I've watched so many chefs over the last 15 years of my life. I love the fact that you are focused on quality, simplicity and bringing real world professional level kitchen tips and techniques to those of us out here in the interwebs. Keep doing what you're doing! PS: Can't thank you enough for the use (and consistency) of the oven for "meat sheets". So much more consistent, easy and the browning has been fantastic. Sincerely, a fellow Chicagoan.
I made this yesterday to set myself up for a week of lunches. Thank you! The bread dough was a delight to work with. The chicken salad is out of this world. What I appreciate the most is how you incorporate making so many of the ingredients from scratch. It’s doable and you’re a great teacher. You’re also incredibly entertaining and I look forward to each upload.
Just made this chicken salad. I also made my own bread and butter pickles. This is pretty on point, I usually tweak recipes as I taste through out the cooking process. This is is one of the only where I didn't have to change a thing. Perfection. You got my sub.
Just when quarantine cooking was driving me out of my mind, this channel came along to inspire me. You are a gifted, magnetic presenter. Some cooking network needs to scoop you up!
I don’t know. that hair looks like it wants to be in another video already and the way his shirt’s buttoned up so tight I’m thinking One Flew Over the Cuckoo’s Nest. Dude can cook, tho.
Sorry to be so offtopic but does anybody know of a method to get back into an instagram account? I was dumb forgot my account password. I would appreciate any tricks you can give me!
Stumbled across your channel looking for bread, stayed for the absolute killer recipes. This looks amazing; I watched it whilst eating and it made me hungry, that's how good it is. You're awesome, keep up the good work
You have a wonderful personality, great presentation skills, and the food looks delicious. Good quality food is worth the effort. As my mom would say “it’s called cooking my dear”. Okay, she never actually said that, but it was implied.. She made everything from scratch and taught us the same. But, this is about you..keep up the good work and I wish you much success in the cooking world. You are very unique, which is rare these days. Best wishes.
Made this for yesterday, and using the stock from the carcass to make collard greens today. The potato rolls are killer, and easily the best chicken salad I’ve made. Thanks for giving us something to fill the holiday time off!
Dude!!!! Somebody else who finally appreciates my way of thinking.....bread and butter pickles always add the best flavour any meat salad for sandwiches!!!! Yummy 😋🤤!!!! Heaven!!!
Just wanted to say I love this recipe. I've never been a huge fan of chicken salad but this one has totally changed my mind. It was super simple to make and by far the best I've ever had. Also coming back to this video your progression over the last year has been great. Keep up the great work definitely one of my favorite chefs on youtube now.
I was a pro chef for years, but I never really learned a lot of baking. So I'm drooling over these toasted potato buns. I used to make all of my own mayo, (it's not as hard as you think), and you can build a lot of different flavors from the base product (lemon-caper, curry, horseradish, blue cheese, etc) for salad bases, sandwich spreads, and they go great with grilled fish. I loved seeing this vid, I'd kinda forgotten how much I like chicken salad. I always wanted to add a crunch element like walnuts or celery.
@Burned Almonds Olive oil works, but don't use EV, too much olive flavor. But any "neutral: oil will work, try grapeseed or safflower. I also use peanut oil, but I like the flavor, and I always have some on hand.
I followed the instructions for both the chicken salad and the potato rolls and it's the best thing ever. The chicken salad IS the best and the rolls...light like a feather. I even toasted the roll in a skillet. YUM!
I just made this chicken salad. This is the BEST chicken salad I've ever had. The flavors in there are amazing, and there is crunch from the pickles in this salad. Everyone needs to try this recipe. You should write a cookbook, I will buy it! I'm loving all your recipes! Thanks for making these videos!
Thanks so much for the kind words. Really REALLY appreciate you watching these videos. Are there any videos you’d like to see from our channel in the future?
@@BrianLagerstrom I've enjoyed everything you've posted so far. I really appreciate the detail you offer in your explanations of how to do things. There are many recipes I want to try--like the vodka pasta, grocery store roast chicken, spaghetti squash with balsamic vinaigrette--I like that you make these recipes approachable for a home cook. (Can you shoot a video about how to make pizza rossa?...!!!)
I've been craving chicken salad so even though I usually sort of make up as I go, I went and bought all the things needed for this recipe. I just finished my sandwich and it's so good! The tarragon makes it feel so grown-up and it's not cloyingly sweet like some can be. Super impressed and happy with my bedtime snack chicken salad 😊
I love ALL your recipes and like how you simplify things for the average baker. I've tried several of your bread recipes and they've all turned out great. Keep up the great work! I can't wait to try this one! 👏👏
I agree with the other great reviews…Mr B you’re not only nice to look at, great explaining and many great tips…you’re hilarious at the end of vids..Glad I found your channel
Props for what you`re doing. Being a professional RUclips recipe hunter I am surprised to see so few subscriptions and views for the content you`re putting out. Wishing you to hit 1mil subs in 2021! A.
