Chicken Salad In Bread Bowl
Homemade chicken salad served in a bread bowl is a delicious and easy meal that can be enjoyed for lunch or dinner. This recipe is made with cooked chicken, celery, onion, mayonnaise, and seasonings.
Homemade chicken salad served in a bread bowl is a delicious and easy meal that can be enjoyed for lunch or dinner. This recipe is made with cooked chicken, celery, onion, mayonnaise, and seasonings.
- Carbohydrate 15.1610258332005 g
- Cholesterol 88.368 mg
- Fat 21.22369125 g
- Fiber 0.269683339591169 g
- Protein 29.7571854166705 g
- Saturated Fat 3.30362925 g
- Serving Size 1 1 Serving (198g)
- Sodium 512.187374988903 mg
- Sugar 14.8913424936094 g
- Trans Fat 1.300540125 g
- Calories 373 calories
Step-by-step
- 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 ?-inch]
- 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: Fruit that can surround the chicken salad can consist 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! I hope you enjoy this chicken salad f We loved it!
Swapping Greek yogurt for half of the mayonnaise cuts the total fat content while sharpening the dressing's natural acidity, though it yields a tangier profile than standard emulsions. Choosing round loaves of Italian bread with a thick crust ensures the vessel holds moisture without collapsing during service.
- Cook boneless chicken breasts until internal juices run completely clear and the meat reaches 165 degrees Fahrenheit.
- Chill cooked poultry for at least two hours before dicing to ensure clean, uniform one-inch cubes that bind properly with the sauce.
- Hollow out the bread loaf by pulling interior crumbs away by hand, leaving a sturdy half-inch structural wall.
- Store assembled bread bowls in airtight containers for no longer than four hours to prevent the crust from becoming waterlogged.
Pressing a finger firmly into the center of a cooked chicken breast provides a reliable firmness test when verifying doneness without thermal equipment. Slicing the filled loaf into wedges requires a serrated knife to cleanly pierce both the outer crust and the creamy filling inside.
