I'm sitting here watching all of these amazing recipes in my little trailer in New Orleans and Chef Jean-Pierre is officially my new most favorite person on youtube.... what a joy you are to watch
I made chicken salad 3 days ago using a store bought rotisserie chicken. Shredded it, fried some bacon, then had the crazy idea of frying the chicken skin in the bacon fat. Garlic, shallot, dill, parsley, stone ground mustard, mayo. Good stuff.
As soon as Chef placed the cookie cutter on the bottom half of the brioche bun, the words "pack it in" floated to the top of my brain. He did not disappoint. (He never does.) Great summer recipe. Cheers to Chef Jean-Pierre. #youtoojack
I *LOVE* that cookie cutter as a mold trick. I'll *DEFINITELY* have to use that when making chicken, shrimp, lobster, tuna, or any other chopped food sandwich --- including pulled pork, beef brisket, liver pate', etc.! Thanks so much, Chef J. P. I *ALWAYS* learn something useful from your videos.
That's the most inspirational chicken salad I've seen! You had me wanting to jump up out of my chair and go make this immediately. Thanks for yet another culinary delight.
I made a chicken salad tonight. I added grapes and dried cranberries. Im going to add a bit of cumin, as it chills. Next batch, I will try your dressing. 😊 Yummy! Thank you, sir!
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!
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.
OMGosh I'm watching & becoming starving. I'm gonna eat chicken salad everyday for rest of my life 😂 Thanks chef Jean-Pierre for sharing. I love fruit in chicken salad delicious 😋
I've been watching, learning and cooking with Chef Jean- Pierre for about a year now and enjoyed and learned a ton. I just started watching "The French Chef" season 1 with Juila Childs, circa 1963. She was a trailblazer in cooking tv, no edits. It's amazing how the tools, equipment, techniques and presentation has changed and evolved over 60 years. Also, I found out today that "Butter" is a super food, one of the top 10 foods for good health! You were right chef; butter is good for you, and you can also rub it all over your body!
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 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.
I think it's funny that French chefs have such a fearsome reputation, yet two of the most lovely humans to ever teach the art (Chef Pepin also included) are French.
Love this dressing. On my to-do list. I add, green apple pieces, chopped walnuts and halved green grapes. Or, grape tomatoes. FYI: Mayo is Egg yolk and oil. CHEF's Point is, Variation is allowed in YOUR kitchen! ie. instead of sour cream, Greek Yogurt is ok. Your Choice! What's in your fridge and pantry, and in your freezer for 17 years. Thank you Chef.
Chef! I made this with a very chilly caprese salad and on a hot summer day like today it really was unmatched. Thank you and your crew for making great videos!
I just made this! It’s so delicious! Only thing I didn’t have was chili pepper so I used a little sweet red pepper and some cayenne! Also I used halved grapes (needed to use them up lol)! Saving my dried fruits for next time! I had amazing grilled chicken I used and it’s crazy good!!! Thank you!
Our company picnic was Saturday, & this morning my coworkers were talking about how most of them wouldn't touch the chicken or potato salad because mayo grosses them out. Amazing how often your videos come at the perfect time! Can't wait to watch, thanks Chef & Jack!
A better reason to avoid those two dishes at a picnic is because they usually contain eggs and will grow Salmonella at a much faster rate due to reaching dangerous temperatures more quickly. If you got sick from eating food at a picnic, it was probably the mayo or eggs in some dish that sat out too long. Eggs need to be consumed shortly after the shell is cracked open, including hard boiled eggs.
@@privacyvalued4134• and onions also contribute to the illness factor, and picnic potato salad - while starting out COLD - ends up warm, thus... Eggs? I DIDN'T know this, so thank you!
