I start with poached chicken breasts and use Mayo, pickle relish, salt and
> pepper, a little celery, curry powder, mustard powder and a touch of
> cinnamon. Sometimes I add grapes to mine.
>
>
> Mwestport

I like a combo of mayo, celery, scallions, raisins, and chopped walnuts.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Damsel > wrote:

>mwestport > said:
>
>>I've been on a chicken salad kick and thought I would get some new ideas on
>>how to season it.
>
>Tarragon!
>
>Carol

Absolutely. Had lunch at a restaurant that served chicken salad with
green grapes and tarragon. Also had mayo. Don't know if there was
any other seasoning or not. But it was great.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I use thigh meat. It has so much more flavor.

"mwestport" > wrote in message
7.142...
> I've been on a chicken salad kick and thought I would get some new ideas
> on
> how to season it.
>
> I start with poached chicken breasts and use Mayo, pickle relish, salt and
> pepper, a little celery, curry powder, mustard powder and a touch of
> cinnamon. Sometimes I add grapes to mine.
>
>
> Mwestport

I like to use chicken breasts, poached, cut into big chunks. Then I add
a lot of different things, depending on what I have on hand. Fruit,
such as pineapple, grapes. or manderin oranges , is good. Nuts,
sometimes pecans, sometime the thin sliced almonds, are a good
crunch.
The usual celery, red onion, mayo, ( home made is the best) and
seasonings.

Rosie

mwestport wrote:
> I've been on a chicken salad kick and thought I would get some new ideas on
> how to season it.
>
> I start with poached chicken breasts and use Mayo, pickle relish, salt and
> pepper, a little celery, curry powder, mustard powder and a touch of
> cinnamon. Sometimes I add grapes to mine.
>
>
> Mwestport

pesto (sans the curry, o'course )

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"mwestport" > wrote in message
7.142...
> I've been on a chicken salad kick and thought I would get some new ideas on
> how to season it.
>
> I start with poached chicken breasts and use Mayo, pickle relish, salt and
> pepper, a little celery, curry powder, mustard powder and a touch of
> cinnamon. Sometimes I add grapes to mine.
>
>
> Mwestport

Spike the mayo with fresh lime and use jicama for the crunch - add fire roasted
diced green chilies and some cumin to taste. Serve on a crusty roll or roll in
flour tortillas.


Dimitri

The Atlanta Journal Constitution printed a chicken salad recipe
recently that sounded good. You add curry powder, Major Grey's
Chutney, and Sunmaid dried fruit bits. The recipe is here (you may
need to register to read it).


http://www.ajc.com/news/content/livi...rry060205.html

Tara

"mwestport" > wrote in message
7.142...
> I've been on a chicken salad kick and thought I would get some new ideas
on
> how to season it.

for 2 cups chicken....

1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
1 tablespoon vegetable or peanut oil
red chili paste to taste if desired
1/2 c sliced carrots
1/2 c sliced celery
2 clove garlic, sliced (if you mince it your salad will be more garlicky!)
slivered almonds

mix the first six ingredients and adjust to taste.

add the chicken and veggies, mix til evenly dressed.

serve sprinkled with slivered almonds

"rmg" > said:

>for 2 cups chicken....
>
>1 tablespoon hoisin sauce
>1 tablespoon soy sauce
>2 tablespoons rice vinegar
>1/2 teaspoon sesame oil
>1 tablespoon vegetable or peanut oil
>red chili paste to taste if desired
>1/2 c sliced carrots
>1/2 c sliced celery
>2 clove garlic, sliced (if you mince it your salad will be more garlicky!)
>slivered almonds
>
>mix the first six ingredients and adjust to taste.
>
>add the chicken and veggies, mix til evenly dressed.
>
>serve sprinkled with slivered almonds

I love you!

