The Best Chicken Salad Recipe - Video

I love Chicken Salad as much as Tuna Salad. It's a milder taste compared to tuna, so the crunchy veggies and mayo/mustard come forward in flavor. My Chicken Salad recipe video will have coming back for seconds and thirds once you've had your first bite.

The ingredient list is small. I like a little fine chopped onion and celery for crunch. And those veggies are about the lest expensive ones you can find at any grocery store.

I also include a tablespoon of pickle relish. I find it at my local 99c only Store and Dollar Tree. You can add more or less veggies and relish to suit your taste. You can even leave out the veggies for a more meaty salad.

I add a little mustard with a lot of mayo for extra creamy Chicken Salad. Again, you can adjust the balance to please yourself and the family. If you don't like mustard then leave it out.

Some recipes call for the herb Dill. Again, use it if you like it, or forget about it.

All the ingredients come cheaply these days. I get dark chicken leg quarters for way less than a dollar per pound and white meat for around 99 cents per pound from Superior, my local Latin market. Dark meat is harder to filet than white meat, but after you've done it a few times it does get easier

I lightly boil or poach the chicken pieces so they stay moist. You can use any chicken you have on hand, either fresh-baked or sauteed, too. I've used leftover roasted whole chicken from the deli case of my local grocery chain store when it's on sale, usually at the end of the work week. Leave out the skin and bones. Canned chicken is fine to use, too - just drain it, like you would with canned tuna.

Poaching Video

I always can find mayo and mustard on sale. And onion and celery are some of the least expensive veggies around.

Click on any photo to see larger.

Chicken Salad is a versatile recipe that's delish between 2 slices of bread, or as an appetizer and spread on any favorite cracker. Put a big scoop on your favorite green garden salad for extra flavor and heft.

So get out the leftover cooked poultry and mix up my latest video recipe of Chicken Salad.

Chicken Salad - Video

Play it here. Video runs 1 minutes, 38 seconds.

To view or embed from YouTube, click here.

Ingredients

• 1/2 chicken breast - cooked and cubed. About 2 cups. Okay to use dark meat leg quarter (leg plus thigh.) Use leftover cooked turkey during Christmas and Thanksgiving holidays.
• 1/4 cup chopped onion - okay to add more or less to taste. I fine chopped 1/4 of a white onion. You can use any type of onion including red and green onion.
• 1/2 cup chopped celery - okay to add more or less to taste. I used one celery rib.
• 1 tablespoon pickle relish - optional.
• 1 teaspoon mustard - or Dijon mustard. I've made this salad without mustard.
• 3 tablespoons mayo - any favorite light or whole mayo. Again add a tablespoon at a time to reach your preferred creaminess.
• Salt and pepper to taste.
• 1/4 teaspoon Dill - herb can be dried or fresh. Optional ingredient.

Directions
Use boneless and skinless cooked chicken. I used leftover breast meat from a roast chicken.

You can boil/simmer chicken pieces about a half hour in seasoned water. Or, saute chicken in a little oil. Just make sure chicken is cooked all the way through - no pink or red juices.

While chicken cooks you can chop celery and onion. I like onion in salads (tuna, chicken, turkey, egg) fine chopped. For celery, I like pieces a little larger. Okay to chop veggies anyway you like.

Now time to bring it all together. Add chicken and chopped veggies to a bowl.

Mix in a tablespoon of pickle relish. Add 1/4 teaspoon of the herb Dill (optional.)

Stir in a tablespoon of mayo at a  time to reach your desired creaminess. I mixed in about 3 tablespoons. Add teaspoon of mustard. Okay to add or subtract amounts of mayo and mustard.

Finally salt and pepper to taste. Store Chicken Salad in the refrigerator. If you wait a couple of hours before serving, then all the ingredients will have time to meld and become more intense.

I like to scoop my Chicken Salad onto a toasted onion bagel. You can serve Chicken Salad with crackers as an appetizer. Add a scoop of Chicken Salad to your fave salad.

Baba Ganoush - Wife Approved Recipe

Get out the low sodium, glutten-free, baked, organic, mulit-grain crackers for this Wife Approved video recipe of delicious dip: Baba Ganoush.

My wife likes nothing better than watching her fav HBO and Showtime dramatic series with a small package of chips or crackers and a creamy dip nearby.

Eggplant, like a whoopie cushion, deflates into a soft mass after it's baked in the oven for half an hour. While the skin is bitter until cooked, the roasted mushy flesh becomes sweet. Baba Ganoush is finished with a quick spin in a blender or food processor. Serve it as a side -- or, cut pita bread into triangles and serve it as a dip at your next get-together.

