Chicken Breast is a great way to add flavor to salads, sandwiches, and most other dishes. This simple recipe will make a big mess of a pan to get the chicken out of the pan, so don’t throw things out when you’re finished.
This one is particularly important because you will need to use a cutting board that is just large enough to cut the chicken breast into pieces, but not so small that the cut surface is not uniform.
You will also need a food processor, cutting board, and cutting board stand. One of the best ways to cut chicken breasts is to use a large cutting board and just slice the meat cross-ways to get them into small pieces. Then use the cutting board to cut the chicken into pieces at the same time.
This is where you’ll need a cutting board as small as possible. There are some very sharp edges, so a small one is best. You can also use a food processor but that is best for thin pieces (say, the breast of a chicken breast). A stand can help hold the cutting board and food processor. You’ll also need a cutting board rack that holds the board and food processor in a stable way.
I know the idea of cutting meat with a knife/cutting board is a bit old hat. The practice of using a food processor to chop meat has been around for a long time. That said, a cutting board is an essential part of any kitchen. I use it every day. I even have a separate cutting board for the floor.
A cutting board is also a must-have for making your own chicken salad, as it makes things easier for you. I usually make my chicken salad with a simple dressing (a bit of lemon juice, olive oil, mustard, salt & pepper, and maybe a pinch of cayenne or chili pepper), but there are other ways to make it healthier.
One of the best ways to make chicken salad is to use the “French” (or “Italian”) method, in which the chicken is marinated for at least 30 minutes, and then the chicken is cut up with a mandoline or knife. For the best results, brush the chicken with a bit of olive oil, and sprinkle it with salt and pepper.
If you’re not careful with the chicken, you can end up with some nasty bird livers or other bits of chicken left over in the fridge. You can remove these bits, but it’s another part of the process to be careful. The same goes for the dressing. If you’re not careful with the dressing, it can leave a bit of a bitter taste in the chicken salad.
You can also use any leftover chicken parts for other recipes, like a chicken salad with mint, or a chicken salad with avocado. The same goes for the dressing.
I have a few leftover chicken livers for this recipe. Since i have the recipe for chicken liver which is not too much trouble, I’ve also made the chicken salad with avocado dressing.