Not going out yet so cooking, cooking!

A

anna_x

Well-known member
Made the chopped up version of Pan Bagnat yesterday. So good, but made a lot. Can the tuna/veg mixture be frozen, separately from the olive oil dressing?

Poached a Costco size pack of chicken to use in the Southwest salad and its yummy dressing, and for tarragon chicken salad this coming week. Used the poaching broth to make an almost finished batch of Corn and Wild Rice Soup with Smoked Sausage. At least there is some good coming out of my gargoyle face. smileys/wink.gif

 
Hi Anna, I'm not sure about freezing the tuna mixture. If the vegetables in it are raw

they would get funky. But you could freeze the tuna itself and of course all the chicken you poached.

(I wish Costco would sell smaller packs sometimes! I bought a pack of boneless pork chops this weekend--the smallest they had was a 9-pack and the chops were mostly huge. I'll br freezing some of the cooked meat for future sandwiches.)

 
Please share chicken salad recipes

This is why I came here today! I have some leftover Costco rotisserie chicken and a craving for chicken salad. Thank-you, Colleen

 
Soutwest Chicken Salad and Whole Foods Chicken Salad

Pardon the spelling above. Here is the link to my favorite Southwest Chicken Salad:
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=47147

and this Chicken Tarragon from something called SparkPeople, supposed to be a Whole Foods knockoff. I used more chicken and cut down on the mustard a bit.

1 1/4 pounds boneless, skinless chicken breast halves (about 3)
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon pepper

Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)

In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.

Number of Servings: 6

 
You must log in or register to reply here.
Back
Top