An Eggplant just looks funny: a black/purple, oddly shaped, inflated veggie balloon (and, it's as light as one, too.) But, boy does it taste good when prepared my way. The other ingredients are cheap enough: sesame seeds, olive oil, chopped garlic, lemon juice, and a couple of optional ingredients: ground paprika and parsley.

Baba Ganoush, like hummas, is made with Tahini: peanut butter-like, oily, ground sesame seeds. In my video that's what I used. But, I also show you how to make a taste-similar version of Tahini -- easily made by adding a couple of tablespoons of sesame seeds to your coffee grinder (or spice grinder) and blending until it's a powder (it doesn't grind every last seed, but does well enough.) It's the same thing, really, just in a slightly damp powder form. It's the molecular gastronomic version a Top Chef would sprinkle over some deconstructed dish.

If your local market doesn't stock Tahini, and you're not interested in grinding sesame seeds, then you can  substitute with a teaspoon of peanut butter (just don't tell your Middle Eastern dining guests!) Peanut butter has a similar taste, but it's much stronger than Tahini, so you want to use half the amount.  Or, for the easiest option of all, just use sesame oil.  The taste is milder, but it will suffice.

So pull up a chair and check out the 99 Cent Chef's latest Wife Approved recipe video, for Baba Ganoush. It's a fun, stop-motion animated delight of time-lapse deflating eggplants -- full of icky, gooey, veggie innards pulsed into a smooth delectable dip.

  Baba Ganoush - Video
 
Play it here. Video runs 3 minutes, 3 seconds.

To view or embed from YouTube, click here.

Ingredients (2-3 servings)

• 4 Japanese eggplants - or, 2 regular eggplants. (I got about 1 1/2 cups cooked flesh.)
• 2 tablespoons Tahini - You can make your own by adding 2 tablespoons of sesame seeds to a coffee grinder, and pulverize. Or, just blend in a 2 tablespoons of sesame oil, instead of olive oil. You could even substitute Tahini with a teaspoon of peanut butter.
• 1 tablespoon of chopped garlic - fresh, or from jar.
• 2 tablespoons of lemon or lime juice - fresh or from a bottle. In the video I used lime.
• 3 tablespoons of olive oil - 2 for blending, and 1 more for drizzling on Baba Ganoush before serving.
• Handful of parsley - or tablespoon of dried. Save a chopped sprig for presentation. Optional.
• 1 teaspoon of paprika - optional.
• Salt and pepper to taste.

Directions
Slice into one side of the eggplant, or poke it all over with a fork -- you need to do this, or the eggplant may explode into a mess in your oven.

Cover eggplant in a casserole dish, or place in a large pan (or cookie sheet) and cover with foil. I used Japanese eggplant so this was easy to do; however if you are using a more typical large eggplant, poke it, then just wrap it in foil. Bake for 30 minutes at 400 degrees.

When eggplant is done, unwrap it and allow to cool for 10 minutes. It will continue to seam and soften in its skin. After it is cool enough to handle, split it open and spoon out the soft flesh into a bowl or plate. Toward the tapering stem, the meat may be stringy, but still usable -- it will mash and blend fine. 

Finally, mix all the ingredients into a blender or food processor, and season with a dash of salt and pepper. Pulse and blend until it is a smooth mass, similar to hummus or cooked grits. You could also just mash it all together with a fork, until the texture is like oatmeal. The flavors deepen and intensify if you let the Baba Ganoush sit covered in the refrigerator for a couple of hours; then set it out until it reaches room temperature.

To serve, just spoon it into a serving bowl and sprinkle on some chopped parsley (optional) and finish with a light drizzle of olive oil. I like to cut up a pita into triangles, for easy scooping. For the carb-wary, substitute with some sliced veggie sticks like carrots, celery, broccoli, or any favorite crunchy veggie. It's fine to just plop some on the plate and use it like a sweet gravy.

Hindsight
As mentioned earlier, peanut butter is a convenient substitution -- just be sure to use half the amount asked for with Tahini. The next time I make it, I will try a version without the powdered paprika, or use even less.

Usually when I get Baba Ganoush at a Persian or Israeli restaurant, they drizzle on olive oil, but you don't have to do this -- to keep things low calorie.

 I got a cup and a half of cooked flesh from the eggplant. Your amount may vary, but don't worry if you have less or more, just roll with it. Baba Ganoush is versatile enough to play around with adding and subtracting the ingredients -- that's what this chintzy chef does all the time, play in the kitchen!

Warm Artichoke Dip

This Mad Man era party dip is best served accompanied with a cool dry martini. Surround this bowl of warm creaminess with your favorite chips, crackers or fresh cut veggies. Almost anything goes with this classic party appetizer, Warm Artichoke Dip.

