I use skinless chicken breast. Sometimes I use skin on. I slowly cook
them in olive oil. They are seasoned prior with favourite seasoning.
Then I let cool and take them off the bone. Dice em' up and add your
favourite stuff: I usually use either mayo or miracle whip and if
served immediately celery diced. Fairly simple right. I also add the
olive oil that the chicken was cooked in. If skin on, I make sure that
the skin does get somewhat crispy and that goes in the chicken salad as
well. I always add some balsamic vinegar for flavour and it makes the
salad nice and pink; so it's not your basic white stuff. When serving
I top off with fresh squeezed lime juice. I like to use a very uniform
dice for celery; chicken.
I've never tried it with chicken legs although I think that the chicken
salad would be more flavourful and juicy with that yummy extra fat.
Actually I don't even really like celery in there. I'd rather have it
just chicken. What else is good in chicken salad?

Jimmy wrote:
> I use skinless chicken breast. Sometimes I use skin on. I slowly cook
> them in olive oil. They are seasoned prior with favourite seasoning.
> Then I let cool and take them off the bone. Dice em' up and add your
> favourite stuff: I usually use either mayo or miracle whip and if
> served immediately celery diced. Fairly simple right. I also add the
> olive oil that the chicken was cooked in. If skin on, I make sure that
> the skin does get somewhat crispy and that goes in the chicken salad as
> well. I always add some balsamic vinegar for flavour and it makes the
> salad nice and pink; so it's not your basic white stuff. When serving
> I top off with fresh squeezed lime juice. I like to use a very uniform
> dice for celery; chicken.
> I've never tried it with chicken legs although I think that the chicken
> salad would be more flavourful and juicy with that yummy extra fat.
> Actually I don't even really like celery in there. I'd rather have it
> just chicken. What else is good in chicken salad?

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.

Jessica

Jessica V. wrote on 18 May 2006 in rec.food.cooking

>
> Jimmy wrote:
> > I use skinless chicken breast. Sometimes I use skin on. I slowly
cook
> > them in olive oil. They are seasoned prior with favourite seasoning.
> > Then I let cool and take them off the bone. Dice em' up and add your
> > favourite stuff: I usually use either mayo or miracle whip and if
> > served immediately celery diced. Fairly simple right. I also add
the
> > olive oil that the chicken was cooked in. If skin on, I make sure
that
> > the skin does get somewhat crispy and that goes in the chicken salad
as
> > well. I always add some balsamic vinegar for flavour and it makes
the
> > salad nice and pink; so it's not your basic white stuff. When
serving
> > I top off with fresh squeezed lime juice. I like to use a very
uniform
> > dice for celery; chicken.
> > I've never tried it with chicken legs although I think that the
chicken
> > salad would be more flavourful and juicy with that yummy extra fat.
> > Actually I don't even really like celery in there. I'd rather have
it
> > just chicken. What else is good in chicken salad?
>
> 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.
>
> Jessica
>
>

Walnuts go well in a chicken salad...Possibly those grape tomatoes as
well.

--
-Alan

Jimmy wrote:
> I use skinless chicken breast. Sometimes I use skin on. I slowly cook
> them in olive oil. They are seasoned prior with favourite seasoning.
> Then I let cool and take them off the bone. <snip>

> What else is good in chicken salad?

If I have leftover roast chicken, I'll use that, but if I'm starting
from scratch, I'll brine and poach boneless/skinless parts, and shred
that. Add good mayo, dried tarragon, toasted nuts (almonds or pecans),
chopped celery, s & p. I don't like a lot of extra seasoning or other
stuff in my chicken salad.

Sandy

In article .com>,
says...
> Then I let cool and take them off the bone. Dice em' up and add your
> favourite stuff: I usually use either mayo or miracle whip and if
> served immediately celery diced. Fairly simple right. I also add the
> olive oil that the chicken was cooked in. If skin on, I make sure that
> the skin does get somewhat crispy and that goes in the chicken salad as
> well. I always add some balsamic vinegar for flavour and it makes the
> salad nice and pink; so it's not your basic white stuff. When serving
> I top off with fresh squeezed lime juice. I like to use a very uniform
> dice for celery; chicken.
> I've never tried it with chicken legs although I think that the chicken
> salad would be more flavourful and juicy with that yummy extra fat.
> Actually I don't even really like celery in there. I'd rather have it
> just chicken. What else is good in chicken salad?
>
>

I like to make it with walnuts and sliced grapes. A touch of curry
powder is nice.

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

"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.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

For some unknown reason, Jimmy's recipe turned my stomach. Sorry, I
don't mean that to be cruel, it sounded so unappetizing. Everybody
else's sound much more appealing. There's just something about the
thought of crispy chicken skin and olive in the chicken salad that
turned me off. It's probably very good.

>There's just something about the
>thought of crispy chicken skin and olive in the chicken salad that
>turned me off. It's probably very good.
Note: That was olive oil and not olive. You don't have to put the
skin in, that was an option.