This has inspired me to make Mexican, Thai, and Vietnamese versions. I think a Vietnamese bánh mì style chicken salad would be epic. Awesome video, keep up the great work. 👍
@@unrulylane9637 well, just thinking of it off the top of my head, I'd have to say: *Mexican* - mayo, salt, cumin, chili powder, garlic powder or minced garlic, paprika, jalapeño or habañero maybe both for extra spice, avocado cubed small, onion (red, yellow, or white), and lime juice to taste. I would personally also add a nice cheese to this one, some kind of good Mexican cheese if you have it, unfortunately for me where I am I don't have it, so I'd use a good quality gouda or mozzarella, maybe some mild cheddar. *Thai* - I'd probably go with a red curry or panang curry flavor, or pad Thai flavor. *red curry/panang curry* - mayo, (salt to taste though it may not need it because of the fish sauce), red curry paste, onion (yellow or white), chili flakes or Thai chilies, kaffir lime leaves and Thai basil, some fish sauce, and thick coconut milk for the curry one. *pad Thai* - mayo, fish sauce, (salt to taste because the fish and oyster sauce I believe is salty already it may not need it), tamarind puree or tamarind paste, oyster sauce, brown sugar, garlic, bean sprouts, garlic chives, cilantro, peanuts finely chopped, onion (yellow or white), chili flakes or some fresh Thai chilies if you have them where you're at, lime juice to taste. *Vietnamese* - the basics of a bánh mì, pickle some carrots, daikon radish, jalapeños and or Thai chilies, and the cucumber or just fresh cucumber, pickle them in white wine vinegar, rice vinegar salt and sugar, spicy mayo made with mayo, Sriracha, lime, and sesame oil, and cilantro. I would probably add some sweet chili sauce to dip this one as well. And, after watching Brian's video, I'd say some mint or kaffir lime leaves would go nicely as well. Basically follow some recipes to see what all goes in these normal dishes, then just turn it into a chicken salad version. Sorry I don't have any exact measurements, just coming up with the ideas off the top of my head and looking at some recipes for the ingredients of the Thai and Vietnamese ones. I make a lot of Tex-Mex and Mexican food, so that one was just from thinking about what I'd normally use in a Mexican dish. Hope these help and turn out great. 👍
Most chicken salad recipes just list « cooked chicken » as the main ingredient; you explain how to cook it, which shows a great attention to detail. Same goes for sifting the pistachios, which I would not have thought of, and I’m sure makes a big difference. I also appreciate that the quantities are listed in grams; again, this tells me the recipes are precise, tested and balanced. I feel compelled to try the curry version, which I will do. I will post a follow-up.
I made the pesto salad this week and swapped the mayo with full-fat greek yogurt for a healthier option. The result was delicious! I ended up picking up some tomatoes and fresh mozzarella to turn it into a caprese chicken salad sandwich. Will definitely be making the pesto again at some point. Going to try the curried next though!
This is by far the best cooking channel on TH-cam. Your explanations are incredibly in depth as well as producing delicious results. I've made the caesar salad numerous times and the breadcrumbs are a genius idea as I get crunch in every bite.
It's also extremely convenient that everything is measured in grams or relevant methods. Recipe convenience is something a lot of really good food channels just forget about amidst the importance of video and food quality.
I couldn't agree more on the breadcrumbs idea. I have been doing that on all my salads since I saw that video. Genius. Now my family is doing it too. Thanks Bri!
The Curry one 'kind of' reminded me of Coronation chicken, quite popular here in the U.K. since 1953. They all look lovely and i can't wait to try them, keep up the great videos 😋
This is what I came here to say. I made Coronation Chicken for our family's celebration of King Charlie's coronation, and my husband just asked me to make more as we had eaten all the leftovers. I may have to try Brian"s curry chicken.
Try toasting your dry curry spices in a saute pan for a few minutes to make it have a less grainy texture. Love the channel, thanks for all the hard work!
I just made the curry rendition and it was unbelievably delicious. I zapped the raisin, sugar and vinegar for 2 minutes in microwave. Everyone in my house loved it, can’t wait to try the Asian version. Kudos to you Brian for providing us with such great content.
