You can learn how to make a chicken salad recipe with canned chicken or fresh cooked chicken. Occasionally recipes will specify that you use only the breast meat of the chicken. It will be up to you whether to use only the breast or a mixture of dark and white meat depending on which you prefer. Sometimes you may prefer to use cooked turkey in these recipes if you have leftover turkey. Cooked turkey almost always can be substituted for cooked chicken in the salads; it is your preference.
Since I learned how to make chicken salad recipes, I have preferred to either roast the chicken, steam or stew it until fully cooked. Most of the time I will stew it with seasonings so I have the chicken stock to use in other recipes like soup or to cook noodles or dumplings. Steaming is not as quick as stewing but is preferred when wanting juicy meat and not wanting the stock.
Any of these methods provide chicken well suited when you are learning how to make chicken salad recipes; the roasted providing the least moist. Whether stewing, steaming or roasting, when it is fully cooked, I remove all the meat from the bones. If I do not need the all the meat immediately I put it in freezer bags and store in freezer until I need it. (Up to 2 days in refrigerator or 2 weeks in the freezer).
Chicken is the favorite meat chosen by people all over the world and this goes for chicken salad recipes also. This meat provides a light calorie source of protein with mild flavor which blends well with salad ingredients. It is the favorite meat to make internationally seasoned chicken salad recipes like Chinese, Japanese, Mexican and others.
The first chicken salad is one that I use to fill a pineapple shell to serve for lunch. Using cooked chicken as the main ingredient many other ingredients such as fresh vegetables, cooked grains, herbs, spices or fruit can be added to make a chicken salad. These ingredients generally have a binder ingredient like mayonnaise, sour cream or some other salad dressing.
For each serving use:
Combine chicken, celery and almonds. Add enough mayonnaise to moisten to your taste. Serve in half of pineapple, half of a melon or in a bowl.
The next chicken salad recipe is used for sandwiches or topped on a bed of greens.
Grind chicken breast or if you do not have a grinder chop chicken very fine. Add onions, celery, relish and eggs. Add enough mayonnaise to make spreadable.
Preheat oven to 350F degrees.
Mix all ingredients well and place in a greased casserole baking dish. Top with Chinese noodles. Bake for 30 minutes.
Soften gelatin in cold water and dissolve over hot water in double boiler. Cool and fold in with mayonnaise, whipped cream and salt. Fold in chicken, almonds and grapes. Chill in individual molds until firm. Unmold on crisp lettuce greens and garnish with almonds and grapes.
Combine chicken, pineapple, vinegar, salad oil, salt and curry powder; blend well.
Cover mixture and chill for 2 hours or longer.
Fold in celery, green pepper, broken pecans and mayonnaise to moisten.
Serve on crisp lettuce leaves and garnish with pecan halves.
Combine and mix all ingredients except for lettuce; chill thoroughly
Serve on lettuce leaves; serves 6.
This recipe uses shredded chicken which can be prepared the day before if preferred. It is easier to shred the chicken at room temperature. Cut the chicken across the grain in thin slices; pull the meat into shreds.
Toast sesame seeds in large skillet over medium heat until golden shake pan frequently; set aside.
Combine and mix together flour, cornmeal, five spice, salt and pepper; dredge chicken in mixture.
Pour oil in pan 1 ½ inches deep and heat to 375F degrees.
Add chicken and cook until brown on both sides; drain and cool.
Prepare dressing below and set aside; shred chicken.
To assemble salad place chicken in a large bowl with lettuce, onion and coriander.
Sprinkle with sesame seeds, drizzle with dressing and toss to coat.
Add bean threads and mix lightly.
Combine and blend ½ teaspoon dry mustard, 1 teaspoon sugar, 1 teaspoon grated lemon peel, 2 teaspoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon sesame oil and 4 to 6 tablespoons salad oil.
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