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Old 05-09-2011, 03:11 PM   #11
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Originally Posted by pacanis View Post
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.
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Old 05-09-2011, 03:11 PM   #12
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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.
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Old 05-09-2011, 03:21 PM   #13
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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.
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Old 05-09-2011, 03:24 PM   #14
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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.

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Old 05-09-2011, 03:37 PM   #15
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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.

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Old 05-09-2011, 03:38 PM   #16
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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!
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Old 05-09-2011, 03:41 PM   #17
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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
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Old 05-09-2011, 03:49 PM   #18
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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!!!"
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Old 05-09-2011, 04:17 PM   #19
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If I had a container of chicken broth in the freezer (I usually do), I'd add it.
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Old 05-09-2011, 05:07 PM   #20
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Red face 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!

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