Thank you! I so appreciate when creators explain the "why" it allows me to make my own decisions while cooking instead of just following recipes all the time.
Okay, listen. I love grapes in my chicken salad, but your versions look SO GOOD. The first two especially are calling my name. Bless you for these gorgeous chicken salads.
Hi Brian . . . at 75, I've been cooking all my life (my mom loved to cook). Now I'm "the cook" in our couple-ship and really love it. YOUR channel is one of the clearest, most complete and "success-making" channels I've seen, literally, since Julia Child! (Yes, I watched it LIVE as a "youngster"). Your deep-dish quiche recipe IS a winner, AND . . . having LIVED IN France, the Quiches I've had IN Alsace-Lorraine that have been "killer" - had two ingredients NOT in your recipe. Namely: a cautious dash of Cayenne (ground red pepper - instead of black or white pepper) plus a bigger dash of NUTMEG. . . (in the custard mix), while reducing a bit the salt. THAT flavor combo "screams" Alsace-Lorraine. I'll soon make YOUR recipe with those minor changes very soon. We are all drooling in anticipation. (You're also VERY poised and funny on camera -- a terrific teacher, even for this "old dog." Congrats).
I just made the Japanese-inspired one and it was the best chicken salad I've had in years. (I made mine with celery & a ramen flavoring packet swapped for the shallot & katsuo, in case you can't find those at the store either.)
I have made 2 of the 3 (the third is coming up) and shared with friends to universal acclaim. These sandwiches are unique, creative and downright fun to make. Placing three versions side-by-side is an inspired move.
Since I'm totally new to the stand mixer scene, this got me to use the paddle attachment for the first time. Instead of poaching the chicken, I decided to sous vide it instead. Worked great.
I made the curried chicken salad and I've been having it on avocado toast for breakfast / lunch. It's soo incredible! Everything works perfectly together: Salty from the pistachios, sweet from the raisins, spicy jalapeno, all mixed into a creamy, tangy, earthy base with the spices. There isn't a note you didn't hit. Pair that with some crunchy rustic bread and it's a match made in heaven! Can't wait to try the others.
@@nancycy9039 Hey Nancy! I definitely will put in the recipe when I am able to get back home. Sorry I'm just seeing your message it's been nonstop traveling for a bit.
Been following for a little bit now and just wanted to say thank you for what you are doing. Every recipe I have tried has absolutely slapped. Your directions are always clear and the videos are always entertaining. Thanks for making cooking enjoyable for me again
I’ve made the Tokyo 7/11 version a couple times now and it’s amazing. I’ve never liked chicken salad much but this one was so umami. I added arugula on the top to give more textural contrast since I left out the ginger and cucumber. Considering trying the other two as well!
Wow, what inspired flavour combinations! I can't wait try the Tokyo 7/11 version. The addition of the furikake is going to make this part of the rotation quickly. I can just tell but, none of your creations ever require a hard sell here. It's amazing the detail you provide within such time constraints. Thanks Buddy!
I could literally sit and watch an entire video of your taste reactions and ingredient tastings 😅.. i find myself constantly rewinding in these videos and making them about 5mins longer than listed! Love the channel and content!
I’ve watched this video SO many times! I made the Japanese inspired salad and it was ANOTHER delicious winner! I love pickled ginger and Any excuse to use it has My attention.
Such a delicious variety to an otherwise boring chicken salad! Looking forward to making the pesto version. I would suggest cooking the breasts in chicken broth instead of water.
Absolutely LOVE curried chicken salad, and I'm looking forward to trying this recipe. You're probably the only recipe maker that I follow the directions for, your recipes are that well developed!
These all sound great! I use my instant pot ultra's sous vide mode to poach chicken (only +/- 5°F accuracy, but good enough for this, and really easy). For vegans out there: I've made Curried Chickpea Salad Sandwiches (from a Washington Post recipe) using drained, canned chickpeas instead of chicken, and mashed avocado instead of mayonnaise. People love them (not just vegans).
I am looking forward to every single video because there is so much variety between all of them. I already did a bunch of the dishes and always try to „veganize“ them so my girlfriend and me can enjoy them. The herby chicken salad just knocks it out of the park. Much love and greetings from germany ❤
I made chicken salad today. I made "traditional" chicken salad, yes even with the grapes, because I like it, but I'm definitely trying that curry chicken salad very soon. I do dry off the grapes before adding and I don't cut them, I put them in whole, that way they don't leak a lot of juice into the salad. Anyways, I tried out your dry brining/poaching method and it worked great! The chicken was very tender and flavorful. I kept sneaking pieces while I was chopping it! I will do it that way from now on.
Chicken salad sammiches are never boring - but they just got way better. Thanks for these great enhancement ideas, perfect as we head into the summer/pool season.
Made the curried version. It is DOOOOOOPE! Basically doubled the chicken because that is what came in the package and I had no other uses for it. Easy protein packed meal that can be scaled up for prepping purposes or feeding a family. Definitely will make this again.
didnt have a food temp thing so i just eyeballed the poach based off what i know from teas and worked out perfectly for anyone wondering! your water will be around 180 when the bubbles look like fish eyes or tiny pearls etc
I made the curry version today and the family loved it! As soon as I get the ingredients for the 7/11 version, I will make it as well. We appreciate everything you do!
Just started following this channel. I’m really enjoying your presentation and the recipes. I’m a mediocre cook but there is a wannabe chef deep down so I appreciate the education as well.
👍 Tx for the inspiring ideas! Your curry flavoured salad reminds me of an old family version of Coronation Chicken - basically chicken, curry, garlic, mayo, and Sultana chutney. It was always a regular favourite at family feasts as a side dish, but also great for lunch after school - on a fresh roll, or with a roti, or sometimes a bed of lettuce or shredded cabbage, or as a filling for a baked potato. Happy memories! Your Japanese version sounds amazing, but I'm missing most of the key ingredients. Can't wait to try the pesto version though - what a brilliant idea!
@@snoopstheboss994 It's a mouthful of mayo for a joke. I hope no one ever approaches you for relationship advice if you're going to toss serious words like "abusive" around.
Lauren’s reaction to the mouthful of mayo was relatable. Brian, what are your thoughts on using a yogurt instead of mayo for the curried salad? I know Indian cuisine uses lots of yogurt, and as someone who is not a mayo fan, I might try it…but curious what you think.
Hey Bri, I made all 3 of your chicken salads 👍🏻. My family and I loved them , my favourite was the curried chicken it was delicious. Thank you have a brilliant new year 🎉.
Just sat down to eat the curry sandwich and I must say its absolutely delicious! I didn't have those pickled raisins so I used golden raisins and slapped some sour cream to help loosen it up a bit. Fantastic flavors and just a hint of spice I used a large jalapeno might do a smidgen more next time to added heat lol. Love it and live ur recipes take care.
I never knew salt breaks down protein fibers to retain more moisture in chicken. This is why I subscribed to your channel Brian, All of your videos are in-depth educational and I always learn something new
Japan had some AMAZING fried chicken sandwiches in their convenience stores. DEF try that. One of the best fried chicken sammiches I’ve ever had. Actually some of the best fried chicken I’ve ever had and I’ve had some phenomenal chicken down south.
This is why you are the best foodtuber out there. You make real food that normal people make. Nothing stupid like A5 wagyu for breakfast bs, just real food using good technique.
Made Tokyo 7/11 for my son tonight. He loved it! It’s very good, tons of flavor. Delicious! If you have all ingridients, it’s very easy to make. Thank you for the recipe!
I actually love chicken salad with celery and grapes in it 🤭 Always down to try something new, though! I love how specific the directions are, especially with the poaching in this video 👌🏼
I like that you recipe links get right to the point as opposed to the all too common fare of some version of culinary War and Peace before finally finding the meat of the thing.
I really like the subtle background music in the intro, Brian. I'm probably biased on this video in particular though because Gloria Tells - Heartbreaker is one of my favorite songs on the Epidemic Sound catalog lol
I live in Japan and made the 7/11 one. Can honestly say it represents the Japanese flavors extremely well. So much so that I wasn't too keen on it, but my girlfriend, who happens to be japanese, absolutely loves it
This was great timing to give me ideas. I was already going to be making chicken salad for my lunches this week. My basic chicken salad is seasoned chicken (duh) with mayo, spicy brown mustard and some onions.
