Teaspoons' Chicken Salad uses both white, dark meat

http://www.stltoday.com/lifestyles/food-and-cooking/special-request-teaspoons-chicken-salad-uses-both-white-dark-meat/article_a01a4233-b4d3-5c77-8036-54352142dece.html

Yield: About 5 cups

1 pound boneless, skinless chicken thighs

Salt and pepper

1 tablespoon oil

1/2 pound boneless, skinless chicken breast

3/4 cup chopped onion

2/3 cup chopped celery

3 large hard-cooked eggs

1 1/2 cups heavy-duty mayonnaise (see note)

Note: Many restaurants use heavy-duty mayonnaise that’s extra rich in oil and egg for its superior binding qualities. It can be purchased online; otherwise substitute a good-quality mayonnaise.

1. Cook chicken thighs. In a saucepan, cover chicken thighs with water. Season with a generous 2-1/2 teaspoons (each) salt and pepper. Bring to a boil and let simmer for 60 to 90 minutes until meat begins to fall apart. Remove meat from liquid (it can be used for chicken stock), let cool for about 15 minutes. Pull off and discard bits of fat, then “pull” the meat into small pieces by hand.

2. Cook chicken breasts. Heat oven to 350 degrees and cover a baking sheet with parchment paper. Slice chicken fat off breasts. Heat a skillet on medium high, add oil and generously season the skillet surface with salt and pepper. Add chicken breast and let cook until golden without moving. Generously season chicken breast top with salt and pepper, flip and cook other side until golden. Move chicken to baking sheet and bake until breast reaches 165 degrees, about 45 minutes. Let cool for about 15 minutes. Cut meat into bite-size cubes.

3. Make chicken salad. In a large bowl, collect onion and celery. Use an egg slicer to dice eggs, first one direction, then the other. Add cooked thigh and breast meat. With your hands, gently mix the onion, celery, egg and chicken.

4. With a spatula, mix in about 1 cup mayonnaise, then remaining mayonnaise, more or less according to taste.

5. Cover and let chill for 2 or 3 hours before serving.

6. To serve Teaspoons-style, scoop a cup of chicken salad onto a croissant with a side salad or for a gluten-free alternative, on a bed of lettuce.

Per serving: 730 calories; 65g fat; 10g saturated fat; 270mg cholesterol; 28g protein; 3g carbohydrate; 2g sugar; 1g fiber; 325mg sodium; 37mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

God Bless and have a GREAT DAY!