merely coincidentally<\/em> 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\u2019s easy to love when it\u2019s made your way, at home, by you, and it\u2019s okay if not all beloved things are meant for wider consumption. But I see no reason to let that stop me.<\/p>\nTo wit, here are the elements of my<\/em> perfect chicken salad:<\/p>\n\u2192 More celery than anyone asked for:<\/strong> I really, really like celery in my chicken salad and I put a lot in \u2014 seriously, it\u2019s 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\u2019s not for everyone. But if it\u2019s for you, I hope you\u2019re halfway to the kitchen right now.<\/p>\n\u2192 Juicy, flavorful chicken from bone-in, skin-on chicken breasts:<\/strong> \u201cWhy not just use boneless, skinless cutlets?\u201d you are about to ask me and while I agree that sounds more practical, they\u2019re simply never as moist and delicious.<\/p>\n\u2192 Extra crispies:<\/strong> Plus, if you\u2019re 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\u2019s fully crisp, then cut into strips that you use to top your sandwich. Kind of like nature\u2019s potato chip.<\/p>\n\u2192 Seasoning early:<\/strong> I season the diced chicken directly, before adding anything else. It\u2019s 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.<\/p>\n\u2192 And finally, minced scallions, for onion that\u2019s not too onion-y.<\/strong> Herbs? You can, but I just don\u2019t.<\/p>\n![\"chicken](\"https:\/\/i0.wp.com\/live.staticflickr.com\/65535\/55280252262_404e240fb7_z.jpg?resize=640%2C427&quality=89&ssl=1\")
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And while you can eat this any way you wish, I\u2019m sure you\u2019re 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\u2019re 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 \u2014 not flat \u2014 potato chips are also nonnegotiable on chicken salad nights, which have turned into a monthly thing, a favorite dinner on days where we\u2019re all on different dinner schedules.<\/p>\n
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