I started watching your videos a few weeks ago and now at 74 I'm starting to go cooking crazy! I love it. I've made 6 of your recipes and they all have been excellent! I enjoy your step by step instruction and you humor while cooking. Thanks so much for making cooking great meals easy. Love it!! Thanks
Jack, Chef did not eat a bite of the sandwich, nor were there any additional outtakes afterwards. We want to see Chef take a bite of his creations. That is part of the fun watching his reaction. 😊
I’m having friends over next week, I will make this salad and put it inside the smaller croissants and side of fresh fruit. Thank you for another great recipe.
Wow...this was an eye-opener for me .Not seen chicken cooked like this before...but l love it.Always looking for easy and simple recipes for one ...This is a recipe that makes me happy..Thanks again Chef !
There is no doubt I am making this chicken salad. I have used that canned chicken in the past and it is barely edible at it's best. I am so glad you showed the proper way to poach chicken. Now I will just have to try it.
we all have our way to cook and choose the ingredients. but it is so much joy to see jean pierre cooking, every of this famous tv cooking shows and yt and the rest, to show them how much fun it can be to cook.
I think diced dried apricots, or prunes, both cut small, would also work, as would the addition of cranberries. Also, using this as a topper for cold, cooked buckwheat, kasha, or brown rice instead of on bread would be the bomb. Tuck it into a pita, roll it in a tortilla, and the varieties are endless.
Chef...I'm gonna do this next week. But I'm going to toast the buns with garlic butter, home-made, and smoked Gouda cheese. My mouth is watering already! Thank You! Frank, the old dude from NC.
Put in 14 peppercorns..... then he dumps the entire bowl in later! Gotta love it!! I have got to try that homemade "mayo" sauce... looks wonderful! I would make mine with the raisins, celery, and a finely diced onion because I LOVE the onion taste. I would skip the carrots and the rest. Never did like raw carrots in anything, except grated fine in an orange jello salad as long as it had mandarine oranges in it to add sweetness. (Or grated really fine in coleslaw!) I am teaching my cooking class how to make his Vichyssois in a couple of days! Am so excited!! Only I am going to cook mine in my instant pot.
My own chicken salad uses no mayo either but is meant as a meal by itself and uses a lot of greens - cubed smoked chicken breast fillet with salt, pepper and garlic powder, cucumber, bell pepper, green asparagus, cherry tomatoes, sweet onion, mild goat's cheese, walnuts, and a vinaigrette made from balsamic vinegar, squash seed oil, mustard and honey. I'll also cube an apple into it right before serving. Occasionally I'll use non-smoked chicken but then I'll replace the walnuts for smoked almonds (which ALDI sells here in the Netherlands). The squash seed and balsamic vinegar combo I actually got from an old cooking show with legendary German TV cook Alfred Biolek - who used just these 2 ingredients and some salt as a dip for blanched green asparagus served by itself as a side dish.
This is so unbelievably good. Try this one; if you're not a huge fan of chicken salad, this will change your mind. To me, it's the use of fresh chicken as opposed to using canned chicken. I've already made this 3 times since he released this video.
I want to try this just for the poaching technique. Anxious to try it. Thanks Chef JP....great video as always. And don't think it's going unnoticed that your picking some great dishes for the summer. Lighter on the stomach and more appetizing on a hot day. Cheers!!
I love most of your ingredients and usually do use apple, celery, rasins and shallots, sour cream! so Thanks for your truly Organic fresh mayo.... so important these days to not use mass produced condiments ❤❤❤😊
Every thing I make that called for mayo as an ingredient, I now use sour cream alone, or for one chicken/walnut salad, I use sour cream and yogurt equal amounts. I only use mayo on BLTs. When I first saw your thumbnail I thought that was a potato salad sandwich, and couldn’t believe that you’d make a potato salad sandwich, because I love them. 😊
Oh!!! What a magnificent work of goodness chef!!👩🍳 BRAVO!!!🌟🌟🌟🌟🌟🌟👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥰🥰🥰💚💚💚💚💙💙💙thank u so much chef!!! For sharing your of a kind chicken salad!!!!🥰🥰🥰🥰🥰🥰🌹🌹🌹🍏🍏🍏
WOW! Another great recipe from the Master Chef, Jean-Pierre. I bought a can of "chicken salad," that you drain and add mayonnaise to. I don't think I'm going to use it at all. This is far superior to that can of pretend chicken salad. Thank you again, Chef Jean-Pierre for yet another fantastic recipe!
