Chicken Salad is like a box of chocolates. You never know what you’re going to get. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients. Because of the innumerable combinations of chicken salad, I won’t even consider claiming that this recipe is “the best” or “the greatest.” Chicken Salad is way too subjective for that. What I will do, is show you Chicken Salad…...the way I like it and TT likes it, along with several other family members. The great thing about this recipe is, you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting....... whatever makes you skirt/shirt fly up.
And that, my friends, is my sole purpose on earth. To help make your skirt/shirt fly up. So let’s have some fun! Hahhaha!
The toasted almonds add some crunch, but you can leave them out if you'd like. Serve this well-seasoned chicken salad in ciabatta bread as a sandwich, in a wrap or serve in lettuce leaves for a lighter luncheon. Light mayonnaise and sour cream may be used in this salad.
Chicken Salad with creamy Peach Dressing
Adapted from Eva Kenly- serves 8
1 c. mayonnaise
1 c. sour cream
2/3 c. Peach/mango preserves (QFC) can be peach
5 T. olive oil
2 tsp. sherry vinegar
dash of tabasco sauce
salt to taste
*optional 2 tsp freshly grated ginger
|Use the best sherry vinegar you can find. Mine I brought from Spain not too long ago.|
|This creamy dressing is oh so good!! See the delicate chunks of mango and peach...mmmmm|
Combine all the ingredients well. Cover and refrigerate. Can be made a day ahead.
2 lb. poached chicken breasts
1 red apple, unpeeled and diced
1 granny smith apple, unpeeled and diced
3 celery stalks, peeled and sliced
3/4 c. dried cranberries
8 green onions, chopped
6 oz. toasted slivered almonds
3/4 lb green and red seedless grapes
garnish: lettuce leaves and grapes
1 onion, sliced
1 carrot, sliced
1 celery rib plus the green leaves
4 parsley leaves
1/2 c. dry white wine
2 c. chicken stock
salt and pepper
in a large frying pan with lid, or large saucepan, arrange the chicken breasts in one layer. Season with salt and pepper. Add the vegetables, wine and stock. If the liquid doesn't cover the chicken, add more water. Cover with wax paper and lid and bring to a simmer. Cook for 8-10 minutes, depending on the thickness of the breasts. Let the chicken cool in the broth.
Cube the chicken and combine with the apples, celery, cranberries and green onion. Fold in about 2 1/2 cups of the dressing and refrigerate for 2 hours.
Before serving, fold in the grapes and almonds, adding more dressing if needed.Line a platter with lettuce leaves and place salad on top. Decorate with grape clusters.
This salad is the perfect blend of a delicious chicken salad with a little bit of tart from the Granny Smith apples, sweet from the dried cranberries and red apple, and pure deliciousness from the tender bites of chicken. It makes a mighty popular salad to serve at a ladies luncheon, pour a nice glass of white wine.....................
It’ll be a hit! Promise!
Quilters! You've been asking! I am back! After a Summer break with family and friends, I jumped into my sewing room with both hands and both sewing machines!! I sent off my class supply list to the Art League for our first meeting in November and started or continued several projects! Go to http://desertmountainartleague.org, select quilting club. Here is both machines on point! One is embroidering, while I sew on another project! WooooHoooo! Get ready for some fun!!