S
Smoker
Guest
Im gonna smoke a bunch of thighs this weekend. Whose got a great way to make chicken salad out of them?
thillin
somebody shut me the fark up.
Chop meat, add chopped boiled egg, pickle relish, chopped celery, chopped apple, and some type of mayo to desired smoothness. All items are optional, I never use celery or apple, unless for my M-I-L.
Ty
Ty
CarbonToe
is Blowin Smoke!
thillin said:
Hungry.....you could also add Walnuts to the above
Neil
Quintessential Chatty Farker
Celery, sweet onion, chicken, mayo, dash of lemon juice, horseraddish, fresh ground pepper.
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This isn't the typical chicken salad. It has an Asian twist.
Basically, you start with shredded chicken (warm it up if you haven't just cooked it), top it with 2-3 julienned scallions, a couple Tbsp. soy sauce, 1/2 tsp. salt, and 1 tsp. sesame oil--this can vary to taste.
Then you heat 1/4 cup of peanut oil in a skillet on the stove until it smokes, and carefully pour it over the chicken and other ingredients. It will spatter, so don't stand too close. Toss it to mix, and eat.
This recipe came from Geoff Smith, The Frugal Gourmet and is very good. He also had a recipe for a chicken salad that used a whole poached chicken and had a light dressing made with whipping cream and a few other ingredients. I can't find it this morning, but I can look later on.
Basically, you start with shredded chicken (warm it up if you haven't just cooked it), top it with 2-3 julienned scallions, a couple Tbsp. soy sauce, 1/2 tsp. salt, and 1 tsp. sesame oil--this can vary to taste.
Then you heat 1/4 cup of peanut oil in a skillet on the stove until it smokes, and carefully pour it over the chicken and other ingredients. It will spatter, so don't stand too close. Toss it to mix, and eat.
This recipe came from Geoff Smith, The Frugal Gourmet and is very good. He also had a recipe for a chicken salad that used a whole poached chicken and had a light dressing made with whipping cream and a few other ingredients. I can't find it this morning, but I can look later on.
VitaminQ
is Blowin Smoke!
Little mayo, little plain yogurt, onion, curry, jullienned zuchini, salt and pepper, and halved grapes. I don't have the recipe in front of me, but that's the gist. There are lots of recipes out there for curried chicken salad- and most of them are pretty good.
Trout_man22
is Blowin Smoke!
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Now I'm hungry, you all are fine cooks
CarbonToe
is Blowin Smoke!
Try my version of Coronation Chicken
1 tbsp vegetable oil
1 onion, chopped
1 tbsp curry powder
1 tbsp tomato purée
85ml/3fl oz red wine
150ml/¼pint water
1 bay leaf
salt and freshly ground black pepper
caster sugar
2 slices lemon
squeeze of lemon juice
425ml/15fl oz good mayonnaise
2 tbsp apricot purée
3 tbsp whipped cream
1 fresh mango, cubed
1. Make the sauce. Heat the oil over a medium heat, add the onion and cook gently for 2-4 minutes. Add the curry powder and cook for two minutes. Add the tomato purée, wine, water and bay leaf.
2. Bring to a boil. Season with the salt, pepper, sugar, lemon slices and juice. Reduce the heat and allow to simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and allow to cool.
3. Gradually fold in the mayonnaise and apricot purée, chopped mango to the desired taste. You may want to add more lemon juice.
4. Fold in the whipped cream.
5. Arrange the cooled cooked chicken on a large platter, pour the sauce over the top and serve immediately, with rice, couscous or salad leaves
1 tbsp vegetable oil
1 onion, chopped
1 tbsp curry powder
1 tbsp tomato purée
85ml/3fl oz red wine
150ml/¼pint water
1 bay leaf
salt and freshly ground black pepper
caster sugar
2 slices lemon
squeeze of lemon juice
425ml/15fl oz good mayonnaise
2 tbsp apricot purée
3 tbsp whipped cream
1 fresh mango, cubed
1. Make the sauce. Heat the oil over a medium heat, add the onion and cook gently for 2-4 minutes. Add the curry powder and cook for two minutes. Add the tomato purée, wine, water and bay leaf.
2. Bring to a boil. Season with the salt, pepper, sugar, lemon slices and juice. Reduce the heat and allow to simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and allow to cool.
3. Gradually fold in the mayonnaise and apricot purée, chopped mango to the desired taste. You may want to add more lemon juice.
4. Fold in the whipped cream.
5. Arrange the cooled cooked chicken on a large platter, pour the sauce over the top and serve immediately, with rice, couscous or salad leaves
Kevin
Quintessential Chatty Farker
Someone is gonna ask.
Castor or Caster Sugar is white sugar with a superfine grain, which allows it to dissolve almost instantly. Caster sugar can be substituted for white sugar in a direct one to one ratio. Because it dissolves so quickly, Caster sugar is great for sweetening cold liquids and works especially well in meringues.
Cut and paste.
Castor or Caster Sugar is white sugar with a superfine grain, which allows it to dissolve almost instantly. Caster sugar can be substituted for white sugar in a direct one to one ratio. Because it dissolves so quickly, Caster sugar is great for sweetening cold liquids and works especially well in meringues.
Cut and paste.
S
Smoker
Guest
I like the idea of curry but will it take away from the smoked flavor of the chicken?
C
CharlieBeasley
Guest
One of my favorites is the old standard mayo, onion, dill pickle, hardboiled egg, salt and pepper" to which I add a touch of Turmeric to taste. Good salad with a light yellow color. :-D
VitaminQ
is Blowin Smoke!
Smoker said:
That hasn't been my experience- I make curried chix salad with smoked chicken frequently. I do like a lot of curry, but I find that the smoke flavor complements the curry well.
S
Smoker
Guest
What kind of curry do u use?
Thanks
Thanks
ggeilman
is Blowin Smoke!
I even put a little curry in my rub.
VitaminQ
is Blowin Smoke!
I ususally use "Spice Hunter" brand curry powder. It's probably not the absolute best available, but my grocery store has it and it's pretty good.
CarbonToe
is Blowin Smoke!
Smoker said:
I just use a 'standard' brand Madras (Hot blend) Curry powder.
As the chicken isn't cooked in the sauce the smoke flavour is retained. It does taste mighty fine with leftover oven roast chicken as well.
