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Chicken Salad

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FOOD
April 11, 2013
Makes 4 cups of chicken salad or 6 sandwiches For the chicken salad: 1 whole chicken, approximately    3   pounds Diamond Crystal kosher salt 4 scallions, finely chopped 3 stalks celery, finely    chopped 1 cup mayonnaise Freshly ground black pepper For the sandwich: Schmaltz 12 slices challah Gribenes Cucumber pickles Pickled cherry peppers 1. Make the chicken salad:...
FOOD
April 17, 2008 | By Joyce Gemperlein FOR THE INQUIRER
Certain chicken salads get stuck in your head. I have a vivid memory of a classic chicken salad, made with mayonnaise and laced with tarragon at a fancy takeout shop in Washington, which sold for $7.99 a pound in 1983. I remember watching my friend, a busy professional woman, buy it often because she had no time to make dinner when she got home. I envied her life, and her abandon at buying what at the time I considered a very expensive food item. Would I ever be sufficiently busy and worldly to be able to justify buying expensive chicken salad?
ENTERTAINMENT
September 27, 2012
Company description: Grilled chicken, hearth-roasted apples, candied pistachios, dried cranberries, feta, mixed greens and caramel vinaigrette. Chain: Cosi. Calories: 515, with 26 grams of fat, 27 grams of protein and 597 mgs of salt. Location: 833 Chestnut St. Order time: A few minutes. Price: $7.99. Review: It takes a lot to get the Chain Gang to not order a Cosi thin crust flatbread pizza. But we always like to try their specials, too, and the Autumn Apple Chicken Salad is a winner.
FOOD
August 12, 1992 | By Faye Levy, FOR THE INQUIRER
On hot summer days, one of my favorite lunch or supper dishes is a cool chicken salad. I don't mean the mayonnaise-dressed chicken salad that many of us grew up with. Instead, I mix chicken with rice, beans or a combination of both, and dress the salad with vinaigrette. This kind of salad contributes healthful grains and fiber-rich beans to my diet in an enticing way. Light yet satisfying, these salads enable me to have a main course ready with little time or effort. Generally I mix each cup of diced chicken with 1 to 1 1/2 cups cooked rice or beans.
NEWS
December 3, 1989 | By Pat Croce, Special to The Inquirer
"Extras" on our food, and especially on our sandwiches, are an integral part of American eating habits. We use lots of condiments and seasonings to jazz up a meal, including salt, pickles, mustard, mayonnaise and steak sauce. But no matter how casually these spices and relishes are used, the person trying to trying to watch his or her weight, or lower fat or sodium intake, should take a second look at condiments. Ironically, even people who are trying to eat more nutritiously often overlook the problem of condiments.
ENTERTAINMENT
July 24, 1987 | By Gerald Etter, Inquirer Food Writer
Strolling along Second Street just north of Arch, you pass so many restaurant-supply stores that you begin to get hungry. Even the oppressive heat and humidity of the last week couldn't melt the pangs generated by the neighborhood. So when I passed Elfreth's Alley and caught sight of a cute luncheon-type place across from Fireman's Hall, I had to stop. This tiny eatery - Elfreth's Cafe - proved to be a pleasant spot with honest and wholesome food at very affordable prices. Its white-washed interior exudes cleanliness without seeming sterile.
FOOD
August 23, 2007
Gourmet redux We were sad to see Andros Gourmet Foods decamp from the Reading Terminal Market. But its replacement, Everyday Gourmet, is more than filling its shoes, offering prepared foods that have the robust flavor that Whole Foods often fails to deliver. Chicken salad with pistachios and citrus vinaigrette, and a colorful sweet potato salad with cilantro and maple vinaigrette are two winners. And the root-beer-glazed pork chop survives rewarming. But a vegetarian special, shown here, has the panache - a stack of hearty, herb-roasted squash, eggplant and pepper over asiago polenta, a rosemary sprig stuck in its cap.
NEWS
January 1, 2006 | Inquirer Suburban Staff
What it is: Discounted oven-fresh goodies, including specialty breads, in Upper Merion. What we like about it: Everything sold is baked the day of sale. The daily offerings are overstock that occur, for example, when a customer orders 12 of an item that, for example, has to be baked in batches of 15 and the remaining three are sold in the outlet. Special service: David Leak, store manager, greets his regulars with a trivia question. Those who answer correctly receive a free pastry.
NEWS
October 20, 1993 | by Mark McDonald, Daily News Staff Writer
A recent lunch at the Philadelphia Industrial Corrections Center suggested new vistas in modern penology - prison cuisine as punishment. That's the conclusion based on a sampling of that day's fare - barbecued spare ribs, greens, ravioli in meat sauce, the ever-present white bread and lemonade. Shabby food is one of the reasons the city is privatizing its food service and building a massive food factory. The goal is better quality and reduced cost. Sensitive to the growing non-pork eating population in the prison system, the prison's culinary wizards offered inmates a choice between the ribs and the ravioli.
