I usually go one of two ways with chicken salad. Simple (just chicken + mayonnaise) or my favorite (much more involved) fruity curried chicken salad. But in an effort to achieve some middle ground (I figure lots of people would be bored by the simple version and scared of the fruity curried one), I found something more traditional (in case there's ever an emergency where I need to quickly whip up chicken salad for a large crowd). Of course that will never happen, but at least now I know I'm ready (and still neurotic, in case I had any doubts).
Yield: 4 servings
4 cups diced cooked chicken
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt (or 1 teaspoon table salt), or to taste
freshly ground black pepper to taste
1. In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
2. In a small bowl, whisk together mayonnaise, lemon juice, mustard, salt and pepper to taste.
3. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
|chopping the chicken|
I roasted a chicken the night before for dinner
and used the leftover. If you want to cook the chicken
from scratch, just to make chicken salad, here are
the poaching instructions from the original recipe.
|chicken, celery, scallions and herbs|
|mayonnaise, mustard, lemon juice, salt & pepper|
|mixing in the mayo mixture|
|a chicken salad sandwich for the masses|