A number of you have requested my version of the old Cashin’s
Place at Cumberland Mall Hot Chicken Salad so here it is.
Ingredients
3 Chicken Breasts (plump, with skin and bone)
1 ¾ cup Low-Fat Mayo
1 ¼ cup Sliced Celery Hearts (1/4” thick)
¾ Teaspoon Lawry’s Seasoned Salt
½ Teaspoon Black Pepper
Directions
- Place chicken in large pot, leave skin on
- Cover with water 2 inches above chicken
- Do not add any seasoning
- Boil for 10 minutes, let sit for 2 hours
- De-bone chicken and place into KitchenAid Mixer bowl
- Sprinkle half the salt and pepper after first breast is de-boned
- Add rest of spices, celery and mayo on top of remaining chicken
- Mix on the lowest speed with a dough hook (about 4 minutes)
- Stop periodically to scrape bowl with spatula
- Should not be dry, add more mayo if needed
- It will look stringy like in the photo when done
- It’s good for 3 days so plan on giving some away!
Ingredients
3 Chicken Breasts (plump, with skin and bone)
1 ¾ cup Low-Fat Mayo
1 ¼ cup Sliced Celery Hearts (1/4” thick)
¾ Teaspoon Lawry’s Seasoned Salt
½ Teaspoon Black Pepper
Directions
- Place chicken in large pot, leave skin on
- Cover with water 2 inches above chicken
- Do not add any seasoning
- Boil for 10 minutes, let sit for 2 hours
- De-bone chicken and place into KitchenAid Mixer bowl
- Sprinkle half the salt and pepper after first breast is de-boned
- Add rest of spices, celery and mayo on top of remaining chicken
- Mix on the lowest speed with a dough hook (about 4 minutes)
- Stop periodically to scrape bowl with spatula
- Should not be dry, add more mayo if needed
- It will look stringy like in the photo when done
- It’s good for 3 days so plan on giving some away!
Serving Suggestions
- The original “Hot Chick” as it was called in the 70s is served open-faced on egg roll (egg bread/challah roll). Top with shredded sharp cheddar cheese and garnish with paprika. Microwave for 1 minute until hot on medium. The celery will explode if you cook it too long or on high.
- Cold Sandwich: It’s great cold too. Serve on sliced Publix Challah bread. Substitute a slice of sharp cheddar for the shredded.
- Cold Appetizer: Leave celery out of recipe. Place salad on serving dish over red leaf lettuce and garnish with paprika. Serve with ½ inch sharp cheddar cubes and 1 ½” inch celery sticks cut on the bias as scoops. Deviled eggs go well with it.
- Hot Appetizer: Place salad made to recipe in microwave serving bowl. Top with shredded cheddar and paprika garnish. Microwave on medium until warm. This will explode on high and make a mess in your oven. Serve with toast points made from Publix Challah bread.
- The original “Hot Chick” as it was called in the 70s is served open-faced on egg roll (egg bread/challah roll). Top with shredded sharp cheddar cheese and garnish with paprika. Microwave for 1 minute until hot on medium. The celery will explode if you cook it too long or on high.
- Cold Sandwich: It’s great cold too. Serve on sliced Publix Challah bread. Substitute a slice of sharp cheddar for the shredded.
- Cold Appetizer: Leave celery out of recipe. Place salad on serving dish over red leaf lettuce and garnish with paprika. Serve with ½ inch sharp cheddar cubes and 1 ½” inch celery sticks cut on the bias as scoops. Deviled eggs go well with it.
- Hot Appetizer: Place salad made to recipe in microwave serving bowl. Top with shredded cheddar and paprika garnish. Microwave on medium until warm. This will explode on high and make a mess in your oven. Serve with toast points made from Publix Challah bread.
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