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
My chicken salad
by Anonymous | reply 66 | February 8, 2018 12:02 AM |
Christ, you're fat.
by Anonymous | reply 1 | August 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 Anonymous | reply 2 | August 20, 2016 9:33 PM |
Where are the habaneros?
by Anonymous | reply 3 | August 20, 2016 9:33 PM |
Op did you get the recipe from the Southern White Trash cook book?
by Anonymous | reply 4 | August 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 Anonymous | reply 5 | August 20, 2016 9:35 PM |
NO PICKLES?!
by Anonymous | reply 6 | August 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 Anonymous | reply 7 | August 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 Anonymous | reply 8 | August 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 Anonymous | reply 9 | August 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 Anonymous | reply 10 | August 20, 2016 9:41 PM |
Also salt and black pepper to season, forgot to mention that for obvious reasons.
by Anonymous | reply 11 | August 20, 2016 9:42 PM |
That's right, r9. And you can still doctor it anyway you wish!
by Anonymous | reply 12 | August 20, 2016 9:43 PM |
Now I'm snacky for a crunchy pickle
by Anonymous | reply 13 | August 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 Anonymous | reply 14 | August 20, 2016 9:45 PM |
Next time I hope your sister steals your chicken so you can't make a chicken salad.
by Anonymous | reply 15 | August 20, 2016 9:47 PM |
Is this a sandwich filler of a "salad" OP, or a salad which contains chicken?
by Anonymous | reply 16 | August 20, 2016 9:48 PM |
I can't take seriously any recipe that doesn't call for Duke's mayonnaise.
by Anonymous | reply 18 | August 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 Anonymous | reply 19 | August 20, 2016 9:55 PM |
Nice recipe if you plan on having your first bypass in your forties.
by Anonymous | reply 20 | August 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 Anonymous | reply 21 | August 20, 2016 10:11 PM |
This thread is going to turn into a Hellman's vs Duke's cat fight.
by Anonymous | reply 22 | August 20, 2016 10:14 PM |
Don't forget us westerners with Best Foods.
by Anonymous | reply 23 | August 20, 2016 10:24 PM |
Since when is maille mustard considered a white trash food?@R4
by Anonymous | reply 24 | August 20, 2016 10:30 PM |
Frau thread.
by Anonymous | reply 25 | August 20, 2016 10:31 PM |
open faced yeast slider rolls <-- What. The. Fuck. Frau.
*shaking my head and rolling my eyes*
by Anonymous | reply 26 | August 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 Anonymous | reply 27 | August 20, 2016 10:31 PM |
Cranberry juice and almond slivers in a sandwich filler salad? Fucking entitled and/or stupid.
by Anonymous | reply 28 | August 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 Anonymous | reply 30 | August 20, 2016 10:34 PM |
What ethnic/national cuisine are you using as a base for your cooking logic in this case, OP?
by Anonymous | reply 31 | August 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 Anonymous | reply 32 | August 20, 2016 10:36 PM |
I have no idea@R31
by Anonymous | reply 33 | August 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 Anonymous | reply 34 | August 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 Anonymous | reply 35 | August 20, 2016 10:38 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 Anonymous | reply 37 | August 20, 2016 10:43 PM |
R34, what the fuck is a YEAST SLIDER? Is it a BUN?
by Anonymous | reply 38 | August 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 Anonymous | reply 39 | August 20, 2016 10:48 PM |
I'm just playing with you OP. You actually sound like you eat half decent food.
by Anonymous | reply 40 | August 20, 2016 10:51 PM |
This thread is useless without specific measurements.
by Anonymous | reply 41 | August 20, 2016 10:53 PM |
No celery or onions OP?
I like curried chicken salad made with yogurt instead of mayo.
by Anonymous | reply 42 | August 20, 2016 10:53 PM |
Exact measurements?
As much as it takes, R41, this isn't bake shop.
by Anonymous | reply 43 | August 20, 2016 10:55 PM |
[quote]This thread is useless without specific measurements.
A real chef doesn't need that type of thing.
by Anonymous | reply 44 | August 20, 2016 10:55 PM |
[quote]cheesy squash casserole
Oh, DEAR
by Anonymous | reply 46 | August 20, 2016 11:05 PM |
[quote]Melonade by Escoffier.
Where has this divine-sounding beverage been all my life?
by Anonymous | reply 47 | August 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 Anonymous | reply 48 | August 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 Anonymous | reply 49 | August 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 Anonymous | reply 50 | August 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 Anonymous | reply 51 | August 21, 2016 1:01 AM |
What's the "book" of recipes you are referring to, R51?
by Anonymous | reply 52 | August 22, 2016 4:19 PM |
If you have to ask, r52... You just don't get it.
by Anonymous | reply 53 | August 22, 2016 4:37 PM |
This thread is going to tear us apart
by Anonymous | reply 54 | August 22, 2016 4:39 PM |
R32, Mary!
by Anonymous | reply 55 | August 22, 2016 4:41 PM |
The collapse is complete.
by Anonymous | reply 56 | August 23, 2016 12:52 AM |
I mould my chicken salad to look like shrimp, and tell my guests it's seafood salad.
by Anonymous | reply 57 | August 23, 2016 1:03 AM |
Collapse of what @R56?
by Anonymous | reply 58 | August 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 Anonymous | reply 59 | August 23, 2016 1:16 AM |
smell her, R59
by Anonymous | reply 60 | August 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 Anonymous | reply 61 | August 23, 2016 1:57 AM |
chicken salad ain't nothing to sneeze at r61
by Anonymous | reply 62 | August 23, 2016 2:29 AM |
Unless you have a sneeze-guard
by Anonymous | reply 63 | August 24, 2016 2:51 AM |
Jello molds!
by Anonymous | reply 64 | August 28, 2016 11:12 PM |
Your recipe sounds great, OP.
by Anonymous | reply 65 | February 8, 2018 12:00 AM |
R65, OP died 2 years ago. Thanks for checking in.
by Anonymous | reply 66 | February 8, 2018 12:02 AM |