I agree with everything you said here! I like to add chicken thighs as well, I use a bit of vinegar, Dijon mustard, S&P, and sometime a tiny bit of the spice rub I put on the chicken.
Chicken salad is my favorite delivery system for celery. Which I don’t normally care for but love in chicken salad. Hard boiled eggs are also excellent in chicken salad. Your sandwich made me really hungry😋looks so good.
I randomly came across your recipe and decided to try to make it since I had a lot of of the ingredients on hand. I made a few substitutions due to the difficulty of getting some of the ingredients in Japan. For example, I used canned chicken breast instead of the roast chicken, kewpie mayo instead of making my own, added some thinly sliced cabbage since I didn’t have enough chicken, used Japanese pickled cucumber and daikon instead of the butter pickles. This was hands down one of the most delicious things I ever made and it was so simple. I’m sure it would taste even better if I followed your recipe exactly, but for how quick you can whip it up with some pantry staples I can’t really complain. Thanks for the recipe!
I've been binge watching your channel like I do a good series. Best channel on the tube. I'm no chef but I am a food snob, although when hugry and tired, standards go out the window. Thanks for amazing content! Cannot wait to make this salad but mostly the mayo!
Looks amazing and will definitely be making soon. One twist I will change since my husband doesn’t like pickles is substituting bread and butter jalapeños!! The bun looks amazing!!!
Excellent base recipe for chix salad. I added chopped roasted cashews and poured in a table spoon or more of bread & butter pickle juice. And far less mayo 😉. Perfection!
I gave everything in the video a whirl yesterday and this is pretty perfect chicken salad! My only moment of sadness was that the potato buns seemed to rise fine but once in the oven, flattened out and lost their mojo (but not their flavour). I'm thinking I didn't build enough tension in the dough trying to copy your moves. Thanks for the inspiration!
The company went under during COVID, but Pilgrim's Pride made the best Southern style chicken salad ever. It had the acidity needed and wasn't just mayo. It had pickle relish, celery, and mayo (along with other stuff) and it just worked. It was the perfect balance. I haven't came close to finding anything store bought as good as it. I'd KILL to find a recipe online and make it myself. They used to sell it at Kroger's. It was expensive, like $8 a pint, but so worth it.
I've loved watching your videos since finding your channel. It's the first one I've found that uses ingredients everyday folks would have in their kitchen. And the best thing of all I found you are right here in St. Louis! I can't wait to come to Union Loafers and try the menu.
We just found your channel and we are addicted! Love your recipes - can't wait to try the chicken salad. I used your trick tonight on burgers and making a dent in the center before cooking - worked like a charm. Thank you for your great tips and recipes!
Brian, you're the bomb. Friend of mine and I were talking today about a good chicken salad recipe and AI gave me this in my feed tonight. Take care, chef and thank you!!!
Awesome! I had to deconstruct a turkey salad sandwich I used to get when I went to lunch with my Aunt. I moved and I was berief I did not have access to the sandwich anymore. Being a true foodie, I had to recreate it. Successful!
Im so glad this video showed up on my feed!! Im definitely making this for lunch today! It looks amazing! Im glad I actually also got potato buns! Im definitely subbing!!! Edit: This is freaking amazing! I used some left over oven baked chicken breasts. Homemade mayo taste amazing! I love the hand whipping method for the perfect texture.
The buns turned out so light and fluffy, had for breakfast with Peanut Butter! Right, this is Chicken Salad, well it turned out well too, we did it two ways, a falafel style burger then crumbled it and then with VWG chicken I made. Both tasted amazing. PS. only had white vinegar and I learned that it is not same as distilled vinegar - whoopsy doopsy. Good thing a bottle of Hellmans in the fridge.
Perfect and really enjoyed it will make again. Had trouble getting mayo to emulsify, but found adding a bit of mustard (which is going into the mix anyway) and being careful to stop blending as soon as each bit of oil was emulsified helped. If you blend too long, the whole thing turns back to liquid.
Yeah thays what mine did. One second it was too lumpy. Next second disgusting yellow liquid. I started using a good, rather expensive olive oil, went to a cheaper cos I thought it was too olivey then went to canola cos I thought it was gonna be disgusting. Added lemon. Blended more. Perhaps my immersion blender is wrong. It has those tiny blades. The thing I had it in also was priboy too small for the gunk to circulate through its holes and around the sides of the head. Got any thoughts?
