Hello There Friends! Chicken salad is a beloved dish served worldwide. While most versions use mayo, I’ve taken it up a notch. Experience my chicken salad paired with a creamy dressing that delights the palate and elevates any sandwich! Come learn the secrets to this salad and let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Tuna Salad:
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PRODUCTS USED BY CHEF:
❤️ Wusthof Chef’s Knife:
❤️ Garlic Olive Oil:
❤️ Sherry Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre’s Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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A small jar of mayonnaise last me a month. Because I dont use it that much and I hate ketchup.
That brioche bun I would put under a low broil toaster oven just to warm it and give it a liiiiitle char mark on the top, just to give it a little crunch and taste!
I told my hubby who's a neurologist surgeon Chef said peel the asparagus so long story short I took a shower and came back at 20 minutes and was still peeling the first asparagus which was in three pieces and he goes hun I would rather do brain surgery than peel the asparagus, and that was EPIC 😂
I do something similar, but just bake the chicken instead of on the stove. I over season the water and that's how I make stock. Onion peels, carrots, celery, garlic, herbs, and the rest. Works best with bone-in, skin on chicken breasts.
too much igredients
I made something similar chef, I added finely shredded cabbage, chopped craisins, dried pineapple, cucumber and bits of coconut gel,(available in Asian stores) and your dressing of course, my tropical take of this lovely recipe..So deliciously refreshing..❤
What I love most about this video is the description on how to poach chicken properly. Thank you!
Love it, but didn't he basically make mayo? Egg and oil.
I can only imagine what it would look like tasting it?
There is nothing JP does that is just ordinary! Amazing chicken salad. No other way to describe it.
Why does the title say without using mayo and then the chef is making mayo??
What an invigorating approach to crafting chicken salad. If this were ever presented to me, I would be truly amazed by the juxtaposition of its simplicity and complexity.
Chef is absolutely amazing
I have really enjoyed watching Chef Jean Pierre's cooking videos. His extensive culinary knowledge and skill are impressive, and he has a genuine desire to share what he knows in a clear, straightforward manner without any pretense. He explains techniques and recipes in a way that makes me eager to get into the kitchen and try them. And his warm personality and sense of humor make his videos so engaging and make me want to keep coming back for more. Really inspiring!
Waoooooh so yummmm and healthy recipe 😊😊😊😊😊😊
One things guys, it’s a title on a YouTube video, it’s not written on a stone tablet. We are cooking here, it’s supposed to be fun, it’s not rocket science as chef would say.Let’s not get pugilistic over a insignificant detail.😂
What about to make sallad Olivier with your way with the pouched chicken. Well done Jean Pierre.
I would love to see a Butter Chicken recipe. In the UK it’s very popular with the influx of Indian citizen migrants and it’s amazing. Butter Chicken and a Tiki Masala would be very interesting.
Every video is so much fun no matter what dish Chef JP is doing. Just an idea. Thank you so much for all of your effort and Jack. You guys are great.
Hey Chef, I use Crème fraîche instead of sour cream. Why don’t you explain the difference between the two in a video, I think people would like to know.
On behalf of someone with a genuine mayonnaise phobia, thank you for this Chef!
Hi !! Chef Jean Happy Tuesday 😊 that's a creative chicken salad 🥗 I like a tge ingredients that you used l9oks tasty. Never had a chicken salad like that . The chicken sandwich 🥪 looks Devine. Thank you for sharing have a great day . 💙💙💙💙💙💙💙💙💯💯💯💯
Ever heard of a stock? Barrel stabilizer?
Your best ingredient never fails: your heart!
Mmmmmhaaa…💋🤗
I love fennel. Can't wait to try in chix salad
Great tip on using a cutter to neatly form the salad. I'll use that tip!
What about sous vide chef?
'Without mayo' proceeds to make myo
I love this chef! Thanks
Good
I understand
I was thinking about making some chicken salad the other day. Now I have a recipe that I know will be delicious!
The other day I was eating some leftovers that had been in the freezer for a while. I had some sausage roll that I made based on your recipe, and some braciole that I purchased from an Italian meat shop. I remember both being really delicious when initially eating them. This time the braciole fell flat next to the sausage roll. It had me wondering, do you have a braciole recipe?
Thank You for all the recipes!
Chef Jean Piere just sayd "use whater? " oh God ! Chef? you ok ? 🙂
I hate mayo. But I really hate mustard.