Wednesday, April 22, 2009
Cooking: Fabulous Chicken Salad
I have been making this chicken salad for over 20 years. It is fabulous but I found a trick that makes it even more delicious.
First, I use split chicken breasts, bone in and with skin on. These chicken breasts will give you the most flavor. I season with salt, pepper and olive oil.
2. Roast the chicken breasts for 45 minutes at 400 degrees. I use to poach boneless chicken breast, good but a little flavorless. Roasting the chicken gives it the most wonderful flavor. I had a great picture of brown chicken breasts but somehow I cannot find it. Oh well, let's continue.
3. De-bone and remove the skin of the chicken. Side note: I roast chicken almost twice a month and use it for any number of dishes. Refrigerate it and you have any number of quick dinners.
4. So once, the chicken is cool, cut into chunks.
5. Next, dice celery.
6. And apples. I used half an apple with one chicken breast.
7. Add mayo. Mix gently.
I have added many different items to this basic recipe; pecans, walnuts, grapes or mandarin oranges. I have always gotten complements on it every time I served it for company.