I'm allergic to eggs, so I use Hellman's vegan mayo for my chicken salad, no other choice. Split chicken breast with the bones in/skin on or skin on boneless thighs (or both, and I eat the crispy skin first thing!), slow roasted with S&P and a generous amount of Hungarian paprika. Mix it all up with some jalapeno mustard, cider vinegar, S&P, finely diced celery, sometimes some diced dill pickle or pickled jalapenos. Use a nice hearty sourdough bread and baby spinach to make the sandwich. Sometimes I'll do a chicken salad melt and throw some sharp cheddar on top and heat it up in the oven. Really good!
A sandwich never seemed so simple! I can't wait to try this recipe on Saturday when I will have four hours to prepare it. This SANDWICH is going to taste so good! Can't wait to put all this effort in for a tasty SANDWICH. Man, if I'm going to do a side, I may need Sunday, too. Dessert will have to wait until Monday night. Tuesday is going to be one great day! Thank you, chef!
I made this exactly per the recipe, I mean exactly (right down to the gram on everything) it was okay but not my favorite, the mustard flavor came through a little too much and it lacked over all sweetness but the slow roasting of the chicken was fantastic and the potato rolls were spot on. I know that the bread and butter pickles were there to add the sweetness component but it was just too spotty for my family. It was not a total loss and there were a few good techniques that I will be incorporating into my chicken salad in the future. Thanks for sharing and keep up the good work.
This sounds amazing. So much detail. Your potato bun: how about also adding a small amount of flour gel, tangzhong flour gel, when making the dough. That will really add a soft fluffy texture. Celery in the chicken salad might also be a good addition. Get some crunch!
I typically follow any new recipe down to the letter the first time making it. That policy paid off big today. Such a simple dish but you've managed to elevate it to the ethereal. It's that good.
So, I just finished making and eating your Chicken Salad Recipe with a side of your Potato Salad. Had it on a toasted brioche roll. OMG!!! Absolutely Delicious! Thank you!
I very rarely eat meat but this video is making me crave chicken salad! this looks absolutely delicious, I will definitely try it out in the near future, now that the weather is finally getting warmer. The buns look so good too!
Watching this for the first time, I must say: You have come a loooooong way, Brian. Good recipe, but wow, you've really upped you video editing game since the old days.
I make a potato dough for rolls, buns, cinnamon rolls, etc, but I boil 8oz of russet potato in one cup of water and throw it all in the dough. It’s good. I can almost taste this chicken sandwich.
Wonderful, everything! BRAVO Brian! Thank you for the recipe. Easily the best chicken salad I have ever had. I will admit, I hacked this one though. I used freshly made rotisserie chicken from my local grocery store. I made Brian's potato rolls, which were divine.
I always cook roast chicken with fresh or dried thyme and sage, a few whole garlic cloves, whole black pepper, a small piece cinnamon stick, 3 cloves, 3 whole dried chillies and salt. Trust me, the chicken is so flavourful, and the gravy even better. Your recipes are great though.
TARRAGON and LEMON JUICE in this chicken mix are the best part . As a restaurant chef , i only use breast , 66 degree Celsius,2 hr sous vide . incredible juicy and sofffft .
Hi Brian, I love chicken salad especially on a croissant and I like your take on it. No grapes, no nuts, no eggs, etc. I will try it out today and I will check out your other videos. Thanks.
I am addicted to your channel! I am sooo trying this recipe! There are too many crappy YT cooking videos out there, please tell me that you're still making videos.
This is exactly how I was teached in school to make many more salades only than this chicken salad. Have you tried to Crisp up the skin by drying it out in a pan or in the oven to use as a kind of topping? No waste and the left over karkas used for stock is also the way to go ❤.
Oh my .... so delicious. And once again super easy to make. And thanks for the the encouragement to make chicken stock. The Mayo - my first try clearly overdid it and it turned into liquid. Second attempt turned out perfect.
Thanks for giving it a try. A slightly revised more home cook friendly mayo recipe is in the potato salas video. I used my restaurant’s recipe in this video and it’s a little too hard for the home cook to get first try. Thanks for watching and taking the time to comment.
Man this looks good. The only thing that I would do different is add celery because I love celery in my chicken salad. I'm going to try this one plus the celery. Thanks!!