Yes! Summer is not over and this looks delicious. Your videos give me so much confidence to jump in and try for myself and my guests. Gonna bring this to the next party! Thank you 🙌
I would toast that brioche bun from one side and put some BUTTER on that!!! What is better than butter briche with more butter on it? 😀 I love that channel 🙂 I learned so many things from this channel and most crucial for me are the sauces from you Chef! God I was so afraid to use butter and wine in the past! And now I almost can not imagine to cook without that 🙂 Thank you very much for your advices! You are a great teacher 🙂May the BUTTER be with you 😀
I'm so happy to see this. There was this lunch place I used to frequent, when I lived in South Florida and I'd always order a sandwich that was very similar to this. I wasn't sure exactly what was in it 100%, but it was similar to this. Anyways, at that time, I ended up faking it, at home, and it was delicious...everybody loves this sandwich. I faked mine using poached chicken (or grilled) and used mayo, a bit of celery salt and pepper, curry, with green onion, chopped craisins or currents and/or raisins, chopped pecans or almonds, or cashews (whatever is in the pantry) and some diced celery, if I had it. It's virtually the same yet different, I suppose. It's amazing though! Everybody needs to make a version of this sandwich...it IS a drug and easy to do. That hint of sweet from the fruit and the delicate crunch from the nuts, celery and green onion (chef says shallots, so do that instead 😉), is soooo good. Thank you, chef JP..❤
I've used fresh grapes cut in half, or small diced apples instead of raisins (not a fan) and dried cherries, and toasted pecans upon occasion, instead of almonds. I have usually used roasted or rotisserie chicken. I haven't tried fennel, but I will! Thank you Chef, for another amazing recipe!
I just made a chicken salad the other day. but I used roast chicken, celery, onion, parsley, mayonnaise. I would love to try the poached chicken. oh, wow I have that same hand mixer. and I love your recipe with the mustard in it. I don't use pepper flakes because they don't agree with me, but everything else you used. I will try. So, thank you very much.
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 . 💙💙💙💙💙💙💙💙💯💯💯💯
I always just use Miracle Whip in my Chicken Salad. Sorry if this upsets anyone. I like a slice of swiss cheese or jarlsberg and leaf of lettuce on my chicken salad sandwich too. Sometimes I grill my sandwich in butter and olive oil too. And once in a while I add a couple strips of bacon.
I love brioche. I'm wanting to try to make it myself because I make our bread for the week every week. I won't buy the bread from the store anymore because it doesn't go bad for a month due to all the preservatives in it. I ordered a sour dough starter from England back in May & it keeps getting better & better in my fridge. Right now I'm preparing to make a white velvet cake for our desert for the week........& I always have your videos on in the kitchen to keep me company. Chef please put out a new dessert/bread video soon 😊
How many people clicked on this that don’t like mayonnaise and just learned that it’s made with basic stuff you already have in your fridge and eat all the time. Well done chef
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.
@kevindownes9474 Acutually your off by about 25--50 years, the biggest migration of ethnic Indian's migrating to the UK occurred between 1955 and 1975, look it up.But the cuisine has shifted significantly in the last 25-30 years. UK isn't fish and chips anymore.its Butter chicken.
you are right. Always when I see someone taste test multiple containers while using the same spoon at least twice, it makes me cringe. Even if it’s something they use only by themselves, that stuff will get moldy or go bad before they manage to eat everything. It’s so wasteful at best, disgusting at worst.
What I love about this guy is he is a pro and he is a Teacher. He has to get it right. He nails it every time and does it in the manner befitting a James Beard five-star chef of which he most certainly is. .