There's nothing to it. Just drain a can of artichoke hearts or bottoms, and add it to some room temperature cream cheese, dried parmesan, garlic powder, mayo and chopped green onion. Mix well and finally pop it in the hot oven for about half an hour.

Plus it's easy to reheat in the microwave, so go ahead and make my Warm Artichoke Dip way ahead of time. Store the Dip in the refrigerator until ready to heat up, and serve.

You can keep it fairly low calorie with reduced fat cream cheese and mayo. I usually find cans of artichoke hearts or bottoms at my local 99 cent Only store. Now, they also sell jars of marinated artichoke hearts, but don't use those as the vinegar and oil marinade is quite strong and too sour for my taste. (Marinated ones are best used in a pasta sauce or salad, or on a plate of dried meats, olives and cheeses.)

Artichoke hearts from the can are tender, although the small leaves have a little texture; while artichoke bottoms are more tender, as soft as room-temperature cream cheese.

If you are looking for a tasty party dip, look no farther, give my old school Warm Artichoke Dip a go.

Ingredients (enough appetizer for a small party)

• 15.5 ounce can of artichokes - I used "bottoms," but it's okay to use artichoke "hearts." Don't use marinated artichokes (usually in a small jar.) The vinegar in marinade is too sour.
• 8 ounces cream cheese - I used low calorie. Okay to add even more, if you like.
• 1 cup mayo - I used light mayonaise. Okay to use your favorite kind.
• 4 tablespoons of parmesan - I used dried, but you can also use fresh grated. Save one tablespoon to sprinkle on finished dip just before you put it in the oven.
• 1 teaspoon dried garlic - powder or granulated.
• 1 teaspoon  Worchestershire sauce - optional.

(No salt needed as cheeses and canned artichoke have plenty.)

Directions
Chop one green onion into small pieces, green stem included.

Bring cream cheese to room temperature. Put it into a large bowl. Also add 1 cup of mayo.

Drain can of artichokes, either hearts or bottoms. They will be soft so you only need to roughly chop them. Add artichoke to cheese and mayo.

Finally mix in chopped green onion, garlic powder, and Worchestershire Sauce.

Take a fork or spoon and mix all ingredients together. If cream cheese is room temperature it will mix fairly easily. No need to overmix it, just do it for 15 seconds or so. It will all melt together once it's baking.

Set oven to 350 degrees. Add Artichoke Dip to a baking dish. Sprinkle on a tablespoon of parmesan cheese.

You want the dish small enough so the Dip will be about 1 1/2 to 2 inches deep. If the dish is too big then the Dip will spread out too much and may overcook and dry out.

Bake Artichoke Dip uncovered for about 30 minutes. Check every once in a while to make sure the cheese doesn't burn.

 Remove Artichoke Dip from the oven and let it cool down enough to eat warm, about 2-4 minutes.

You can prep chopped veggies or crackers while the Dip bakes.

My Artichoke Dip heats up fine in the microwave, so you can tote it to a party and share.

Cucumber Salad - Korean Style

I don't eat Korean cuisine enough. I really like a smoky room of sizzling meat on Korean barbeque grills. It's a heavy meal when you get their Bulgogi. If you've done it, it's quite a raucous show with pungent garlic smell and sizzling meat.

Usually the waiter takes your order and fires up your own personal small bbq grill in the center of your table. They return with thin sliced slabs of marinated protein, anything from beef to chicken, and pork (and a selection of veggies to grill, too.) They will get things going for you, and you finish cooking the meat to a desired doneness.

But the thing I especially like are the myriad of small veggie filled small bowls that come with your meaty meal. Banchan or "side dishes" are an essential part of any Korean dining experience. Usually the veggies are pickled or lightly cooked. Gamy, spicy cabbage, called Kimchi, is the most familiar. I especially enjoy the milder spinach and cucumber dishes.

I'll be cooking up a few of these Banchan for you, so keep checking back.

First up is a lightly marinated Cucumber Salad. I used smaller cucumbers for this recipe. You can get them in an oriental market, but an easy substitution are Persian cucumbers, that are starting to appear at regular grocery stores. These smaller cucumbers also have tiny seeds, but still taste like the typical cucumber you can get anywhere.

For this recipe you can use regular, or Korean/Persian cucumbers. My local 99c only Store sometimes stocks one pound bags. The other ingredients are cheap, too, just a little garlic, green onion, vinegar, oil, sweetener, and some sesame seeds.

I thin-slice my cucumbers, but you can slice them any thickness or even cube them. For typical large cucumbers it's okay to scoop out the larger seeds (or just leave them in - it's up to your taste.)

