help please, making really good chicken salad
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Hi y'all...I had a craving today for chicken salad and bought one of those prepared/deli chickens from the grocery store. But, I can't seem to find a recipe using the ingredients I have on hand and I'd love to make some that's REALLY good for the rye bread I also bought (just for the chicken salad, lol). The ingredients I have are: mayo., whipping cream, onion, celery, green grapes, a LITTLE lemon, almond and walnuts. I've got a small assortment of herbs.
I'm so wanting to try some with the whipping cream, tho all I have is a blender...would that work or would a whisk work (say that 5 times, LOL)?
Would you use almonds or walnuts and should either be toasted first?
I have dill and sweet pickle relish but would rather not use it if possible.
Do I need chopped eggs?
Would you use cheese on a chicken salad sandwich? I have sliced swiss and Velveeta slices
I.e., I guess I'm asking for your favorite recipes for delicious chicken salad. I'd so appreciate any feedback. Thanks so much!
I love almonds in my chicken salad. Definitely toast them first. The best chicken salad, IMHO, is made with a few really good ingredients to let the flavors shine through. Chicken, celery, mayo, toasted almonds, salt and pepper is really good. If you want to put a little lemon zest in to brighten the flavor, that would be good, too. A few grape halves are nice, but I tend to like red grapes better than green in this case. Chopped eggs will be overkill here. And don't add the pickle relish...save that for tuna. :)
You can whisk a little whipping cream into the mayo for the dressing. It will be quite rich, so definitely add some lemon zest. You don't need proprotions for this...put all in a bowl, mix, taste, adjust. It's going to be great!
I don't follow a recipe. But I usually thin the mayo w/a little milk. Love lightly toasted walnuts in it, especially. You can toast them in a frying pan, tossing. Also like adding paprika. Cheese on it? un-unh.
Thank you both SO MUCH, wyf4lyf and TonySop! Wy, you sound like an amazing cook, I'm not kidding. You also sound like you know me, because I do tend to add too much of this and that, resulting in losing the flavor of the main ingredient I want to taste. I so much appreciate you both helping me out. Y'all made it much more simple for me than I originally anticipated and I'm going to do what you both suggested. My only regret is the cheese, lol. But, I WAS afraid that whichever I decided upon might also interfere with the flavor of the chicken. I really can't thank you both enough for your time and consideration in helping me! TonySop, I would never have thought of toasting the nuts in a frying pan, either. Again, thank y'all so much.
if you're new to nut toasting, it's very easy to do, and very tasty. but be forewarned that it does take some vigilance. nuts can burn fast. i now turn on a kitchen timer for two minutes, stick them in the toaster oven at 400 degrees, or heat them up on the stovetop. i find that without the timer on, i can't keep track of the time. enjoy!
personally i prefer dark to white meat (more moist). try to use as many celery leaves as opposed to ribs as possible, grated onion, some finely diced fresh apple and a liberal touch of your favorite curry paste.toasted almonds and grapes yes, cheese totally out of the question.
Byrd, thanks a lot! So, use the celery leaves? I wouldn't have thought of that. I assume you mean to chop them finely (?). Doggone it, I don't have ANY curry in this house and I sure meant to get some. Well, it's obvious I'm just going to much on cheese instead of putting it on the sandwich! I appreciate your input.
Sorry to keep posting 'thank you's' but I HAVE to, and I know there's no way to send a p.m. to those that have taken their time to help me. Sorry for the repititious off-topic replies.