I have to add a comment. I just made all this today, the chicken, the mayo and the rolls. Are you kidding me? Soooooo good! I'm surprised I had chicken for the salad since I kept "snacking". (Note to self, eat something for breakfast before you take the chicken out of the oven) I had to make a few adjustments, I didn't have bread and butter pickles, but I did have Wickles, which is a spicy sweet pickle and no tarragon. Still amazing however. Just took the rolls out of the oven, and no, I didn't wait even a full minute before I tried one. Thank you again for such delicious and serious eats!
I've been putting Grillo's pickle juice in my chicken salad lately along with French's fried onions, don't ask me why or how I thought of it. But oh boy is it delish. Thanks for the bun recipe!
I roasted a bird last night like I do most weeks and made a close variation of this for lunch today. Well that’s it. It’s now a staple of my weekly lunches.
Very nice ingredience, the mustard is really a must have, what about little dijon mustard too? plus the grainy mustard, and finish it of with a sweet mustard. Thats 3 kind of mustard, strong, pepperi and sweet mustard
A proper mayo for the mouth feel, and a bun toasted crispy in butter for texture: that for me is the secret. I say "chicken salad" here in Australia (I'm an expat) and I get confused stares, but that will change.
When I was visiting US in the late '80 I ate perfect chicken salad sandwich in NYC Downtown. It was made with pumpernickel bread. It was sooo tasty, not dry at all! Wonder if that particular type of bread made it so? Anyway, I'll try your recipe, it look delicious. Thank you! :)
Wow!!! It looks lovely!! I think it is so good because you did EVERYTHING yourself!! It makes a difference! I’m sorry, I cannot get on board with b&b pickles…. Oh, they are just ghastly. So I would switch out for dill. Forgive me for that. 🙈 I really love the flavor of rosemary, thyme and sage. I think I would add a little of that. With my chicken salad I add a fruit (apple or grape), parm, fresh herbs, walnuts, and lots of pepper! I’m on keto now so I haven’t made it in a long time. That potato bun looks SO good!!! I can get past sugar on keto. The sugar replacement is pretty good, makes sweet dishes pretty much the same; but the “bread” recipes are not that good… anyway! You didn’t need to hear my gab lol. THANK YOU FOR THE Video! Very informative!!
I've watched so many chefs over the last 15 years of my life. I love the fact that you are focused on quality, simplicity and bringing real world professional level kitchen tips and techniques to those of us out here in the interwebs. Keep doing what you're doing!
PS: Can't thank you enough for the use (and consistency) of the oven for "meat sheets". So much more consistent, easy and the browning has been fantastic.
Sincerely, a fellow Chicagoan.
Thanks for the nice comment! Glad you found the channel
I made this yesterday to set myself up for a week of lunches. Thank you! The bread dough was a delight to work with. The chicken salad is out of this world.
What I appreciate the most is how you incorporate making so many of the ingredients from scratch. It’s doable and you’re a great teacher. You’re also incredibly entertaining and I look forward to each upload.
Just made this chicken salad. I also made my own bread and butter pickles. This is pretty on point, I usually tweak recipes as I taste through out the cooking process. This is is one of the only where I didn't have to change a thing. Perfection. You got my sub.
Thanks for that subbbb
Just when quarantine cooking was driving me out of my mind, this channel came along to inspire me. You are a gifted, magnetic presenter. Some cooking network needs to scoop you up!
Michelle Donnelly thanks so much for watching. We’re having fun making these things. Hopefully we can keep it going.
he´s brilliant !
I don’t know. that hair looks like it wants to be in another video already and the way his shirt’s buttoned up so tight I’m thinking One Flew Over the Cuckoo’s Nest. Dude can cook, tho.
Sorry to be so offtopic but does anybody know of a method to get back into an instagram account?
I was dumb forgot my account password. I would appreciate any tricks you can give me!
Skip the controllers and remain free...no to the cooking network.
Stumbled across your channel looking for bread, stayed for the absolute killer recipes. This looks amazing; I watched it whilst eating and it made me hungry, that's how good it is. You're awesome, keep up the good work
Thanks Matt! Thanks for being here
I made this today. It was heavenly. The potato buns were the best I have ever made and the salad was just delish. Thank you thank you.
Thanks for trying Gayle.
You have a wonderful personality, great presentation skills, and the food looks delicious. Good quality food is worth the effort. As my mom would say “it’s called cooking my dear”. Okay, she never actually said that, but it was implied.. She made everything from scratch and taught us the same. But, this is about you..keep up the good work and I wish you much success in the cooking world. You are very unique, which is rare these days. Best wishes.
Made this for yesterday, and using the stock from the carcass to make collard greens today. The potato rolls are killer, and easily the best chicken salad I’ve made. Thanks for giving us something to fill the holiday time off!
