Traditional Chicken Salad has taken a hit over the past decade or two much like Tuna salad with white meat or Albacore based salads dominating with often very strange ingredients using fruits and nuts over the original recipes in the name of health.
During the 70's what I made daily was from 4 whole poached chickes and nothing but chopped sweet pickles later replaced by relish, sliced celery replaced by minced, celery, and a sauce made of heavy mayo, sugar, and white pepper. By the end of the decade, those type of salads were replaced with so-called healthful white meat, fruit, and nut salads, just as Tuna became a cotton tasting white meat salad.
It's rare to find a dark/white meat salad with the basic ingredients. Only Publix offers a coffin packed simile of the above and from what I gather Chick-a-filla does too from their leftover rotiseree and fried chicken. The deli's are long gone around here and should you find a salad, it's the fruit and nut type.
Do any of you still do the old style? I tried several versions when we still were doing wraps, subs,Ciabatta and regular sandwiches. There was no concensus. Too sweet/salty or not sweet/salty enough, gross/disguting dark meat, too or too less mayo, the chicken was too spongy being poached to 160 degrees boiled and not roasted and most hated the relish.
I do a killer recipe using white meat chicken as above and in a dill/garlic/parsely/basil forceful sauce and another using Tarragon that's very well accepted. Yet the traditional isn't. I've experimented with roasted, brined chicken that seems to have a better texture for the classic recipes. This needs a serious update.
Any classic recipes that anyone wants to share. I really need a tradional salad to round out the three. I'm pretty much covered with the Tuna now with one that everyone seemed to agree on.
If this thread gets going, I'll post my existing ratios
post edited by DawnT - 2013/04/27 00:57:10