Question about chicken salad!

[RaisedOnFoodNetwork]

I have a pan of bacon grease left over from this morning. I wanted to pan-fry some chicken breast in it to make chicken salad. However, every chicken salad recipe I have found calls for chicken breast poached with a mixture of herbs and spices. Do you suppose I could follow a chicken salad recipe, using pan-fried chicken breast rather then poached chicken breast, to a successful end product? Thanks in advance!

 

[Zhizara]

I have a pan of bacon grease left over from this morning. I wanted to pan-fry some chicken breast in it to make chicken salad. However, every chicken salad recipe I have found calls for chicken breast poached with a mixture of herbs and spices. Do you suppose I could follow a chicken salad recipe, using pan-fried chicken breast rather then poached chicken breast, to a successful end product? Thanks in advance!

Absolutely. I like to make chicken salad with seasoned roasted bone in/skin on chicken. Pan frying in bacon grease sounds great. I don't think I've ever poached it for chicken salad.

 

[taxlady]

Do you mean a chicken salad of the kind one use in a sandwich? If so, probably.

Or do you mean a salad with chicken that can be a whole meal? If so, definitely.

 

[RaisedOnFoodNetwork]

Thanks for the prompt and entertaining responses! For the record, I meant sandwich-style chicken salad with mayo. I'm gonna hit the grocery store and get working. Thanks again for the reassurance!

 

[luvs]

i'd poach it, personally.

 

[Kayelle]

I never poach chicken for anything unless I want all the chicken flavor in the liquid.

 

[Andy M.]

I make chicken salad from leftover chicken. As a result, sometimes it's grilled, sometimes it's roasted, sometimes it's pan seared.

 

[Josie1945]

Welcome to DC.

Josie

 

[PrincessFiona60]

You can use any diced chicken for chicken salad, it just adds another dimension of flavor.

 

[pacanis]

What Andy said. I use whatever I have on hand, but if I didn't have any leftover from something else I'd probably poach it. I think that would give you a "cleaner" piece of chicken, where the only flavor you have are the other ingredients and not bits of BBQ or bacon flavored. Easy cleanup, too.

 

[PrincessFiona60]

What Andy said. I use whatever I have on hand, but if I didn't have any leftover from something else I'd probably poach it. I think that would give you a "cleaner" piece of chicken, where the only flavor you have are the other ingredients and not bits of BBQ or bacon flavored. Easy cleanup, too.

Just make sure you save the poaching liquid to cook rice in...or some noodles for a quick soup.

 

[jennyema]

If you properly poach your chicken it will taste chicken-y. Poaching is way easier, too.
I wouldnt want bacon flavor in my chix salad but if that sounds good to you, go for it.

 

[Zhizara]

If you properly poach your chicken it will taste chicken-y. Poaching is way easier, too.
I wouldnt want bacon flavor in my chix salad but if that sounds good to you, go for it.

One of my favorite ways to make a chicken salad sandwich is to add a couple of slices of bacon on top. I love the flavors together.

 

[pacanis]

Just make sure you save the poaching liquid to cook rice in...or some noodles for a quick soup.

If someone hears about me saving 3/4c of water that I've poached a chicken breast in... kick me.

 

[CraigC]

I've made chicken salad with chicken cooked different ways. Least favorite has been poached. I've made smoked turkey salad and imagine that smoked chicken would be just as good, as would blackened chicken, but we never seem to have any leftovers to try.

Craig

 

[PrincessFiona60]

If someone hears about me saving 3/4c of water that I've poached a chicken breast in... kick me.

At least make a quick gravy! Steam some veggies in it...something! They's flavor in that water!

 

[pacanis]

At least make a quick gravy! Steam some veggies in it...something! They's flavor in that water!

That's OK. That's what College Inn is for

 

[PrincessFiona60]

That's OK. That's what College Inn is for

Auggghhh! You're killin' me......as Fred Sanford used to say, "I'm coming home, Elizabeth!!!"

 

[Zhizara]

If I had a container of chicken broth in the freezer (I usually do), I'd add it.

 

[RaisedOnFoodNetwork]

It turned out great!

The crispy, smoky, peppery bacon flavor in the chicken worked very well with the dill, parsley, celery, and scallions! 'Twas served on an Italian hoagie over lettuce and Roma tomatoes with aged swiss and hickory-smoked peppercorn-crusted bacon. For the base, I used 1/2 mayo, 1/2 miracle whip, dijon, and fresh-squeezed lemon juice. Enjoy!