Greenbrier Chicken Salad Recipes

THE GREENBRIER'S FAMOUS CHICKEN SALAD RECIPE

Steps:

• Put the chickens in a large stock pot with lightly salted cold water to cover. Bring to a boil, reduce the heat and poach gently, skimming off any foam accumulating on the surface, until the meat is very tender when pierced with a knife, 50-60 minutes. Leave the chickens to cool in the poaching liquid. When cool enough to handle, remove all the meat using a paring knife and your fingers. Discard any skin, fat, or gristle. Cut the meat into ¼-inch dice. (The poaching liquid can be used as chicken stock in another recipe.) The chicken may be prepared up to 1 day ahead.
• Mix together the diced chicken, diced celery, sour cream, mayonnaise, and vinegar. Season to taste with salt and pepper. Chill well before serving with greens and vegetables as a salad, on bread for a sandwich, or with half a cantaloupe as served at The Greenbrier outdoor pool.

GREENBRIER CHICKEN SALAD RECIPE

Steps:

• Step 1 Put the chickens in a large stock pot with lightly salted cold water to cover. Bring to a boil, reduce the heat and poach gently, skimming off any foam accumulating on the surface, until the meat is very tender when pierced with a knife, 50-60 minutes. Leave the chickens to cool in the poaching liquid. When cool enough to handle, remove all the meat using a paring knife and your fingers. Discard any skin, fat, or gristle. Cut the meat into ¼-inch dice. (The poaching liquid can be used as chicken stock in another recipe.) The chicken may be prepared up to 1 day ahead. Step 2 Mix together the diced chicken, diced celery, sour cream, mayonnaise, and vinegar. Season to taste with salt and pepper. Chill well before serving with greens and vegetables as a salad, on bread for a sandwich, or with half a cantaloupe as served at The Greenbrier outdoor pool.