FARGO 鈥� This week鈥檚 recipe was inspired by the , where they served charming tea sandwiches of cocktail croissants generously stuffed with chicken salad. Fresh, elegant, simple and delicious, this Classic Chicken Salad is always a crowd pleaser, no matter how you serve it.
You can use any type of cooked chicken for this recipe, but rotisserie or leftover chicken is perfect and makes the preparation process even easier. I use 2 cups of breast meat to keep the salad looking light and fresh, but you can also use meat from the thigh or drumsticks for added flavor.
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You can chop or shred the meat with two forks 鈥� I have done it both ways with good results. Chopping yields a neater appearance, while shredding the chicken allows it to capture more of the tangy dressing. Either way, the salad is going to taste great.
This chicken salad features a wonderful variety of textures: tender chicken, crisp grapes and celery, crunchy walnuts, all tossed in a lush and creamy dressing. You can use either green or red grapes, and I halve or quarter them depending on their size.
I love the flavor and fragrance of toasted walnuts, but you could skip the toasting step and still enjoy the salad. My recipe also includes two tablespoons of finely chopped onion, which blend in so well you hardly know they鈥檙e in there.
The dressing is a simple blend of sour cream, mayonnaise, Dijon mustard, herbs and seasoning. I use a 3-to-1 ratio of sour cream to mayo to equal 1 cup, and you can adjust these amounts depending on your preference by using half of each, all of one and none of the other, or substitute plain yogurt for either or both.
In addition to fresh parsley, I also like to add a sprinkling of fresh tarragon to the dressing. Tarragon goes beautifully with chicken and livens up the dressing with faint notes of licorice, vanilla and pepper.
Croissants are the perfect choice for a chicken salad sandwich. Their crispy outer shell and layers of buttery bread add elegance and an extra touch of richness to the salad. Brioche buns, toasted pumpernickel, rye and sourdough bread would also work well.
For lighter fare, you can skip the bread entirely and serve the chicken salad mounded on a bed of butter lettuce.
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Despite its elegance, chicken salad is an uncomplicated dish, and this recipe can be put together in 10 minutes or less, if using prepared chicken. It can be served immediately after it is made and is even better when refrigerated overnight.
This Classic Chicken Salad is loaded with flavor, easy to prepare and simply delicious. I guess that鈥檚 why they call it a classic. Enjoy.
Classic Chicken Salad
Servings 4 to 6
Ingredients:
- 戮 cup sour cream
- 录 cup good mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped (optional)
- 1 teaspoon kosher salt
- 陆 teaspoon ground black pepper
- 2 cups cooked chicken, roughly chopped or shredded (rotisserie chicken is great for this recipe)
- 2 celery stalks (about half a cup), sliced lengthwise in half, then diced into bite-size pieces
- 戮 cup grapes (green or red), halved or quartered
- 戮 cup walnuts, toasted
- 2 tablespoons onion, finely chopped
Directions:
In a medium bowl, add the sour cream, mayonnaise, mustard, parsley, tarragon, salt and pepper; stir well to combine. Taste and adjust flavors as desired.
In a large bowl, combine the chicken, celery, grapes, walnuts and onion until evenly distributed. Add three-quarters of the dressing and mix well. If the salad appears too dry, add more dressing as desired.
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Serve immediately in a sandwich or on a bed of lettuce, or refrigerate in an airtight container for up to 3 days.
If preparing in advance, save the remaining dressing to toss into the salad just before serving.
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