Thalhimers Chicken Salad Recipes

THALHIMERS' CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, celery, lemon juice and mayonnaise.
• Stir to blend.
• Add pepper and salt and mix thoroughly.
• Chill before serving.
• 8 servings.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

THALHIMERS' SPOON BREAD

Steps:

• Preheat oven to 350.
• Pour margarine into 8" square baking pan.
• Place cornmeal in a mixing bowl.
• Pour boiling water over.
• Mix well.
• Stir in flour, milk, eggs, sugar, baking powder and salt.
• Beat with a wire whisk until smooth.
• Pour into prepared pan.
• Bake in preheated oven until firm and golden brown, 30-35 minutes.