Chicken salad is a favorite treat in my household. Even though it's a simple recipe with easy to find ingredients, there's still something fancy about it. So while it makes a nice lunch for guests — either in a sandwich or served on a bed of lettuce — I sometimes make up a batch for when it's just me and I need a pick-me-up. This recipe is an old favorite, a real a classic that can easily be adapted to all manner of delicious variations and additions. Perfect for picnics and pot lucks, too! This recipe has been in my family for quite sometime. The only real change I've made is to substitute plain yogurt for half of the mayo because I like the tanginess and brightness the yogurt brings. The chicken is cubed, which means it has a real presence in the salad as you bite into and chew the larger pieces. You can cut the cubes smaller or even shred the chicken for a more subtle effect. Part of what makes this recipe classic is that calls for boneless, skinless chicken breasts, but you can certainly use bone-on, skin on if you wish. I like to poach the chicken breasts to keep them moist and tender, and adding some aromatics like onions and fresh herbs gives the chicken a little extra flavor. Chicken thighs have also become a popular breast alternative in my household as they tend to have a little more flavor, and these days I often use them over the breasts. This recipe also works really well if you have leftover chicken from a roast. I prefer using store bought mayonnaise in my chicken salad and Hellman's/Best Foods is the only brand I will let though my kitchen door. But of course you should use the brand you prefer. I have not tried to substitute yogurt for all the mayo (I suspect it will be too tangy and runny), but it's worth a shot if mayo is on your yuck list. The walnuts are optional, but I really like them for their crunchy texture and slightly bitter taste. Be sure to toast them before adding them to the salad to bring out their nutty flavor and crunch. Other optional additions and variations are listed in the notes, but adding 1/2 of a crisp apple is an especially favorite riff. Be sure to keep the salad chilled, especially when transporting it to a picnic or party. I usually tuck a few freezer packs around the bowl. Classic creamy chicken salad makes any meal seem special! How To Make Classic, Creamy Chicken SaladMakes about 5 cups to serve 5 to 6 people What You NeedIngredients For the chicken: For the salad: Equipment Instructions
Recipe Notes
Want more smart tutorials for getting things done around the home? (Images: Dana Velden) via The Kitchn | Inspiring cooks, nourishing homes http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/mW0jh1ddGKs/story01.htm | |||
| |||
| |||
|
Friday, May 24, 2013
How To Make Classic Chicken Salad — Cooking Lessons from The Kitchn
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment