This recipe can be used for a variety of dishes but its especially useful for Chicken Salad
Poached Chicken For Salads
1 tbl thyme
1 tbl oregano
1 tsp peppercorns
1 med onion, cut in large chunks
2-3 carrot, cut in large chunks
2-3 stalk celery cut in large chunks
2-3 pounds chicken breasts
4 cups chicken broth
2 cups water
In a medium to large saucepan, place the thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator or freeze for later use.
This has to be one of my all time summer favorites. My kids (especially my son) would eat this for breakfast if I let him. If you have the time it’s worth going the extra step and poaching your chicken using the recipe listed here.
4 cups diced poached chicken (cooled)
3 rib celery diced
4 scallions thinly sliced
1 1/2 teaspoons chopped fresh dill
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 cup chopped pecans
2 teaspoons kosher salt
Freshly ground black pepper to taste
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
I’ve created a new section on the IndyScan Blog called the IndyScan Cookbook. This will be a seperate page that lists some of my favorite recipies. Each recipie listed is one that I have personally prepared & I’ll be sure to include some info about each one. Hope you enjoy!
This is a family favorite that always has enough leftovers for sandwiches the next day.
1/4 cup pure maple syrup
1 teaspoon Dijon mustard
2 tablespoons bourbon
Salt and freshly ground black pepper
1 (4 to 5-pound) turkey breast
2 tablespoons unsalted butter, softened
- Preheat oven to 425 degrees F.
- Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
- Rub entire turkey breast with butter and season with salt and pepper.
- Place in a small roasting pan and roast for 15 minutes.
- Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours.
- During the last 15 minutes of roasting, brush the breast with the glaze.
- Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
This tangy, creamy dip tastes just like buffalo chicken wings. It’s best served hot with Frito Scoop® corn chips and celery sticks for dipping. I had this for the first time at my sisters house & will have to admit that I ate about half of it (I didn’t leave the kitchen for an hour).
1 (10 ounce) cans chunk chicken, drained
1 (8 ounce) packages cream cheese, softened
1/4 cup Ranch dressing
1/4 cup pepper sauce, such as Franks® Red Hot®
1 cups shredded Cheddar cheese
1 bunch celery, cut into 4 inch pieces
1 bag Fritos Scoops®
- Preheat oven to 350 degrees
- Combine the following:
- Cream cheese
- Half the Cheddar cheese
- Hot sauce
- Ranch Dressing
- Sprinkle the remaining cheese over the top
- Place in an oven proof dish
- Bake for 30 minutes
- Serve immediately