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Cooking School: 3-Way Chicken Salad

  • James Baigrie

    What You Need

    Makes: 6 servings

    Prep: 20 minutes

    Cook: 12 minutes

    Ingredients:

    1 1/2 pounds boneless, skinless chicken breast halves

    2 small bay leaves

    6 whole peppercorns

    2/3 cup light mayonnaise

    1/2 teaspoon each salt and pepper

  • James Baigrie

    Prepare Chicken

    1. Place chicken breasts smooth side down on a cutting board. Pull or cut tenders from breast halves and save for another use.

  • James Baigrie

    Pound Chicken

    2. Place a sheet of waxed paper over chicken pieces and pound lightly to an even thickness.

    3. Bring 8 cups water, bay leaves, and peppercorns to barely a simmer over medium heat in a large saute pan. Add chicken and cook for 10 to 12 minutes, keeping temperature moderate so only a few bubbles appear around chicken.

  • James Baigrie

    Add a Little Flavor

    4. Remove chicken when instant-read thermometer inserted in breasts registers 160 degrees. Refrigerate until cold.

    5. Cut chicken into 3/4-inch cubes, stir together with mayonnaise, salt, and pepper, and then with one of the following flavor combinations.

    *Curried Chicken Salad

    Stir in 1/2 cup chopped golden raisins, 1/4 cup slivered almonds, 1 1/2 teaspoons curry powder, and 1/2 teaspoon sugar.

    *Waldorf Salad

    Stir in 1 Gala apple (cored and cubed), 1/2 cup chopped walnuts, 2 teaspoons cider vinegar, and 1 teaspoon sugar.

    *Classic Chicken Salad

    Add 2 ribs celery, trimmed and chopped, 3 tablespoons chopped fresh dill, and 2 tablespoons mustard.

    Copyright © 2008. Used with permission from the April 1 2008 issue of Family Circle magazine.

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