Chicken salad, like potato salad, is one of those universal offerings at the deli counter. It looks attractive and delicious, but often ends up being a disappointing glob of flavorless chunks drowned in cheap mayo. Make your own version using an array of dried or fresh fruit, nuts, herbs, and spices. Your picnic pals will thank you.
Game plan: To minimize prep time, chop and measure the rest of the ingredients while the chicken is cooking and cooling. The chicken can be prepared and refrigerated up to 2 days in advance and the remaining ingredients assembled at the last minute. For a slacker solution, use the meat from half of a precooked rotisserie chicken (or 3 cups of meat). For the fastest shredding, use your stand mixer to break up the chicken.
This recipe was featured as part of our Make Your Own Mustard project.
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