mason@pneuma.DEC (ANDREA...DTN 223-4864...OR PSYCHE::MASON) (03/04/85)
>I am looking for your favorite recipes for ham salad, tuna salad, >chicken salad, and shrimp spread for cold sandwiches. Special garnishes, >seasonings, and other creative touches especially encouraged. >aMAZon @ AT&T Bell Labs, Naperville, IL; ihnp4!ihuxf!features Here is a chicken salad recipe based on a wonderful chicken salad which a resturant in Harvard Square serves. Chicken Salad a la Grendel's Den 2 - 4 cooked chicken breasts (depending on number of people) 1/4 cup shredded coconut a handful of grapes (halved) (use raisins if grapes are not in season) 3/4 - 1 cup mayonaise 1/4 cup chopped walnuts (or almonds) 1/2 - 1 tsp curry (depending on taste preference) 1/2 tsp tumeric (if you like) 1/2 tsp cumin (if you like) How to cook chicken breasts: Cook chicken ahead of time (a few hours, or, the day before ) Remove skin; place chicken in pot and cover with water. Bring water to a boil and allow to chicken to cook (in uncovered pot) for about 15 minutes. Turn off heat and cover, allowing chicken to steam for 15 minutes. (This accomplishes two things: it saves gas or electricity; it also prevents the chicken from getting overcooked). Take the chicken out of the pot and cool under cold water, then place in fridge for awhile. When sufficiently cooled, remove bones (unless you're using boned breasts), and chop into small bit-sized pieces. In a bowl mix the mayo, the curry and other spices, the nuts and the coconut, then add chopped chicken. Mix well, and then return to fridge to allow flavors to mix. Serve on a bed of lettuce, or in pita pockets. enjoy! ****andrea**** UUCP: decwrl!dec-rhea!dec-pneuma!mason ARPA: mason%pneuma.DEC@decwrl.ARPA
wfi@unc.UUCP (William F. Ingogly) (03/07/85)
Here's my favorite way to make chicken salad: Bake a couple of chicken breasts in the oven. You'll find a recipe for this in almost any cookbook, even plain old 'white bread' Joy of Cooking (:-). Skin and cube the meat about 1/2 inch cubes. Add about 1/3 cup coarsely chopped walnuts, a heaping tablespoon of capers, and enough mayonnaise (sp?) to moisten the chicken cubes, preferably home-made mayo. Season to taste with horseradish or Dijon mustard. Eat and enjoy. If you like, add a little chopped parsley or fresh chives for color and flavor.
ed@mtxinu.UUCP (Ed Gould) (03/15/85)
> Here's my favorite way to make chicken salad: > > Bake a couple of chicken breasts in the oven. My favorite way to cook chicken for salad is the Chinese way: Cover it with cold water, bring to a boil and remove from heat *immediately*. When cooled about 30 minutes, the chicken is perfectly cooked and can be easily shredded by hand. The resultant thin stock is good, too, especially if a couple of cloves of garlic were thrown in. -- Ed Gould mt Xinu, 739 Allston Way, Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146