Chickensaladforfiftypeople Recipes

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Steps:

• To make Dressing 1.In abowl, whisk sugar, flour, salt, pepper and mustard, set aside.In a small saucepan, bring vinegar and water to a boil. Very slowly and gradually, add the boiled mixture to the egg yolk, stirring constantly, until its warm to touch. If any egg solidifies, pick it out and discard. Gradually add wet mixture to the dry ingredients, whisking constantly to combine 2.Reduce heat to low and pour mixture back into saucepan. Stirring constantly, heat the mixture until thickened ,2-3 minutes. DO NOT ALLOW TO BOIL.Remove from heat, transfer to bowl and cool completely. Mixed boiled dressing with mayonnaise To make chicken Salad 1. Put celery and red onion in food processor--pulse to chop lightly. Return to final serving bowl.Add chicken to serving bowl. Combine chicken ,celery ,red onion, dressing and sour cream. Add additional salt and pepper to taste

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Steps:

• In a large bowl, combine the first six ingredients.
• Combine the first six dressing ingredients and whisk until smooth.
• Pour over salad; toss to coat.
• Chill at least 1 hour.
• Fold in cashews just before serving.

Steps:

• Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
• Cool chickens and remove meat from the bones. Chop and chill.
• Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
• Combine chicken with remaining ingredients.
• You can make this the day before by omitting the grapes and adding before serving.

Steps:

• In two very large bowls, combine the first six ingredients. In another large bowl, whisk the first six dressing ingredients. Pour over the chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Stir in cashews just before serving.