That's because he's a classically trained restaurant chef. TH-cam cooks don't cook for other people, but only themselves. So they don't NEED to worry about it, and thus don't have that instinct to always grab a new utensil engrained. For a TH-cam/home cook, it's a waste of time and effort and dish soap. If only you are going to be using the utensils and the food, you don't need to worry about it, because only your germs will be on it.
@@kirohaas3193 You still don't want to put the bacteria from your mouth into any ingredients or food that you're not going to eat immediately, yourself. If you're a TH-cam cook sharing the meal with family, anyone you're not regularly french kissing with, you still shouldn't want to share your mouth bacteria by way of the food.
I'm sitting here watching all of these amazing recipes in my little trailer in New Orleans and Chef Jean-Pierre is officially my new most favorite person on youtube.... what a joy you are to watch
Thank you 🙏 ❤️
❤🙏🎬🥘🌎🍺🍹🌷
Mine too ❤
I made chicken salad 3 days ago using a store bought rotisserie chicken. Shredded it, fried some bacon, then had the crazy idea of frying the chicken skin in the bacon fat. Garlic, shallot, dill, parsley, stone ground mustard, mayo. Good stuff.
Sounds excellent! Good on you, Chillin. Thanks for sharing.
As soon as Chef placed the cookie cutter on the bottom half of the brioche bun, the words "pack it in" floated to the top of my brain. He did not disappoint. (He never does.) Great summer recipe. Cheers to Chef Jean-Pierre. #youtoojack
I *LOVE* that cookie cutter as a mold trick.
I'll *DEFINITELY* have to use that when making chicken, shrimp, lobster, tuna, or any other chopped food sandwich --- including pulled pork, beef brisket, liver pate', etc.!
Thanks so much, Chef J. P. I *ALWAYS* learn something useful from your videos.
Don't forget perfectly shaped burger patties.
What I love most about this video is the description on how to poach chicken properly. Thank you!
YES, Chef JP, you just taught a great chicken poaching technique++that gorgeous stock/broth for future use🤩😘!! WOW!
THIS!
That's the most inspirational chicken salad I've seen! You had me wanting to jump up out of my chair and go make this immediately. Thanks for yet another culinary delight.
I made a chicken salad tonight. I added grapes and dried cranberries. Im going to add a bit of cumin, as it chills. Next batch, I will try your dressing. 😊 Yummy! Thank you, sir!
Chef Jean-Pierre is undefeated!
True. In our kitchen, not one of his meals has missed
He is the best
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!
I want to get a tattoo of Chef Jean Pierre on my arm
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.
OMGosh I'm watching & becoming starving. I'm gonna eat chicken salad everyday for rest of my life 😂 Thanks chef Jean-Pierre for sharing. I love fruit in chicken salad delicious 😋
I've been watching, learning and cooking with Chef Jean- Pierre for about a year now and enjoyed and learned a ton. I just started watching "The French Chef" season 1 with Juila Childs, circa 1963. She was a trailblazer in cooking tv, no edits. It's amazing how the tools, equipment, techniques and presentation has changed and evolved over 60 years. Also, I found out today that "Butter" is a super food, one of the top 10 foods for good health! You were right chef; butter is good for you, and you can also rub it all over your body!
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..❤
OMG i cannot stop laughing, purified butter, sanitized water🤗.Chef JP you are my new fave Chef! Your personality bring so much good vibe🤗!
There is nothing JP does that is just ordinary! Amazing chicken salad. No other way to describe it.
no, but even a child could do it ;)
Hello chef! I'm in Marseille for the week and I'm going to Aix-en-provence tomorrow. Thanks for the Boullabaisse suggestion!
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.
I think it's funny that French chefs have such a fearsome reputation, yet two of the most lovely humans to ever teach the art (Chef Pepin also included) are French.
