I spotted an idea here for cooking chicken in cream (350 degrees, 45 minutes) and then using it for chicken salad. I've been experimenting with chicken salads - various dressings and mixtures, and now different preparations of the chicken itself.
I don't have cream. I have milk, buttermilk, and about 1/2-cup of half-and half. I'm cooking about a pound and a half of chicken. I do want to try cooking it in the liquid as suggested, but since I don't have the cream, I don't know which to use of the liquids I do have.
I think I'm going to try throwing some peaches into the salad! YUM. I spotted this idea on epicurious (calls for bottled poppyseed dressing, but I'm going to make my own dressing, probably creamy curry with grapes).
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