Chicken Salad Without Using Mayo?! | Chef Jean-Pierre

I'm sitting here watching all of these amazing recipes in my little trailer in New Orleans and Chef Jean-Pierre is officially my new most favorite person on youtube.... what a joy you are to watch

What I love most about this video is the description on how to poach chicken properly. Thank you!

That's the most inspirational chicken salad I've seen! You had me wanting to jump up out of my chair and go make this immediately. Thanks for yet another culinary delight.

As soon as Chef placed the cookie cutter on the bottom half of the brioche bun, the words "pack it in" floated to the top of my brain. He did not disappoint. (He never does.) Great summer recipe. Cheers to Chef Jean-Pierre. #youtoojack

I LOVE that cookie cutter as a mold trick. I'll DEFINITELY have to use that when making chicken, shrimp, lobster, tuna, or any other chopped food sandwich --- including pulled pork, beef brisket, liver pate', etc.! Thanks so much, Chef J. P. I ALWAYS learn something useful from your videos.

When I was a young sous chef( 45 years ago) I did some experiments with thyme, in the interest of culinary science, these were my findings: When turned perpendicular to the cutting board, thyme was on my side. When I threw thyme, I watched thyme fly. When I was selfish with thyme, there was no thyme for you. When i planted acres of thyme, thyme went on forever. When I held thyme, there was too much thyme on my hands. When I rotated thyme, I turned back thyme. When I dropped some thyme on the floor, I had wasted thyme. When I held thyme firmly, thyme stood still. I tried to claim the thyme, but it wasn't my thyme. When I placed thyme in a bag, I found it was thyme to go.

I have really enjoyed watching Chef Jean Pierre's cooking videos. His extensive culinary knowledge and skill are impressive, and he has a genuine desire to share what he knows in a clear, straightforward manner without any pretense. He explains techniques and recipes in a way that makes me eager to get into the kitchen and try them. And his warm personality and sense of humor make his videos so engaging and make me want to keep coming back for more. Really inspiring!

OMGosh I'm watching & becoming starving. I'm gonna eat chicken salad everyday for rest of my life 😂 Thanks chef Jean-Pierre for sharing. I love fruit in chicken salad delicious 😋

Chef Jean-Pierre is undefeated!

I do something similar, but just bake the chicken instead of on the stove. I over season the water and that's how I make stock. Onion peels, carrots, celery, garlic, herbs, and the rest. Works best with bone-in, skin on chicken breasts.

I've been watching, learning and cooking with Chef Jean- Pierre for about a year now and enjoyed and learned a ton. I just started watching "The French Chef" season 1 with Juila Childs, circa 1963. She was a trailblazer in cooking tv, no edits. It's amazing how the tools, equipment, techniques and presentation has changed and evolved over 60 years. Also, I found out today that "Butter" is a super food, one of the top 10 foods for good health! You were right chef; butter is good for you, and you can also rub it all over your body!

I made something similar chef, I added finely shredded cabbage, chopped craisins, dried pineapple, cucumber and bits of coconut gel,(available in Asian stores) and your dressing of course, my tropical take of this lovely recipe..So deliciously refreshing..❤

Hello chef! I'm in Marseille for the week and I'm going to Aix-en-provence tomorrow. Thanks for the Boullabaisse suggestion!

I made chicken salad 3 days ago using a store bought rotisserie chicken. Shredded it, fried some bacon, then had the crazy idea of frying the chicken skin in the bacon fat. Garlic, shallot, dill, parsley, stone ground mustard, mayo. Good stuff.

What an invigorating approach to crafting chicken salad. If this were ever presented to me, I would be truly amazed by the juxtaposition of its simplicity and complexity.

There is nothing JP does that is just ordinary! Amazing chicken salad. No other way to describe it.

The end of Summer brings Apples and Pears, which are also very lovely in chicken salad.

I think it's funny that French chefs have such a fearsome reputation, yet two of the most lovely humans to ever teach the art (Chef Pepin also included) are French.

This is an amazing salad dressing and love the way you added the fruit to the chicken salad, I can’t wait to make it. Thank you chef JP ❤

I love how it is without mayo and how you created the most fantastic dressing from scratch to go with it!