New Cuisinart Cookware & and easy Chicken Salad Recipe

Hi friends!

Today’s video features the unboxing of my new multi clad cookware by Cuisinart. And I will also show you how to make a delicious and easy chicken salad.

I ordered this cookware as a Christmas present for myself this year. It is replacing our 25-year-old set of revere ware that we received as a wedding gift in 1995.

I tend to use things forever. But it was time for some new equipment.

I hope this lasts as long as the previous pots and pans did.

The Cuisinart multi-clad was highly rated, and that’s why I purchased it. In all, there are 12 pieces.

It is oven safe and has riveted handles.

I like that because a couple of my older handles became loose, and I often had to tighten them up.

The set consists of 1-1/2- and 3-quart covered saucepans; 8- and 10-inch open skillets; 3-1/2-quart covered saute pan; 8-quart covered stockpot; steamer insert with lid.

Twelve pieces in total.

Professional Triple Ply Construction features a core of pure aluminum and a brushed stainless exterior The Cuisinart Cookware is warranted to be free of defects in material and artistry under regular home use from the date of original purchase throughout the original purchaser’s lifetime. If your cookware should prove defective within your lifetime, we will repair it or replace it if we think it necessary.

The price of this entire set is $299.00

Do most people keep and use their cookware for 25 years?

I will be cooking with this from now on, and I will let you know how it is doing in a couple of months.

And now for the chicken salad! This is an easy, crowd-pleasing recipe.

You’ll need dill pickle relish, one whole cubed apple, 1 cup of pecans, 1 to 2 cups of mayonnaise, (not miracle whip!) 1 cup of grapes, salt, pepper, rosemary, and dill. And, of course, chicken. I use about eight chicken breasts in total.

To start, I like to trim my chicken breasts of any extra fat and tendons. And I go ahead and cut it into cubes before cooking. If you prefer not to mess with raw chicken, you can cut the chicken up after it is cooked.

I also like to add a chicken bouillon cube to the water to give it some extra flavor. Boil the chicken for about 12 minutes or until the internal temperature reaches 165 degrees. Strain through a colander. And now you can assemble your chicken salad with the ingredients listed above.

My family loves this, and it is usually gone by the next day. We serve it on top of lettuce, it is excellent on croissants, rolled up in a tortilla, on bread, or just eaten plain.

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