I’m uncertain if this is a sign of reaching a certain age — like an unexpected fascination with bird feeders (yes, and please share yours), or beekeeping (in the TikTok sense, no apologies), and animated discussions about the best pillows (mine are terrible) — but over the past year, I’ve developed strong opinions on chicken salad and how it should be made, which, of course, is my method. I hope I’m in the right place to share these thoughts.
Most of my past encounters with chicken salad, aside from one that briefly won me over during my early school years, have contributed to my trust issues regarding it. I need to know who prepared it and the quality of the chicken used. I'm curious about their stance on curry powder, raisins, grapes, and the levels of tarragon. I also want to understand where they stand on the mayo spectrum: do they prefer a light coating on the chicken, or a puddle in which the chicken sits? Essentially, I realize that chicken salad is one of those dishes that’s easy to enjoy when it’s made by you, at home, in your style, and it’s perfectly fine if not every favorite is meant for the masses. However, I see no reason to refrain from sharing my viewpoint.
Here are the components of my ideal chicken salad:
→ A generous amount of celery: I truly enjoy celery in my chicken salad and add quite a bit — about 50% of the mixture, making it crunchy, fresh, and delightful. I make this clear right away in the title, acknowledging it might not appeal to everyone. But if it does, I hope you're already headed to the kitchen.
→ Juicy, flavorful chicken from bone-in, skin-on chicken breasts: You might wonder, “Why not use boneless, skinless cutlets?” and while that might sound more convenient, they simply lack the moisture and flavor.
→ Extra crispy bits: If you share my quirky preference, you may not see a reason to discard the skin. Instead, you could bake it again in a 400-degree oven with a little salt for 5 to 10 minutes until crispy, then slice it to use as a topping for your sandwich—like nature's version of potato chips.
→ Early seasoning: I season the diced chicken at the outset, before incorporating other ingredients. This infuses flavor right from the beginning. Since both Dijon mustard and jarred mayo contain salt, I often find little to no additional seasoning is necessary afterward.
→ Lastly, minced scallions for a milder onion flavor. Herbs? You may add them, but I choose not to.
While you can enjoy this however you prefer, you won't be surprised to learn that I have specific preferences too. I like to toast slider rolls with the hinge intact in a bit of butter in a skillet before adding a piece of crisp lettuce, a scoop of chicken salad, and whatever toppings you like—whether it’s thinly sliced pickles, red pickled onions, or those crispy chicken skin bits I mentioned, which might intrigue or repulse you, depending on your perspective. To entice kids, I often set out bowls of each option so they can build their own sandwiches. Ruffled—never flat—potato chips are also a must for chicken salad evenings, which have become a monthly tradition, our favorite dinner on nights when everyone has different dining schedules.
Firm views on the optimal method for preparing chicken salad (crispy and with scallions) and the best ways to present it.