That’s awesome. I love collard greens. Happy new year
Huummmm carcass...🙄
Dude!!!! Somebody else who finally appreciates my way of thinking.....bread and butter pickles always add the best flavour any meat salad for sandwiches!!!! Yummy 😋🤤!!!! Heaven!!!
Just wanted to say I love this recipe. I've never been a huge fan of chicken salad but this one has totally changed my mind. It was super simple to make and by far the best I've ever had. Also coming back to this video your progression over the last year has been great. Keep up the great work definitely one of my favorite chefs on youtube now.
Thanks for watching RG!
I was a pro chef for years, but I never really learned a lot of baking. So I'm drooling over these toasted potato buns. I used to make all of my own mayo, (it's not as hard as you think), and you can build a lot of different flavors from the base product (lemon-caper, curry, horseradish, blue cheese, etc) for salad bases, sandwich spreads, and they go great with grilled fish. I loved seeing this vid, I'd kinda forgotten how much I like chicken salad. I always wanted to add a crunch element like walnuts or celery.
@Burned Almonds Olive oil works, but don't use EV, too much olive flavor. But any "neutral: oil will work, try grapeseed or safflower. I also use peanut oil, but I like the flavor, and I always have some on hand.
I followed the instructions for both the chicken salad and the potato rolls and it's the best thing ever. The chicken salad IS the best and the rolls...light like a feather. I even toasted the roll in a skillet. YUM!
I just made this chicken salad. This is the BEST chicken salad I've ever had. The flavors in there are amazing, and there is crunch from the pickles in this salad. Everyone needs to try this recipe. You should write a cookbook, I will buy it! I'm loving all your recipes! Thanks for making these videos!
Thanks so much for the kind words. Really REALLY appreciate you watching these videos. Are there any videos you’d like to see from our channel in the future?
@@BrianLagerstrom I've enjoyed everything you've posted so far. I really appreciate the detail you offer in your explanations of how to do things. There are many recipes I want to try--like the vodka pasta, grocery store roast chicken, spaghetti squash with balsamic vinaigrette--I like that you make these recipes approachable for a home cook. (Can you shoot a video about how to make pizza rossa?...!!!)
I've been craving chicken salad so even though I usually sort of make up as I go, I went and bought all the things needed for this recipe. I just finished my sandwich and it's so good! The tarragon makes it feel so grown-up and it's not cloyingly sweet like some can be. Super impressed and happy with my bedtime snack chicken salad 😊
Glad you went for it!
I love ALL your recipes and like how you simplify things for the average baker. I've tried several of your bread recipes and they've all turned out great. Keep up the great work! I can't wait to try this one! 👏👏
Let me know how it works out. Thanks very much for trusting the content enough to try. Grateful.
I agree with the other great reviews…Mr B you’re not only nice to look at, great explaining and many great tips…you’re hilarious at the end of vids..Glad I found your channel
Props for what you`re doing. Being a professional RUclips recipe hunter I am surprised to see so few subscriptions and views for the content you`re putting out. Wishing you to hit 1mil subs in 2021! A.
Wouldnt that be dope? Fingers crossed.
I agree with everything you said here! I like to add chicken thighs as well, I use a bit of vinegar, Dijon mustard, S&P, and sometime a tiny bit of the spice rub I put on the chicken.
Chicken salad is my favorite delivery system for celery. Which I don’t normally care for but love in chicken salad. Hard boiled eggs are also excellent in chicken salad.
Your sandwich made me really hungry😋looks so good.
Did everything except for the bun and let me tell you this is the best chicken salad I’ve ever had. Thank you.
I randomly came across your recipe and decided to try to make it since I had a lot of of the ingredients on hand. I made a few substitutions due to the difficulty of getting some of the ingredients in Japan. For example, I used canned chicken breast instead of the roast chicken, kewpie mayo instead of making my own, added some thinly sliced cabbage since I didn’t have enough chicken, used Japanese pickled cucumber and daikon instead of the butter pickles. This was hands down one of the most delicious things I ever made and it was so simple. I’m sure it would taste even better if I followed your recipe exactly, but for how quick you can whip it up with some pantry staples I can’t really complain. Thanks for the recipe!
"Cut onions that are sitting in a salad like this can get sulphury and farty."
LOL! Well said!
I've been binge watching your channel like I do a good series. Best channel on the tube. I'm no chef but I am a food snob, although when hugry and tired, standards go out the window. Thanks for amazing content! Cannot wait to make this salad but mostly the mayo!
that's super flattering. i give this comment a thumbs up. thanks so much for watching!
