[ScottYvonne]

lose the skin And shred it with two forks. Try this once and you will never chunk chicken in salad again.

[PugMom]

Originally Posted by Boomer

Chicken salad is one of my standards. In fact, it rarely starts with leftovers. Those skinless, boneless chicken breasts get gently blasted in a pressure cook for just a few minutes.

(I used to poach them but now it is always the pressure cooker.)

Then the chicken gets shredded. I just use forks to do the shredding because I do not want the chicken to be too smooth — just a rough shred. Chopping would work fine, too.

I use tarragon, celery, and Hellmann’s.

My mom sometimes put grapes and nuts in chicken salad and served it on a lettuce leaf, on a pretty plate, for her bridge club. But I don’t play bridge.

i had to comment here--YES to shredding the meat, i get so many compliments when i prepare it that way, & i add a touch of malt vinegar to the onions & celery before i mix it in.

[tedquick]

Originally Posted by davem4616

okay, totally not sure if this is the right subset of this forum to post this in...but I can't seem to find another appropriate one...so here goes and the moderators will reassign it if needed

my wife has Alzheimer's... so I'm doing all of the meal prep, cooking, menu planning and buying, etc...no big deal, I signed on for life, she's the love of my life. We both liked to cook and we took many cooking classes together over the years...so I know how to cook

however...now I'm faced with taking care of 'the left overs'....lol... in the past that was always way above my pay grade thankfully....lol

so, a meal that we make often is 'Basil Chicken'...chicken breasts with skin on and bone in, and we stuff about 8 basil leaves under the skin of each breast....fantastic taste

anyway...there's always a lot of chicken left over....which in the past my wife made into chicken salad for sandwiches.

so here's my question....should I just rough chop the left over chicken and leave it in big chunks, or should I fine chop the chicken for the sandwiches....yes I'm going to add celery and mayo

hey...what can I say...I was always the chef or the sous chef and never had to bother with the leftovers (I'd always help with the drying of the dishes though)

thanks for any advice you may share...

it's tougher than I ever thought it would be being 'the care taker'...and I just want to be able to please my wife with a great chicken salad sandwich. We go on picnics a lot now that covid-19 is here...it gets us out.

I am so grateful that we are in TV...there are so many folks that will help....and it truly does make a huge difference. We are blessed that our church family is so great...and that we have 1st cousins living in TV

And this forum gives me a lot of joy...and a break from being "on" 24x 7

please, just tell me how you chop the left over chicken for sandwiches...it's really just that darn simple of a question...and I feel silly reaching out on this, but I am

I love the attitude of your post. God bless you.

[Stu from NYC]

Originally Posted by davem4616

okay, totally not sure if this is the right subset of this forum to post this in...but I can't seem to find another appropriate one...so here goes and the moderators will reassign it if needed

my wife has Alzheimer's... so I'm doing all of the meal prep, cooking, menu planning and buying, etc...no big deal, I signed on for life, she's the love of my life. We both liked to cook and we took many cooking classes together over the years...so I know how to cook

however...now I'm faced with taking care of 'the left overs'....lol... in the past that was always way above my pay grade thankfully....lol

so, a meal that we make often is 'Basil Chicken'...chicken breasts with skin on and bone in, and we stuff about 8 basil leaves under the skin of each breast....fantastic taste

anyway...there's always a lot of chicken left over....which in the past my wife made into chicken salad for sandwiches.

so here's my question....should I just rough chop the left over chicken and leave it in big chunks, or should I fine chop the chicken for the sandwiches....yes I'm going to add celery and mayo

hey...what can I say...I was always the chef or the sous chef and never had to bother with the leftovers (I'd always help with the drying of the dishes though)

thanks for any advice you may share...

it's tougher than I ever thought it would be being 'the care taker'...and I just want to be able to please my wife with a great chicken salad sandwich. We go on picnics a lot now that covid-19 is here...it gets us out.

I am so grateful that we are in TV...there are so many folks that will help....and it truly does make a huge difference. We are blessed that our church family is so great...and that we have 1st cousins living in TV

And this forum gives me a lot of joy...and a break from being "on" 24x 7

please, just tell me how you chop the left over chicken for sandwiches...it's really just that darn simple of a question...and I feel silly reaching out on this, but I am

Your a wonderful husband and keep your chin up. If you have any other questions please ask.

I have been making chicken salad for years and have a few other ingredients to try.

[butch69]

I alway add pickle relish. Adds a new dimension to the flavor.