FOOD
March 18, 1992 | By Bev Bennett, SPECIAL TO THE INQUIRER
Here are some tips to help you deal with winter's last days: Wear shorts around the house. Play the song, "Here Comes the Sun," at least once a day (your Beatles' albums are probably in a trunk in the attic, along with your cutoff jeans). Serve iced tea at dinner. Decorate the dinner table with an orchid and serve an entree featuring tropical fruit. There's nothing like a mango, papaya or pineapple to make one think of sultry, sunny days. Also, chicken salad, a summer staple, is a sure cure for the end-of-winter blues.
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ARTICLES BY DATE
FOOD
May 9, 2013
Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.
FOOD
April 11, 2013
Makes 4 cups of chicken salad or 6 sandwiches For the chicken salad: 1 whole chicken, approximately    3   pounds Diamond Crystal kosher salt 4 scallions, finely chopped 3 stalks celery, finely    chopped 1 cup mayonnaise Freshly ground black pepper For the sandwich: Schmaltz 12 slices challah Gribenes Cucumber pickles Pickled cherry peppers 1. Make the chicken salad:...
FOOD
April 11, 2013 | By Stephanie Witt Sedgwick, Washington Post
Chicken salad might be the easiest American salad to reinvent. Here, I've used a balsamic-based dressing because it lends so much flavor.   Makes about 8 servings Kosher salt 2 to 3 medium carrots, cut into 1/4-inch-thick matchsticks about 11/2 inches long 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 2 teaspoons Dijon-style mustard 3 tablespoons chopped fresh chives ...
ENTERTAINMENT
September 27, 2012
Company description: Grilled chicken, hearth-roasted apples, candied pistachios, dried cranberries, feta, mixed greens and caramel vinaigrette. Chain: Cosi. Calories: 515, with 26 grams of fat, 27 grams of protein and 597 mgs of salt. Location: 833 Chestnut St. Order time: A few minutes. Price: $7.99. Review: It takes a lot to get the Chain Gang to not order a Cosi thin crust flatbread pizza. But we always like to try their specials, too, and the Autumn Apple Chicken Salad is a winner.
NEWS
April 27, 2012 | By Maria Panaritis, Inquirer Columnist
There was an Alcatrazlike quality to it, the way it all went down Wednesday in Row 24 of US Airways Flight 1419, as the tiny food cart on my jammed Philadelphia-to-Los Angeles flight rolled up. The snack cart, we had been warned by a flight attendant over the public-address system, might run out of food. This was largely by design, she explained, not stocking enough food for everyone on board. Oh, and what was on the menu - an Italian club wrap, a chicken salad, a fruit-and-cheese offering, snack boxes - would have to be purchased.
NEWS
July 10, 2011 | By Lisa Scottoline, Inquirer Columnist
Mother Mary makes everything an adventure, even a trip to the food store. And by adventure, I mean fistfight. We begin in the produce aisle, where she's looking for bean salad. There's a counter that contains all sorts of prepared salads, including a five-bean salad, but Mother Mary eyes it with disdain. "No," she says simply. "What's the matter with it? It has five beans. That's two more than anybody needs. " "It doesn't have pinto. " "What difference does that make?"
ENTERTAINMENT
June 27, 2010 | By Rick Nichols, Inquirer Columnist
At the shiny penny of a sandwich shop in Fairmount called Rybread (the "Ry" is for Ryan), the creation myth begins with the Road Trip '09. Ryan Pollock and his girlfriend Stephanie Mertz, now 26 and 27, had been among the last hired at their suburban Washington, D.C., architectural office. So it was no mystery who'd be the first fired a couple of years ago when the recession dried up credit to finance the multifamily projects they'd been employed to design. They packed up their 2001 Hyundai Elantra, picked out stops from North Carolina's Outer Banks (a friend's wedding)
ENTERTAINMENT
January 29, 2010 | By LARI ROBLING For the Daily News
For those who desire to vote with their food dollars in support of a different food system, Milk & Honey Market at 45th Street and Baltimore Avenue is a good option. The market focuses on locavore, whose definition depends on whom you ask. For some, it means adding as much fresh and local foods to the shopping cart as possible. Others have geographic boundaries - eating or drinking nothing that comes from beyond a 150-mile radius or, in the extreme, 50 miles. I'll admit my bias here.
ENTERTAINMENT
January 29, 2010 | By LARI ROBLING, For the Daily News
For those who desire to vote with their food dollars in support of a different food system, Milk & Honey Market at 45th Street and Baltimore Avenue is a good option. The market focuses on locavore, whose definition depends on whom you ask. For some, it means adding as much fresh and local foods to the shopping cart as possible. Others have geographic boundaries - eating or drinking nothing that comes from beyond a 150-mile radius or, in the extreme, 50 miles. I'll admit my bias here.
ENTERTAINMENT
June 4, 2009
KATHY HUSCHKA loves Chinese chicken salad, but she wanted to lighten up her recipe for it. "The dressing scares me," she wrote to me. "Can you slim it down? Half a cup of oil sounds like so much. " I started by adding more vinegar to the dressing and reducing the amount of oil. Baking the chicken with some soy sauce and a bit of toasted sesame oil pumps up the salad's flavor so the dressing doesn't need a lot of oil. I also substituted Splenda for the sugar and cut out the extra teaspoon of salt, because the chicken seasoning packet comes loaded with sodium already.
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