Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m a lifelong vegetarian and have never had chicken salad. However several years ago I discovered Waldorf salad with Mayo, apples, grapes, celery, walnuts and mini mashmellows! I think! It was at a salad bar. I loved it! I would never have tried it Baer on those ingredients but one day I was up for it and the taste and texture was delicious!

You’re a lifelong vegetarian who eats gelatin?

In other words, not a vegetarian!

You’re thinking of vegans

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

Why would I want to cook things in plastic? I’ve been spending the last few years actively not using plastic to prep my food so why would I want to cook something in plastic for hours on end? Maybe you have a ton of silicone pouches but I’m not interested.

What does poaching have to do with plastic pouches? Confused

Nothing. Sous vide requires cooking in plastic

Anonymous wrote:

Anonymous wrote:Chicken salad does contain:
Chicken
Finely diced celery
Salt/pepper/a little dill or maybe a little paprika
Mayonnaise

Chicken salad DOES NOT contain:
Grapes
Nuts
Raisins

Stop ruining life.

I’m with you, however…TRY making it with grapes. Quarter them up. It’s delicious. A little pop of sweetness.

I agree. My family prefers it with curry but I'm tired of that and am now making it with cashews and grapes.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I grew up in the South. I have always detested chicken salad. It is everything that is wrong with "American" food even if it is derived from French cuisine. Maybe somewhere in the world it is made in a tasty way, but not in the U.S.

You must also hate pimento cheese, deviled eggs, and all the other kitschy Southern food, yes? Otherwise you are a massive hypocrite.

100% this. I love it how snobs on here say they detest some fairly common food and sneer at entire regions of the country, and then likely go on to eat some other food that day that others on here would never put in their mouth because it was too “disgusting” or “unhealthy” or “retro” or what have you.

I moved to a new neighborhood and at the bus stop as I was meeting everyone we started talking about restaurants. I mentioned an Italian restaurant my family loves and one of the other moms started insulting me about my lack of taste. Her family hated Italian. All Italian. She offended half a dozen women there and I came to find out her husband is a man-child who only eats meat and potatoes - no veggies, no "ethnic" food. It's clear who lacks taste.

Anonymous wrote:

Anonymous wrote:I grew up in the South. I have always detested chicken salad. It is everything that is wrong with "American" food even if it is derived from French cuisine. Maybe somewhere in the world it is made in a tasty way, but not in the U.S.

You must also hate pimento cheese, deviled eggs, and all the other kitschy Southern food, yes? Otherwise you are a massive hypocrite.

and coconut cake

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

Why would I want to cook things in plastic? I’ve been spending the last few years actively not using plastic to prep my food so why would I want to cook something in plastic for hours on end? Maybe you have a ton of silicone pouches but I’m not interested.

What does poaching have to do with plastic pouches? Confused

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

Why would I want to cook things in plastic? I’ve been spending the last few years actively not using plastic to prep my food so why would I want to cook something in plastic for hours on end? Maybe you have a ton of silicone pouches but I’m not interested.

Anonymous wrote:

Anonymous wrote:Rotisserie chicken, shredded and chopped (my mom used pressure cooker chicken)
Diced green onion, celery, parsley
Quartered grapes (either/both colors)
Mayo, sour cream
Salt, pepper, onion powder, garlic powder, curry powder, paprika

Serve with fresh sourdough

I like it with fruit salad and deviled eggs and kettle chips in warmer months. Tomato soup when colder. Always pickles (cucumber, dill, carrot, jalapeño, etc…).

All of this plus tarragon

I’m as opposed to tarragon in chicken salad as some people are opposed to fruit in chicken salad. (For the record I love a curried chicken salad with raisins, but I see that as a dish distinct from regular celery and mayo chicken salad).

I also agree that it needs to sit. “Fresh” chicken salad just tastes weird somehow.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

Ok. What's your favorite sous vide chicken salad recipe?

It's a cooking technique. You would just cook the chicken then prepare with whatever recipe you want. You don't need a special sous vide recipe

I'm aware. Just wondering what the chicken salad hating PP who also critiques cooking methods for foods she abhors would do with her special sous vide chicken.

Anonymous wrote:I rarely have mayonnaise in the house to make chicken salad. So, I use hummus and yogurt. It doesn't taste the same but it's on the healthier side. I add many other things like nuts, cranberries, raisins, peas.

1 cup plain Greek Yogurt
3 Tbsp white wine vinegar or apple cider vinegar
3 Tbsp honey
2 Tbsp granulated sugar
1 1/2 Tbsp poppy seeds
1/2 tsp salt then more to taste

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chicken salad does contain:
Chicken
Finely diced celery
Salt/pepper/a little dill or maybe a little paprika
Mayonnaise

Chicken salad DOES NOT contain:
Grapes
Nuts
Raisins

Stop ruining life.

Can you also discuss the CURRY people are talking about. gag.

It is so good! Especially if using more of a yogurt based dressing

I’ll have to try it before I diss it, but probably!

Oops quotes wrong. Yes! It is good, but needs more of a yogurt based dressing, little or no mayo

I like a curried chicken salad on occasion, made with a yogurt-based dressing and grapes. Breadline used to have a great curried chicken salad for their bowls/sandwiches like this.

I read through six pages without seeing sliced green olives! Since we are talking regions, I am from NY. I thought it was pretty standard but I guess I'm a weirdo

Always grew up with with:
Chicken
Mayo
Onion
Salt
Pepper
Celery
Slice green olives


Also, the curried chicken salad is giving me a throwback to my mom making it when we had house guests in the 80s and early 90s.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

My 11yo knows how to poach (eggs, chicken, salmon.) She likes the texture. I'm not getting her a sous vide cooker.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

Ok. What's your favorite sous vide chicken salad recipe?

It's a cooking technique. You would just cook the chicken then prepare with whatever recipe you want. You don't need a special sous vide recipe

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was taught to poach chicken for chicken salad. Never tried it with baked or rotisserie.

Yes I always poached mine too.

Ok. Are all you chicken salad enthusiasts really old? B.c I don't know anyone who poaches anything other than eggs. It seems like it went out in the 60s. At least sous vide, people!

Ok. What's your favorite sous vide chicken salad recipe?