Love this dressing. On my to-do list. I add, green apple pieces, chopped walnuts and halved green grapes. Or, grape tomatoes.
FYI: Mayo is Egg yolk and oil. CHEF's Point is, Variation is allowed in YOUR kitchen! ie. instead of sour cream, Greek Yogurt is ok. Your Choice! What's in your fridge and pantry, and in your freezer for 17 years.
Thank you Chef.
Yeah, because he didn't put Egg or Oil in this! 🤔
Huh?
Watch it again.@@Micko350
I love how it is without mayo and how you created the most fantastic dressing from scratch to go with it!
Yum! I can't wait to try this! I made egg salad sandwiches yesterday using kewpie mayo (japanese mayo) good stuff! 😋
Love this style of cooking.
The end of Summer brings Apples and Pears, which are also very lovely in chicken salad.
Chef! I made this with a very chilly caprese salad and on a hot summer day like today it really was unmatched. Thank you and your crew for making great videos!
I just made this! It’s so delicious! Only thing I didn’t have was chili pepper so I used a little sweet red pepper and some cayenne! Also I used halved grapes (needed to use them up lol)! Saving my dried fruits for next time! I had amazing grilled chicken I used and it’s crazy good!!! Thank you!
Our company picnic was Saturday, & this morning my coworkers were talking about how most of them wouldn't touch the chicken or potato salad because mayo grosses them out. Amazing how often your videos come at the perfect time! Can't wait to watch, thanks Chef & Jack!
Hope you are aware he made the mayo from scratch in the video.
@@peterjamesmacneilExactly. That dressing is a flavored mayo. It is a nice one, too.
A better reason to avoid those two dishes at a picnic is because they usually contain eggs and will grow Salmonella at a much faster rate due to reaching dangerous temperatures more quickly. If you got sick from eating food at a picnic, it was probably the mayo or eggs in some dish that sat out too long. Eggs need to be consumed shortly after the shell is cracked open, including hard boiled eggs.
Not really looking for comments missing the point, just saying thanks.
@@privacyvalued4134• and onions also contribute to the illness factor, and picnic potato salad - while starting out COLD - ends up warm, thus...
Eggs? I DIDN'T know this, so thank you!
I started watching your videos a few weeks ago and now at 74 I'm starting to go cooking crazy! I love it. I've made 6 of your recipes and they all have been excellent! I enjoy your step by step instruction and you humor while cooking. Thanks so much for making cooking great meals easy. Love it!! Thanks
He is the only person on TH-cam I care to watch.
@@catherineforsey8777 AMEN!
Delicious and mouthwatering recipe
Love that... I'm going to make chicken salad without mayo, but then makes mayo from scratch to put in it.
This is an amazing salad dressing and love the way you added the fruit to the chicken salad, I can’t wait to make it. Thank you chef JP ❤
Jack, Chef did not eat a bite of the sandwich, nor were there any additional outtakes afterwards. We want to see Chef take a bite of his creations. That is part of the fun watching his reaction. 😊
Chef JP. I made this here in the Philippines. I could start a business just selling this. The Filipinos loved it.
I’m having friends over next week, I will make this salad and put it inside the smaller croissants and side of fresh fruit. Thank you for another great recipe.
So delicious! I would personally enjoy a beautiful slice of garden ripe tomato along with it! Perfect summertime meal.
ChefJean it's wonderful 🎉
Wow...this was an eye-opener for me .Not seen chicken cooked like this before...but l love it.Always looking for easy and simple recipes for one ...This is a recipe that makes me happy..Thanks again Chef !
Thank you. You and Jack always MAKE MY DAY 😂.
I agree! The first thing I do when I get home from work is that I turn on the Chefs' channel and enjoy a hot cup of tea. Mmmm.....
Respect chef.
Excellent.
There is no doubt I am making this chicken salad. I have used that canned chicken in the past and it is barely edible at it's best. I am so glad you showed the proper way to poach chicken. Now I will just have to try it.
