Blanched slivered almonds (available at any grocery store) are quickly pan-toasted to bring out their nutty flavor, and then added to the chicken salad mixture. Almonds: Here's the secret ingredient that makes this chicken salad recipe stand apart.Be sure to chop the celery into small, uniform pieces so it's easier to eat. Celery: Fresh, crisp celery adds both flavor and crunch.Taste the dressing before mixing it with the chicken you may find it needs a little salt or other flavor-booster from your spice collection. In this chicken salad recipe, the mayonnaise is enhanced with a tablespoon of lemon juice for brightness and a ¼ teaspoon of ground black pepper. Use your choice of regular or reduced fat mayonnaise. Mayonnaise: Creamy mayonnaise binds together all the separate ingredients for chicken salad into a satisfying mixture of flavors and textures.Use white or dark meat, or a combination of both if you prefer. You can also use canned chicken to make chicken salad (drain it first), or you can cook chicken for chicken salad. If you have leftover roast chicken, grilled chicken, or rotisserie chicken, chicken salad is a great way to use it all up. Chicken: You'll need cooked chicken, chopped or shredded.This is also great just eaten with a fork or on a bed of salad greens. If you want to make this a lower carb recipe, you could eat this in endive or Bib Lettuce cups like in my Chicken Lettuce Wraps. But it is delicious on any bread or bun for an amazing chicken salad sandwich. My favorite way to eat this is on a nice soft buttery croissant. If your family likes nuts in it, I would recommend toasting 1/4 cup of almond slices and adding those in. I really love the sweet crunch that grapes give this recipe and didn’t think the nuts were necessary. You will notice that I didn’t use any nuts in this recipe, though many chicken salad recipes call for it. Please note that you will need 1 pound of raw chicken to make 3 cups of shredded chicken. Sometimes I like to buy several, shred them, and freeze them. You should have approximately 2-1/2 cups shredded chicken. Another great option is to use a rotisserie chicken. Pull white breast meat from the chicken to a cutting board and use your hands to shred it. You can also use your Instant Pot to make shredded chicken. It has an alarm that lets me know exactly when it reaches 165 degrees. Bring the water to a boil and simmer over low heat for 4 to 10 minutes or until the chicken registers 165 degrees on an instant read thermometer.Ī note on the thermometer: I love that one because it can be easily kept in while the chicken cooks. Instructions In a large mixing bowl, combine chicken, celery, grapes, cranberries and pecans.Place the chicken in a sauce pan with enough water to cover it.Making shredded chicken for this or other recipes is very simple and takes less than 20 minutes. Add the dressing into the main ingredients and mix to combine.Try the dressing and add more salt and pepper to taste. Whisk together the dressing in a small bowl.Add the main ingredients (chicken, grapes, red onion, celery) to a large bowl. I like to make this recipe in three steps.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |