I’m not certain if this is an indication of reaching a certain age — like a newfound fascination with bird feeders (yes, and I’d love to hear about yours), or beekeeping (in the TikTok way, no shame), as well as lively discussions about the best pillows (I'm not a fan of mine) — but over the past year, I’ve developed strong convictions about chicken salad and the proper way to prepare it, which naturally aligns with my preferences. I trust I’m in the right environment to share these thoughts with others.
My prior encounters with chicken salad, apart from one that briefly won me over during my early school years, have only contributed to my skepticism towards it. I feel the need to know who crafted it and what type of chicken was used. I must understand their stance on curry powder, raisins, grapes, and the amounts of tarragon they prefer. I want to gauge their mayo philosophy: do they think it should lightly adhere to the chicken pieces, or should it resemble a pond that the chicken swims in? Essentially, I recognize that chicken salad can be delightful when made in your own way, at home, by you, and it’s perfectly acceptable if not all cherished dishes are suited for broader enjoyment. However, I see no reason to refrain from expressing my views.
To illustrate, here are the components of my ideal chicken salad:
→ A generous amount of celery: I truly enjoy celery in my chicken salad and use a lot — approximately 50% celery, making it crunchy, fresh, and delightful. I make this clear upfront, as I know it might not appeal to everyone. But if it does to you, I hope you're already heading to the kitchen.
→ Juicy, flavorful chicken from bone-in, skin-on breasts: You might wonder, “Why not use boneless, skinless cuts?” While I admit that seems more practical, they simply don’t achieve the same level of moisture and flavor.
→ Extra crispy bits: If you’re quirky like me, you might not find it necessary to discard the skin. Instead, you could return it to a 400-degree oven with a little extra salt for 5 to 10 minutes until crispy, then slice it into strips to use as a topping for your sandwich — akin to nature’s potato chip.
→ Early seasoning: I season the chopped chicken right away, before adding any other ingredients. This is like embedding flavor into the base. Since both Dijon and store-bought mayo contain salt, I often discover that little to no additional seasoning is required at the end.
→ Lastly, minced scallions for a gentler onion flavor. As for herbs? They’re optional, but I personally skip them.
While you can enjoy it any way you prefer, I have specific preferences here as well. I like to toast slider rolls in a bit of butter in a skillet before layering them with a piece of crispy lettuce, a scoop of chicken salad, and any extras you fancy, from thinly-sliced pickles to red pickled onions, or those crispy chicken skin bits I know you might be thinking about or horrified by, depending on your taste. To engage children, I often display these options in bowls so they can assemble their own sandwiches. Ruffled — not flat — potato chips are also a must for chicken salad nights, which have become a monthly tradition, a favorite dinner for days when everyone has different dinner plans.
Firm viewpoints on the ultimate method for preparing chicken salad (with crunchiness and scallions) and suggestions for serving it.
