How to Flavor the Chicken for the Satay...

[babywings76]

For the Satay Chicken Pasta Salad recipe, it just calls for cooked chicken. When I made this the first time, I just bought a rotisserie (sp?) chicken. It tasted really good. The second time I made it I just used already cooked, plain chicken breast. But it was dry and had no flavor. Now that I have the DCB, I thought I'd make my own whole cooked chicken instead of buying the rotisserie. So now I'm wondering what seasonings to use? What would best compliment this recipe? Any ideas?

 

[ChefBeckyD]

For the Satay Chicken Pasta Salad recipe, it just calls for cooked chicken. When I made this the first time, I just bought a rotisserie (sp?) chicken. It tasted really good. The second time I made it I just used already cooked, plain chicken breast. But it was dry and had no flavor. Now that I have the DCB, I thought I'd make my own whole cooked chicken instead of buying the rotisserie. So now I'm wondering what seasonings to use? What would best compliment this recipe? Any ideas?

I love the seasoning recipe for the 30 minute chicken...and sometimes I add McCormicks Rotisserie Chicken Seasoning to it (just add a Tbls. to the recipe, don't delete anything) when I am going to use it for chicken salad. You can also skin the chicken before cooking it - just add the flavoring right to the meat, instead of the skin.

 

[Admin Greg]

I have made this recipe before and I agree, using plain cooked chicken breast can be a bit bland. I find that marinating the chicken in a mixture of soy sauce, garlic, and ginger before cooking adds a lot of flavor to the dish. You could also try using a premade seasoning blend like Italian seasoning or Cajun seasoning to add some extra flavor. Another option is to mix some pesto or a flavored vinaigrette into the cooked chicken before adding it to the salad. Hope these suggestions help!