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Chicken salad is often an uninspired combination of bland chicken cubes and globs of mayonnaise. In this French-inspired version, we start with meat from roasted bone-in chicken pieces, shred it, and mix it with tart apples, celery, mayonnaise, and anise-y tarragon, plus diced red onion that’s been mellowed by champagne vinegar. The result is an elegant salad that can be eaten for a light lunch with greens or served in a buttery croissant along with a refreshing wine cocktail.
Game plan: You can substitute a whole rotisserie chicken for the roasted chicken pieces in this recipe. You’ll need 4 cups of shredded meat. Try it using our homemade Mayonnaise, you won’t regret it.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...