Family CuisineFamily Cuisine
    Facebook Twitter Instagram
    Tuesday, August 9
    • Terms Of Use
    • Privacy Policy
    • Contact Us
    • DMCA
    Family CuisineFamily Cuisine
    • Grilled
    • Fry
    • Sauce
    • Pickles
    • Drinks
    • Salad
    • Porridge – Soup
    • Restaurants Near Me
    • More
      • Saute
      • Roast
      • Steaming – Boil
      • Cakes
      • Desserts
      • Ice cream
      • Vegetarian Dish
      • Kitchen Tips
    Family CuisineFamily Cuisine
    Home»Salad»How to turn the humble chicken salad into a gourmet offering
    Salad

    How to turn the humble chicken salad into a gourmet offering

    July 30, 20225 Mins Read
    Video How to turn the humble chicken salad into a gourmet offering

    That chicken salad has the cajones to call itself “a salad” is rather bold, but we’ll turn a blind eye because the combination is so ingenious. Poached chicken + mayo + crunchy element = a versatile dish that works on a lettuce bed, in a sandwich, atop crackers, or by its lonesome.

    However excellent your chicken salad may currently be, we here at Supper Club believe there’s always room for improvement. Here are a few ideas.

    Reading: How to spruce up chicken salad

    Table of Contents

    • Andrew Zimmern, host of Travel Channel’s Bizarre Foods
    • Robert Phalen, chef of One Eared Stag, Atlanta
    • Kevin Pang, The Takeout editor-in-chief
    • Jason Alley, chef of Pasture and Comfort, Richmond, Virginia
    • Joy Crump, chef of Foode and Mercantile, Fredericksburg, Virginia
    • Sarah Grueneberg, chef of Monteverde, Chicago
    • Brett Anderson, New Orleans Times-Picayune food writer
    • Gwen Ihnat, The A.V. Club assistant editor

    Andrew Zimmern, host of Travel Channel’s Bizarre Foods

    The biggest problem with chicken salad is dried chicken. People compensate by putting too much mayo. I cook a whole chicken in parts, because white meat takes less time to cook than dark. I poach them in seasoned chicken stock, which then becomes broth I could freeze and use later. And I take the bone-in breast out—when it’s about 145 degrees on a meat thermometer, or just about to get firm—you can let it rest and let thermal momentum cook the rest of the way. The point is to cook it just to the point of being done.

    Second tip: acid, acid, acid. To me that’s citrus and salt. So if you’re using mayo or yogurt or tahini, I like adding lemon juice or grapefruit vinegar (I love Pharaoh’s heirloom lemon vinegar).

    Read more: How Much Olive Garden Dressing Do You Put On 12 Oz Of Noodles?

    Third tip: texture, texture, texture. Mayo is soft and greasy. So you balance that out with acidity. Chicken salad is soft texturally, so I like lots of finely minced celery, radish, fennel, or whatever vegetables that could give it a lot of crunch.

    Robert Phalen, chef of One Eared Stag, Atlanta

    In my opinion the superior chicken salads are the simple ones. Always try to use the best ingredients you can find. There are three major rules I follow when making chicken salad:

    1. Bacon is key to the perfect chicken salad. Save the bacon fat too—you will use it.
    2. Make your own mayonnaise (use the bacon fat to make this).
    3. After poaching the chicken, mix everything while it’s still hot.

    Kevin Pang, The Takeout editor-in-chief

    If I am known for one contribution to the culinary arts, it’s this junky, obscene, utterly delicious chicken salad starring leftover KFC. This came together in my bachelor days, when during some hallucinogenic fog I cobbled together my favorite—and most intensely flavorful—ingredients. There’s zero subtlety to this dish. Essentially you take leftover KFC chicken, dice it up alongside green apples and scallions, and mix in a dressing of Kewpie mayonnaise, sriracha, and lime juice. The end. I might even sprinkle in some powdered MSG if I’m feeling lucky. Lucky Peach magazine was the first to publish this, and there you can find a more exacting recipe.

    Jason Alley, chef of Pasture and Comfort, Richmond, Virginia

    I love really simple chicken salad; think of a delicious version of convenience store pre-wrapped sandwiches. First, and most important, roast whole, bone-in, skin-on chicken breasts until just cooked. Once cooled, remove the skin, take the meat off of the bone, and shred with your hands. Now you have delicious chicken bones for stock as well! Combine the chicken, minced sweet onion, celery, pickle relish, salt and black pepper, and Duke’s mayo in a food processor and process until smooth and creamy. Now all you need is some soft white bread and a piece of iceberg lettuce, and you are good to go.

    Joy Crump, chef of Foode and Mercantile, Fredericksburg, Virginia

    Read more: The Best Cobb Salad – The Chaos and the Clutter

    We’ve had chicken salad on our menu since day one—which is about six years now. And it’s consistently been a top seller. What we do is simple: First, we always start with grilled chicken. That little touch of char and smoke really elevates the chicken salad and helps balance out the rich creaminess of mayo (assuming you’re using that). Next, we add a good quality madras curry powder, a squeeze of fresh orange, a few shavings of orange zest and some golden raisins for a nice curry chicken salad. We top it with pickled red onions for a snappy sandwich with great color, texture and flavor.

