Evening Edge
What’s For Dinner?
DEL.ICIO.US
Three-Way Chicken Salad
Rate this recipe: (average rating = 4.00 with 5 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
This versatile recipe was recommended by Claudia Nawrot of Austell. It is based on the premise that a good chicken salad always starts with the same basic ingredients. The variations include (shown above, from left) Curried Chicken Salad, Waldorf Salad and Classic Chicken Salad. -- Bo Emerson
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 6
Ingredients:
-
1 1/2 pounds boneless, skinless chicken breast halves
2 bay leaves
6 peppercorns
2/3 cup light mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground pepper
Instructions:
Place chicken breasts smooth side down on a cutting board. Place a sheet of wax paper over chicken pieces and pound lightly to an even thickness.
In a sauté pan, bring 8 cups water, bay leaves and peppercorns to barely a simmer over medium heat. Add the chicken and cook for 10 to 12 minutes, keeping the temperature moderate so only a few bubbles appear around the chicken. Remove the chicken when an instant-read thermometer inserted into the breasts registers 160 degrees. Refrigerate until cold, about 1 hour.
Cut the chicken into 3/4-inch cubes. In a mixing bowl, combine with mayonnaise, salt and pepper, then flavor with one of the combinations below.
Curried Chicken Salad
Stir in 1/2 cup chopped golden raisins, 1/4 cup slivered almonds, 1 1/2 teaspoons curry power and 1/2 teaspoon granulated sugar.
Waldorf Salad
Stir in 1 Gala apple (cored and cubed), 1/2 cup chopped walnuts, 2 teaspoons cider vinegar and 1 teaspoon granulated sugar.
Classic Chicken Salad
Add 2 ribs celery (trimmed and chopped), 3 tablespoons chopped fresh dill and 2 tablespoons mustard.
-- Adapted from Family Circle magazine
In a sauté pan, bring 8 cups water, bay leaves and peppercorns to barely a simmer over medium heat. Add the chicken and cook for 10 to 12 minutes, keeping the temperature moderate so only a few bubbles appear around the chicken. Remove the chicken when an instant-read thermometer inserted into the breasts registers 160 degrees. Refrigerate until cold, about 1 hour.
Cut the chicken into 3/4-inch cubes. In a mixing bowl, combine with mayonnaise, salt and pepper, then flavor with one of the combinations below.
Curried Chicken Salad
Stir in 1/2 cup chopped golden raisins, 1/4 cup slivered almonds, 1 1/2 teaspoons curry power and 1/2 teaspoon granulated sugar.
Waldorf Salad
Stir in 1 Gala apple (cored and cubed), 1/2 cup chopped walnuts, 2 teaspoons cider vinegar and 1 teaspoon granulated sugar.
Classic Chicken Salad
Add 2 ribs celery (trimmed and chopped), 3 tablespoons chopped fresh dill and 2 tablespoons mustard.
-- Adapted from Family Circle magazine
Notes:
The total time listed includes chilling time.
Nutrition:
Per serving (basic salad): 144 calories (percent of calories from fat, 69), 9 grams protein, 3 grams carbohydrates, no fiber, 11 grams fat (2 grams saturated), 28 milligrams cholesterol, 480 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes