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Jul 4, 2009 10:19 AM

chicken salad too

Making Mustard Chicken Salad for the cook out tonight. I think the salt in roasting the chicken plus the salt in the dressing was too much...I added more mayo & mustard, which seems to help a bit. I have not added the cherry tomatoes into it, and they are quite sweet. Will that be enough? Is there anything else I can do to save my salad?
Beside roasted chicken breat, salad also has broccoli, and cherry tomatoes.

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  1. A hard one. When roasting a chicken with salt, I very seldom add salt to the dressing until the end. Sometimes lemon will help but since I don't know your whole dressing lemon may not work with this. Honey sometimes will work, but again not with this. I can't help you with this one. Sorry. Next time ... never salt your dressing until the end. Rule of thumb with me when adding roast meats with salt.

    1 Reply
    1. re: kchurchill5

      Yeah, I was actually thinking about leaving out the salt as I was measuring it out, because it seems a bit much. Oh well, that'll teach me to listen to my inner chef next time. I'm hoping the very sweet cherry tomatoes might help at this point. Or try the red onion like chef chicklet suggested.

    2. I would let it sit for a couple of hours in the fridge before I change anything.
      What else is in this salad? Are you serving it with lettuce, pasta on bread? Sometimes that helps. I'd add some fresh basil, and cracked pepper and then check for saltiness. If you keep adding mayo, it gets to cloying and the same with mustard. My thoughts is that only fresh herbs would help, and or red onion.

      4 Replies
      1. re: chef chicklet

        Red onion sounds like a good idea, maybe I should prep some on the side to be added later..
        Salad is sitting in the fridge right now.
        Dressing contains: Dijon & whole grain mustard, white wine, salt & pepper. I'll also try to add some more pepper and see if that helps.

        1. re: meimei

          Ok, your dressing has a lot of salt in itself. For future note, don't use any salt with those mustards and vinegar until the end. And then see, I grind my salt, so it's even finer and a lighter application. I think if you let it sit, give it a toss, see if the mayo is absorbed, and then perhaps add a tad more of that along with the onion and herbs (if you have some flat leaf parsley that will help too) you will have a wonderful salad. Don't panic, I bet it turns out great.

          1. re: chef chicklet

            Chef chicklet, you raise a point to be mindful of, in general. Prepared mustards and mayo contain sodium. Add that to a salted rotisserie bird, then another dressing with salt, well, salt overload. This is a "conversation" I have frequently with my mother, whose blood pressure meds were recently increased. She just can't (or, I really think, won't) acknowledge that all the processed foods she eats already have more salt than she should be ingesting, before she ever picks up the salt shaker herself. Which she always does, with gusto. But what can I, a mere 57 years old, know about sodium content?

        2. re: chef chicklet

          I was also going to suggest red onion, nice call cc, or hard boiled egg sometimes works and also helps what is being served on as cc mentioned. Sometimes vinegar will help but you don't want to ruin the dish either. On lettuce or in tomatoes or a good flavorful bread also helps.

          I think everyone gave their best ideas, sorry we couldn't be more help. Been there trust me. We probably all have. I'm not much for salt anyways having to cook for 2 NO salt individuals, so I go very easy. But it is hard to tell and sometimes it just turns out salty. do the best you can, hope it works out for you. Enjoy the 4th!!

        3. if you have the ingredients on hand and the time to roast another chicken breast, your best bet is to make another batch without any salt and combine the two. the most effective way to correct an over-salted dish is always to add more of all the other ingredients (except the salt, obviously) to distribute the salt throughout a greater volume of food.

          5 Replies
          1. re: goodhealthgourmet

            Right. Did you just start tha thread about too spicy?

            1. re: c oliver

              i had no idea what you were talking about so i looked for the thread - it was dmd_kc who started that one, and it's a great idea - a "sticky" on the Home Cooking Board would be very helpful so we don't have to keep answering the same question. people are always posting threads about the "too spicy/too salty" issue, and the solution for both is the same.

              1. re: goodhealthgourmet

                I'm with you here, I agree that its a matter now of just increasing the other ingredients. Hopefully she can do that. That is the sure all fix it. But if she can't I think the suggestions might help it along. It also matters just how salty. I mean is it a little past salty or is it nearing inedible?

              2. by any chance is this Ina Garten's recipe? She seems to call for A LOT of salt, but I've never made anything of hers, just watched on TV.

                1. a little sour cream maybe. i sometimes use a bit in chicken salad just because. the dairy might help with the salt.