Can't wait to try these for sure. Speaking of your trip to Japan, if you had any, I'd love to see your take on Japanese Curry with katsu or maybe Omurice. Every Asian dish of yours I've tried have been the bomb and these are 2 of my favs that I've tried to make with mixed success.
We got hooked on curry chicken salad when we visited Sweden 25y ago. It is the best! We lived for 18y in the same town as Dukes HQ (CF Sauer)...no other mayo is allowed in our house! Dukes is best!
Good recipes. I have been making a very similar curry chicken salad for years and it really hits the spot. I usually add almonds and dried cherries in the place of raisins and pistachios but those are excellent ingredients. Thank you for speaking out against grapes. They are a fine fruit but not on my chicken salad sandwich!
Let me know which of these recipes is your favorite. I'm tied between the curried and Tokyo 7/11, but that pesto hits too.
CURRY!!!
But raisins, really? You deserve a sun-burn slap for that one...
These look great but raisins in a chicken salad are equally as egregious as grapes in a chicken salad. 😂
I love that combination of curry and chicken and raisin in a salad
Tokyo 7/11. I'm going to make that in about 45 minutes. Great video - thanks!
This has inspired me to make Mexican, Thai, and Vietnamese versions. I think a Vietnamese bánh mì style chicken salad would be epic. Awesome video, keep up the great work. 👍
hey Bri, Chicken Salad 3 Way Part 2!!
@@uncreativename1 yes bro! 👌
Wow! I would love the Those versions! Please share! 😋?
@@unrulylane9637 well, just thinking of it off the top of my head, I'd have to say:
*Mexican* - mayo, salt, cumin, chili powder, garlic powder or minced garlic, paprika, jalapeño or habañero maybe both for extra spice, avocado cubed small, onion (red, yellow, or white), and lime juice to taste. I would personally also add a nice cheese to this one, some kind of good Mexican cheese if you have it, unfortunately for me where I am I don't have it, so I'd use a good quality gouda or mozzarella, maybe some mild cheddar.
*Thai* - I'd probably go with a red curry or panang curry flavor, or pad Thai flavor.
*red curry/panang curry* - mayo, (salt to taste though it may not need it because of the fish sauce), red curry paste, onion (yellow or white), chili flakes or Thai chilies, kaffir lime leaves and Thai basil, some fish sauce, and thick coconut milk for the curry one.
*pad Thai* - mayo, fish sauce, (salt to taste because the fish and oyster sauce I believe is salty already it may not need it), tamarind puree or tamarind paste, oyster sauce, brown sugar, garlic, bean sprouts, garlic chives, cilantro, peanuts finely chopped, onion (yellow or white), chili flakes or some fresh Thai chilies if you have them where you're at, lime juice to taste.
*Vietnamese* - the basics of a bánh mì, pickle some carrots, daikon radish, jalapeños and or Thai chilies, and the cucumber or just fresh cucumber, pickle them in white wine vinegar, rice vinegar salt and sugar, spicy mayo made with mayo, Sriracha, lime, and sesame oil, and cilantro. I would probably add some sweet chili sauce to dip this one as well. And, after watching Brian's video, I'd say some mint or kaffir lime leaves would go nicely as well.
Basically follow some recipes to see what all goes in these normal dishes, then just turn it into a chicken salad version. Sorry I don't have any exact measurements, just coming up with the ideas off the top of my head and looking at some recipes for the ingredients of the Thai and Vietnamese ones. I make a lot of Tex-Mex and Mexican food, so that one was just from thinking about what I'd normally use in a Mexican dish. Hope these help and turn out great. 👍
I was just thinking the same thing.
Most chicken salad recipes just list « cooked chicken » as the main ingredient; you explain how to cook it, which shows a great attention to detail. Same goes for sifting the pistachios, which I would not have thought of, and I’m sure makes a big difference. I also appreciate that the quantities are listed in grams; again, this tells me the recipes are precise, tested and balanced. I feel compelled to try the curry version, which I will do. I will post a follow-up.
