And when you’re finished, do this! Shake vigorously until well combined. Cut the roast chicken into small pieces and discard the skin and bones. And the great thing about this recipe is, you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever makes you skirt fly up. Then reduce the heat to medium-low and continue cooking until chicken is done (no pink or red! I add those sometimes. It really does make for a great crunchy contrast to the soft chicken, so don’t skimp too much. So if you can get your hands on some, chop up a generous amount. Because of the innumerable combinations of chicken salad, I won’t even consider claiming that this recipe is “the best” or “the greatest.” Chicken Salad is way too subjective for that. If you are feeling naughty, add a sprinkling of bacon bits. You may be able to find more information about this and similar content at, How to Dry Brine a Turkey for Thanksgiving, 30 Satisfying Butternut Squash Recipes to Try, Sheet-Pan Gnocchi with Spicy Sausage and Peppers, Make a Special Christmas Eve Dinner This Year, This Chicken Pot Pie Is Comfort Food at Its Finest, Make Chicken and Wild Rice Soup in the Instant Pot. And chop it into bite-sized chunks. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. But for chicken salad, I’ve found that chicken skin isn’t the most palatable thing on earth. Taste and adjust the seasoning. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. You may be able to find more information about this and similar content on their web site. I’m not a huge fan of celery, so I chop mine pretty finely. Roast until the juices run clear, about 1 hour 15 minutes. Miracle Whip is from the devil.). So just feed it to your Basset Hound and he’ll be your friend for life. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. This is a hugely important “skill” (it’s not even difficult enough to be considered a skill) in the kitchen that will open up your cooking world enormously. Cut the roast chicken into small pieces and discard the skin and bones. I do love celery leaves, though, so I always chop up some. Stir in the almonds. Grill the chicken on both sides until done, about 7 minutes per side. This is chicken salad the way I like it. What you’re looking at is one stalk of celery, which I’ve sliced into three long slices, then cut in the other direction. Then you can throw in a tablespoon or so of brown sugar. The great thing about this recipe is you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever makes your skirt fly up. And today, I’d like each and every one of you to use the words “hugely” and “enormously” together in the same sentence. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Chop all of your fruits and veggies and place them in a bowl with the chicken. (Can anyone name that song/musical? Taste and add salt, pepper, and lemon juice if needed. Now, taste it, salt it, pepper it, add more dill—whatever you need to do to make it perfect. Serve on a bed of lettuce or in a sandwich. I must go scarf this down now. Put the chicken, grapes, almonds, scallions and celery in a large bowl. Allow the salad to chill for several hours (or even overnight). You'll love this versatile, tasty chicken salad. A couple of years ago, I couldn’t get enough of rosemary; I put it in everything. Next, chop 2 to 3 stalks of celery. Pour the dressing over the salad ingredients and toss gently to combine. The Pioneer Woman 14-Piece Knife Block Set, The Pioneer Woman Acacia Wood Cutting Board, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Set aside. Season the poaching liquid. Yum. Keep tasting, making sure it’s thoroughly seasoned. This year, it’s dill—I can’t stop! I throw about 1/2 cup of mayonnaise into a bowl…(NOT Miracle Whip, please! In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. And add the celery, green onions, and grapes. And that, my friends, is my sole purpose on earth. Buttermilk makes the mixture slightly more thin, which some folks like. I used dill, but heck, why couldn’t you use basil or even cilantro? Now grab a couple of cups of grapes, and cut them in half, lengthwise. When you’ve tasted and seasoned and are satisfied with the flavor, just pour the dressing over the salad ingredients. The site may earn a commission on some products. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). I first heard of Chicken Waldorf Salad as a teen. Toasted. True story. Just remember to fold/stir gently throughout this process. And chop ’em up—white parts, green parts, and all. (Water chestnuts are also chunky and crunchy! Now, working in batches, just throw your cooked chicken on the cutting board…. The Cast of Characters: 1 whole cut up fryer (that’s simply a whole chicken, cut up and packaged), Mayonnaise, Sour Cream, Salt, Brown Sugar, Pepper, Lemon Juice, Celery, Green Onions, and Grapes. You can add as much or as little celery as you’d like. Add the dill (or oregano or cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper! Allow to chill for several hours or even overnight. Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Again, you can go as small or large as you like.