Start with juicy, shredded chicken, then think like a chef.
Its a simple classic that is either bursting with flavor and texture or utterly boring and flavorless.
If the chicken is overcooked, that tender and juicy salad can become dry and quite unpleasant.
Photo:Eating Well / Antonis Achilleos
Add too much mayonnaise or dressing, and the chicken salad is wet and unappetizing.
They all showed some serious love for this classic.
Its actually what you add to the chicken: the mix-ins.
It could be theclassic chopped celery, more controversialgrapes and nuts, or the unexpected pickled jalapenos and cilantro.
Chicken salad is my ultimate comfort food, said chefCarrie Baird, Season 15Top Cheffinalist and James Beard semifinalist.
For some reason, it just feels like summer to me.
But it could definitely use a refresh.
She likes to add a unique element to this classic.
Heres a fun twist: add potato chips, Baird said.
Theyre salty, crunchy and totally unexpected.
Just add them at the end and on the top to keep them crisp.
Complementary Textures and Flavors
So why are the mix-ins so important?
Celery is very popular; I like to use nuts or seeds as well.
Celebrity chef and restaurateurKaren Akunowiczsaid chicken salad should be comforting but never boring.
Its about layering flavors and textures, ensuring that every bite is craveable.
I like to add an element that makes people stop and go, Oh wow, what is that?
said Akunowicz, a James Beard Awardwinning chef, cookbook author and judge onBeat Bobby FlayandTop Chef.
Sometimes it’s possible for you to achieve that unique element with something simple yet unexpected.
It starts with the chicken.
If Im cooking my own, I like to poach a whole chicken in a flavorful broth.
Once its cooled, I pick the meat and save the bones and skin for soup later.
Nothing goes to waste.
Gideon also prefers to poach chicken when making salad.
If you really want to raise the bar, you might brine the chicken and then poach it.
This will infuse a perfect amount of salt and juiciness into your salad.
Instead of poaching a chicken, try roasting it.
Thats Akunowiczs preferred method.
The black truffle adds an earthy, luxurious note that makes the chicken salad feel extra special.
Keep the pieces larger; it makes a difference in texture and keeps the chicken moist.
Of course you’re free to use mayonnaisehomemade or store-bought.
Langler likes to skip the mayonnaise and instead uses blended cottage cheese for extra protein.
after you grab the base, be sure to introduce bright flavors.
And dont forget to add fresh herbs to your dressing.
Herbs take a good dish and make it great, Baird said.
Basil, dill, tarragon, chivesdont be shy.
Use way more than you think you need."
Stir in a flavorful dressing made with bright citrus or vinegar and plenty of fresh herbs.