YUM!!!!! I love fennel, cherries and cumin, I will make this for certain next time I make chicken salad! Thank you, chef!
Sounds great! 😊
we all have our way to cook and choose the ingredients. but it is so much joy to see jean pierre cooking, every of this famous tv cooking shows and yt and the rest, to show them how much fun it can be to cook.
Thank you! 🙏👍
This looks amazing! I’m one of the chef’s biggest fan. May be silly question. Is it safe to use the raw egg?
I think diced dried apricots, or prunes, both cut small, would also work, as would the addition of cranberries.
Also, using this as a topper for cold, cooked buckwheat, kasha, or brown rice instead of on bread would be the bomb. Tuck it into a pita, roll it in a tortilla, and the varieties are endless.
Bellissimo! I love the Fresh Chili & Cumin. I would have added fresh Cilantro rather than parsley (for my taste). Thank you, Paisano. ❤
Oohh my. I have to try this. My husband loves chicken salad but hates mayo.. ❤❤
Chef...I'm gonna do this next week. But I'm going to toast the buns with garlic butter, home-made, and smoked Gouda cheese. My mouth is watering already! Thank You! Frank, the old dude from NC.
Put in 14 peppercorns..... then he dumps the entire bowl in later! Gotta love it!! I have got to try that homemade "mayo" sauce... looks wonderful!
I would make mine with the raisins, celery, and a finely diced onion because I LOVE the onion taste. I would skip the carrots and the rest. Never did like raw carrots in anything, except grated fine in an orange jello salad as long as it had mandarine oranges in it to add sweetness. (Or grated really fine in coleslaw!)
I am teaching my cooking class how to make his Vichyssois in a couple of days! Am so excited!! Only I am going to cook mine in my instant pot.
My own chicken salad uses no mayo either but is meant as a meal by itself and uses a lot of greens - cubed smoked chicken breast fillet with salt, pepper and garlic powder, cucumber, bell pepper, green asparagus, cherry tomatoes, sweet onion, mild goat's cheese, walnuts, and a vinaigrette made from balsamic vinegar, squash seed oil, mustard and honey. I'll also cube an apple into it right before serving. Occasionally I'll use non-smoked chicken but then I'll replace the walnuts for smoked almonds (which ALDI sells here in the Netherlands). The squash seed and balsamic vinegar combo I actually got from an old cooking show with legendary German TV cook Alfred Biolek - who used just these 2 ingredients and some salt as a dip for blanched green asparagus served by itself as a side dish.
This is a technical level 10 sandwich. The mise en place and the hunting and gathering alone would take days.
This is so unbelievably good. Try this one; if you're not a huge fan of chicken salad, this will change your mind. To me, it's the use of fresh chicken as opposed to using canned chicken. I've already made this 3 times since he released this video.
Miss your place in south Florida so much. Was such a special experience and learned so much while being entertained.
I want to try this just for the poaching technique. Anxious to try it. Thanks Chef JP....great video as always. And don't think it's going unnoticed that your picking some great dishes for the summer. Lighter on the stomach and more appetizing on a hot day. Cheers!!
I love most of your ingredients and usually do use apple, celery, rasins and shallots, sour cream! so Thanks for your truly Organic fresh mayo.... so important these days to not use mass produced condiments ❤❤❤😊
Every thing I make that called for mayo as an ingredient, I now use sour cream alone, or for one chicken/walnut salad, I use sour cream and yogurt equal amounts. I only use mayo on BLTs. When I first saw your thumbnail I thought that was a potato salad sandwich, and couldn’t believe that you’d make a potato salad sandwich, because I love them. 😊
It's a delight to watch & learn from a great Chef like him!
Thankyou
Oh!!! What a magnificent work of goodness chef!!👩🍳 BRAVO!!!🌟🌟🌟🌟🌟🌟👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥰🥰🥰💚💚💚💚💙💙💙thank u so much chef!!! For sharing your of a kind chicken salad!!!!🥰🥰🥰🥰🥰🥰🌹🌹🌹🍏🍏🍏
👍👍👍😊
Everything you do is amazing, thank you.