Did you try it? I made it tonight and it's incredible.
As always with TH-cam commenters.. 9 months have died and your production or a follow-up is stillborn.
Lol! I did all 3 versions, loved them all!
I made the pesto salad this week and swapped the mayo with full-fat greek yogurt for a healthier option. The result was delicious! I ended up picking up some tomatoes and fresh mozzarella to turn it into a caprese chicken salad sandwich. Will definitely be making the pesto again at some point. Going to try the curried next though!
Great idea.
This is by far the best cooking channel on TH-cam. Your explanations are incredibly in depth as well as producing delicious results. I've made the caesar salad numerous times and the breadcrumbs are a genius idea as I get crunch in every bite.
It's also extremely convenient that everything is measured in grams or relevant methods. Recipe convenience is something a lot of really good food channels just forget about amidst the importance of video and food quality.
@@Patchumz Exactly, its seems as if Brian understands his audience well as being home cooks rather than professional chefs
I couldn't agree more on the breadcrumbs idea. I have been doing that on all my salads since I saw that video. Genius. Now my family is doing it too. Thanks Bri!
Brian's Caesar dressing is the best thing I've ever tasted in my life.
love this channel :D. Love the salads and burger videos especially :D
The Curry one 'kind of' reminded me of Coronation chicken, quite popular here in the U.K. since 1953. They all look lovely and i can't wait to try them, keep up the great videos 😋
Yep that's what I was thinking. 👍🏽
This is what I came here to say. I made Coronation Chicken for our family's celebration of King Charlie's coronation, and my husband just asked me to make more as we had eaten all the leftovers. I may have to try Brian"s curry chicken.
I guess the main difference being we don't consider Coronation Chicken to be a salad.
Try toasting your dry curry spices in a saute pan for a few minutes to make it have a less grainy texture. Love the channel, thanks for all the hard work!
I just made the curry rendition and it was unbelievably delicious. I zapped the raisin, sugar and vinegar for 2 minutes in microwave. Everyone in my house loved it, can’t wait to try the Asian version. Kudos to you Brian for providing us with such great content.
@04:02 ...feeding your wife a spoonful of mayo was not what I expected, but it definitely made my day 😂
Thank you! I so appreciate when creators explain the "why" it allows me to make my own decisions while cooking instead of just following recipes all the time.
Okay, listen. I love grapes in my chicken salad, but your versions look SO GOOD. The first two especially are calling my name. Bless you for these gorgeous chicken salads.
I have many weird texture issues with certain foods, but for some reason I love that pop of fresh grape water in a chicken salad 🤣
"Dusty Nut Stuff" made me laugh more than it should have. 😆 🤣
Hi Brian . . . at 75, I've been cooking all my life (my mom loved to cook). Now I'm "the cook" in our couple-ship and really love it. YOUR channel is one of the clearest, most complete and "success-making" channels I've seen, literally, since Julia Child! (Yes, I watched it LIVE as a "youngster"). Your deep-dish quiche recipe IS a winner, AND . . . having LIVED IN France, the Quiches I've had IN Alsace-Lorraine that have been "killer" - had two ingredients NOT in your recipe. Namely: a cautious dash of Cayenne (ground red pepper - instead of black or white pepper) plus a bigger dash of NUTMEG. . . (in the custard mix), while reducing a bit the salt. THAT flavor combo "screams" Alsace-Lorraine. I'll soon make YOUR recipe with those minor changes very soon. We are all drooling in anticipation. (You're also VERY poised and funny on camera -- a terrific teacher, even for this "old dog." Congrats).
This was wholesome to read. Hope Brian sees it :)
@@diabeticdaniel7848 Idk, feels like satire
I just made the Japanese-inspired one and it was the best chicken salad I've had in years.
(I made mine with celery & a ramen flavoring packet swapped for the shallot & katsuo, in case you can't find those at the store either.)
I have made 2 of the 3 (the third is coming up) and shared with friends to universal acclaim. These sandwiches are unique, creative and downright fun to make. Placing three versions side-by-side is an inspired move.
