'chicken salad' on Serious Eats

Fried Chicken Salad From 'Fried & True'

Has finding uses for leftover fried chicken ever really been much of a problem? Eat it cold while standing in front of the open refrigerator as you ponder the effort it would take to make a sandwich with it, right? But if you are able to make it past that very satisfying immobility, you should try this recipe from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. For his chicken salad, Georgia chef Hugh Acheson mixes chilled, diced fried chicken with mayonnaise, shallots, celery and refreshing herbs, then spikes it with crushed red pepper and hot sauce. More

Coronation Chicken

A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The dish has regained some popularity recently with the Queen's Diamond Jubilee, which is celebrated throughout this year. More

Crispy Chicken and Apple Salad

If you've ever wondered how to get juicy, crisp chicken without pulling out the deep fryer, this is the technique to do it (it will work for chicken thighs, too). The only secret is to lightly pound the meat to an even thickness so that it cooks consistently throughout just as the bread crumbs are perfectly golden. Paired with some farmer's market apples, dried cranberries, and the tangy, creamy dressing, this chicken completes a salad of fall flavors. More

Eat For Eight Bucks: Crunchy Chicken Salad Sandwiches with Bacon

As spring approaches, I feel less hesitant about presenting a sandwich as dinner food. Me, I'm happy when two slices of bread protect just about any filling, but I'm also the type who's plenty satisfied with a $1.50 slice of pizza stuffed in my face on the street. In spring and summer, a sandwich is totally justifiable, easy to prepare, cool, and transportable for when the time comes to eat outdoors. More

Cook the Book: Chinese Chicken Salad

I don't think that there is anything remotely Chinese about the Chinese Chicken Salad. Originated sometime in the mid-1980s by Wolfgang Puck, it's California cuisine through and through. And although it's available in many airports throughout the nation and at just about every fast-casual eatery out there, there's something that remains quite appealing about this chicken salad. More

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