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My chicken salad

What does DL think of my chicken salad recipe: I use 1 half of a supermarket rotisserie chicken, 1 or 2 green apples, Hellmans mayonnaise, maile honey Dijon mustard, celery seed, black pepper and a little sea salt

by Anonymousreply 66February 8, 2018 12:02 AM

Christ, you're fat.

by Anonymousreply 1August 20, 2016 9:32 PM

With all of this goddamn chicken salad and lasagna going on, we might as well just have a potluck.

by Anonymousreply 2August 20, 2016 9:33 PM

Where are the habaneros?

by Anonymousreply 3August 20, 2016 9:33 PM

Op did you get the recipe from the Southern White Trash cook book?

by Anonymousreply 4August 20, 2016 9:34 PM

You know they don't like the Hellman's. But it sounds good to me, but then I'm fat.

by Anonymousreply 5August 20, 2016 9:35 PM

NO PICKLES?!

by Anonymousreply 6August 20, 2016 9:39 PM

Well at least you don't put sugar in it like the guy in that other chicken salad thread.

by Anonymousreply 7August 20, 2016 9:40 PM

That sounds like a waldorf salad with chicken, OP.

I would use cooked chicken, any cut, mayo, dill, parsley--the real stuff not that curly bullshit, celery, salt, pepper, and green onion.

And NO PICKLES R6. This isn't a tuna salad.

by Anonymousreply 8August 20, 2016 9:40 PM

[quote] use 1 half of a supermarket rotisserie chicken

If you're going to use supermarket chicken, just buy the chicken salad at the market.

by Anonymousreply 9August 20, 2016 9:41 PM

I need to pen out a Canadian (American--pretty much the same but with French shit) cookbook for you bastards.

by Anonymousreply 10August 20, 2016 9:41 PM

Also salt and black pepper to season, forgot to mention that for obvious reasons.

by Anonymousreply 11August 20, 2016 9:42 PM

That's right, r9. And you can still doctor it anyway you wish!

by Anonymousreply 12August 20, 2016 9:43 PM

Now I'm snacky for a crunchy pickle

by Anonymousreply 13August 20, 2016 9:44 PM

I like halved white grapes in my chicken salad along with some blanched almond slivers.

Fines herbes for color and subtle flavor on top.

by Anonymousreply 14August 20, 2016 9:45 PM

Next time I hope your sister steals your chicken so you can't make a chicken salad.

by Anonymousreply 15August 20, 2016 9:47 PM

Is this a sandwich filler of a "salad" OP, or a salad which contains chicken?

by Anonymousreply 16August 20, 2016 9:48 PM

How about some corn in that chicken salad?

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by Anonymousreply 17August 20, 2016 9:51 PM

I can't take seriously any recipe that doesn't call for Duke's mayonnaise.

by Anonymousreply 18August 20, 2016 9:51 PM

Here is my recipe:

chicken breast in cubes

onion

celery

salt

white pepper

golden delicious apples

a splash of cranberry juice

cashew slivers

dukes mayo

chill for 12 to 24 hours before serving

Serve on open faced yeast slider rolls (2 per person) with a cheesy squash casserole as a side and yellow cake with chocolate frosting as a dessert. Friends are constantly asking me to make this dinner for them.

by Anonymousreply 19August 20, 2016 9:55 PM

Nice recipe if you plan on having your first bypass in your forties.

by Anonymousreply 20August 20, 2016 9:58 PM

My are the Drano crystals, where is the Ajax Cleanser (for color), and especially where is the Mr. Clean???

by Anonymousreply 21August 20, 2016 10:11 PM

This thread is going to turn into a Hellman's vs Duke's cat fight.

by Anonymousreply 22August 20, 2016 10:14 PM

Don't forget us westerners with Best Foods.

by Anonymousreply 23August 20, 2016 10:24 PM

Since when is maille mustard considered a white trash food?@R4

by Anonymousreply 24August 20, 2016 10:30 PM

Frau thread.

by Anonymousreply 25August 20, 2016 10:31 PM

open faced yeast slider rolls <-- What. The. Fuck. Frau.

*shaking my head and rolling my eyes*

by Anonymousreply 26August 20, 2016 10:31 PM

I suppose it would healthier use plain yogurt in place of mayo but I love mayo. And no I'm not fat, I used to be. I lost 40 pounds.

by Anonymousreply 27August 20, 2016 10:31 PM

Cranberry juice and almond slivers in a sandwich filler salad? Fucking entitled and/or stupid.

by Anonymousreply 28August 20, 2016 10:33 PM

my chicken salad

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by Anonymousreply 29August 20, 2016 10:33 PM

I can see THYME being an addition to the sandwich filler salad, possibly.

*sighs*

First person to mention mandarin orange segments will need to be publicly flogged.

by Anonymousreply 30August 20, 2016 10:34 PM

What ethnic/national cuisine are you using as a base for your cooking logic in this case, OP?

by Anonymousreply 31August 20, 2016 10:35 PM

I don't use it as sandwich filler. I just serve it on a bed of spinach or kale @R16 I also used curry a couple of times and it was just a delicious. Its a light summer dinner or lunch that I enjoy with watermelon lemonade mixed with vodka on the patio with my cat

by Anonymousreply 32August 20, 2016 10:36 PM

I have no idea@R31

by Anonymousreply 33August 20, 2016 10:37 PM

R26, you would be the first at the table and we'd have to drag you away after your fourth helping. Stop trying to act all brand new. We know who you are bitch.

by Anonymousreply 34August 20, 2016 10:37 PM

If any chicken salad recipe doesn't include plenty of Spike seasoning, it might as well be turd salad.

by Anonymousreply 35August 20, 2016 10:38 PM

Myrtle's chicken salad mold

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by Anonymousreply 36August 20, 2016 10:42 PM

"watermelon lemonade"...