Since I'm totally new to the stand mixer scene, this got me to use the paddle attachment for the first time. Instead of poaching the chicken, I decided to sous vide it instead. Worked great.
I made the curried chicken salad and I've been having it on avocado toast for breakfast / lunch. It's soo incredible! Everything works perfectly together: Salty from the pistachios, sweet from the raisins, spicy jalapeno, all mixed into a creamy, tangy, earthy base with the spices. There isn't a note you didn't hit. Pair that with some crunchy rustic bread and it's a match made in heaven! Can't wait to try the others.
I make Vietnamese chicken salad sandwiches and they're amazing. My friend thought it was an abomination until he had one.😊
That sounds sick! (in a good way)
Will you share what you add for the ‘Vietnamese’ part, please?
@@nancycy9039 probably just the pickled trinity, julliened cucumberor/onion/daikon/carrot. maggi seasoning is common, I prefer pate.
@@nancycy9039 Hey Nancy! I definitely will put in the recipe when I am able to get back home. Sorry I'm just seeing your message it's been nonstop traveling for a bit.
yes, please send your recipe. thank you.
I'm not a grape and nut chicken salad person. I will be trying these. They all look so good! Nice variations.
Been following for a little bit now and just wanted to say thank you for what you are doing. Every recipe I have tried has absolutely slapped. Your directions are always clear and the videos are always entertaining. Thanks for making cooking enjoyable for me again
I’ve made the Tokyo 7/11 version a couple times now and it’s amazing. I’ve never liked chicken salad much but this one was so umami. I added arugula on the top to give more textural contrast since I left out the ginger and cucumber. Considering trying the other two as well!
You know it's love when she eats straight up Mayo for you. Brian, you're a weirdo and she's a keeper.
made my physically gasp and put my hand on my mouth "MR. LAGERSTROM WHAT ARE YOU DOING"
Wow, what inspired flavour combinations! I can't wait try the Tokyo 7/11 version. The addition of the furikake is going to make this part of the rotation quickly. I can just tell but, none of your creations ever require a hard sell here. It's amazing the detail you provide within such time constraints. Thanks Buddy!
I love Bri’s sense of humor!☺️
The curried one is absolutely PERFECT. I loved it so much. Especially that crunch from the pistachios. Fantastic work Bri! 🙌🏼🙌🏼
I could literally sit and watch an entire video of your taste reactions and ingredient tastings 😅.. i find myself constantly rewinding in these videos and making them about 5mins longer than listed!
Love the channel and content!
I’ve watched this video SO many times! I made the Japanese inspired salad and it was ANOTHER delicious winner! I love pickled ginger and Any excuse to use it has My attention.
Such a delicious variety to an otherwise boring chicken salad! Looking forward to making the pesto version. I would suggest cooking the breasts in chicken broth instead of water.
Same
Absolutely LOVE curried chicken salad, and I'm looking forward to trying this recipe. You're probably the only recipe maker that I follow the directions for, your recipes are that well developed!
I’m going to make the curry tomorrow for lunch, on croissants. Looks delicious! Thanks!
These all sound great! I use my instant pot ultra's sous vide mode to poach chicken (only +/- 5°F accuracy, but good enough for this, and really easy). For vegans out there: I've made Curried Chickpea Salad Sandwiches (from a Washington Post recipe) using drained, canned chickpeas instead of chicken, and mashed avocado instead of mayonnaise. People love them (not just vegans).
i've learned so much about texture/consistency management from your videos man, muchas gracias
Hey Bri! Thanks for the video! Love the addition of the mixer speed! Can’t wait to try out this recipe this week!
YES on Duke's mayo! You have pleased my Grandma Toy's spirit.
I am looking forward to every single video because there is so much variety between all of them. I already did a bunch of the dishes and always try to „veganize“ them so my girlfriend and me can enjoy them. The herby chicken salad just knocks it out of the park. Much love and greetings from germany ❤
I made chicken salad today. I made "traditional" chicken salad, yes even with the grapes, because I like it, but I'm definitely trying that curry chicken salad very soon. I do dry off the grapes before adding and I don't cut them, I put them in whole, that way they don't leak a lot of juice into the salad. Anyways, I tried out your dry brining/poaching method and it worked great! The chicken was very tender and flavorful. I kept sneaking pieces while I was chopping it! I will do it that way from now on.
