Imperial Chicken Salad Is Easy To Make

I'd never heard of Imperial Chicken Salad prior to a few months ago. I read about it online and decided to make it one afternoon. Of course, I made a few minor adjustments to the recipe to suit my taste. Feel free to make the exact same salad that I made, or alter it as much as you wish. The listed ingredients will serve four people. 

First and foremost, I added garlic. I had to! I love the stinking rose and I almost always include it in every dish that I make, hot or cold. So, for garlic lovers like me, you need to crush three or four cloves of garlic and let it sit for ten to fifteen minutes. While everyone knows that garlic is great for your health, not everyone knows that there is a two step process for enjoying the health benefits of garlic: (1) you need to crush it, and (2) you must let the crushed garlic sit by itself for at least ten minutes before you add it to any dish. Additionally, if you can avoid cooking it or subjecting it to high temperatures, the more you'll benefit from eating garlic. Basically, you should be mixing in raw, crushed garlic into your meal at the latest possible moment before you eat!
You'll need a couple of chicken breasts for this recipe. Cook them via any manner that suits you, and then cut them into strips and set aside in a large bowl. 

Since I'm a big fan of breakfast (I can eat bacon and eggs any time of day!), I generally prefer pan fried potatoes. Wash and rinse several large potatoes, and then cut them into cubes and toss them into a pan with some butter or oil. Fry them until they're thoroughly cooked and a little crispy. When they're done cooking, toss them into the same bowl as the chicken strips. 

You'll need boil a minimum of four eggs. Once they're hard boiled, remove their shells and cut them into squares. Try not to overcook your eggs! If the yolks have a green tint to them, then you've overcooked them. A simple way to hard boil eggs is to place them in a deep pan or pot with one inch of water over them, and then crank up the heat and bring the water to a boil. Let the water boil for three minutes, and then cover the pot and turn off the heat. Let the eggs sit in the hot water for at least another ten minutes. They should be thoroughly cooked at that point (but always remove one and crack it open first to make sure they're cooked thoroughly enough for you).
In another bowl, add the chopped eggs, 1 cup of mayonnaise, diced pickle, chopped onion, garlic, and capers. Then, carefully mix it all together.
The last step is to mix in the potatoes and the chicken strips. You can add a tablespoon of lemon juice if you like.

Be sure to refrigerate this dish for at least an hour before serving.

These ingredients will serve four people:

2 large chicken breasts, cooked and cut into strips
4 medium sized potatoes, cooked and cut into small cubes
1 cup of mayo
1/2 cup of diced pickle
4 garlic cloves, crushed
1/2 cup of chopped onion
1 tablespoon of capers
1 tablespoon of fresh lemon juice 
Author : Dan Lefevre 

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