Plain Old Chicken Salad Like Mother Used To Make
This chicken salad doesn't include fancy ingredients. It's great stuffed into a tomato or on sandwiches or just scooped onto the plate. It's not sweet. I usually don't measure, but did to share.
This chicken salad doesn't include fancy ingredients. It's great stuffed into a tomato or on sandwiches or just scooped onto the plate. It's not sweet. I usually don't measure, but did to share.
- Carbohydrate 5.02258583438619 g
- Cholesterol 67.8669583333333 mg
- Fat 4.86279291666667 g
- Fiber 0.543854163571322 g
- Protein 26.3862825000464 g
- Saturated Fat 0.909697791666667 g
- Serving Size 1 1 Serving (151g)
- Sodium 155.209458333455 mg
- Sugar 4.47873167081487 g
- Trans Fat 0.551057875 g
- Calories 174 calories
Step-by-step
- Mix well and refrigerate for at least an hour to let flavors meld.
- Serve on a cut tomato or in sandwiches or just plain.
Substituting heavy mayonnaise-based dressings for lighter oil-and-acid emulsions alters the binding capacity and leaves the protein dry rather than cohesive. Understanding how component selection affects texture ensures a balanced mixture without excess liquid pooling at the base of the bowl.
- Use freshly roasted chicken rather than canned alternatives to maintain structural integrity and prevent the meat from breaking down into a mushy paste during mixing.
- Dice sweet onions to approximately one-quarter inch cubes so they distribute evenly without overpowering the palate with sharp allium flavor.
- Refrigerate the completed mixture for at least 60 minutes in a covered container below 40 degrees Fahrenheit to allow the proteins to absorb the lemon juice and seasonings.
- Avoid freezing this preparation, as mayonnaise separates upon thawing and the high water content in celery turns fibrous and watery.
Proper chilling transforms raw elements into a unified dish by giving the salt time to draw out minute amounts of moisture from the celery and onion, seasoning the surrounding poultry. Serving this mixture cold directly from the refrigerator maintains food safety standards and keeps the fats firm.
