How to Make Delicious Chicken Salad

Emily’s Chicken Salad

Step 1: Brine and cook Chicken breast (*this technique is listed at the end of post)

Step 2:  Prepare filling 

• 5 cups cooked chicken breast (poached as above), chopped and chilled
• 2 cups chopped celery
• 2 cups peeled and diced green apples
• 2 ½ cups chopped red grapes (use kitchen scissors)
• 1 cup sliced almonds
• 4 T green onions 

Step 2: Prepare dressing:

• 2 c mayonnaise
• ½ c heavy whipping cream
• 2-3 T lemon juice
• 1 ½ t salt (because the chicken has been brined you need less salt)
• Optional – fresh parsley (Emily did not do this and it tasted great)

In a medium bowl whip cream to soft peaks.  Add mayonnaise, lemon juice, salt, and pepper.  Combine meat, celery, green apples, red grapes, almonds and green onions.  Chill.  Make one day ahead for flavors to combine.  Each batch makes about 25 servings (about 1/3 cup each) to fill small croissants.

*Cooked Chicken Breasts for use in Recipes 

Boneless Skinless Chicken Breasts

• 4 c chicken broth or water
• 3 T salt
• 2 T sugar

In a large bowl mix cups water with 3 T salt and 2 T sugar, and stir until the salt and sugar dissolves.  Add thawed chicken breasts to this mixture. Cover and refrigerate for one hour.  When ready to cook, remove the chicken from the brine, rinse under cold running water, and cook according to one of the methods that follows.  POACHING:  place the chicken breasts in a large skillet and add 1-2 cups of water or chicken broth.  Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 165 degrees, about 15 minutes.  You can also poach in the oven.  Place chicken in a single layer in a roasting pan.  Bring 4 cups of water or broth to a boil and immediately pour over chicken.  Cover and bake at 400 degrees for 20-35 minutes checking for internal temperature of 160-165 degrees.  SAUTEING:  This dry heat method is quick and easy.  If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat.  Un-pounded breasts take a bit longer to cook; about 4-5 minutes per side.  Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.  Recipe from Lori Sheranian.

Note:  about 3 lb. of raw chicken breast makes about 8 cups cooked/chopped chicken breast.  I prefer to poach the chicken in water with some bouillon.

Other notes:  Some recipes call for raisins, green grapes, or even mango or pineapple.  Also, for the acid I have seen apple cider vinegar or red wine vinegar.  I have also seen red onion or other mild onion.  Some recipes use cilantro.  For my family I would definitely cut back on the fat – use low fat mayo and milk instead of cream.  This is the full-fat feed a crowd version.  This can also be served in homemade cream puffs.  My sister Emily tried several versions on her family and found this to be the tastiest, especially when the chicken is brined.  Be cautious when cooking chicken breast in the crock-pot, it can easily turn tough and chewy.  It also creates tiny bits of meat that are difficult to remove.

Combination of “Becky’s Chicken Salad” from www.allrecipes.com and “Aunt Janey’s Chicken salad” recipe from Dawn Sorenson.  Combined and tested by my sister Emily.  This was served at my nephew Johnnie’s wedding May, 2012.  Emily did all the food for the reception and it was all delicious.  Congratulations Johnny and Jenna!  I will definitely make this again and again.