Keeneland Special Chicken Salad in Bread Bowl
|Boneless skinless chicken breasts||6 Ounce|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Pepper white||1 Teaspoon (If Unavailable, May Use Regular Black Pepper)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Chopped tarragon||1 Teaspoon (If Desired)|
•Cook chicken breasts and refrigerate.
•Dice chicken into 1-inch cubes and put in bowl. (Note: This is wonderful for chicken salad served on a plate, but if you plan to make chicken salad sandwiches, the cubes will be too big, so just dice them into a small size [about 3/8-inch to ½-inch].—Betty)
•Add all other ingredients and mix thoroughly.
Serving suggestions: Serve on a bed of mixed lettuce greens, on bread for a sandwich, or hollow bread bowl for an upscale presentation. Also suggested to be served with fresh fruit. (Note: The fruit that surrounded the chicken salad that I received at Keeneland consisted of strawberries, grapes, cantaloupe, honey dew melon, and fresh pineapple. Delish! If you want to serve your chicken salad in a bread bowl, buy a round loaf of Italian bread, and cut out a cap. Set the cap aside for later use. Slice and remove the bread inside, using your fingers to pull the bread out, as needed. You may save these bread crumbs for croutons, or other purposes. Ladle the chicken salad into the bread bowl, and place a sprig of parsley at the top. It makes a Wow! presentation! To serve, I placed the cap of the bread back on top, and sliced wedges of the encased chicken salad and placed them on individual serving plates. The combination of the chicken salad flavor and the Italian bread is wonderful!—Betty) I hope you enjoy this chicken salad from Keeneland Horse Race Track. We loved it! Thanks to Chef Ed and Turfland Catering for a great recipe! --Betty