October 05, 2017
The hands down number one best seller at Bailey’s Restaurant back in the day was our Mom’s Chicken Salad. It was called Mom’s because my mom would make this for us kids growing up. Spreading generous portions on hearty Monks’ white bread and send me on my way to Most Holy Name in Ybor City.
How many of you remember Monks’ Bread? That’s the only kind mom served in our home. It was hearty and delicious – much like Pepperidge Farm sandwich bread is today.
Mom always sliced my sandwiches in quarters making them perfect size for a grammar school kid. To this day I think my love of tea sandwiches is attributed to the way mom cut my sandwiches.
This chicken salad has so much more flavor than the usual cubed white chicken breast served with big chunks of celery. As you will note – we pack our chicken salad with chicken, not a lot of fillers. I hope you enjoy it as much as our family does.
One Sam’s Club Rotisserie chicken (or any other store-bought rotisserie chicken you like). Sam’s has the biggest and best chickens for my taste. It will take one-and-a half grocery store chickens to equal one Sam’s chicken – and they are only $5. You can also cook a fresh made whole chicken (with aromatic root vegetables) with the added benefit of making homemade chicken stock as well. Using a Sam’s chicken cuts a corner without harming taste. Actually, it tastes AWESOME!!!
Remove the skin, bone and gristle from chicken – pull chunks. Place 4 cups loosely chicken (not firmly packed) in food processor and pulse 9 times. Add the remaining 1 cup or so of chicken and pulse 4 to 5 times. This processed chicken should equal approximately 7 cups. If you do not have a food processor, chop small batches with a sharp knife. You do not want cubes or big chunks for this particular salad.
• 7 cups pulsed chicken
• 2 tablespoons finely minced parsley
• ¾ cup finely chopped celery with leaves if you have celery with leaves
• 1 teaspoon kosher salt
• ¾ teaspoon fresh cracked pepper
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon celery seed (not celery salt, celery seed – there is a big difference)
• 1 tablespoon plus 2 teaspoons minced onion
• 1 ¼ cups Hellmann’s mayonnaise
#2: Stuff in an oven roasted acorn squash. Cut acorn squash in half, brush each side with melted butter and olive oil, sprinkle tops with kosher salt and fresh cracked pepper. Bake at 400 degrees for 30 minutes until golden brown
#3: Cut Medjool dates in half and stuff – perfect for a side salad accoutrement
#4: Cut fresh pineapple in half, core center, and stuff with chicken salad
This chicken salad recipe also makes an incredible curry chicken salad just by adding the following 2 ingredients.
• 1 tablespoon good quality yellow curry
• 1 cup halved seedless red grapes