I'm assuming that you mean a lemonade base made with a standard syrup infused with the peel from the lemon poured over fresh watermelon pulp, left to soak and infuse, again, to be finally be combined with the water, ice and lemon juice--the infused syrup first being pulped through a strainer or chinois before combination--to make a watermelon juice with possible rose-water-addition to add complexity? ( See Melonade by Escoffier. )

I like the way you think re: the beverages. You can do the same thing with canteloupe or honeydew. Even with lime juice if you want to use those "foreign" citrus flavours in lieu of the lemon or various citron.

by Anonymousreply 37August 20, 2016 10:43 PM

R34, what the fuck is a YEAST SLIDER? Is it a BUN?

by Anonymousreply 38August 20, 2016 10:43 PM

Umm I guess@R37 I just buy a bottle from the supermarket. I enjoy it with ice or I put some in a cocktail glass and mix with vodka

by Anonymousreply 39August 20, 2016 10:48 PM

I'm just playing with you OP. You actually sound like you eat half decent food.

by Anonymousreply 40August 20, 2016 10:51 PM

This thread is useless without specific measurements.

by Anonymousreply 41August 20, 2016 10:53 PM

No celery or onions OP?

I like curried chicken salad made with yogurt instead of mayo.

by Anonymousreply 42August 20, 2016 10:53 PM

Exact measurements?

As much as it takes, R41, this isn't bake shop.

by Anonymousreply 43August 20, 2016 10:55 PM

[quote]This thread is useless without specific measurements.

A real chef doesn't need that type of thing.

by Anonymousreply 44August 20, 2016 10:55 PM

Chicken Paillard at the “21” Club Bar Room

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by Anonymousreply 45August 20, 2016 10:58 PM

[quote]cheesy squash casserole

Oh, DEAR

by Anonymousreply 46August 20, 2016 11:05 PM

[quote]Melonade by Escoffier.

Where has this divine-sounding beverage been all my life?

by Anonymousreply 47August 20, 2016 11:06 PM

***** This recipe was fantastic!!!! I made a few changes, and replaced the chicken with fresh figs, used honey instead of mayonnaise and Dijon, and sprinkled almonds on top, since I was out of seasonings. Thanks for the recipe, OP!

by Anonymousreply 48August 20, 2016 11:36 PM

[quote]A real chef doesn't need that type of thing.

A real chef wouldn't even be on this thread.

by Anonymousreply 49August 20, 2016 11:49 PM

I use tarragon in my chicken salad, and yes, plenty of Spike. If I want to be fancy I'll make my own mayo with the immersion blender (not keen on soybean oil).

by Anonymousreply 50August 20, 2016 11:50 PM

R47 : In the book. It's there, trust me. Probably recipe #2463 or something. One second... Recipe #2941 actually.

R49 : That's because if you're a "real chef" you've exhausted every other avenue for success so you have to cook for a living. Luckily I saw through all of that before committing to any culinary endeavours.

by Anonymousreply 51August 21, 2016 1:01 AM

What's the "book" of recipes you are referring to, R51?

by Anonymousreply 52August 22, 2016 4:19 PM

If you have to ask, r52... You just don't get it.

by Anonymousreply 53August 22, 2016 4:37 PM

This thread is going to tear us apart

by Anonymousreply 54August 22, 2016 4:39 PM

R32, Mary!

by Anonymousreply 55August 22, 2016 4:41 PM

The collapse is complete.

by Anonymousreply 56August 23, 2016 12:52 AM

I mould my chicken salad to look like shrimp, and tell my guests it's seafood salad.

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by Anonymousreply 57August 23, 2016 1:03 AM

Collapse of what @R56?

by Anonymousreply 58August 23, 2016 1:04 AM

Free range chicken Dates Dill Brown mustardo Pecans Cilantro Mayonaise

Cascade ice coconut flavored sparkling water and vodka and a little plastic monkey

by Anonymousreply 59August 23, 2016 1:16 AM

smell her, R59

by Anonymousreply 60August 23, 2016 1:40 AM

When I read threads like this, I think to myself "I have absolutely nothing in common with gay men. They're like fat flyover housewives, comparing chicken salad recipes. What's next? Jello Molds?"

And 100% imagine the fat gay from Modern Family posting this and caring about his chicken salad.

by Anonymousreply 61August 23, 2016 1:57 AM

chicken salad ain't nothing to sneeze at r61

by Anonymousreply 62August 23, 2016 2:29 AM

Unless you have a sneeze-guard

by Anonymousreply 63August 24, 2016 2:51 AM

Jello molds!

by Anonymousreply 64August 28, 2016 11:12 PM

Your recipe sounds great, OP.

by Anonymousreply 65February 8, 2018 12:00 AM

R65, OP died 2 years ago. Thanks for checking in.

by Anonymousreply 66February 8, 2018 12:02 AM
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