Introduction: Chicken Salad Log (AKA Chicken "GLOP") With Variations

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About: I'm "retired", and now have time for all the creative things I've done since I was a child. I especially like anything with texture.....fabric, wood, glass, stones....even rusty objects. I have a LARGE fabric…

I have been making this recipe since about 1977. It is still one of the recipes my family, and friends ask for over and over. This recipe is VERY easy, flexible, and forgiving. I have never had it NOT turn out great. Most of the time I double or even triple the recipe. I will show it all decorated an appetizer, but I also serve it "plain" for chicken salad sandwiches, or I stuff tomatoes, or avacado halves with it.

The name "GLOP" came from my children not remembering the name, so it has been lovingly called Chicken GLOP in our house ever since.

Step 1: Step 1 Ingredients/recipe

Chicken salad

1 8oz package of Cream Cheese softened
1/4 Cup Mayonaise        you can substitute Miracle Whip OR use a combination of both
2 Tablespoons fresh OR bottled lemon juice (DO NOT OMIT, or this will not "firm up")
1/2 teaspoon salt (optional)
1/8 teaspoon ground pepper
4 drops hot pepper sauce (like Tabasco) or to taste.....I use a LOT
2 hard cooked eggs chopped
1/4 Cup chopped green onion (spring onion)  OR you can substitute 1/4 C of any mild onion
2 Cups cooked chicken shredded OR you can substitute an equal amount of canned (drained) chicken OR 2 Cups rotisserie chicken

Decoration

3 Bell Pepper rings (Red, Green, or yellow)
3-4 Tablespoons chopped bell pepper (the same as the rings)
3-4 Tablespoons chopped ripe olives (I use canned)
3-4 Tablespoons chopped green onion (plus some of the green)
3-4 Tablespoons chopped nuts (I used almonds) OR toasted sesame seeds

Other ideas for decorations could be chopped and drained pimento, or chopped capers, or finely shredded carrot



Step 2: Step 2 Equipment

Medium Saucepan (if you're cooking your own chicken)

This can be mixed in a food processor for a smooth texture. I did this once and we prefer, the "chunkier" texture.

Large Mixing Bowl
Can Opener (if you're using canned chicken, and/or canned chopped olives)
Measuring Cups
Measuring Spoons
Cutting Board
Sharp Knife
Scraper
Plastic Wrap
Waxed Paper (Optional)

Step 3: Step 3 Method

OPTION #1: Cook chicken pieces in water, or broth in medium saucepan, cool, and shred chicken.
OPTION #2: Open, and drain cans of chicken
OPTION #3: Cool, and remove skin from rotisserie chicken, and shred

Set the chicken aside

In a large mixing bowl (or use a food processor for a smooth texture) combine Mayo (and/or Miracle Whip) with softened creamed cheese, lemon juice, salt (optional), pepper, and hot sauce. It's OK if there are still lumps.

Add the shredded chicken, chopped eggs, and chopped green onion.

Mix well, then turn out onto a large piece (about 20-24 inches long) of plastic wrap

Shape into a "log" about 8-9 inches long. Wrap the plastic wrap around the log, and refrigerate afor about 4 hours.

VARIATIONS

#1 Don't' shape or wrap but serve at once, with crusty bread, crackers, or as a stuffing for tomatoes, or avacado halves...YUM
#2 Don't shape into log, but instead line a small bowl with the plastic wrap, and pack the chicken salad in firmly. cover and refrigerate. When ready to serve turn the bowl over onto serving plate, remove the plastic wrap and serve the chicken salad "ball" with crackers.

Step 4: Step 4 Decorate

Now comes the fun and creative part! Decorating!

If you will be serving this for company, and want your serving plate to be nice and clean, I found an old cake decorating trick works well here. Taking small pieces of waxed paper, cover the serving plate so that the chicken salad log has about 1/2 inch of waxed paper under it all the way around. When you are done decorating, put the chicken salad back into the refrigerator, to firm up a bit again, then right before serving remove from the fridge, and slide the waxed paper out leaving your plate clean!

You will divide your chicken salad log into four sections, by pressing the bell pepper rings (that have been cut) into the log and trimmed to fit.

Fill in each section by pressing your chosen ingredient lightly into the chicken salad.

Step 5: Serve and Enjoy

Serve with crackers, and sit back and take all the compliments with a smile! This is also great as leftovers, served in an avacado half, or stuffed into a nice whole tomato....or even as the filling in a sandwich. I guarantee this is the BEST chicken salad you've ever tried!

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