On 6/16/2013 11:37 AM, gtr wrote:
> I intend to begin this campaign over the next few weeks.
>
> Of course everybody has their own view of "best" as well as "salad", and
> in rfc the word "chicken" has likely the spark for myriad niggling debate.
>
> If one googles the phrase there are bejillions of chicken salads ranging
> from chicken-in-blender placed on bread, to dollop of mayo atop chicken
> breast placed on bread.
>
> But surely there's a few here who have worked out their own concept of a
> chicken salad that has them salivating when discussing it.
>
> Any input appreciated.

chopped/shredded cooked chicken (or shrimp, potato, or whatever)
chopped celery
chopped hard boiled eggs
chopped scallions/green onions/shallots (whatever)
leftover wild rice (cooked with chicken broth)
poppy seeds

Mix the 'dry' ingredients listed above in a large bowl. In a separate
smaller bowl, mix the following "sauce" ingredients until smooth:

Mayo
Durkees Special Sauce
yellow mustard (not much)
Worcestershire Sauce
Tobasco
cider vinegar (a wee touch)
lemon juice (a wee touch)
S&P to taste

Fold and combine the "sauce" into the large bowl of 'dry' ingredients.
Serve with roasted almond slivers sprinkled on top.

Sky

P.S. It's best to add the roasted almond slivers at the last moment
when the 'salad' is served, otherwise the almonds won't stay crunchy.

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!