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Chicken Salad - thnk I will need help

Banker John
Banker John Posts: 583
edited November -1 in EggHead Forum
I've never made chicken salad from scratch. I've got the chicken down (thanks TNW). After reading a fewe of the posts below, I have the extreme curiosity![p]Can some of the eggsperts chime in? I would like suggestions/recipes & ingredients for a great chicken salad.[p]My mouth is watering as I anxiously await replies.[p]Banker John
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Comments

  • tach18k
    tach18k Posts: 1,607
    Well I like my salads with red,green and yellow, bell peppers, frozen/fresh corn and peas, and I top it off with a little hot sauce mixed with the salad dressing, I perfer ranch dressing, I also mix in fried tortilla strips, about 1/8th of an inch wide and 2-3 inches long. Avacado is a good addition, Didnt see tomato did you, cant stand them things!

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  • Mac in NC
    Mac in NC Posts: 287
    banker John, I lightly smoke my chicken first with apple wood. Mix in with mayo, very well diced celery and green onion, red grapes and cashews. Rarely any leftovers when served at a party. Mac
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  • Rumrunner
    Rumrunner Posts: 563
    banker John,
    I chunk, or pull, the chicken and add some ranch dressing, black pepper, granulated garlic, dried TARRAGON and mayonnaise. Fruit and nuts are optional. I like cranberries vs. grapes. I make approx 5lbs a day and the clients luv it.
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  • DTM
    DTM Posts: 127
    banker John,
    All the below sound good. The only thing I would add to whatever dressing you use would be 1-2 T of the rub you used on the chicken. Sometimes I mix in some BBQ sauce also.
    Dan

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  • nikkig
    nikkig Posts: 514
    banker John,
    We don't like any chunky, crunchy stuff in ours. All we do is shred the chicken, add mayo and garlic/herb Mrs. Dash. It's really good on sandwiches or just crackers for an appetiser. It is also best to let it sit overnight to let the flavors all come together. [p]~nikki
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  • MikeInMdsn
    MikeInMdsn Posts: 10
    banker John,[p]I do a basic beer butt chicken. I then pull it when it has cooled off enough, put the chunks on a cookie sheet, and give it a fairly heavy smoke again on the egg for ten minutes or so. Once things have cooled a bit again, it goes into a food processor to be finely chopped, almost ground. I then mix in one of the following: Jalapeach sauce from "Smoke and Spice", or a white sauce that is prevalent in N. Alabama BBQ joints (i.e. Big Bob Gibson's). It's almost pate' like in consistancy and ALWAYS goes over well.

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