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chicken salad by donna

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

Many years ago my mom and I would go to the cafe at D.H. Holmes and order the chicken salad - it was so good. D.H. Holmes is no longer there but I've recreated the recipe and I think it's pretty darn close. Serve with poppy seed dressing on the side.

yield 4 serving(s)
method Stove Top

Ingredients For chicken salad by donna

  • 4 c
    diced poached chicken, recipe follows
  • 1 stalk
    celery, cut into 1/4 inch dice
  • 2-4
    green onions, thinly sliced
  • 1 1/2 tsp
    fresh dill or tarragon, finely chopped - or 1/2 tsp dried
  • 2 Tbsp
    fresh parsley, finely chopped - or 1 tbsp dried
  • 1+ c
    miracle whip, or sweetened regular mayo
  • 1 tsp
    lemon juice, freshly squeezed & strained
  • 1 tsp
    honey or dijon mustard (which ever you prefer)
  • salt & pepper to taste
  • 1 tsp
    lemon pepper
  • crumbled bacon, sliced almonds, chopped walnuts for topping
  • poppy seed dressing
  • POACHED CHICKEN INGREDIENTS
  • 10 1/8 sprig
    parsley
  • 2 sprig
    thyme
  • 1 sm
    onion, halved
  • 1 sm
    carrot, halved
  • 1 stalk
    celery, halved
  • 3 lb
    chicken breast halves, bone in and fat trimmed
  • 5-6 c
    chicken broth, homemade or low sodium

How To Make chicken salad by donna

  • 1
    In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
  • 2
    In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
  • 3
    Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
  • 4
    Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
  • 5
    Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 servings
  • 6
    To serve place a bed of bib lettuce leaves, or any kind you like, on a cold dinner plate. Put 1/4 of the chicken salad in the center of the lettuce and top with crumbled bacon, sliced almonds and/or chopped walnuts. Serve with Poppy Seed dressing for the lettuce.
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