Salads

Basil-parmesan Chicken Salad

Ingredients

  • 3 quarts water
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves
  • 1 small bunch flat-leaf parsley, tied with kitchen twine
  • 1 teaspoon salt
  • 6 chicken breast halves, on the bone, with skin, 4 1/2 pounds total weight

For the dressing:

  • 2 garlic cloves
  • 2 cups packed basil leaves
  • 1 cup mayonnaise
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • Juice of 1 lemon
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt

Directions

In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.

Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.

Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.

When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)

Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.

In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.

Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

Shannon's brother's mother's husband's Potato Salad

Main Fixin's

  • 6-7 medium potatoes, peeled, boiled and diced into 1/2 inch cubes
  • 6-7 hard boiled eggs, diced into 1/2 inch cubes
  • 1 can black olives, sliced
  • 4 dill pickles, chopped

Dressing

  • 1/3 cup or so mayo - to taste
  • 3 big squirts yellow mustard
  • 1 tbsp pickle juice
  • salt and pepper to taste
  • red pepper flakes (optional)

Mix all ingredients gently. I usually put all the dry stuff in a big bowl and use my hands to mix, then put the dressing ingredients on top and mix it again with a serving spoon. Don't overmix or the potatoes will cream and lose their texture...kinda gross. Dad usually saved some olives and an egg and sliced them pretty for garnish. You can also add tobasco instead of pepper flakes, I usually don't add a lot o spice because I'm boring :) Oh, and if it turns out too bland you probably need more mustard...and it;s better if it sits in the fridge overnight, but it isn't neccessary - just tastes a little better the next day.