Chicken Salad, I am my own chick
Chicken Salad, I am my own chick
I really enjoy the flavor of chicken salad. Over the past several years many lunches included some form of take-out chicken salad. My favorites have been Chicken Salad Chick and Honey Baked Ham’s versions of chicken salad. I was at Chicken Salad Chick the other day buying one of their four serving to-go containers and the total was around 15 dollars and that didn’t even include any bread or chips. I feel my purse strings tightening and I thought, I can be my own chick. Why not try to recreate the flavors I enjoyed for a cheaper price?
Cooking chicken for chicken salad:
For the chicken I decided to poach it, rather than bake it. Baking tends to dry out chicken, and I wanted a soft, moist and flavorful chicken for the chicken salad. I also wanted to infuse flavors into the chicken to make it tastier. By using Roasted Chicken Base – Better Than Bouillon and putting in the poaching water the umami flavors of the paste infused into the chicken breast.
Making of the chicken salad:
When it comes to making the chicken salad this chick likes to use things that she has on hand. I guess what you call pantry pulls. Garlic powder, onion powder, salt and mayonnaise are pantry pulls for me. I was amazed at with only six ingredients a meal can be created. The onion and garlic are alums that often combine well together in the garden and in the kitchen. Together they add a savory component to the chicken salad. The rick creaminess of mayonnaise gives that craveable flavor to the chicken salad.
Add ins:
I added red onion to this chicken salad mix. I like the sharp bite that red onion adds to the chicken salad. Celery is not something I usually have on hand, but this would be a great add to provide a nice crunchy texture to the chicken salad. Yellow onions instead of red onion would offer a sweeter, more subtle flavor the chicken salad.
Ways to serve:
Chicken salad can be served on your choice of bread. I chose multigrain bread to serve mine on. Other options if you are counting calories would be to serve over some romaine lettuce leaves. This would also be great over a club cracker or Ritz cracker. If doing a keto diet this would be great served alone.
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Oriental Chicken Orzo Pasta Salad – Traveling Garden Lady
Ingredients
- 1 large boneless, skinless chicken breast
- 1/2 cup avocado oil mayonnaise
- 1 teaspoon Better than Bullion Chicken Roasted Chicken
- 1/3 cup yellow or red onion diced fine
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch of salt
- For: 1 entire recipe
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
Instructions
- Fill 4-quart saucepan ¾ full of water. Place lid over pot and bring to boil.
- Sprinkle chicken with a pinch of salt. Gently place chicken into boiling water
- Stir in bullion paste. Turn heat down to medium-high.
- Cover with lid and continue to boil chicken for 25-35 minutes. Until internal temperature of chicken is 165 degrees Fahrenheit. Depending on size of chicken it may take longer to cook. I started checking temperature at 15 minutes and then every 5 minutes after that until it was completely cooked.
- To get the internal temperature of the chicken take tongs and remove from water and put thermometer to center of breast. Get the internal temperature in multiple spots of chicken and mostly the thickest part of the breast.
- Once cooked place on plate to allow to cool. About 5-10 minutes.
- Cut chicken breast into 6 pieces and then place in Ninja or food processor to shred chicken.
- Once shredded place chicken into 1-quart mixing container. Add mayonnaise, garlic and onion powder. Stir until well combined.
- At this time add onion and mix again. Refrigerate until ready to use.
Other add ins for chicken salad
- Other add ins would be to diced celery or chives.
- Per serving
- Energy: 658 kcal / 2750 kJ
- Fat: 39 g
- Protein: 60 g
- Carbs: 4 g