Thanks, I made the pesto and it is excellent ❣️
Chicken salad sammiches are never boring - but they just got way better. Thanks for these great enhancement ideas, perfect as we head into the summer/pool season.
Loved these recipes. Would love to see even more chicken salad variations
Made the curried version. It is DOOOOOOPE! Basically doubled the chicken because that is what came in the package and I had no other uses for it. Easy protein packed meal that can be scaled up for prepping purposes or feeding a family. Definitely will make this again.
I made the pesto chicken salad over the weekend and it was delicious!
Try subbing the jalepenios in the curry chicken salad for diced apple, the sweet juicy crunch pairs sooo well with the warm curry flavors 😋
Very well explained great recipes
Call me basic, but the pesto version slaps. I just ate half of it straight from the bowl. I regret nothing. Thank you for another amazing recipe!
didnt have a food temp thing so i just eyeballed the poach based off what i know from teas and worked out perfectly for anyone wondering! your water will be around 180 when the bubbles look like fish eyes or tiny pearls etc
I made the curry version today and the family loved it! As soon as I get the ingredients for the 7/11 version, I will make it as well. We appreciate everything you do!
Thank you. I have been making your chicken and tuna salads for my work lunches, so some more variations are welcomed.
Hi! I made the curried chicken salad today for lunch and it was amazing! Thank you so much for the recipe. It will become a regular in my home!
Congratulations on discovering Duke's Mayo. It is all my family has used for decades. I've tried others. I love Duke's.
Just started following this channel. I’m really enjoying your presentation and the recipes. I’m a mediocre cook but there is a wannabe chef deep down so I appreciate the education as well.
👍 Tx for the inspiring ideas! Your curry flavoured salad reminds me of an old family version of Coronation Chicken - basically chicken, curry, garlic, mayo, and Sultana chutney. It was always a regular favourite at family feasts as a side dish, but also great for lunch after school - on a fresh roll, or with a roti, or sometimes a bed of lettuce or shredded cabbage, or as a filling for a baked potato. Happy memories!
Your Japanese version sounds amazing, but I'm missing most of the key ingredients.
Can't wait to try the pesto version though - what a brilliant idea!
Yes! That pesto has me intrigued!
Poor Lauren! That was gross!
you can tell she spat that out straight after
Semi abusive 😬
That was SO relatable and funny!
@@snoopstheboss994if you consider that slightly abusive you must be boring af in a relationship
@@snoopstheboss994 It's a mouthful of mayo for a joke. I hope no one ever approaches you for relationship advice if you're going to toss serious words like "abusive" around.
Bruh! Grapes are my favorite thing in chicken salad. A nice texture contrast and an occasional sweet explosion? Hell yeah!
Agree 💯💯💯💯
Hahahaha me too!!
Lauren’s reaction to the mouthful of mayo was relatable. Brian, what are your thoughts on using a yogurt instead of mayo for the curried salad? I know Indian cuisine uses lots of yogurt, and as someone who is not a mayo fan, I might try it…but curious what you think.
Hey Bri, I made all 3 of your chicken salads 👍🏻. My family and I loved them , my favourite was the curried chicken it was delicious. Thank you have a brilliant new year 🎉.
I love kewpie! I buy it in packs of 3 online. Best Mayo ever.
I love chicken salad sandwiches, usually I end up making them from the Costco chicken carcass after carving off the breasts and leg quarters
Just sat down to eat the curry sandwich and I must say its absolutely delicious! I didn't have those pickled raisins so I used golden raisins and slapped some sour cream to help loosen it up a bit. Fantastic flavors and just a hint of spice I used a large jalapeno might do a smidgen more next time to added heat lol. Love it and live ur recipes take care.
I never knew salt breaks down protein fibers to retain more moisture in chicken. This is why I subscribed to your channel Brian, All of your videos are in-depth educational and I always learn something new
The Tokyo one was my favorite! Thanks for the inspiration. Im currently working on a Tex-Mex chicken salad!
