Chicken Salad Barb Koffman Recipes

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SALAD - BARB KOFFMAN

Steps:

• In a bowl combine all ingredients except tomatoes and lettuce. Cover with plastice wrap & put into fridge for at least 1 hour.
• Cut tomatoes into wedges & place on top of lettuce.
• Fill each with chicken salad.

BEST CHICKEN SALAD

Steps:

• Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
• Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
• Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
• In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
• Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
• When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
• Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
• Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.