Try this! : Dallas Chicken Salad
So this year is one where i have shunned takeaways, and experimenting in the kitchen has taken more and more of a hot seat. I know when i was growing up, my mother had a lot of meals in the back her mind that she grew up on, recipes that she learned from her mother, recipes that i grew up adoring. none of them are flat out done from a cook book and a “to the pinch perfect” approach. its completely from an approach of a little bit of this and that, and something else that will taste great on top of it.
So in essence, this category of “cooking” on the website is a bit of an homage to my mother and her approach. Though the dishes are different, i’m using this as an opportunity to learn some recipes of my own, cook them, eat them, give my opinion on them, and then give the recipe as i used it and prepared it. mainly for my own sake, but who knows, maybe folks are lacking some inspiration for their dinner or are looking for something new to try.
The Diamond Dallas Page Chicken Salad:
As you might have seen on the website lately, I have launched an entire category and extra page dedicated to my Positively Unstoppable Challenge contention. Which is a contest to win a million dollars brought to you by DDPY. In the DDPY NOW app that they provide, there is a nutrition section, and on that section is where i found this recipe. That DDP himself went on a limb and called the best chicken salad you will find anywhere, and i’ve heard him in videos say that he cooks this ahead of time to make sure he brings good healthy food on the road. It caught my interest, and seemed relatively tasty just from the look of it. Therefore i decided it was time to try this new thing.
Bear in mind for this part, I modified the recipe slightly, based on what i had available yesterday on a sunday when most shops but one had closed. But let me tell you, DDP isn’t wrong about his statement of this being a fantastic and also easy dish to make as i will get into with the recipe portion of this. It had a little bit of everything. Theres some sweet, some savoury, theres some bitter, some well rounded, all culminating in an excellent dish topped with perfectly tender and mildly spiced chicken that i not only will make more often, but i felt truly compelled to share and talk about on the blog right here.
2 deboned chicken breast fillets
sliced pickles and pickle water.
Salt, chicken seasoning and mixed herbs.
How i did it.
1: Use blunt instrument to tenderise the chicken, strip and dice the two fillets and sprinkle salt and chicken seasoning on the dices. (Wear gloves whenever dealing with raw chicken in any fashion for your own healths sake.)
2: Heat the pan, add butter (or other condement to fry with) let it melt and add the chicken with the spices. Fry until chicken is cooked thoroughly. In dices this doesnt take all too long.
3: Set the pan aside, chop up red onion and red grapes. and slice pickles. I only did two pickles, but they add a very nice taste if you want to use more than that.
4: Add all the ingredients in a mixing bowl, a little bit of the pickle water and two solid scoops of light mayonnaise, (or any other kind of mayo, vegannaise included) blend together and let chill.
While as pictured i simply did it with some pasta as part of the dish, tasting it i can tell this is wonderful as fill on a sandwich or just on its own, and makes for an extremely tasty lunch that actually has my mouth watering as i write this. Guess i gotta run to the store and get me some more chicken ha.