Hearty Chicken Salad

Hearty Chicken Salad

Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams chicken thighs, or breasts, or a combination
  • 2 stalks import celery, diced
  • 1/4 small onion, thinly sliced
  • 1 large carrot, shredded
  • 1/3 cup black olives, chopped
  • 1/3 cup mayo
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper, to taste

Instructions
 

  • In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  • Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  • Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  • Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  • Serve on a bed of lettuce for a light lunch or dinner.

Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

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