I don’t know if this is a sign of reaching a certain age, like a sudden interest in bird feeders (check it out and tell me about yours) or beekeeping (well, in the TikTok sense, sorry) or lively conversations over the best pillow (I hate my pillow), but I’ve found myself over the last year having very strong opinions about chicken salad and the correct way to make it. Naturally, that’s how I do it. I hope I’m in the right place to send them out into the world.
Most of my previous chicken salad experiences, with the exception of one that briefly captivated me during my SK days, are just a coincidence as to why I have trust issues with chicken salad. I’d like to know who made it and what vintage of chicken they used. I need to know what they think about curry powder, raisins, grapes, and aggressive levels of tarragon. I would like to know where I fall under the mayonnaise meter, for example, do I believe that the mayonnaise meter should gently stick to the chicken, or do I believe that it should be the pond in which the chicken swims? Essentially, we know that chicken salad is one of those things that’s easier to love if it’s made your way, at home, and by you. And it’s okay that not everything that’s loved is meant for wider consumption. But there’s no reason to stop it.
So the elements of my perfect chicken salad are:
→ More celery than anyone asked for: I really, really love celery in my chicken salad and I put a lot of it in it — seriously, it’s like 50% celery, which means it’s crunchy, fresh, and delicious. I know it’s not for everyone, so I tried to get this out of the way in the title. But if it’s for you, I hope you’re halfway through the kitchen now.
→ Juicy and flavorful chicken with bone-in skin-on chicken breasts “Can I use boneless skinless cutlets?” You are about to ask me, and I agree that it is more practical, but it will definitely not be moist and delicious.
→ Extra Crispy: Plus, if you’re a bit of an oddball like me, you might not even need to waste the skin. You could probably add a little salt and put it back in the 400 degree oven and bake it for 5-10 minutes until completely crispy, then cut it into strips to use as a sandwich topping. It’s like nature’s potato chips.
→ Season early: I season the diced chicken directly and then add something else. It’s like wiring flavor to the foundation. Both Dijon and bottled mayonnaise contain salt, so there is often little need to add salt at the end.
→And lastly, chop the green onion, it’s an onion that doesn’t look like an onion. Herbs? You can, but I don’t.
Feel free to eat this however you like, but you won’t be surprised that I have specific preferences here as well. I like to toast the still-hinged slider rolls in a skillet with a little butter, then layer them with crunchy lettuce, a big chunk of chicken salad, and your favorite toppings, from thinly sliced pickles to pickled red onions, or the aforementioned crispy pieces of chicken skin. Depending on your direction, I know you’re still thinking about it and feeling scared. (A 65-word sentence? An AI will never be able to do that.) To engage kids, I often line up each of these options in a bowl and let everyone make their own sandwich. Frilled rather than flat potato chips are also a non-negotiable on chicken salad night. This has become a monthly event and a favorite dinner on days when we all have different dinner schedules.
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