Thank you 🙏
WOW! Another great recipe from the Master Chef, Jean-Pierre. I bought a can of "chicken salad," that you drain and add mayonnaise to. I don't think I'm going to use it at all. This is far superior to that can of pretend chicken salad.
Thank you again, Chef Jean-Pierre for yet another fantastic recipe!
This is wonderful! I use apple instead of cherries and raisins
Yes! Summer is not over and this looks delicious. Your videos give me so much confidence to jump in and try for myself and my guests. Gonna bring this to the next party! Thank you 🙌
I wonder if avocado could replace the egg? Kids won't eat My cooking, so most would go to waste.
@@robertakerman3570 hmmm, I haven't experimented, I have used it with tuna. Sounds really good though. I'll keep it in mind🙌
You've convinced Me@@jms07739
I love chicken salad delicious I will have to make this recipe
Great looking chix salad. I’m going to try that here at Montaluce Winery in Dahlonega Ga. I’m the Banquet Chef. Thank you Chef.
I can't imagine any food without may or butter. They are two of my three food groups.
lol he made his own mayo. Just better.
I’m just wondering what your third food group is. 😂
Cheese and adult beverages. OK, so I can't count....
I would toast that brioche bun from one side and put some BUTTER on that!!! What is better than butter briche with more butter on it? 😀 I love that channel 🙂 I learned so many things from this channel and most crucial for me are the sauces from you Chef! God I was so afraid to use butter and wine in the past! And now I almost can not imagine to cook without that 🙂 Thank you very much for your advices! You are a great teacher 🙂May the BUTTER be with you 😀
🙏🙏🙏😊
I'm so happy to see this. There was this lunch place I used to frequent, when I lived in South Florida and I'd always order a sandwich that was very similar to this. I wasn't sure exactly what was in it 100%, but it was similar to this. Anyways, at that time, I ended up faking it, at home, and it was delicious...everybody loves this sandwich.
I faked mine using poached chicken (or grilled) and used mayo, a bit of celery salt and pepper, curry, with green onion, chopped craisins or currents and/or raisins, chopped pecans or almonds, or cashews (whatever is in the pantry) and some diced celery, if I had it. It's virtually the same yet different, I suppose. It's amazing though! Everybody needs to make a version of this sandwich...it IS a drug and easy to do. That hint of sweet from the fruit and the delicate crunch from the nuts, celery and green onion (chef says shallots, so do that instead 😉), is soooo good.
Thank you, chef JP..❤
You always make a winner. Thanks Chef
Great tip on using a cutter to neatly form the salad. I'll use that tip!
I've used fresh grapes cut in half, or small diced apples instead of raisins (not a fan) and dried cherries, and toasted pecans upon occasion, instead of almonds. I have usually used roasted or rotisserie chicken. I haven't tried fennel, but I will! Thank you Chef, for another amazing recipe!
The fresh grapes and apples sound delicious! I’ll have to try that!
Great show. Looks delicious.
Nice.. I just found you.. so far, every recipe looks delicious and easy..
Waoooooh so yummmm and healthy recipe 😊😊😊😊😊😊
This is Jean-Pierre: best ingredients and a little know-how and you get splendid results.
I just made a chicken salad the other day. but I used roast chicken, celery, onion, parsley, mayonnaise. I would love to try the poached chicken. oh, wow I have that same hand mixer. and I love your recipe with the mustard in it. I don't use pepper flakes because they don't agree with me, but everything else you used. I will try. So, thank you very much.
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 . 💙💙💙💙💙💙💙💙💯💯💯💯
I always just use Miracle Whip in my Chicken Salad. Sorry if this upsets anyone.
I like a slice of swiss cheese or jarlsberg and leaf of lettuce on my chicken salad sandwich too.