My man is so close to a million subs now, wild and absolutely deserved!
Thank you for showing how to cook the chicken! And recipes look great
Japan had some AMAZING fried chicken sandwiches in their convenience stores. DEF try that. One of the best fried chicken sammiches I’ve ever had. Actually some of the best fried chicken I’ve ever had and I’ve had some phenomenal chicken down south.
This is why you are the best foodtuber out there. You make real food that normal people make. Nothing stupid like A5 wagyu for breakfast bs, just real food using good technique.
I hope Duke's compensated Lauren handsomely for that
Made Tokyo 7/11 for my son tonight. He loved it! It’s very good, tons of flavor. Delicious! If you have all ingridients, it’s very easy to make. Thank you for the recipe!
I made the curried chicken salad and it is sooooo good! Thanks for the recipe
They look delicious! Thanks for these great ideas.
Made and just ate the curry chicken salad. Dopeness. Must make. Endlessly riffable. Genius.
Great video!! Great tip on using the mixer to get that classic consistency
I love your ideas and recipes!
Definitely gonna try this, thanks Bri!
I actually love chicken salad with celery and grapes in it 🤭 Always down to try something new, though! I love how specific the directions are, especially with the poaching in this video 👌🏼
Just made the curry and Tokyo versions! Curry wins so hard imo 🤤 Both are great, though. Thanks for the recipes!
I like that you recipe links get right to the point as opposed to the all too common fare of some version of culinary War and Peace before finally finding the meat of the thing.
Curry chicken -- wow! outstanding!
I love chicken salad! I always put grapes in the batch. I can have this all the time for lunch. 😁
I love this channel and I am totally willing to try these chicken salads, but I still love the classic with grapes!
I really like the subtle background music in the intro, Brian. I'm probably biased on this video in particular though because Gloria Tells - Heartbreaker is one of my favorite songs on the Epidemic Sound catalog lol
Thank you Brian - I just made the chicken curry salad and O.M.G it is the Frikin best eva. Thank you
I live in Japan and made the 7/11 one. Can honestly say it represents the Japanese flavors extremely well. So much so that I wasn't too keen on it, but my girlfriend, who happens to be japanese, absolutely loves it
This was great timing to give me ideas. I was already going to be making chicken salad for my lunches this week. My basic chicken salad is seasoned chicken (duh) with mayo, spicy brown mustard and some onions.
Dukes is the best Mayo you can buy from a regular grocer IMO.
Alton Brown is a big fan too. I started using it a couple years ago after his rec.
Watching Bri videos wakes up my hungry monster myself 😂
These are awesome! Chicken salad is a meal prep staple in my house. Can't wait to try your recipes!
I warmed up the Japanese version of chicken salad and served on a brioche and it was even better!
These are great! But I love grapes In chicken salad too.
i love grapes in my chicken salad! (but these variations look pretty great too)
Mango chutney is great with the curried salads
I added some julienne carrots to the basil/pesto edition and it's a beautiful and crunchy addition
Love the recipes thanks for sharing
Can't wait to try these for sure. Speaking of your trip to Japan, if you had any, I'd love to see your take on Japanese Curry with katsu or maybe Omurice. Every Asian dish of yours I've tried have been the bomb and these are 2 of my favs that I've tried to make with mixed success.
We got hooked on curry chicken salad when we visited Sweden 25y ago. It is the best! We lived for 18y in the same town as Dukes HQ (CF Sauer)...no other mayo is allowed in our house! Dukes is best!
I love this. I have been engaged in a one- man war against grapes in chicken salad my whole life haha
You're a master of your craft.
You know what else makes a good seasoning for chicken salad? Lemon pepper. Comes out like the wings.
Looks awsome. Must try. Thank you
All of these look and sound equally incredible❤️🔥
Good recipes. I have been making a very similar curry chicken salad for years and it really hits the spot. I usually add almonds and dried cherries in the place of raisins and pistachios but those are excellent ingredients. Thank you for speaking out against grapes. They are a fine fruit but not on my chicken salad sandwich!
White bread Egg salad sandwiches from Japanese 7-11's hit different!
Looks delicious