photo: Creamy Chicken Salad Lunch, Level 5 plate
Creamy Chicken Salad Lunch
5The family’s version
- Chunky chicken salad
- Celery & onion crunch
- Croissant or toast
The Level 5 version
- 150 g poached chicken thigh, very tender
- 3 tbsp mayonnaise or thick dressing
- 1 tsp soft fresh herbs, minced fine
- Lemon juice to taste
Convert it
- Poach the chicken gently until it shreds with no resistance — thighs stay moister than breast.
- Mince the chicken to 4 mm or smaller; run a fork through it and check pieces fit between the prongs.
- Skip the celery and raw onion entirely — crunchy raw vegetables fail Level 5. Add minced soft herbs for flavor instead.
- Bind generously with mayonnaise until the salad holds together and nothing is dry or crumbly.
- Serve in a bowl or scooped onto a plate — no bread, no crackers. Fork pressure test before serving.
EquipmentSharp knife or mini food processor, fork for testing
SLP tipMoisture is the whole game: dry minced chicken scatters in the mouth, dressed chicken holds together as one bolus.
Before serving: run the fork pressure test on the finished plate. Recipes guide you to a texture — only the test confirms it.