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Old 05-09-2011, 12:59 PM   #1
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Question Question about chicken salad!

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!

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Old 05-09-2011, 01:02 PM   #2
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Quote:
Originally Posted by RaisedOnFoodNetwork View Post
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.
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Old 05-09-2011, 01:07 PM   #3
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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.
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Old 05-09-2011, 01:12 PM   #4
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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!
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Old 05-09-2011, 01:34 PM   #5
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i'd poach it, personally.
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Old 05-09-2011, 02:22 PM   #6
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I never poach chicken for anything unless I want all the chicken flavor in the liquid.
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Old 05-09-2011, 02:29 PM   #7
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I make chicken salad from leftover chicken. As a result, sometimes it's grilled, sometimes it's roasted, sometimes it's pan seared.
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Old 05-09-2011, 02:43 PM   #8
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Welcome to DC.

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Old 05-09-2011, 03:04 PM   #9
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You can use any diced chicken for chicken salad, it just adds another dimension of flavor.
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Old 05-09-2011, 03:09 PM   #10
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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.
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