Betty's Keeneland Chicken Salad in a Bread Bowl

Betty demonstrates how to make scrumptious Keeneland Chicken Salad in a Bread Bowl, using the recipe of Chef Ed from Turf Catering of Lexington, Kentucky. This is a different style of chicken salad from Betty's Elegant Restaurant Chicken Salad Sandwich and also from Betty's Hot Chicken Salad Tarts (both in Betty's Kitchen). This is the same chicken salad that I showed on our trip to the Keeneland Horse Race track, made from Chef Ed's recipe. In the Equestrian room, the chicken salad was served surrounded by fresh fruit, but this time I followed another suggestion from Chef Ed and served it in a bread bowl. It is terrific!

Keeneland Chicken Salad in a Bread Bowl

6 six-ounce boneless, skinless chicken breasts
½ cup diced celery
¼ cup diced onion
1 cup mayonnaise
1 teaspoon white pepper (If you don't have white pepper, I suggest using regular black pepper.—Betty)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
small amount of chopped tarragon, if desired

•Cook chicken breasts and refrigerate.
•Dice chicken into 1-inch cubes and put in bowl. (Note: This is wonderful for chicken salad served on a plate, but if you plan to make chicken salad sandwiches, the cubes will be too big, so just dice them into a small size [about 3/8-inch to ½-inch].—Betty)
•Add all other ingredients and mix thoroughly.
Serving suggestions: Serve on a bed of mixed lettuce greens, on bread for a sandwich, or hollow bread bowl for an upscale presentation. Also suggested to be served with fresh fruit. (Note: The fruit that surrounded the chicken salad that I received at Keeneland consisted of strawberries, grapes, cantaloupe, honey dew melon, and fresh pineapple. Delish! If you want to serve your chicken salad in a bread bowl, buy a round loaf of Italian bread, and cut out a cap. Set the cap aside for later use. Slice and remove the bread inside, using your fingers to pull the bread out, as needed. You may save these bread crumbs for croutons, or other purposes. Ladle the chicken salad into the bread bowl, and place a sprig of parsley at the top. It makes a WOW! presentation! To serve, I placed the cap of the bread back on top, and sliced wedges of the encased chicken salad and placed them on individual serving plates. The combination of the chicken salad flavor and the Italian bread is wonderful!—Betty) I hope you enjoy this chicken salad from Keeneland Horse Race Track. We loved it! Thanks to Chef Ed and Turf Catering for a great recipe! --Betty

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