Test Kitchen: Chicken Salad
By Jessica Rodrigo - JRODRIGO@VICAD.COM
Feb. 6, 2013 at 2:03 p.m.
Updated Feb. 5, 2013 at 8:06 p.m.
• 2 cups chicken, cooked shredded or cubed
• 1 hard-boiled egg, diced
• 1 stalk of celery, diced
• 2 green onions, sliced thinly
• 1/4 cup mayonnaise
• 1/2 tsp. of brown or yellow mustard
• Salt and pepper to taste
Cut celery and green onions and place in a medium-size bowl. Add all ingredients and combine thoroughly.
HOMEMADE CHICKEN BROTH
Makes about 2 quarts broth, about 3 cups shredded or cubed chicken
• 3 chicken breasts with bone, skinless
• 1 small onion, quartered
• 1 carrot, peeled and cut into thirds
• 2 celery stalks including leaves, cut into thirds
• 3 garlic cloves, crushed
• Black peppercorns, crushed and broken
• 1 bay leaf
Place chicken, prepared vegetables and peppercorns in the bottom of a large stock pot. Pour enough water into the pot to cover the chicken completely. Turn heat to high and leave uncovered. Stir occasionally, and skim foam from the surface. Cook for about an hour. Once the chicken is cooked, remove from broth and set aside. Strain broth and pour into mason jars or Tupperware container. Strip breast meat from bones with two forks or fingers and shred or cube. Save in refrigerator to use throughout the week.
CAN'T MAKE IT? GO GET IT.
Here's one of our favorite places to placate your chicken salad desires.
Address: 2806 N. Navarro St., Victoria, inside Harding & Parker Pharmacy
Hours: 11 a.m.-2 p.m. Monday-Friday
Note: Cash only
Imitation is the highest form of flattery, but variation is the spice of life.
That's why when I had some extra chicken in the fridge from making chicken stock, I decided to make chicken salad for lunch.
When I think of chicken salad, there is one name that comes to mind - Napoleon's. Their chicken salad is just so good. It's light, flavorful and is a delicious go-to when you're looking for lunch.
When I make homemade chicken broth, I usually have enough chicken to last throughout the week. This way, I can make quesadillas, pasta, salads or whatever my little heart desires. With the unusually warm winter we've been having, chicken salad seemed like a refreshing way to use the chicken.
Chicken salad is best when it still has big chunks of chicken in it, so I like to shred my chicken into smaller pieces, but keep them just a tad larger than the size I cut the celery or green onions. The green onions are optional, of course, because not everyone is a fan of the crisp vegetable.