Samesies! 😂
Looks amazing and will definitely be making soon. One twist I will change since my husband doesn’t like pickles is substituting bread and butter jalapeños!! The bun looks amazing!!!
Excellent base recipe for chix salad. I added chopped roasted cashews and poured in a table spoon or more of bread & butter pickle juice. And far less mayo 😉. Perfection!
I gave everything in the video a whirl yesterday and this is pretty perfect chicken salad! My only moment of sadness was that the potato buns seemed to rise fine but once in the oven, flattened out and lost their mojo (but not their flavour). I'm thinking I didn't build enough tension in the dough trying to copy your moves. Thanks for the inspiration!
you should be a food critic, your taste buds are spot on, i've enjoyed all your recipes.
The company went under during COVID, but Pilgrim's Pride made the best Southern style chicken salad ever. It had the acidity needed and wasn't just mayo. It had pickle relish, celery, and mayo (along with other stuff) and it just worked. It was the perfect balance. I haven't came close to finding anything store bought as good as it. I'd KILL to find a recipe online and make it myself. They used to sell it at Kroger's. It was expensive, like $8 a pint, but so worth it.
so going to try this - the mayo and approach on chicken alone will. be a huge upgrade over normal chicken salad
I've loved watching your videos since finding your channel. It's the first one I've found that uses ingredients everyday folks would have in their kitchen. And the best thing of all I found you are right here in St. Louis! I can't wait to come to Union Loafers and try the menu.
We made this, this weekend. I ate three of them in one sitting it was so good.
Chuckzilla so stoked to hear it. I love chicks sal
We just found your channel and we are addicted! Love your recipes - can't wait to try the chicken salad. I used your trick tonight on burgers and making a dent in the center before cooking - worked like a charm. Thank you for your great tips and recipes!
I can’t wait to try this one! You’re so much fun to watch!
Thanks! Let us know how it turns out if you make it.
Brian, you're the bomb. Friend of mine and I were talking today about a good chicken salad recipe and AI gave me this in my feed tonight. Take care, chef and thank you!!!
Awesome! I had to deconstruct a turkey salad sandwich I used to get when I went to lunch with my Aunt. I moved and I was berief I did not have access to the sandwich anymore. Being a true foodie, I had to recreate it. Successful!
Im so glad this video showed up on my feed!! Im definitely making this for lunch today! It looks amazing!
Im glad I actually also got potato buns! Im definitely subbing!!!
Edit: This is freaking amazing! I used some left over oven baked chicken breasts. Homemade mayo taste amazing! I love the hand whipping method for the perfect texture.
Thanks for trying!
Man Im SO glad that you said that about seed oils. Love your stuff!!!
Finally chicken salad recipe without celery, I’m so ready to recreate this!
The buns turned out so light and fluffy, had for breakfast with Peanut Butter! Right, this is Chicken Salad, well it turned out well too, we did it two ways, a falafel style burger then crumbled it and then with VWG chicken I made. Both tasted amazing. PS. only had white vinegar and I learned that it is not same as distilled vinegar - whoopsy doopsy. Good thing a bottle of Hellmans in the fridge.
Glad you gave it a try thanks for commenting.
That kiss part at the end was hilarious
Perfect and really enjoyed it will make again. Had trouble getting mayo to emulsify, but found adding a bit of mustard (which is going into the mix anyway) and being careful to stop blending as soon as each bit of oil was emulsified helped. If you blend too long, the whole thing turns back to liquid.
Yeah thays what mine did. One second it was too lumpy. Next second disgusting yellow liquid. I started using a good, rather expensive olive oil, went to a cheaper cos I thought it was too olivey then went to canola cos I thought it was gonna be disgusting.
Added lemon. Blended more. Perhaps my immersion blender is wrong. It has those tiny blades. The thing I had it in also was priboy too small for the gunk to circulate through its holes and around the sides of the head.
Got any thoughts?
@@aidanpoulter9514 I added more eggs when that happened
Weeds, I can tell you're from Chicago due to your work ethic, sarchasm & attention to detail..lovin it.
I appreciate that. I am a Chicago BOY
OH MY MY !!!!!!!!!! THE YUMMIEST CHANNEL ON RUclips ! WELL DONE!
Thanks for watching!
I'm allergic to eggs, so I use Hellman's vegan mayo for my chicken salad, no other choice. Split chicken breast with the bones in/skin on or skin on boneless thighs (or both, and I eat the crispy skin first thing!), slow roasted with S&P and a generous amount of Hungarian paprika. Mix it all up with some jalapeno mustard, cider vinegar, S&P, finely diced celery, sometimes some diced dill pickle or pickled jalapenos. Use a nice hearty sourdough bread and baby spinach to make the sandwich.
