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Chicken Salad revisited

Original post made by Jane Johnson, another community, on Jan 7, 2008

Posted by permission of the authors

Today, we shared new chicken salad recipes on this forum and in our All thing Alamo and Pop(u)lar e-chain. The chicken salad bread from Hal and the smoked bacon-crispy chicken on sauteed greens from Samantha in Alamo TN were special new additions. Come on California, tell us about Chicken Salad that suits our taste. You can't simply be lost in a Bay-on-daze (bayondaise).

Denise and Jane
Alamo TX

Comments (8)

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Posted by Debra Browning
a resident of Alamo
on Jan 8, 2008 at 8:29 am

Posted with the permission of the Author

Dear Alamo neighbors,

Chicken Salad in the South is a main dish of smoked chicken, vegetables, and fruit. The secret is marinating the chicken in hickory powder, vinegar and onions for a day prior to slow roasting at 200F. We slowly bake potatoes, celery, cabbage, apples, onions, roasted garlic cloves seasoned in sweet lemon sauce as the mixture for our sliced smoked chicken with it all served on a bed of fresh mint and raw spinach.

I was in San Diego and had chicken salad that tasted more like old-fashion potato salad, so I think we have something to teach California.

Debra (in Alamo Georgia)

Posted from All things Alamo and Pop(u)lar e-chain


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Posted by Claire Apachito
a resident of Alamo
on Jan 8, 2008 at 12:16 pm

Posted with permission of the author

New Mexico has a twist on chicken salad and it is hominy (large corn grain). We roast whole chickens in our clay ovens fired by sage and mequite and then mix shredded chicken with hominy, vegetables and diced chilis to create a main dish serve on flat oven bread rolled like a burrito.

Claire (in Alamo NM)

Posted from All things Alamo and Pop(u)lar e-chains


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Posted by Lynn Goh
a resident of another community
on Jan 8, 2008 at 3:15 pm

Posted with the permission of the author

In Singapore, when we say chicken salad, we refer to the following recipe that we converted for available USAmerican ingredients:

cup creamy peanut butter, preferably natural
2 tbsp less sodium soy sauce
1 tbsp rice vinegar
Juice of 1/2 lime
tsp minced ginger
2 cups cooked chicken breast, chopped
2 cups prepared coleslaw
tsp red pepper flakes

We mix all the ingredients except the chicken and coleslaw (closest equivalent to a Malaysian dish) until it is very smooth. We fold in the coleslaw and then fold in the chicken. We serve it rolled in rice flour crepes.

Lynn Goh
Alamo Lakes and Sedona AZ

Posted from All things Alamo and Pop(u)lar e-chain


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Posted by Hal Bailey
a resident of another community
on Jan 8, 2008 at 5:04 pm

Hello Alamo neighbors,

I am checking with Poplar Wisconsin to get the recipe for a grilled Wisconsin Chicken Salad Sandwich. Basically, it is small cubes of cheddar and chicken with diced celery, califlower, onions, and sweet pickles mixed with thick sour cream and German-style mustard. They toast the bread first on the grill by spreading a egg and butter mixture on the bread and then fill the toast with Chicken Salad. They then return it to the grill until the cheese softens.

Thanks Robert for reminding me of my days (daze) on the Horicon Marsh 30 years ago.

Halamo

Posted to All things Alamo and Pop(u)lar e-chain


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Posted by Rachel Werner
a resident of Alamo
on Jan 9, 2008 at 5:10 pm

Posted with the permission of the Author

As I read Lynn's Singapore Chicken Salad recipe, I was reminded of our trips to Houston and our favorite Chicken Salad Sandwich at a special sandwich shop we always visit. Our favorite sandwich is called a Californian and is a mixture of peanut butter, feta, blue cheese, shredded chicken, and lots of vegetables in a spicy mustard and Asian chili sauce. The owner is Indian, as in India, from Singapore and claims it is served by relatives in "Little India." Thanks Hal, for explaining that part of Singapore and the TDW Editor's connection to SE Asia.

He also makes my favorite breakfast, claiming it from India, as a fried egg, shredded smoked (tandoori) chicken, Dejon mustard, pickled garlic slices, soft goat cheese, and large dill pickle slices all on dark toasted rye bread. It is called a paisley breakfast.

Do visit Houston,

Rachel, Alamo TX


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Posted by Marie Clinton
a resident of Alamo
on Jan 10, 2008 at 8:12 am

Posted with the permission of the author

Dear neighbors,

Our neighbor in Alamo GA asked for a California chicken salad recipe and let me describe my favorite. I use a 9x13 glass baking dish and cover the bottom with Chinese Sticky Rice 1/4" thick (from Safeway Deli). I cover the rice with raw spinach leaves. I add a layer of Avocado slices and cover with more spinach leaves. I blend chopped tomatoes, sliced black olives, drained canned corn, cilantro and chopped onions for the next layer that is topped with more spinach leaves. I put a layer of baked, shredded chicken breasts on top and cover with crumbled corn chips and shredded "Mexican" Cheese.

I lightly broil the topping and then put the salad in the refrigerator to chill for serving the next day. It is cut into 4" squares and served with a drizzle of Verde Salsa.

Thanks for all the recipes, neighbors

Marie, Saranap, in the Alamo Region California

Posted from All things Alamo & Pop(u)lar e-chain


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Posted by Susan West
a resident of another community
on Jan 11, 2008 at 9:08 am

Dear neighbors,

Alamo Community Foundation will host a dinner and auction at Round Hill Country Club on Saturday, Jan. 26 (including) a variety of salads, a chicken dish, asparagus and lemon tiramisu for $125. "Discover 94507" begins at 6:30 p.m. and tickets can be purchased (by) calling Nancy Huseby at (925)838-1277.

Susan

Posted from All things Alamo & Pop(u)lar e-chain


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Posted by Emily Carson
a resident of Alamo
on Jan 11, 2008 at 5:13 pm

Dear Neighbors,

Well, it isn't Round Hill, but Round Rock TX, and its does not cost $125. Texas Style Chicken Strips are prepared and served on a bed of Jalapeno-spiced coleslaw in the hill country neighbor of Austin.

Take Chicken Breasts and dip them in egg batter made with chili, cumin, ginger, mustard, hickory powder, white vinegar and tomato paste. Marinate overnight and cook on a very hot mesquite fired grill for 2-3 minutes per side. Then cut in thin strips and lay them on the coleslaw. If you are not in Austin, buy coleslaw and mix in a 7 oz can of Jalapena salsa.

It will taste like $125,

Emee, Alamo Texas

Posted from All things Alamo & Pop(u)lar


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