okay, here's mine. I use a combination of white and dark meat, it just
makes it moister. I usually use two large boneless skinless breasts and
three boneless skinless thighs. Boil them, let them cool in the liquid you
cooked them in, it locks in the moisture, shred the meat. Add enough
Helmans mayo to get it moist, not mushy. Add finely diced onion, and I mean
finely diced and then Lawery's seasoning salt to taste. The best way to do
this is to do it the night before, and then the next day, taste it. It may
need more mayo and or more seasoning salt. Remember, you can always add
more, but if it is too salty or mushy, you can't take it out again. This is
a rich chicken salad and is great on croissants or stuffed in big ripe
tomatoes.
Carla jo
----- Original Message -----
From: "Dale" <[email protected]>
To: <[email protected]>
Sent: Thursday, July 08, 2010 6:00 AM
Subject: [CnD] Chicken Salad Recipes
Okay,
There has to be at least as many chicken salad recipes as there are ways
to boil eggs.
Let's have them...
Post your chicken salad recipe...
Mine is kind of easy...
3 to 4 boneless skinless chicken breasts
one boiled egg per chicken breast
Mayo I add to taste...I don't like mine really soggy, just damp!
I start with a quarter cup of real mayo and two tablespoons of yellow or
brown mustard.
If it is too dry, I will add more mayo a table spoon at a time.
Now for the crunchy...
pickles diced up and or celery.
Salt and pepper to taste
sometimes I will add a little red pepper or horseradish, just a little
bit.
I also added a can of rotel tomatoes for a little spice.
the diced tomatoes with garlic and basil added (drained) also gives
chicken salad a nice little variation.
Anyway, what is your chicken recipe look like?
Dale
At 09:17 PM 7/7/2010, you wrote:
Ana, good to see you here! Would you please share your two-minute
velvet fudge recipe with us? I love fudge. I almost always use
peppermint extract in place of vanilla. I do the same when making
chocolate chip cookies or chocolate cake. Anyway, 'd love to see your
recipe. Thanks.
Jennifer
On 7/7/10, Anna Globe <[email protected]> wrote:
> Hello there, I have a nice fudge ricepie and its called two minuet
> velvit
> fudge.
> Join us at my group
> [email protected]
> Ana
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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