Chef Mark Leslie's chicken salad recipes - WSFA.com: News Weather and Sports for Montgomery, AL.

Chef Leslie's chicken salad recipes

Posted: Updated:
Dempsey Chicken Salad Dempsey Chicken Salad
Greek Yogurt Chicken Salad Greek Yogurt Chicken Salad
Chef Mark Leslie Chef Mark Leslie

Here are the recipes cooked on Alabama Live! by Chef Mark Leslie. They include Dempsey Chick Salad and Greek Yogurt Chicken Salad. 

Dempsey Chicken Salad

To poach the chicken:

4 large (3 3/4 to 4 1/4 pounds) chicken breasts with ribs

1 large yellow onion, quartered with skin left on

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 teaspoon black peppercorns, whole

1 teaspoon Kosher salt

2 bay leaves 

To assemble the salad:

1/2 to 3/4 cup mayonnaise

4 teaspoons grated fresh yellow onion, more to taste

2 stalks celery, cut in half lengthwise, then cut into ¼-inch-thick slices

1/2 teaspoon Kosher salt, more to taste

1/4 teaspoon freshly ground black pepper, more to taste

1/2 cup slivered almonds, toasted

In a large soup pot, place the chicken, onion (include the onion skins for color), celery, carrots, peppercorns and bay leaves. Cover with water to 1-inch above the chicken (approximately 8 cups). Turn the heat on high and bring the pot to a full boil. Once boiling, cover the pot, leaving the lid slightly ajar, turn heat to low and simmer for 15 minutes. Remove the pot from the heat, cover and let the chicken cool in the pot for 30 minutes.  

Remove the chicken to a cutting board to cool. Meanwhile, strain and discard the vegetables, peppercorns and bay leaves from the cooking liquid—broth. Reserve the broth in an airtight container for future use—will last up to a week in the refrigerator or up to 6 months in the freezer. Once the chicken is cool enough to handle, discard the skin and remove the meat from the bones, discarding the bones. 

Cut the de-boned chicken into 1/2-inch cubes and place into a large bowl. Add a 1/2 cup mayonnaise, grated onion, celery, salt and pepper, mixing together with a large spoon until combined. If necessary, add additional mayonnaise, a tablespoon at a time, until the mixture holds together—be careful not to add too much mayonnaise. You only want to use enough mayonnaise to bring the salad together. Stir in the almonds. Taste and adjust the seasoning with additional grated onion, salt and pepper. 

Makes 5 to 5 1/2 cups. Store in an airtight container in the refrigerator. 


Greek Yogurt Chicken Salad

To poach the chicken:

4 large (3 3/4 to 4 1/4 pounds) chicken breasts with ribs

1 large yellow onion, quartered with skin left on

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 teaspoon black peppercorns, whole

1 teaspoon Kosher salt

2 bay leaves 

To assemble:

1/4 to 1/2 cup Greek yogurt, lemon, non-fat  (regular yogurt, lemon, non-fat may be substituted)

1/4 to 1/2 cup mayonnaise

4 teaspoons grated fresh yellow onion, more to taste

2 stalks celery, cut in half lengthwise, then cut into ¼-inch-thick slices

1/2 teaspoon ground ginger

2 tablespoons freshly chopped cilantro (optional) (freshly chopped mint may be substituted)

1/2 teaspoon Kosher salt, more to taste

1/4 teaspoon freshly ground black pepper

1 cup seedless red grapes, halved

1/2 cup pecan halves, toasted and then chopped (toasted slivered almonds may be substituted) 

*To serve in orange cups:

4 oranges

Fresh cilantro sprigs to garnish 

In a large soup pot, place the chicken, onion (include the onion skins for color), celery, carrots, peppercorns and bay leaves. Cover with water to 1-inch above the chicken (approximately 8 cups). Turn the heat on high and bring the pot to a full boil. Once boiling, cover the pot, leaving the lid slightly ajar, turn heat to low and simmer for 15 minutes. Remove the pot from the heat, cover and let the chicken cool in the pot for 30 minutes. 

Remove the chicken to a cutting board to cool. Meanwhile, strain and discard the vegetables, peppercorns and bay leaves from the cooking liquid—broth. Reserve the broth in an airtight container for future use—will last up to a week in the refrigerator or up to 6 months in the freezer. Once the chicken is cool enough to handle, discard the skin and remove the meat from the bones, discarding the bones.

Cut the de-boned chicken into 1/2-inch cubes and place into a large bowl. Add a 1/4 cup yogurt, 1/4 cup mayonnaise, grated onion, celery, ginger, cilantro, salt and pepper. Add additional yogurt and mayonnaise, alternating a tablespoon each at a time, until the mixture holds together—be careful not to add too much yogurt and mayonnaise. You only want to use enough to bring the salad together. Gently stir in the grapes and pecans. Taste and adjust the seasoning with additional grated onion, salt and pepper. 

Makes 5 to 5 1/2 cups. Store in an airtight container in the refrigerator. 

*To serve in orange cups: 

Cut each orange in half crosswise, scoop out the flesh using a grapefruit knife or a juicer, being careful not to tear the outside skin of the orange. One orange will make two "cups." Cut a small piece of skin off the bottom of each cup so it will sit flat without rolling. Fill each cup with a 1/2 to 3/4 cup of the chicken salad, garnish with a sprig of fresh cilantro.

Copyright 2012  WSFA 12 News.  All rights reserved.

About Mark Leslie

Updated:

Mark Leslie, recently seen on NBC's Today Show, loves to cook for anyone with an appetite, vacations in Italy every year and lives to eat his way through every plate of pasta and cone of gelato placed

  • Mark Leslie RecipesMore>>

  • Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Wednesday, March 12 2014 2:03 PM EDT2014-03-12 18:03:49 GMT
    Wsfa recipe for wed march 22,2014 "A Top of the Morning Breakfast for St. Paddy's Day!" 1 container of Bisquick pancake mix cooked bacon strips green food coloring butter softened powdered sugar Directions: MakeMore >>

    WSFA 12 News Alabama Live recipe for Wednesday March 22,2014. "A Top of the Morning Breakfast for St. Paddy's Day!"More >>

  • Mark Leslie's Quick Pickled Vegetable Platter

    Mark Leslie's Quick Pickled Vegetable Platter

    Friday, May 31 2013 3:31 PM EDT2013-05-31 19:31:06 GMT
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
  • Mark Leslie's "Old School BLT"

    Mark Leslie's "Old School BLT"

    Friday, May 24 2013 3:47 PM EDT2013-05-24 19:47:32 GMT
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on thisMore >>
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this American favorite...More >>
Powered by WorldNow