Carol

--
Coming at you live, from beautiful Lake Woebegon

"rosie" > wrote in message
oups.com...
>I like to use chicken breasts, poached, cut into big chunks. Then I add
> a lot of different things, depending on what I have on hand. Fruit,
> such as pineapple, grapes. or manderin oranges , is good. Nuts,
> sometimes pecans, sometime the thin sliced almonds, are a good
> crunch.
> The usual celery, red onion, mayo, ( home made is the best) and
> seasonings.
>
> Rosie
>

Cashews are great, as well.

Cindy

mwestport wrote:

> I've been on a chicken salad kick and thought I would get some new
> ideas on
> how to season it.
>
> I start with poached chicken breasts and use Mayo, pickle relish, salt
> and
> pepper, a little celery, curry powder, mustard powder and a touch of
> cinnamon. Sometimes I add grapes to mine.
>
> Mwestport

Have you thought of doing chicken salad with a vinaigrette rather than a
mayo?

Salade de Volaille -- Chicken salad
----------------------------------------

Cover the bottom of a salad [serving] bowl with some shredded lettuce
arranged dome shape and season it with a little salt and a few drops of
vinegar. On this lettuce arrange slices of cooked chicken completely
free of skin. Decorate the surface of the lettuce with capers, olives,
quarters of hard boiled eggs and small hearts of lettuce etc.

These item which act as both garnish and decoration should be arranged
according to taste. Just before serving mix together with a vinaigrette
as for a salad.
------------------

If you want to do a bit of googleing on the net search for sauce
ravigote, smitane and/or saint - malo. All are wine reduction sauces
with an emphasis on herbal and tart, acidic flavours. Sauce gribiche is
a hard boiled egg yolk mayo that i am quite fond of and will often use
with potato salad.

For me a chicken salad is a green salad with chicken in a vinaigrette,
however i understand the version made with a mayo, i occasionally make
an egg salad that way but will use an aioli if nothing else, a plain
mayo is just that, plain and virtually tasteless, using lime juice
rather than vinegar in making the mayo is a slight and subtle
improvement, but if im going to use may i want it to have a pronounced
flavour.

I have a recipe that calls for a calf brain poached in well flavoured
vinegar court bouillon that is then sieved and added to a mayo along
with a few other seasonings. Do not intend to do this but if the recipe
is of interest i can post it..
---
Joseph Littleshoes

On Mon, 20 Jun 2005 13:49:04 GMT, "Peter Aitken"
> wrote:

>"mwestport" > wrote in message
. 97.142...
>> I've been on a chicken salad kick and thought I would get some new ideas
>> on
>> how to season it.
>>
>> I start with poached chicken breasts and use Mayo, pickle relish, salt and
>> pepper, a little celery, curry powder, mustard powder and a touch of
>> cinnamon. Sometimes I add grapes to mine.
>>
>>
>> Mwestport
>
>I like a combo of mayo, celery, scallions, raisins, and chopped walnuts.

I do that too, but also add a chopped granny smith apple and
substitute craisins for raisins.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Damsel" > wrote in message
...
> "rmg" > said:
>
> >for 2 cups chicken....
....

> I love you!
>
> Carol

Gosh, franks! It's good on soba noodles too :-D

On Mon, 20 Jun 2005 15:56:30 -0500, "teleflora"
> wrote:

>
>"rosie" > wrote in message
roups.com...
>>I like to use chicken breasts, poached, cut into big chunks. Then I add
>> a lot of different things, depending on what I have on hand. Fruit,
>> such as pineapple, grapes. or manderin oranges , is good. Nuts,
>> sometimes pecans, sometime the thin sliced almonds, are a good
>> crunch.
>> The usual celery, red onion, mayo, ( home made is the best) and
>> seasonings.
>>
>> Rosie
>>
>
>Cashews are great, as well.
>
>Cindy
>
>
I love toasted pine nuts in chicken salad. Other than that, I like it
pretty 'plain', just chix, mayo, s&p and the pine nuts. YUM!

TammyM
Sacramento, California