Chicken Salad with Cooked Dressing
Now, I don’t know about you, but I’m dreadfully picky about my chicken salad. If it’s too sweet, no thanks. If it just tastes like mayonnaise and chicken, I’m out. If you have raisins, grapes, or nuts, you can give it to someone else. (Why would anyone defile chicken with grapes and raisins? I just don’t get it. Enjoy it if you do, that’s more for you anyway.) So, I was thrilled to find this recipe in my “Frugal Gourmet Cooks American” cookbook. I got this cookbook at one of those “fill a box for $3″ sales one time, and this recipe has been well worth the $3 for the box.
Also, how do you like the new home? I think it looks pretty good!
Ingredients:
- Cooked Dressing
- 1/4 c. cream
- 1/4 c. chicken stock (or broth)
- 1/2 cider vinegar
- 2 egg yolks
- 1 Tbs. flour
- 2 Tbs. sugar
- 1 Tbs. dry mustard
- Salt and pepper to taste
Mix flour, sugar, and mustard in a small saucepan. Stir until clumps are gone. Add remaining ingredients. Cook over medium-low heat until mixture thickens. (There will be a “double” thickening. Don’t stop the first time it gets sort of thick. It will get even thicker after another minute or two.)
- Chicken Salad
- Finely chopped celery and red onion to taste
- Cooked, shredded (or chopped) chicken (I like to poach mine because it’s easy)
- 1/2 portion dressing with 1/2 portion mayonnaise
- Salt and pepper to taste
Mix all to taste. Serve chilled. I like mine on toast. Which, for this recipe alone, I figured out how to cook without a toaster, because we don’t have one. My recommended method: Heat a non-stick pan over medium heat. Spray with cooking oil (like Pam) and put as many pieces of bread down as you want. Keep a “nose on it” and check it to see when it’s reached the desired level of doneness. Repeat on other side of bread. Toast! (Who needs a toaster, anyway?)