Some recipes call for salting the sliced cucumber and let them "sweat" to remove excess liquid. I don't go that far. I really don't see the point, as the sliced cucumber is in a liquid of oil and vinegar anyway, so a little extra "water" is not a problem, really. And you can drain the Cucumber Salad before serving.

Recipes also call for a Korean chili sauce, but I use a few chile pepper flakes instead.

This is a refreshingly light small Cucumber Salad I think you will enjoy anytime, whether you're in a smoky Korean restaurant, or just kicking back at home.

Ingredients (2 servings)

• 1/2 pound of cucumber - I used 3 small Persian cucumbers. It's okay to use 1 regular large cucumber. They both taste the same, the main difference is seed size, Persian cucumbers have very small ones.
• 2 green onions - chopped.
• 1/2 teaspoon garlic - chopped. Fresh or from jar.
• 1 tablespoon rice vinegar - okay to use any favorite.
• 1 teaspoon sesame oil - okay to use any favorite tasty oil.
• 1/2 teaspoon sugar - or any sweetener. Okay to add more to taste.
• Salt to taste
• A small sprinkle of red chile flakes - optional. Even 4-6 pepper flakes is enough, especially after some marinating time has passed.
• 1/2 teaspoon of sesame seeds - When serving sprinkle on a little bit more for appearance.

Directions
Simple really. Thinly slice cucumber. I used the slicing part of my metal box grater, but you can do it with a sharp knife, too.

Slice 2 green onions. Discard any yellowing greens stem parts and the white root.

Add veggies to a bowl. Add sesame seeds and chopped garlic.

Sprinkle on salt, sugar and red pepper flakes (optional.)

(Some recipes call for salting cucumbers 20 minutes before, so they sweat out extra liquid. I don't see the point; even rinsing off salt later, they will still sweat. And there is liquid from vinegar and oil, so extra cucumber water is not big deal to me.)

Drizzle on rice vinegar and sesame oil. Mix it all together. Refrigerate until ready to eat. Okay to drain some excess marinade when serving.

Clam Dip - Party Appetizer

My latest groovy party appetizer is a hand-me-down one from the 1950's, when Beat poetry, beehive hairdos and martini lunches were in vogue. And while it may look bland, my Clam Dip is actually quite flavorful -- loaded with clams, swirled into seasoned cream cheese. Just lay out a bowl with celery, carrots or your favorite cracker, and watch the crowd close in. (I made this for my Oscar party and received a standing ovation...okay, a bevy of compliments.)

The ingredients list is short, the preparation is simple, plus The 99 Cent Chef's Clam Dip recipe can be made well ahead of time, when refrigerated. I got a can of minced clams, a block of cream cheese, onion, Worchestershire sauce, mayo and garlic from my local 99c only Store. So this appetizer is certainly cheap enough.

I'm always looking for an excuse to use canned clams. They are perfect in a pasta, creamy chowder or topped on a pita pizza (click on names for recipes.) Although fresh clams are the best, this tinned seafood still retains it's pleasingly pungent mollusk flavor.

So for all you swinging Mad Men and Women out there, cook up a retro Space Age era Clam Dip by the cool cat 99 Cent Chef.

Ingredients (enough for 2 couples)

• 1 can of clams - about 6.5 ounces. Drain but reserve a tablespoon of clam juice.
• About 8 ounces of Philadelphia Cream Cheese - softened to room temperature.
• 2 tablespoons of mayo - light or regular. I've tried it with sour cream as well.
• 1 teaspoon of Worchestershire Sauce
• 1 green onion - optional. Chopped, including the green stem. Okay to substitute with 2 tablespoons of chopped white, yellow or red onion.
• 1 teaspoon of chopped garlic
• 1 tablespoon clam juice
• Pepper to taste - clams are salty enough for me.
• Serve with toast, crunchy veggies or favorite chips.

Directions
Chop one green onion, including green stem, but discard the root end and any wilted or brown stem parts. Mince garlic or use chopped garlic from a jar. Chop clams if they are whole. (I used minced clams from a can.)

In a bowl add softened cream cheese. Next blend in mayo, clams, 1 teaspoon clam juice, onions, garlic and Worchestershire Sauce. Mix well and finally season with pepper to taste (optional.)

Refrigerate until ready to serve. I baked some bread wedges to serve (drizzle on olive oil and some minced garlic for extra flavor,) but you could also use any favorite cracker, chip, or browned bread from your counter-top toaster.

Veggies like celery, carrots, broccoli, bell pepper or any favorite crunchy veggie is a healthier way to use the 99 Cent Chef's Clam Dip.

And for a large party you can easily double or triple the recipe ingredients. For our Oscar party I used half cream cheese and half sour cream (instead of mayo) -- was very good and creamy.