how to make something?

Question

How do you make chicken salad??

Answer 1

Chopped up left over chicken, mayonnaise,mustard, celery seed, onion powder, small amount of pepper. mix chill and serve with crackers. I use this recipe because my daughter doesn't like onions or celery, if it was for others, I would use both and omit the celery seed and onion powder.

Answer 2

Ooh, this depends on whether you want hot or cold chicken.

With a cold chicken salad, you don't need to worry about your other ingredients so much, but with a warm chicken salad the chicken will wilt the lettuce and other vegetables it comes in contact with. It can be difficult.

Let's tackle the cold chicken salad first. I'll assume no knowledge, and please remember this is only one suggestion for a salad, but you can put whatever quantities of the kinds of things you like in. There are no set rules.

Start with good quality skinless chicken breasts. By good quality, I mean pink, not almost white, and not the cheapest in the supermarket. If they're frozen, thaw them completely first, but don't use a microwave - allow plenty of time for them to thaw out of the freezer.

Using a large, sharp knife cut your chicken into either strips or small chunks (diced) depending how you'd like them in your salad. I would then fry them in a pan (preferrably non-stick) with a LITTLE oil, because it doesn't need much. Do this over a low heat for 5-10 minutes. Check the thickest piece is cooked through by cutting it open. There should be no pink inside, it should have all turned white. If you like your chicken browned slightly, then whack up the heat for maybe 30-60 seconds, and keep the chicken moving around so it doesn't burn.

Now, tip your chicken out onto a plate with some kitchen roll to absorb any oil, and leave it to cool for 20-30 minutes. You can then chill it in the fridge until you're ready to use it.

The rest of the salad can be made as usual with lettuce as a base, and tomatoes, cucumber, carrot, other green leaves (such as rocket) or even cheese or egg for protien.

When you're ready, you can then add the chicken you prepared earlier, along with a dressing perhaps.


For a warm chicken salad, I would recommend replacing the lettuce and green leaf base of your salad with something like cous cous, and making it a more mediterranean affair. Using the chicken cooking method above, this can then be served warm, with tomatoes, mushrooms, sweet peppers etc mixed in, and a balsamic dressing works well if you like the salty flavour. Just don't forget to do it all at once so the chicken is warm.

If you want to serve these for others, as always, practice makes perfect - test out the timing for yourself in advance.

I hope that helps. I haven't been too specific, but for more recipes on chicken salads, try the BBC Food website: http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&orig_kw=chicken+salad&config=db&scope=recipes&page=1&pagesize=15&attrib_26=keywords&oper_26=eq&val_26_1=%2Bchicken+%2Bsalad&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq&submit.x=37&submit.y=13&submit=Search

Answer 3

Chicken Salad
Makes 4 to 6 servings

1 package/4 oz. Sliced almonds
2 cups Cubed cooked chicken
1 package/10 oz. Frozen peas, thawed
3/4 cup Sliced celery
1 tablespoon Fresh minced onion
2 teaspoons Lemon juice
3/4 cup Hidden Valley® Original Ranch® Dressing

Preheat the oven to 350ºF

Toast the almonds for 8-10 minutes or until fragrant and lightly browned; cool. Combine almonds, chicken, peas, celery and onion in large bowl. Sprinkle mixture with lemon juice. Add dressing and toss to coat.

Answer 4

this is my favorite chicken salad:
3 larger tomatoes
8-9 pickled cucumbers
4-5 boiled potatoes
4 boiled eggs
2 boiled carrots
2 creams (white)
2 mayonnaise - about 250 gr
(and if you like 1 greater onion)
about 500gr of boiled(with salt) chicken
all of this ingredients chop to small pieces
and admix them in one large bin (add salt and pepper)
put it into refrigerator
and eat cold

Answer 5

Here are different kinds of chicken salad. Hope you enjoy!!!
All are very Delicious!!!

Italian Chicken Salad in Lettuce Cups
10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. Yield: 1 3/4 cups
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Chinese Chicken Salad
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
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Chicken Salad
1 (3-pound) chicken
Salt and pepper
1 onion, quartered
2 celery stalks
1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons salt
(1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon ground black pepper
2 to 3 tablespoons chicken stock

Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.
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Warm Chicken Salad
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, finely chopped
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into strips
1 pound thin asparagus, trimmed
2 tablespoons chopped fresh dill
1/2 cup cherry tomatoes, halved
1 bag (8 ounces) prepared salad greens
2 hard cooked eggs, peeled and quartered

Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended
Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.

Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.

To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.


:)