How do you make summer chicken salad?

Answer 1

Poach enough chicken to yield 4 cups of diced meat. You can use any part of the chicken. If you are on a budget use chicken legs or thighs. Watch for sales on boneless chicken breasts as they are easy to dice. You should cook the chicken until it is done - an internal temperature of 175 degrees (I always cook to a higher then recommended temp - just to be safe!). One of the secrets recipes that your favorite restaurants use is to cook the chicken in chicken broth. This enhances the flavor. I sometimes use a low sodium broth. Allow to cool before dicing into ¼ - ½ inches cubes. 4 Cups diced, cooked chicken Dice one stalk of celery into 1/4 inch pieces Dice a small onion or several scallions. 1 cup of mayonnaise

2 teaspoons of lemon juice 1 teaspoon of Dijon mustard salt and pepper to taste Optional ( use any or all of the following per your taste) 1/4 cup shredded carrots 1 cup seedless grapes chopped parsley chopped fresh dill or turmeric

curry diced black walnuts In a mixing bowl add the mayo, mustard, lemon juice and mix. Add spices and optional items and mix. Add chicken and gently combine. Refrigerate until ready to use. Serve on a bed of lettuce with cantaloupe wedges or use in Sandwiches.