THE PERFECT CHICKEN SALAD
Poached Chicken:
*Makes 4 cups shredded chicken
- 6-8 Chicken Breasts (with or without bone)
- 1 gallon water
- 8 cups chicken broth
- 15 baby carrots
- 2 celery salks cut into 3 large pieces each
- 1 sprig of flat leaf parsley (keep on stem)
- 1 onion quartered
- 1/2 tsp. thyme
- 1/2 tsp. tarragon
- 1/2 TB salt
- 1/2 tsp. fresh ground pepper
- Place water and chicken broth in a large stock pot. Bring to a boil.
- Add carrots, celery, onion, parsley, spices, salt & pepper. Stir well.
- Add chicken breasts whole into the water mixture.
- Simmer on high (do not boil) for about 20 minutes or so. You can stop cooking when you check a piece of chicken and it can be shredded with a fork.
- With a slotted spoon take chicken breasts out of broth and one by one shred with two forks into large chunky pieces.
Chicken Salad:
- 4 cups shredded chicken or turkey
- 3 TB. sliced almonds
- 3 TB. dried cranberries
- 1/2 cup mayo
- 2 TB. heavy cream
- 1 TB. chopped flat leaf parsley
- 2 green onions chopped
- 1 celery stalk chopped fine
- 1/2 tsp. tarragon
- 1/2 tsp. thyme
- salt & pepper to taste
- Place chicken/turkey, almonds, cranberries, mayo, heavy cream, parsley, onions, celery, tarragon, thyme, salt & pepper all in a large bowl. Mix well until creamy.
- Cover and place in refridgerator for a few hours or overnight for the flavors to blend.
- Serve by itself with lettuce or serve with buns or bread to make chicken salad sandwiches.
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