Sometimes I'll do a chicken salad melt and throw some sharp cheddar on top and heat it up in the oven. Really good!
A sandwich never seemed so simple! I can't wait to try this recipe on Saturday when I will have four hours to prepare it. This SANDWICH is going to taste so good! Can't wait to put all this effort in for a tasty SANDWICH. Man, if I'm going to do a side, I may need Sunday, too. Dessert will have to wait until Monday night. Tuesday is going to be one great day! Thank you, chef!
I made this exactly per the recipe, I mean exactly (right down to the gram on everything) it was okay but not my favorite, the mustard flavor came through a little too much and it lacked over all sweetness but the slow roasting of the chicken was fantastic and the potato rolls were spot on. I know that the bread and butter pickles were there to add the sweetness component but it was just too spotty for my family. It was not a total loss and there were a few good techniques that I will be incorporating into my chicken salad in the future. Thanks for sharing and keep up the good work.
This sounds amazing. So much detail.
Your potato bun: how about also adding a small amount of flour gel, tangzhong flour gel, when making the dough. That will really add a soft fluffy texture.
Celery in the chicken salad might also be a good addition. Get some crunch!
You can tell in all of your content that you genuinely enjoy cooking and making videos about it. Always great stuff man - both the food and the vids
3 years later i’m watching this
Even 4 here.... Now I stay😂
@ 😭😭🤣here w u
I typically follow any new recipe down to the letter the first time making it. That policy paid off big today. Such a simple dish but you've managed to elevate it to the ethereal. It's that good.
So, I just finished making and eating your Chicken Salad Recipe with a side of your Potato Salad. Had it on a toasted brioche roll. OMG!!!
Absolutely Delicious!
Thank you!
Thanks for giving it a try! Thanks for the comment.
I very rarely eat meat but this video is making me crave chicken salad! this looks absolutely delicious, I will definitely try it out in the near future, now that the weather is finally getting warmer. The buns look so good too!
The grilled bun is magic. Also elevates pecan rolls.
I used a Crock-Pot and some chicken stock to prepare some chicken thighs. And this recipe turned out freaking awesome
I love adding pecans or almonds and grapes to my chicken salad.
Same!
That is an amazing chicken salad. Truly delicious. This is my new go-to!
Watching this for the first time, I must say: You have come a loooooong way, Brian. Good recipe, but wow, you've really upped you video editing game since the old days.
I make a potato dough for rolls, buns, cinnamon rolls, etc, but I boil 8oz of russet potato in one cup of water and throw it all in the dough. It’s good. I can almost taste this chicken sandwich.
Its a very good sandiwch thanks for wathcing.
thanks for that potato bun recipe...made them today for smashburgers and they were phenomenal....simple instructions for great results, chur bro!!
Thanks for trying them
In Denmark, there are always pieces of asparagus in a chicken salad. And it is served with crispy bacon. You should try it. It's next-level
You explain things so well! Thank you for this and your time!
OMGosh this is fabulous and you converted the measurements! So awesome!!!
Thanks for watching
Wonderful, everything! BRAVO Brian! Thank you for the recipe. Easily the best chicken salad I have ever had. I will admit, I hacked this one though. I used freshly made rotisserie chicken from my local grocery store. I made Brian's potato rolls, which were divine.
You really should be on tv. Soooooooo entertaining and intelligent.
You produce fantastic cooking content. Thanks for taking the time
The musical cuts are gold lmao
Color me impressed! I love your narration of it from start to finish. That is one chicken sandwich made with love! Looks so good!!
I feel like I am getting access to something that I shouldn't! What a gift! Thank you chef!
I always cook roast chicken with fresh or dried thyme and sage, a few whole garlic cloves, whole black pepper, a small piece cinnamon stick, 3 cloves, 3 whole dried chillies and salt. Trust me, the chicken is so flavourful, and the gravy even better. Your recipes are great though.
A bet adding capers to that would be delicious too!! Looks great Brian!!
TARRAGON and LEMON JUICE in this chicken mix are the best part . As a restaurant chef , i only use breast , 66 degree Celsius,2 hr sous vide . incredible juicy and sofffft .
Absolutely wonderful I love Brian he is incredibly talented. The sandwich is a revelation.
Hi Brian, I love chicken salad especially on a croissant and I like your take on it. No grapes, no nuts, no eggs, etc. I will try it out today and I will check out your other videos. Thanks.
Just found this channel. Loving everything you're putting out there.
Thanks for watching!
I am addicted to your channel! I am sooo trying this recipe!