Sometimes I grill my sandwich in butter and olive oil too.
And once in a while I add a couple strips of bacon.
Good morning. Great for a light lunch or, late night snack.
I love brioche. I'm wanting to try to make it myself because I make our bread for the week every week. I won't buy the bread from the store anymore because it doesn't go bad for a month due to all the preservatives in it. I ordered a sour dough starter from England back in May & it keeps getting better & better in my fridge. Right now I'm preparing to make a white velvet cake for our desert for the week........& I always have your videos on in the kitchen to keep me company. Chef please put out a new dessert/bread video soon 😊
Stunning!
How many people clicked on this that don’t like mayonnaise and just learned that it’s made with basic stuff you already have in your fridge and eat all the time. Well done chef
chef! As usual this looks fantastic. I'm looking forward to making this with a nice tomato salad. Thanks Chef!
Chef is absolutely amazing
❤👏🍒I enjoy chef watching your cooking 🍳
I love your attitude! Thank you!!
Yes on the fennel!! Would actually also love to see a recipe for creamy fennel soup!💕
I second that idea 👍
Me too, I love Fennel.
Waoooo, so great .Thanks for the delicious recipe
What an idea!!
Gotta give this a shot at some point !!!
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.
🙏🙏🙏👍❤️
that influx happened at least 100 years ago lol UK's history with India traces back to the 1600's with the East India Trading Company
@kevindownes9474 Acutually your off by about 25--50 years, the biggest migration of ethnic Indian's migrating to the UK occurred between 1955 and 1975, look it up.But the cuisine has shifted significantly in the last 25-30 years. UK isn't fish and chips anymore.its Butter chicken.
Magnificent chef! There we go with next weekend's cold sandwich. Thank you so much.
Brilliant, youre my new favourite youtube chef
Yes I love this man. I pray for his good health every day. LOVE and great food is the best medicine. Love will keep one alive for many years.
At first I was like nah but when it came together I was like oh heck yeah 😋😋😋
a great meal for summer fun!
He's the best. Jacques Pepin is a flat out legend and I like Flay also. My 3 all stars.
Oh chef, you never ever fail to amaze me.
I love to see a chef who makes it a point not to reuse a utensil. Many TH-cam cooks don't care enough about that.
you are right. Always when I see someone taste test multiple containers while using the same spoon at least twice, it makes me cringe. Even if it’s something they use only by themselves, that stuff will get moldy or go bad before they manage to eat everything. It’s so wasteful at best, disgusting at worst.
What I love about this guy is he is a pro and he is a Teacher. He has to get it right. He nails it every time and does it in the manner befitting a James Beard five-star chef of which he most certainly is. .
Many cooks keep a tasting spoon in their pocket.
Ya just never know what goes on in the kitchen.😢
That's because he's a classically trained restaurant chef. TH-cam cooks don't cook for other people, but only themselves. So they don't NEED to worry about it, and thus don't have that instinct to always grab a new utensil engrained. For a TH-cam/home cook, it's a waste of time and effort and dish soap. If only you are going to be using the utensils and the food, you don't need to worry about it, because only your germs will be on it.
@@kirohaas3193 You still don't want to put the bacteria from your mouth into any ingredients or food that you're not going to eat immediately, yourself. If you're a TH-cam cook sharing the meal with family, anyone you're not regularly french kissing with, you still shouldn't want to share your mouth bacteria by way of the food.
Mustard! Absolutely yes yum yum! 🤩🤪 (More please?)
Thank u so much chef for sharing your one of a kind chicken sandwich!!!!🎉🎉🎉🎉🎉🎉👏🏼👏🏼👏🏼👏🏼👏🏼
Like the tv style open preview
I love fennel. Can't wait to try in chix salad
Perfect time, Dear Chef.
This is going to be dinner, tonight!
Thanks for all the lessons!
😍
Thanks Chef, gonna make this on Saturday. 😊