Chook Me!

I'm looking for a chicken salad recipe.?

Years ago, I went to a function with my mother in law and had the best chicken salad ever. She promised to get the recipe for me but never did. The thing that stuck out about it was the savory chicken flavor. I'm sure it had something to do with how the chicken was prepared before the salad was made. Does anyone have a recipe that's strong on the chicken? I should add that my mil is no longer available for questions.

Public Comments

1. Perhaps you should ask your mother in law?
2. I don't have a recipe, I'm just looking for some good chicken salad to eat.
3. 1 can of chicken 3 table spoon of mircle whip dash of salt and pepper and 1 drop of hot sauce
4. First boil the chicken with whatever spices you want and shred them into pieces. Take some juliennes of cabbage carrot onion and pieces of pineapple. Mix them well with mayonaisse along with the chicken. Garnish them on top with pieces of pinepple and canned cherries. Your chicken hawaiin salad is ready.Cool the chiken before you mix it with the mayonnaise,
5. IT IS NOW TIME TO TOSS THAT SALAD GIRL! I MEAN IT< TOSS THAT SALAD!!!!
6. try this one form foodnetwork kitchens Chicken Salad From Food Network Kitchens 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce. POACHED CHICKEN FOR SALADS 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
7. I always cook my chicken in the pressure cooker, no frozen diced chicken.......really from scratch. A lot of people take the easy short cut but I find that this is much better. I used the boned white meat and some of the better dark meat. The recipe is simple, and I don't measure anything, just throw it together. Diced chicken, sliced green onions, diced celery, real mayo and sliced almonds. That is my grandmother's recipe. There are a couple of variations, add some drained crushed pineapple and rehydrated golden raisins. I hope this might be what you are looking for. Jacci
8. This is our families 'Sunburst Salad' recipe. Strong on chicken flavor. Salt the raw chicken breasts well and sprinkle with onion and garlic powder - Not onion or garlic salt. Let stand abt 30 minutes to an hr. covered. (You can even let them stand overnight.) Grill on charcoal grill. Get it done. Cool and dice. Add diced cucumber - equal amt to chicken. At this point you may add finely minced onion or garlic also to taste. Add 1/2 the amt you did of cuke in celery -finely sliced. Then add a cup mayo or unflavored yogurt and toss it till all covered. Add 1 cup cashews or toasted pecans, peanuts if you want. You may also add any other ingredients you want here - finely diced. My oldest daughter adds crumbled bacon, our youngest adds finely diced green bell peppers... If you can let it stand for an hour or so (or even overnight) in the refridge the flavors will marry better and the overall taste is even better. Put the mixture in a half or quarter of a cantaloupe and serve with crackers of your choice. (If it is main meal I do the half cantaloupe but if it is a side salad I use the quarter.) If you are in a hurry you can simmer the chicken breasts in boiling water for 10 min then season and grill. It speeds it up quite a bit and you still get the grilled flavor. We eat this in the summertime as often as possible! :) Quite often I will put the chicken breasts on with the burgers or steaks and so they are all grilled - then just pop in freezer and use as needed. Jill www.adoremy.com
9. When I make chicken salad, I start with a BBQ chicken from my grocery deli section, most recipes use only white meat, but the dark meat gives it extra flavour and isn't quite as dry.So first, get all the meat off the chicken carcass and cut it up in small pieces.We like onion and celery finely chopped in ours as well.I like to use dill weed, and a little garlic salt or powder in it and freshly ground pepper.I also use one part Miracle Whip to two parts ranch dressing...My scret ingredient is tabasco sauce, about 3 to 6 shakes depending on whether you like it spicy or just flavourful. I'm sorry I don't have exact measurements, but I rarely measure my ingredients.For interesting variations you can put in chopped apple, cashew nuts, grapes, green pepper or serve in an avocado half. It doesn't have to be a deli chicken either, I've used left-over shake and bake chicken as well. If you like a warm sandwich you can toast the bread and add cheese as a topping too. Our local cafe puts it on a slice of bread, tops it with swiss cheese and cranberry sauce, then grills it to melt the cheese, Switch it up by adding some curry powder, pepper flakes, or your favourite spice. Serve it on a croissant, or even crackers...the sky and your imagination are the only limits....enjoy!
10. Easy Chicken Salad INGREDIENTS * 6 skinless, boneless chicken breast halves - boiled * 1 (15 ounce) can mixed vegetables, drained * 1 (8.75 ounce) can sweet corn * 1 bunch green onions, chopped * 1/2 cup mayonnaise * 1 tablespoon prepared mustard * salt and pepper to taste DIRECTIONS 1. Combine the chicken, vegetables, corn, scallions, mayonnaise, mustard, salt and pepper. Mix well. Ready to serve!