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Chicken Salad Times Two

Chicken Salad Times Two

With the arrival of spring our schedules seem to get hectic, so something light for lunch or dinner with leftovers for another meal or snack is always a great plan. Years ago I had the opportunity to step into the world of catering with a dear friend, Jane Ericson Edmund. We made some fun and fabulous food together and our chicken salad was often requested for luncheons. We had several “go to” recipes for chicken salad, these are two of my favorites. It’s easy enough to make both recipes at the same time as two large chicken breasts will yield about 4 cups of shredded chicken. Throw in “Emily’s Pimento Cheese” and you’ve got a great variety for finger sandwiches. Now go brew some sweet tea while the chicken simmers!

Finger sandwiches, fresh fruit, assorted cheese and of course desserts of lemon curd tartlets and cheesecake cupcakes are perfect for a spring get-together with friends!

Chicken Salad Two Ways

2 large chicken breasts, with skin on, bone in

2 tablespoons white wine vinegar

1 teaspoon sugar

1 teaspoon whole black peppercorns

2 bay leaves

2 teaspoons salt

Place chicken in a large stockpot, cover with water adding the remaining ingredients. Cook over medium heat, partially covered until chicken is cooked through, about 45 -60 minutes. Turn off heat and leave in the water for about an additional 30 minutes. Remove chicken and allow to rest until cool enough to handle. Remove the meat from the bone, shred by hand or chop depending on use.

Bring water to a simmer allowing chicken to gently cook.
Once meat begins to pull from the bone and juices from the meat run clear, turn off the heat and allow the chicken to cool slightly in the cooking liquid.

 

Apple and Toasted Pecan Chicken Salad

2 cups cooked chicken breast, shredded

¾ cup chopped apples

½ cup toasted chopped pecans

½ cup currants

½ cup mayonnaise

2-1/2 teaspoons sugar

½ -1 teaspoon kosher salt, or to taste

¼ freshly ground black pepper, or to taste

In a large bowl mix the shredded chicken, apples, pecans, currants and mayonnaise together. Add sugar, salt and black pepper. Combine until well blended.

Start with toasted pecans and your favorite apple, rough chopped.
Add seasonings, mayonnaise combining and tasting as you go, adding more if needed.
Apple and Toasted Pecan Chicken Salad on Oatmeal Bread

 

Olive and Cucumber Chicken Salad

2 cups cooked chicken breast, shredded

½ cup peeled, chopped cucumber

½ cup green olives with pimentos, chopped

½ cup mayonnaise

4 teaspoons juice from olives

½ -1 teaspoon kosher salt, or to taste

¼ freshly ground black pepper, or to taste

In a large bowl combine the shredded chicken, cucumbers, olives and mayonnaise. Add olive juice, salt and pepper, mixing well.

Finely chopped cucumbers and green olives add an unexpected savory crunch to this chicken salad.
The olives and extra olive juice will add a “saltiness” to this chicken salad, so taste as you add the salt and pepper. Easier to add more than take it out!
Cucumber and Olive Chicken Salad on Pumpernickel Bread

 



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