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Old November 9th, 2008, 05:03 PM   #1
thirty-two
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Post your chicken salad recipe


There's a tuna salad recipe thread, now how about chicken salad?

Ready, go!

(i need ideas)
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Old November 9th, 2008, 05:11 PM   #2
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I don't have one but I love chicken salad with apples and walnuts.
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Old November 9th, 2008, 11:00 PM   #3
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1lb of chicken breast
1/2 cup of mayo
1/2 cup of chopped celery
1/4 cup chopped purple onion
1 chopped stock of green onion
1/8 cup of chopped walnuts
salt to taste
pepper to taste
dash of celery salt

Serve on rye bread
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Old November 10th, 2008, 07:21 AM   #4
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Just don't put curry powder in it.
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Old November 10th, 2008, 07:55 AM   #5
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I don't like chicken salad. Especially with grapes, apples or nuts. Yuck.
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Old November 10th, 2008, 08:43 AM   #6
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I don't like chicken salad. Especially with grapes, apples or nuts. Yuck.
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Old November 10th, 2008, 08:45 AM   #7
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I might order a chicksal sam but not if it has grapes or nuts. Apples maybe. I won't bother to try and make it.
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Old November 10th, 2008, 02:39 PM   #8
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shredded chicken, mayonaise, celery leaves, salt. Man, thats good eatin.
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Old November 10th, 2008, 02:41 PM   #9
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shredded chicken, mayonaise, celery leaves, salt. Man, thats good eatin.
I could eat that. How does one make an aioli? My attempt at mayo faile miserably. Oil was too heavy.
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Old November 10th, 2008, 02:45 PM   #10
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Have a food processor? 3 egg yolks, 1 garlic clove, pasted (you chop the garlic finely, sprinkly with salt, and then mash it with the side of your knife into a paste. no chunks!), a squeeze of lemon juice and salt. Whir that in yer processor until frothy and then start adding a flavorless oil a few drops at a time until it emulsifies. As the emulsification happens, you can add a bit more quickly. 3 yolks can take up to 2 quarts of oil. More actually, but whos counting... The adjust seasonings. If it gets too thivk, you can add a touch of cold water to thin and smooth it out.

This can all be done by hand with a whisk as well.
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Old November 10th, 2008, 02:46 PM   #11
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Have a food processor? 3 egg yolks, 1 garlic clove, pasted (you chop the garlic finely, sprinkly with salt, and then mash it with the side of your knife into a paste. no chunks!), a squeeze of lemon juice and salt. Whir that in yer processor until frothy and then start adding a flavorless oil a few drops at a time until it emulsifies. As the emulsification happens, you can add a bit more quickly. 3 yolks can take up to 2 quarts of oil. More actually, but whos counting... The adjust seasonings. If it gets too thivk, you can add a touch of cold water to thin and smooth it out.

This can all be done by hand with a whisk as well.
thanks!
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