Helen Corbitt Classic Mansion Chicken Salad
From twill10 14 years agoIngredients
- 3 chicken breasts, with skin and bones shopping list
- 1 medium onion, quartered shopping list
- 2 medium carrots, quartered shopping list
- 2 medium celery ribs, quartered shopping list
- 2 cloves garlic, peeled shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon thyme shopping list
- 1/2 teaspoon celery seed shopping list
- 4 to 6 whole black peppercorns shopping list
- 2 to 3 sprigs fresh flat-leaf parsley shopping list
How to make it
- Place all ingredients in a saucepan and add cold water to cover. Bring to a simmer over high heat. Do not boil. Reduce heat and allow to simmer until chicken is just cooked, about 30 minutes. When chicken is cool to the touch, remove from broth, pull meat from the skin and bones, and cut into cubes. Keep chicken refrigerated until ready to use.
- Salad Dressing
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 cup celery, finely chopped
- 2 tablespoons flat-leaf parsley, minced
- 2 1/2 cups cooked chicken breast (recipe above)
- 1 cup red or white grapes, halved
- 1/2 cup slivered almonds, toasted
- lettuce leaves, for presentation
- Mix first 5 ingredients together and then incorporate chicken. Just before serving, fold in grapes and almonds. Place on lettuce leaves. Serves 6.
People Who Like This Dish 2
- kgarmany Nowhere, Us
- rosemaryblue CollegeTown
- joe1155 Munchen, DE
- hot_it_up Columbiana, AL
- twill10 Cape Girardeau, MO
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The Rating
Reviewed by 3 people-
I have never added heavy cream to a chicken salad. Sounds good with the list of ingredients. \0
Jeffhot_it_up in Columbiana loved it -
Have Helen Corbitt's cookbook. It's old. This is a great recipe.
rosemaryblue in CollegeTown loved it
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