There are too many crappy YT cooking videos out there, please tell me that you're still making videos.
Thanks for watching. Im still making vids!
Man this was awesome! The tarragon really gives it a distinct taste.
I love lovee chicken salad sandwhiches! 😋
This is exactly how I was teached in school to make many more salades only than this chicken salad. Have you tried to Crisp up the skin by drying it out in a pan or in the oven to use as a kind of topping? No waste and the left over karkas used for stock is also the way to go ❤.
Looks amazing I’m making this for sure🙌🏽 first times I don’t feel discouraged to make Mayo, your recipe looks easy.
thanks so much for also including the US measurements -- someday I'll get the hang of weighting everything.
Of course. thanks for watching!
🤣 That sensual bun kiss. I rewatched it about 5 times.
😬😂
I do like celery in my chicken salad as well. Thank you for this version👍
I just barely fold in at the end for extra color. Thanks again.
Whoopsie Doopsie is the reason I keep coming back. This guy is too funny.
Kettle chips w chicken salad? Always a winner...for us gluten free people
Oldie but a goodie B Man. From my 4 year old that speaks your language:
This bun is SICK!! 😮🎉❤
You are an awesome cook and teacher.
Absolutely loved watching this video
Oh my .... so delicious. And once again super easy to make. And thanks for the the encouragement to make chicken stock. The Mayo - my first try clearly overdid it and it turned into liquid. Second attempt turned out perfect.
Thanks for giving it a try. A slightly revised more home cook friendly mayo recipe is in the potato salas video. I used my restaurant’s recipe in this video and it’s a little too hard for the home cook to get first try. Thanks for watching and taking the time to comment.
Weeds & Sardines I’ll give it a try!
@@tumblindaisy good luck. let me know how it turns out!
Man this looks good. The only thing that I would do different is add celery because I love celery in my chicken salad. I'm going to try this one plus the celery. Thanks!!
I have to add a comment. I just made all this today, the chicken, the mayo and the rolls. Are you kidding me? Soooooo good! I'm surprised I had chicken for the salad since I kept "snacking". (Note to self, eat something for breakfast before you take the chicken out of the oven) I had to make a few adjustments, I didn't have bread and butter pickles, but I did have Wickles, which is a spicy sweet pickle and no tarragon. Still amazing however. Just took the rolls out of the oven, and no, I didn't wait even a full minute before I tried one. Thank you again for such delicious and serious eats!
Thats awesome, this was honestly one of my favorite recipes ever. I love chicken salad.
This video is dense with technique and ideas. Great job.
Thanks very much for watching.
Celery and almonds for texture. A couple cranberries for sweet tartness. Now it’s perfect.
I've been putting Grillo's pickle juice in my chicken salad lately along with French's fried onions, don't ask me why or how I thought of it. But oh boy is it delish. Thanks for the bun recipe!
I always add chopped green olives with pimientos. To give it a bit of a briney flavor.
I roasted a bird last night like I do most weeks and made a close variation of this for lunch today. Well that’s it. It’s now a staple of my weekly lunches.
Oh yeah!
No more store bought 10.00 jars of avocado mayo. Thanks Brian! Can't wait to make this recipe.
Very nice ingredience, the mustard is really a must have, what about little dijon mustard too? plus the grainy mustard, and finish it of with a sweet mustard. Thats 3 kind of mustard, strong, pepperi and sweet mustard
A proper mayo for the mouth feel, and a bun toasted crispy in butter for texture: that for me is the secret. I say "chicken salad" here in Australia (I'm an expat) and I get confused stares, but that will change.
When I was visiting US in the late '80 I ate perfect chicken salad sandwich in NYC Downtown. It was made with pumpernickel bread. It was sooo tasty, not dry at all! Wonder if that particular type of bread made it so? Anyway, I'll try your recipe, it look delicious. Thank you! :)
Wow!!! It looks lovely!! I think it is so good because you did EVERYTHING yourself!! It makes a difference!
I’m sorry, I cannot get on board with b&b pickles…. Oh, they are just ghastly. So I would switch out for dill. Forgive me for that. 🙈
I really love the flavor of rosemary, thyme and sage. I think I would add a little of that.
With my chicken salad I add a fruit (apple or grape), parm, fresh herbs, walnuts, and lots of pepper! I’m on keto now so I haven’t made it in a long time.
That potato bun looks SO good!!! I can get past sugar on keto. The sugar replacement is pretty good, makes sweet dishes pretty much the same; but the “bread” recipes are not that good… anyway! You didn’t need to hear my gab lol.
THANK YOU FOR THE Video! Very informative!!