I was wondering if the texture of a dish would be compromised if I ground up chicken breasts that were already cooked (leftovers) in a recipe calling for ground chicken such as the taco salad. Would it grind to the same texture? Is there a situation where this would not be advisable?

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Originally posted by Coaster Girl:
Sometimes I can be funny about textures. When I am craving something, texture is as important to me as taste. Ground meat is not the same as the food processor's version to me. The little chunks (no matter how small) just don't work with my idea of a hamburger or taco salad should fit into.

But that is just me.

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Thanks! Mine didn't come out with ANY chunks! Mine was extremely smooth and made WONDERFUL chicken burgers the following night for our dinner....everyone LOVED them! THey were a big hit!

Thanks everyone. I appreciate all the feedback. I will try it out soon both ways. Texture is a big thing with me so I really needed to hear these answers. Thanks again.

Sometimes I can be funny about textures. When I am craving something, texture is as important to me as taste. Ground meat is not the same as the food processor's version to me. The little chunks (no matter how small) just don't work with my idea of a hamburger or taco salad should fit into.

But that is just me.

Hi Stephanie,

For the taco salad recipe - If the chicken breasts are cooked, I would suggest that you dice a small sweet onion and saute it in the non stick pan with the chili and cumin until the onion has completely softened.

Next, dice the pre-cooked chicken very small and add it to the onions and cook until just heated through.

For all other recipes calling for ground uncooked chicken - I'm sure there's always a compromise such as the one above that would allow you to utilize leftover cooked chicken. If you need help, post the recipe and I'm sure you'll get lots of great ideas.

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Originally posted by Coaster Girl:

I would also comment that I've tried Alton Brown's food processor suggestion for grinding meat and found it lacking.
Laura

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Laura,

I'm curious, why did you find this method "lacking"? I used it the other day to do chicken breasts, and found it wonderful! Now, I don't really have anythign to compare to, as I've never had ground chicken breast before from the butcher, only the kind with all the skin and fat ground in it (GROSS, had to throw the whole pan of meat out, it was so disgusting!!!). BUT I made KDs Chicken Taco Casserole last week for dinner, and ground the chicken in my food processor, and it was really good! It was sticky, but it was very very good, nothing that a little water on the hands couldn't handle.

While I'm not a chef, I've spent a lot of years in food service. I think you'll find that the only way you'll get the ground meat texture that you're looking for is to use raw, thawed or fresh chicken without its skin and bones. Cooked chicken will bring a totally different texture to the dish you're working on.

I would also comment that I've tried Alton Brown's food processor suggestion for grinding meat and found it lacking. I gave up and bought a grinder attachment for my kitchen aid stand mixer. The difference in mouth feel will come through if you compare the two side by side.

If you don't have a kitchen aid stand mixer, you can probably find a hand grinder at your local kitchen, bath, bedroom, et. al store for a reasonable price. The hand grinder is not the best way to go for large quantities of meat, but for one dinner, it wouldn't be bad.

Hope this helps.

Laura

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I'm going to bump this for a few days until KD has a chance to read it. I still welcome all other opinions. Hope you don't mind seeing it for a few days.

The texture I'm hoping I can get is one similar to a traditional ground beef rather than a shred. I know that sounds picky, but "mouth feel" is a real big thing with me.

Stephanie, if you were wanting to use your chicken in taco salad, I think that you could get away with shredding it. The only time I've ever "ground" cooked meat (and I didn't use my food processor, but a hand chopper) was for a chicken salad. it turned out good, but it definitely needed a "binder". Personally, I would use shredded chicken rather than the chopped or ground chicken if you are working with already cooked chicken.

Stephanie:

When my mother used to make Perogies, she used lefover peices of roast beef, steak, and would grind them, she also added a sauted onion and an egg to bind them and s/p... so I am assuming you can do it with the chicken(but leave out the other ingreadance I mentioned) or maybe just try to shred it....