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

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.

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