The Coveted Chicken Salad. Sit up now. Pay attention.
I promise, there are people in my family going…”No. WAY!” right this minute. Because, you see, sometimes I can be just a tad…
selfish…
with certain recipes. This is one of them. I’m working on being a better person, so here it is. Use it quick before I have a panic induced relapse…
or buy up all the chicken in the world to make this only for…
me.
Oh, I could too.
Somebody should write me a check for a million dollars.
Seriously.
Get on that.
Coveted Chicken Salad
Ingredients:
5-6 Boneless, skinless chicken breasts
1 tsp. salt
1 tsp. chicken bouillon granules
1 Tbsp. onion flakes
3/4-1 cup Miracle Whip
5 stalks celery, diced
salt
Instructions:
Boil the chicken breasts in water, with salt, until cooked through–about 30 minutes.
Remove from water and refrigerate until cold enough to handle.
While you are waiting, dice up the celery and place in a bowl. Sprinkle a ridiculous amount of salt over the celery. Don’t worry, we’ll be rinsing it off in a while. This will help the celery lose the bitter taste it has sometimes. Set aside.
When chicken is cold, cut it into bite-sized pieces, being impeccable about removing everything but the actual white, breast meat. Discard fat, veins, gristle–nobody wants to eat that…trust me on this.
Place diced chicken in a medium bowl. Add 3/4 cup Miracle Whip salad dressing. Please note that I did NOT say mayonnaise. That is because this is recipe MY recipe…my famous recipe…so if you want it to be right, then just plain do what I say. Miracle Whip. No discussion here. The end. Phew. I feel better now.
Mix the chicken and Miracle Whip well and decide if you need the extra 1/4 cup of salad dressing. I usually do. Now, sprinkle the onion flakes and bouillon granules evenly over the top and set aside.
Pour the diced and salted celery into a colander and rinse thoroughly. Let it drain for a few minutes then add to the chicken mixture. Again, mix very well. Understand that the real flavors will be much better distributed if you leave the salad covered in the fridge for a few hours–or better yet, overnight. Then mix again, and salt to taste. You may proceed to serve it to your guests on a lettuce leaf or in a puff pastry shell.
They will genuflect.
*********
- 5-6 Boneless, skinless chicken breasts
- 1 tsp. salt
- 1 tsp. chicken bouillon granules
- 1 Tbsp. onion flakes
- ¾-1 cup Miracle Whip
- 5 stalks celery, diced
- salt
- Boil the chicken breasts in water, with salt, until cooked through--about 30 minutes.
- Remove from water and refrigerate until cold enough to handle.
- While you are waiting, dice up the celery and place in a bowl. Sprinkle a ridiculous amount of salt over the celery. Don't worry, we'll be rinsing it off in a while. This will help the celery lose the bitter taste it has sometimes. Set aside.
- When chicken is cold, cut it into bite-sized pieces, being impeccable about removing everything but the actual white, breast meat. Discard fat, veins, gristle--nobody wants to eat that...trust me on this.
- Place diced chicken in a medium bowl. Add ¾ cup Miracle Whip salad dressing.
- Mix the chicken and Miracle Whip well and decide if you need the extra ¼ cup of salad dressing. I usually do.
- Now, sprinkle the onion flakes and bouillon granules evenly over the top and set aside.
- Pour the diced and salted celery into a colander and rinse thoroughly. Let it drain for a few minutes then add to the chicken mixture.
- Again, mix very well. Understand that the real flavors will be much better distributed if you leave the salad covered in the fridge for a few hours--or better yet, overnight. Then mix again, and salt to taste.
