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Chicken, Egg and Tuna Salad Spreads

Since we made home chicken stock last week and saved the larger pieces of chicken meat for chicken salad, the larger subject of chicken, egg and tuna salads seems appropriate.  Salad spreads are every day dishes, made to taste, so measurements need not be precise here.  Variants are endless, especially if the salad is plated on lettuce.  The essentials are mayo, sour cream, Dijon mustard, lemon juice, salt and freshly ground pepper.

·   Substitute sour cream for half of the mayo called for in all salad spread recipes. 
    The dressing will be less heavy, less oily and a little lighter in calories and fat.
·   Make the dressing separate from the filling.  That way you can mix the ingredients 
    easier, focus on the dressing and get the seasoning precisely right by altering 
    the essentials.  Then add the filling to the dressing. Taste again and adjust the 
    seasoning.  Usually all that is needed is more salt.
·   Here is a better way to hard boil eggs, cool and peel them:
   o   Place eggs in a roomy saucepan and cover with 1-inch of cold water
   o   Bring to boil (BTB) over high heat.  Simmer for 30 seconds. 
   o   Remove pan from heat, cover and let set 12 minutes
   o   Transfer the hot eggs to another saucepan with ice water in it
   o   Let the eggs cool in the ice water bath for 5 minutes
   o   Drain off the ice and water, but leave the eggs in the pan
   o   Shake the pan vigorously to crack the eggs
   o   Peel eggs under running water

Yield:  2 sandwiches or 2 small plated servings
See Abbreviations, if needed
·   Use about ¼ cup of dressing for 1 cup of filling
·   1 cup of filling = 2 sandwiches or 2 small plated servings
·   4 large eggs = 1 cup

For the filling:
·   4          large eggs, hard boiled, peeled and diced, or
·   1 C      chicken, poached, pulled or cut into bit size, or
·   1 C      canned tuna, drained and broken up into bit size pieces

For the dressing:
·   2 T       mayonnaise
·   2 T       sour cream
·   1t          lemon juice
·   1-2t      Dijon mustard
·   1 T       minced red onion (optional)
·   1 T       minced fresh parsley leaves (optional) 
·   S/P       to taste

1.  Prepare the filling and set aside
2.  In a small SSB, mix all the dressing ingredients together and season to taste
3.  Add the filling to the dressing, mix thoroughly and adjust the seasoning
4.  Serve at ambient temperature as a sandwich spread or plated on lettuce

·   James Beard liked to add minced celery and halved grapes to plated chicken and 
    egg salads and then top with capers and black olives as garnish
·   Basil goes well with chicken and egg
·   Substitute buttermilk for the sour cream and add chives and bacon
·   Add chipotle sauce to heat up chicken or egg
·   Make a club salad by adding avocado, tomato and bacon
·   A teaspoon of curry goes great with egg salad.  Then add some cilantro
·   Horseradish works well with chicken and tuna



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