[Dana1963]

I to went through similar medical event with My wife. Just a short cut. I use chicken shredded, mayo,onion and celery and a little pepper. Time saver the excess onion/celery can be frozen for next time. Bless you for taking care of your wife!

Originally Posted by davem4616

okay, totally not sure if this is the right subset of this forum to post this in...but I can't seem to find another appropriate one...so here goes and the moderators will reassign it if needed

my wife has Alzheimer's... so I'm doing all of the meal prep, cooking, menu planning and buying, etc...no big deal, I signed on for life, she's the love of my life. We both liked to cook and we took many cooking classes together over the years...so I know how to cook

however...now I'm faced with taking care of 'the left overs'....lol... in the past that was always way above my pay grade thankfully....lol

so, a meal that we make often is 'Basil Chicken'...chicken breasts with skin on and bone in, and we stuff about 8 basil leaves under the skin of each breast....fantastic taste

anyway...there's always a lot of chicken left over....which in the past my wife made into chicken salad for sandwiches.

so here's my question....should I just rough chop the left over chicken and leave it in big chunks, or should I fine chop the chicken for the sandwiches....yes I'm going to add celery and mayo

hey...what can I say...I was always the chef or the sous chef and never had to bother with the leftovers (I'd always help with the drying of the dishes though)

thanks for any advice you may share...

it's tougher than I ever thought it would be being 'the care taker'...and I just want to be able to please my wife with a great chicken salad sandwich. We go on picnics a lot now that covid-19 is here...it gets us out.

I am so grateful that we are in TV...there are so many folks that will help....and it truly does make a huge difference. We are blessed that our church family is so great...and that we have 1st cousins living in TV

And this forum gives me a lot of joy...and a break from being "on" 24x 7

please, just tell me how you chop the left over chicken for sandwiches...it's really just that darn simple of a question...and I feel silly reaching out on this, but I am

[golfgal44]

There are two ways. Remove the skin, first of all. Then, if you like the taste of chunky chicken, cut into small cubes. I prefer my ground. I put it into a small electric food chopper. Mine is a black and decker. It looks like a mini food processor. Inexpensive. Cut the chicken into chunks and grind it using the pulse button. You may have to grind it in different batches because the grinder is not very big. Holds maybe a cup of solids at a time. Remove chicken from grinder, and my favorite recipe is to add 1/2 mayo, 1/2 plain Greek yogurt, walnuts, celery, and Craisins which add a great flavor. Good luck.

[fdpaq0580]

My wife makes a great tuna pasta salad. Suggested we do the same with chicken and it was great.
Next, we took her recipe for tuna noodle casserole and made chicken noodle casserole. Great!
I, personally, like my chicken (in dishes like these) to have a texture as close to that of tuna as possible.
Recipes? Let your imagination be your guide and creat new and unique recipes to go along with the traditional.

You are a wonderful guy who loves his wonderful lady. Bless you both.

[Gerrys]

Matter of preference. I chop the chicken. I mix mayo with sour cream. Celery, onion, relish, chopped cranberries or raisins, chopped pecans. Add all of the above, some, or none. Enjoy.

[harrisimard]

First I want to praise you for being the kind of Husband every woman would love to have. I know cuz my husband is the same way, Thank God. but back to the Chicken Salad, my wonderful husband uses the rotisserrie chicken from sam's and he shreds it with lots of Hellman's , salt & pepper and celery and onion. That's it simple and wonderful. God Bless both you and your wife.

[kmonts@bellsouth.net]

I would remove the skin and do a semi- fine chop. Big chunks would be harder to make into ASHA wish salad. Good luck.

[Robin Hardwick]

Love all the suggestions for your chicken salads but if you want a little different taste you might try this... Chop Chicken in bite sized pieces; Cut a dozen to 20 red grapes in half and add to chicken; Add 1/2 cup chopped pecans; Use mayo or miracle whip to taste. Sprinkle with a little seasoned salt and enjoy. We put this inside wraps to cut down on calories. There are delicious low calorie spinach or tomato wraps that are only 60 calories each (buy at Sams and Publix). We use fresh spinach instead of lettuce for more vitamin enrichment inside the wrap... just a thought!!! PS thanks for being such a great hubby...

[Mustagotlost]

We use leftover chicken for burritos.

[Pommom91]

I always chop mine in small pieces so that I can also put it on crackers.

[Pickel64]

If planning to eat the chicken the next day, I just chop it into 1/2 to 3/4 inch pieces. If for a later day, just freeze the pieces until you need it.