I’m not sure if this is a sign of hitting a certain age — like a sudden interest in bird feeders (check, and please tell me about yours), or beekeeping (well, in the TikTok sense, not sorry), and animated conversations on the best pillows (I hate mine) — but I’ve found over the last year that I have very strong opinions on chicken salad and the correct way to make it, which, naturally, is my way. I hope I’m in the right place to release them into the world.
Most of my previous experiences with chicken salad, save one that briefly charmed me in my early SK years, are merely coincidentally the reason I have trust issues with chicken salad. I want to know who made it, and with what vintage of chicken. I need to know their views on curry powder, raisins, grapes, and aggressive levels of tarragon. I need to know where they fall on the mayo meter, as in, do they believe it should cling gently to pieces of chicken or should it be a pond that the chicken wades in? In essence, I know chicken salad is one of those things that’s easy to love when it’s made your way, at home, by you, and it’s okay if not all beloved things are meant for wider consumption. But I see no reason to let that stop me.
To wit, here are the elements of my perfect chicken salad:
→ More celery than anyone asked for: I really, really like celery in my chicken salad and I put a lot in — seriously, it’s like 50% celery, which is to say crunchy, fresh, and delightful. I get this right out of the way in the title, as I know it’s not for everyone. But if it’s for you, I hope you’re halfway to the kitchen right now.
→ Juicy, flavorful chicken from bone-in, skin-on chicken breasts: “Why not just use boneless, skinless cutlets?” you are about to ask me and while I agree that sounds more practical, they’re simply never as moist and delicious.
→ Extra crispies: Plus, if you’re a little odd like me, you might also not find it necessary to waste the skin. You could, perhaps, put it back in a 400-degree oven with a little extra salt and bake it for 5 to 10 minutes, until it’s fully crisp, then cut into strips that you use to top your sandwich. Kind of like nature’s potato chip.
→ Seasoning early: I season the diced chicken directly, before adding anything else. It’s like wiring flavor into the foundation. Because both Dijon and jarred mayo have salt, I often find it needs little to no extra at the end.
→ And finally, minced scallions, for onion that’s not too onion-y. Herbs? You can, but I just don’t.
And while you can eat this any way you wish, I’m sure you’re not surprised I have specific preferences here too. I like to toast still-hinged slider rolls in a small amount of butter in a skillet before layering them with a piece of crisp lettuce, a scoop of chicken salad, and then any toppings your heart desires, from thinly-sliced pickles to red pickled onions, or those aforementioned bits of crispy chicken skin I know you’re still thinking about or horrified by, depending on your orientation. [A 65-word sentence? AI could never.] To lure in children, I often set out each of these options in bowls so everyone can fix their own sandwich. Ruffled — not flat — potato chips are also nonnegotiable on chicken salad nights, which have turned into a monthly thing, a favorite dinner on days where we’re all on different dinner schedules.
Chicken Salad for Celery Enthusiasts
- 2 bone-in skin-on chicken breasts (about 2 pounds)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 3 to 4 large ribs celery, diced small (about 1 1/2 cups)
- 3 scallions, all parts, minced
- 1 tablespoon (15 grams) smooth Dijon mustard, plus more to taste
- 3 tablespoons (40 grams) mayonnaise, plus more to taste
Remove meat from chicken breasts and cut into 3/4-inch (2-cm) pieces. Place in a large bowl and season with salt and freshly ground black pepper. I pour any juices/drippings from the baking pan back over the chicken here too. Add celery and scallions and stir to combine. Dollop the Dijon mustard into the bowl and stir so that it’s distributed over the chicken and vegetables. Add the mayo and stir to combine. Season with additional salt, if needed, and more grinds of black pepper. Add more Dijon or mayo to taste.
→ If you’d like to make crispy skin pieces for your sandwiches, flatten the skin as much as possible on a baking sheet, season with a couple more pinches of salt, and bake in a 400°F (205°C) oven for 5 to 10 minutes, keeping an eye on it, until it’s darker in color and mostly crisp throughout. Cut into strips.
Previously
6 months ago: Crunchy Brown Butter Baked Carrots
1 year ago: Eggs Florentine
2 years ago: Perfect Blueberry Muffin Loaf
3 years ago: Smashed Chicken Meatball Sliders
4 years ago: Simplest Mushroom Pasta
5 years ago: Classic Shortbread
6 years ago: How I Stock The Smitten Kitchen
7 years ago: Braised Ginger Meatballs in Coconut Broth
8 years ago: Fig Newtons and Crispy Tofu Pad Thai
9 years ago: Granola Bark
10 years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
11 years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
12 years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
13 years ago: Spinach and Smashed Egg Toast and Bee Sting Cake
14 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
15 years ago: Blackberry and Coconut Macaroon Tart
16 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
17 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
18 years ago: Spring Panzanella and Lemon Yogurt Anything Cake
19 years ago: Arborio Rice Pudding and Gnocchi with a Grater
Okay, this is my ideal chicken salad, and I always thought I was weird for just going ham on the celery, not making it soup (why so much mayo people?!?!) and liking skins in mine! Thank you for sharing this – I hadn’t thought about green onions but I’m trying it today!
My mother would occasionally take me to the tearoom in the flagship department store in the town we lived in at the time. I always ordered a chicken salad sandwich which was the same delight in every city. I have never been able to duplicate this ambrosia cut in quartered triangles. Any idea what their magic was?
I love every part of this, except the mayo! I know it’s a horrifyingly off-base question, but does anyone have any bright ideas about holding it together without mayo? A lemon vinaigrette is delicious, but doesn’t exactly keep it contiguous. Apologies to Deb, whose recipe doesn’t deserve this kind of bastardization — I fully realize I’m a freak hater about mayo.
I too love adding lots of celery to my chicken salads!
So many near endless combinations of flavors.
About mayo: I agree and for years would avoid it. Depending on the dish I will substitute plain greek aka thick yogurt for all or most of the mayo. Olive oil based dressings can work too when there is something else to help bind like mustard, cheese, hard boiled eggs etc. Think potato salad fixings but with chicken instead of potatoes.
I would try blending silken tofu, oil, dijon, and lemon to make a mayo-free dressing and see what you think.
Sour cream
Chicken salad must be the vibe right now, because I made some on Monday and my husband commented that I had never made it in our 26 years together! Total opposite of this one, though. Poached chicken breasts, more greek yogurt than mayo, curry powder, toasted pecans, scallions, and dried cranberries. Served over a second salad of baby arugula and sliced apples lightly dressed in vinaigrette and with pita chips on the side. I’m already planning to do it again soon!
I was just chopping celery for a chickpea salad. My dog approached, apparently looking for handouts, and I offered him a small slice. He took it gingerly, and after a moment I asked, “what do you think?” He left it on my foot! I might be the only celery enthusiast in my house. I will definitely try the chicken salad your way!
Since you asked about our bird feeders, mine’s a veritable community center right now with lots of adorable juveniles! There’s a tiny chickadee, active wrens, purposeful tufted titmice, and countless house finches. A joy to behold.