It has a nice balance of flavors, and the chicken adds moistness while keeping its lean nature. The recipe comes from Zoey Hubley, who owns and operates The Noodle House located in New York City. I had my first experience with Zoey’s chicken salad recipe a few months ago when I stopped in for lunch and was delighted when she seated me at the table and gave me her recipe. I immediately decided to try it since it was close to my home and I was in town for business. What I found makes this chicken dish a top choice for me when I am preparing chicken salads in general.
The chicken salad recipe that Zoey gave me starts with a base of romaine lettuce, white onions, chicken pieces, baby tomatoes, and spices like garlic powder and basil. I chose to go with a spicy hot pepper sauce because I love the heat, and it added a little kick to the salad. I also added some crunchy mixed greens like mixed celery and carrots. To round it off, I sprinkled some fresh chopped lemon juice over all of the food. At that point, I knew that this was going to be a keeper.
One of the reasons I love Zoey’s chicken salad recipe so much is that it is very versatile. You can make it as you like it or just modify it to your taste. You can add different seasonings to give it something different, or just leave the ingredients the same as they are. I also have made a couple of small adjustments to the recipe to suit my needs when preparing chicken for other dishes such as making chicken noodle soups.
The first adjustment that I made to Zoey’s chicken salad recipe was to reduce the number of tomatoes in the recipe. I like tomatoes because they add a nice bit of color to the dish. However, by reducing the number of tomatoes I made the meal a bit less tasty. It may be something to do with the fact that I was using low-fat milk in my low-fat chicken noodle soup, which does help with the flavor. Maybe a different combination would have been better.
Another adjustment that I made to the chicken salad recipe that worked was to add more onions. I know that onions are a key ingredient to many chicken salads, but in this particular recipe, I didn’t notice the sharp taste of the onions. It may have been because I was using low-fat milk to reduce the fat in my soup. In any event, adding more onions helped the dish to have a strong onion flavor.
A third adjustment that I made to Zoey’s chicken salad recipe was to use frozen chopped mixed greens instead of fresh. It really made a huge difference in the taste of the recipe. I also reduced the amount of ranch dressing and used dried cranberries instead. By reducing the amount of dressing, I also reduced the amount of fat that was included in the overall recipe. I found that by doing this, the chicken salad recipe had a much stronger taste and smell.
By creating chicken salad recipe variations using various ingredients and meats, I was able to keep the original recipe at the level that I like, but with a number of adjustments based on my tastes. If you have made this salad before and are not sure about the level of seasoning or the chicken salad dressing you have added, then it is a very easy recipe to make again. You just need to find the seasoning you prefer and then adjust the amounts accordingly in the recipe to create your own unique chicken salad recipe. In fact, after making just a few changes to the recipe, I began to enjoy the salad even more than before!
As I said, there are a number of chicken salad recipe variations that you can try. The trick is to experiment and see what combinations of ingredients you find that taste good together. Also, keep in mind that many of these recipes will use canned chicken rather than freshly prepared white meat. If this is the case, then you may want to look for instructions that include instructions for substituting chicken with different types of meat. You might be surprised by some of the great-tasting foods that you can create using just chicken and a little creativity!