To create a creamy chicken salad that tasted moist and flavorful, not bland or waterlogged, we tried wet cooking methods, including poaching and steaming, roasting in foil (which is similar to steaming), and, in a method new to us, dropping the chicken into simmering aromatic water and then removing the pot from the heat and letting the chicken and water cool to room temperature. Unfortunately, all four methods produced a bland, unmistakably boiled flavor. Roasting chicken breasts was another matter. Even after the flavorful skin and bones were removed, the meat tasted roasted, and the resulting chicken salad was superb. A mayonnaise-based dressing brightened with lemon juice and accented with celery, scallions, and parsley bound together our moist chicken for a chicken salad that was anything but boring.
Classic creamy chicken salad
serves 6
In addition to the parsley, you can flavor the salad with 2 tablespoons of minced fresh tarragon or basil. Use the higher amount of mayonnaise for a creamier chicken salad and likewise, use the higher amount of lemon juice for a tangier flavor.
Chicken
2(1¹⁄2-pound) whole bone-in chicken breasts
1tablespoon vegetable oil
Salt
Salad
2celery ribs, cut into small dice
2scallions, minced
³⁄4–1cup mayonnaise
1¹⁄2–2tablespoons lemon juice
2tablespoons minced fresh parsley
1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, aluminum foil–lined rimmed baking sheet. Brush with oil and sprinkle generously with salt. Roast until chicken registers 160 degrees, 35 to 40 minutes. Let cool to room temperature, remove skin and bones, and shred meat into bite-size pieces (about 5 cups).
2. Using the lesser amounts of mayonnaise and lemon juice, mix all salad ingredients (including chicken) together in large bowl. Adjust flavor and consistency with additional mayonnaise and lemon juice and salt and pepper to taste. Serve. (Chicken salad can be refrigerated overnight.)
Curried chicken salad with raisins honey
Add 6 tablespoons golden raisins, 1 tablespoon honey, and 2 teaspoons curry powder. Substitute cilantro for parsley.
Waldorf chicken salad
Add 1 large crisp apple, cored and cut into medium dice, and 6 tablespoons chopped toasted walnuts.
Chicken salad with hoisin dressing
-Try serving this Asian-style salad on a bed of baby spinach leaves with sliced cucumber and radishes or rolled in a flour tortilla with shredded iceberg lettuce or watercress.
-Omit mayonnaise and lemon juice. In small bowl, whisk together ¹⁄3 cup rice vinegar, 3 tablespoons hoisin sauce, 1¹⁄2 tablespoons soy sauce, and 1 tablespoon minced or grated fresh ginger. Whisk in 3 tablespoons vegetable oil and 1 tablespoon toasted sesame oil until combined. Substitute cilantro for parsley.
This chicken salad recipes taken from:
The Cook's Illustrated Cookbook - The Editors at America's Test Kitchen
