'I'm righting the wrongs done to chicken salad.'
, she’ll dive deep into some of her favorite dishes and, along the way, drop looooots of knowledge for how you can achieve the best version yet. Today: The do's and don'ts of chicken salad.
Let’s talk about chicken salad. It’s a dish that doesn’t get much attention in this world, and, frankly, I think it deserves more. It’s clearly one of the greatest ways to transform cold leftover roasted or poached chicken into something far greater than the sum of its parts. And, when executed properly, it absolutely SLAPS. But when thrown together carelessly, chicken salad dramatically FLOPS.
The key to a great chicken salad boils down to respecting its most fundamental elements. So, let’s take a look at those components, to find out what sets a superlative chicken sally apart from a dismal one:This is a statement that rarely holds true, except in the case of chicken salad. Since chicken salad is served cold, chicken breast is preferable—it’s got a much more pleasant mouthfeel than dark meat when eaten at lower temps.
Chicken breasts are naturally lean, which means they beg for some fat to keep things juicy. Mayo is an obvious choice here, but anything thick and creamy to bind that meat together will work: Sour cream! Crème fraiche! Whole-milk yogurt! You decide. Just don’t forget that it’s called chicken salad—not mayo salad. Let the chicken be the star, and add that mayo little by little until you strike a perfect balance.
Once you’ve checked off those boxes, there’s no shortage of possibilities when it comes to flavor. Think beyond plain ol' mayo. Olives, capers, pickles, horseradish,
Canada Latest News, Canada Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
This Salad Dressing Bowl Turned Me Into a Person Who Eats Salad Every NightWith this handmade ceramic bowl, making salad dressing is a pleasure
Read more »
All hail the old-school way of making Caesar saladThis classic Caesar salad recipe includes whole romaine leaves, homemade croutons and a coddled egg, but with an option to use mayonnaise instead.
Read more »
Apparently You Can Curl Your Hair Using Just a Blow-Dryer and an Empty Water BottleThis clever hack is going viral and, honestly, I'm going to try it tonight.
Read more »
Nopalito Salad with Guajillo ChilesNopales—the tart and meaty paddles of the prickly pear cactus–are an important part of Oaxacan cuisine. This refreshing salad, with mild and fragrant guajillo chile and Mexican oregano, is vibrant and refreshing alongside the region's rich and spicy moles.
Read more »
The Best, Most Foolproof Way to Cook Chicken ThighsWhen you’re cooking chicken thighs, you want the meat to stay juicy while the skin gets golden and crispy. Here are a few tricks to cooking the best chicken thighs.
Read more »