Boneless Chicken Breasts

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Jerry
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Location: Downtown Metry

Re: Boneless Chicken Breasts

Post by Jerry »

NoNoNanette wrote:I made my "Kickin' Chicken Salad" yesterday. Chopped breasts into large chunks, added alot of chopped celery, raisins, sunflower seeds, mayo and sour cream. Stuffed a tomato with it.

Also delicious in Avocados.
Try chopped fresh apple instead (or in addition to) the celery and add curry powder to taste to your standard chicken salad.
It will be similar to the old D.H. Holmes chicken salad.

....or was it Maison Blanche.
...whichever had the cafe upstairs :toast:
Jerry Sherlock / Jazz Boutique
JazzBoutique.net
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Admin
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Re: Boneless Chicken Breasts

Post by Admin »

D.H. Holmes Potpourri Restaurant Chicken Salad

Lacombe Chicken Salad (from the D.H. Holmes cookbook)

Makes 4 servings

4 to 5 cups cooked chicken, cut in large pieces
2 stalks celery, coarsely chopped
2 green onions, finely chopped
1 tablespoon parsley
1 apple, peeled and finely chopped
½ cup mayonnaise (homemade, recipe follows)
1 teaspoon good curry powder
Salt and black pepper to taste
Lemon juice

Combine chicken in a bowl with celery, onions, parsley and apple. Toss gently.

In a mixing cup, combine mayonnaise and the curry powder and blend well. Pour over salad and toss. Salt and pepper and add lemon juice to taste. Toss again, chill and serve over lettuce.

Bayou Country Mayonnaise

Makes about 1 ¼ cups

1 egg
Juice of 1 lemon
Dash of Tabasco
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon Creole mustard
¾ cup Wesson oil, combined with
¼ cup olive oil

Have all ingredients at room temperature.

Place egg, lemon juice, Tabasco, salt, pepper and mustard in the blender, along with ¼ cup of the oil. Blend on high speed for 30 seconds.

Reduce speed to low and pour remaining oil into center in a very thin continuous stream. Blend thoroughly.
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NoNoNanette
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Re: Boneless Chicken Breasts

Post by NoNoNanette »

Jerry wrote:Try chopped fresh apple instead (or in addition to) the celery and add curry powder to taste to your standard chicken salad.
It will be similar to the old D.H. Holmes chicken salad.

....or was it Maison Blanche.
...whichever had the cafe upstairs :toast:
I'll try the apples.... just never have 'em in the house. Am always munching on raw celery. Will pass on the curry. I've TRIED to develop a taste for it, with no success. ;)
"Don't argue with an idiot; people watching may not be able to tell the difference."
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Tchoupitoulas
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Re: Boneless Chicken Breasts

Post by Tchoupitoulas »

Yumm...that's pretty much how I make mine, with the curry mayo. I add halved purple grapes as well if I have them. And some toasted almond slices if I REALLY like who I'm serving.

Speaking of DH Holmes, they had the best turtle soup in the world..yes, that's right, the world. Anyone happen to have THAT recipe?

Admin if you would please look through that cookbook and see if it's in there I'll be your best friend.
“Well-behaved women seldom make history” ~ Laurel Thatcher Ulrich
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Admin
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Re: Boneless Chicken Breasts

Post by Admin »

I'll see what I can come up with. I don't have a copy in my possession at the moment. I have added the original homemade mayo recipe omitted from the chicken salad recipe above, though.

In the meantime, here is something from the Entergy Cookbook:

MOCK TURTLE SOUP

2 pounds soup meat
2 tablespoons shortening
2 onions, sliced
1/2 cup flour
2 cans (1 pound each) tomatoes
2 quarts water

1 lemon, thinly sliced
3 bay leaves
6 whole cloves
1 sprig thyme
Salt and pepper
1 cup sherry
3 hard-cooked eggs, sliced

Brown meat in shortening; add onions and cook until tender. Remove meat and onions; add flour to make a roux. Chop meat and stir in with onions, tomatoes, water, spices, salt and pepper. Simmer 3 hours. Remove spices.

Before serving, add sherry and garnish with egg and lemon slices. Yield: 8 servings.

Substitution: Instead of soup meat, use a combination of beef, pork and chicken.
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Jerry
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Location: Downtown Metry

Re: Boneless Chicken Breasts

Post by Jerry »

Before serving, add sherry and garnish with egg
Here's a tip for using that boiled egg in turtle soup:

Seperate the yolks and cream them with a few spoons of olive oil. Whisk that into the soup and add the chopped egg whites.
Works better than just dumping the whole hard boiled egg into your dish.
Jerry Sherlock / Jazz Boutique
JazzBoutique.net
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