Store any leftover chicken salad in your fridge. You can substitute chicken breast or rotisserie chicken meat but I think the closest taste is with chicken tenderloins.If you can’t find Duke’s, use a full-fat mayonnaise not a light mayonnaise. If you can, use Duke’s mayonnaise for this recipe.Next, run your celery through a food processor or finely dice it.Īdd the mayonnaise, celery, and seasonings to the shredded chicken. I like using a hand mixer is best because it is quicker and it helps get the chicken very fine. Use a hand mixer or food processor to shred the chicken. Once the chicken is cooked, remove it from the water and let it cool. The chicken should register at 165 degrees with a meat thermometer (or you will also able to tell it is done when you shred it). Do not overcook or it will become rubbery. Once the water is boiling, reduce the heat to low and cover the pot. Add the chicken tenderloins with the water and then bring the water to a boil. Recipe instructions (step by step guide)įill a large pot with water. You will need a large pot, mixing bowl, and a hand mixer or food processor. Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.I think this brand will give you the closest taste to the restaurant version. Mayonnaise: I use Duke’s brand mayonnaise in my Chicken Salad Chick copycat recipes. I ran mine through a food processor to keep things easy.
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