    Sarah Grueneberg, chef of Monteverde, Chicago

    The key is the chicken—it has to be really tender. Use the whole chicken if you can, but bone-in skin-on thigh is great too. As soon as you use skinless boneless pieces, that chicken has no chance. One tip is after you poach the chicken, don’t take it out of the liquid right away. Let it chill in the liquid, or it can get too dry. Then when you’re mixing the ingredients together, a pinch of toasted fennel seed is good. A drizzle of honey gives the chicken salad a little sweetness.

    Brett Anderson, New Orleans Times-Picayune food writer

    Celery and green onion diced super small; I make it a personal challenge. You get a crunch, but the source is hard to see—I like that sensation. I also like a lot of pieces of the meat to still have some skin on them. Plus assertive Dijon mustard smuggled home from Burgundy.

    Gwen Ihnat, The A.V. Club assistant editor

    Ever since a Savory Spice store opened up in our neighborhood, it’s safe to say that my husband has developed a spice substance-abuse problem. I’m not even sure how many curry powders overpower our measly little spice rack, but now whenever he makes chicken salad, it becomes more of a curry culinary journey than anything else. His current favorite is a combination of taram masala and madras curries, with turmeric for color. The spices are so strong that the other additions are meager: a shallot, some diced celery, maybe a little pickled jalapeño for some heat. Garnish with cilantro. But you really don’t need much else to turn chicken salad into a taste explosion.

    Read more: 5-Minute Asian Cucumber Salad – The Delicious Spoon

    For more information, please see more information about How to spruce up chicken salad

    Source: https://thetakeout.com/how-to-turn-the-humble-chicken-salad-into-a-gourmet-off-1798255939

    Previous ArticleTop 9 chicken curry salad recipe with grapes
    Next Article Classic Chicken Salad Recipe – Easy Chicken Recipes {VIDEO!}
    Vũ Thế Thiện
    • Website
    • Facebook

    Vũ Thế Thiện - Founder, Coder, SEOer at familycuisine.net. Passionate about coding, information technology, likes to cook delicious food for the family in the kitchen

    Related Posts

    Top 6 little salad bar recall 2021

    Top 6 little salad bar recall 2021

    August 3, 2022
    Product Recalls | ALDI US

    Product Recalls | ALDI US

    August 3, 2022
    Dole, Marketside, President’s Choice, Kroger, other brands of salads

    Dole, Marketside, President’s Choice, Kroger, other brands of salads

    August 3, 2022
    Lettuce recall 2022: Dole recalls salad sold at Walmart, Kroger, Aldi, H-E-B for listeria risk

    Lettuce recall 2022: Dole recalls salad sold at Walmart, Kroger, Aldi, H-E-B for listeria risk

    August 3, 2022
    CDC Investigating Dole Salad Listeria Outbreak That Killed 2, Sickened 17

    CDC Investigating Dole Salad Listeria Outbreak That Killed 2, Sickened 17

    August 3, 2022
    Is little salad bar recalled?

    Is little salad bar recalled?

    August 3, 2022
    Top posts
    How to Smoke a Chuck Roast on a Traeger Pellet Grill Roast

    How to Smoke a Chuck Roast on a Traeger Pellet Grill

    August 3, 2022

    20.01.2022 At 250°F, it will take roughly 1.5-2 hours per lb to fully cook a chuck roast to the point where you can pull or shred it. So a 3-4 lb chuck 

    Juicy Traeger Smoked 7 Bone Chuck Roast – Sip Bite Go

    Juicy Traeger Smoked 7 Bone Chuck Roast – Sip Bite Go

    August 3, 2022
    Traeger Pot Roast – Or Whatever You Do

    Traeger Pot Roast – Or Whatever You Do

    August 3, 2022
    Traeger Smoked Pot Roast – Kinda Healthy Recipes

    Traeger Smoked Pot Roast – Kinda Healthy Recipes

    August 3, 2022
    Traeger Smoked Pot Roast & Vegetables

    Traeger Smoked Pot Roast & Vegetables

    August 3, 2022
    Traeger Smoked Pot Roast – Cooks Well With Others

    Traeger Smoked Pot Roast – Cooks Well With Others

    August 3, 2022
    Family Cuisine
    Facebook Pinterest YouTube Tumblr Twitch
    • Terms Of Use
    • Privacy Policy
    • Contact Us
    • DMCA

    If you have a DMCA complaint, please reach out to familycuisine.net@gmail.com for immediate resolution. Thank you!

    Family Cuisine - Instructions, how-to, recipes for delicious dishes every day for your loved ones in your family

    Adress: 196 Nguyen Dinh Gian, Dong Ve, Thanh Hoa, Vietnam
    Email Us: familycuisine.net@gmail.com
    Phone: +84334390000

    © Copyright 2021 All Rights Reserved

    Type above and press Enter to search. Press Esc to cancel.