Chicken Salad

Growing up, there was a tea room in my neighborhood called Tea for Two (in case you also grew up in northwest Houston). I attended birthday tea parties there when I was little, met friends there to catch up when I was back in town from college, and tucked in for meals and tea countless times in between. Regardless of my age, the order was always the same: house chicken salad on a flaky croissant.

My love for chicken salad has always been strong, partly because it defies my own perceptions of food. It has grapes, a combination of mayo and Greek yogurt as the base (just enough to hold everything together, but not so much that things get gloopy), and celery seed. I can’t explain it, but something about celery seed turns up the chicken salad flavor and makes everything even better. Coupled with a highly customizable ingredient list and helpful swaps, you’ll never get tired of this chicken salad.

• This recipe makes a chicken salad that isn’t too saucy or too dry. It has the perfect ratio of ingredients for the ideal creamy consistency.
• Grapes in a creamy salad shouldn’t work, but in this chicken salad, they just make sense. The pops of sweetness add a welcome flavor and textural balance that, on paper, I would never typically go for. (And if you’re still not sold, you can always leave them out.)

• Chicken. Skip the hassle of cooking the chicken yourself and pick up a rotisserie chicken.
• Alliums. Finely chopped red onion or scallions up the flavor.
• Celery. Finely chopped celery adds some crunch.
• Grapes. Red grapes are optional, but a classic addition to chicken salad, lending pops of sweetness to the dish.
• Dill. ​​Chopped herbs add freshness.
• Mayo. Acts as a binder for this creamy salad. To keep things a little lighter, swap some of the mayo for plain Greek yogurt.
• Celery Seed. This is totally optional, but it gives that quintessential chicken salad-y flavor.

1. Prep your ingredients. Shred pre-cooked chicken (I like to use rotisserie), quarter the grapes, juice a lemon, and finely chop the onion, celery, and dill.
2. Mix to combine. Toss all of the ingredients with mayo, Dijon, and celery seeds until evenly combined. Season to taste.
3. Chill and serve. Serve immediately, or refrigerate the chicken salad until ready to eat.

• Swap red onion for scallions, shallots, or yellow onion.
• Add chopped pickles and a splash of pickle brine for extra tang.
• Use fresh tarragon, chives, or other fresh herbs in place of (or alongside) dill.
• Stir in roasted slivered almonds or chopped pecans or walnuts.
• Add yuzu kosho chili paste for a bright citrus flavor and touch of heat.
• Skip the grapes or swap in diced apple or chopped dried apricots.
• Make sandwiches with sliced bread or store-bought croissants and leaf lettuce.

The chicken salad can be made up to 2 days ahead and refrigerated in an airtight container. Leftover chicken salad can be refrigerated in an airtight container for up to 2 days.

• Homemade Potato Chips
• Dill Pickles
• Make a tuna melt, but with chicken salad
• Serve a scoop over a green salad for what I refer to as “chicken salad salad”