Chicken salad: discuss

[Anonymous]

Well ... I think it is official. On the next "Crazy threads we all remember" the words "chicken salad" will appear. Early on.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’m a food snob and love chicken salad. But not just any chicken salad and definitely not anything from a grocery store deli. Don’t make your Grandma’s chicken salad that is heavy on the mayo and grapes.

Mine is: seasoned and roasted chicken breasted, diced.
The mix ins vary..I usually do a dried fruit, fresh herbs, celery, nuts. My fav variation is adding chopped dried figs, celery, parsley or tarragon, and toasted sliced almonds. Dressing is 1 part mayo, 3 parts Greek yogurt, then thin with half and half or whole milk. Salt and pepper and curry powder. There isn’t much mayo at all in it and I only put a light coating of dressing on it. Just so it is coated, but not soaked.

If wanting more tradional, I’d use dried cherries, parsley and walnuts. Dressing same ratios, but no curry. Add a bit of brown sugar and Dijon instead.

Serve with good croissants (no costco or grocery store) and a green salad. Plus a side of simple roasted potatoes and sliced fruit.

I love how some people think "Sure, chicken salad is totally disgusting ... unless made MY way."

PP thinks "fresh herbs" and dried figs are going to make hers a different food from the crusted over tubs of stuff in the Giant deli. And that "good croissants" (not Costco or grocery store!) somehow elevate this. Ha ha. Nope.

NP. You’ve never had homemade food that was better quality than “crusted over tubs of stuff” from Giant? Damn…

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m a food snob and love chicken salad. But not just any chicken salad and definitely not anything from a grocery store deli. Don’t make your Grandma’s chicken salad that is heavy on the mayo and grapes.

Mine is: seasoned and roasted chicken breasted, diced.
The mix ins vary..I usually do a dried fruit, fresh herbs, celery, nuts. My fav variation is adding chopped dried figs, celery, parsley or tarragon, and toasted sliced almonds. Dressing is 1 part mayo, 3 parts Greek yogurt, then thin with half and half or whole milk. Salt and pepper and curry powder. There isn’t much mayo at all in it and I only put a light coating of dressing on it. Just so it is coated, but not soaked.

If wanting more tradional, I’d use dried cherries, parsley and walnuts. Dressing same ratios, but no curry. Add a bit of brown sugar and Dijon instead.

Serve with good croissants (no costco or grocery store) and a green salad. Plus a side of simple roasted potatoes and sliced fruit.

I love how some people think "Sure, chicken salad is totally disgusting ... unless made MY way."

PP thinks "fresh herbs" and dried figs are going to make hers a different food from the crusted over tubs of stuff in the Giant deli. And that "good croissants" (not Costco or grocery store!) somehow elevate this. Ha ha. Nope.

NP. You’ve never had homemade food that was better quality than “crusted over tubs of stuff” from Giant? Damn…

I'm pretty sure a salad with bit of chicken and a crap ton of grapes on bread is a pretty low bar for good homemade food. Grape sandwich, yum!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m a food snob and love chicken salad. But not just any chicken salad and definitely not anything from a grocery store deli. Don’t make your Grandma’s chicken salad that is heavy on the mayo and grapes.

Mine is: seasoned and roasted chicken breasted, diced.
The mix ins vary..I usually do a dried fruit, fresh herbs, celery, nuts. My fav variation is adding chopped dried figs, celery, parsley or tarragon, and toasted sliced almonds. Dressing is 1 part mayo, 3 parts Greek yogurt, then thin with half and half or whole milk. Salt and pepper and curry powder. There isn’t much mayo at all in it and I only put a light coating of dressing on it. Just so it is coated, but not soaked.

If wanting more tradional, I’d use dried cherries, parsley and walnuts. Dressing same ratios, but no curry. Add a bit of brown sugar and Dijon instead.

Serve with good croissants (no costco or grocery store) and a green salad. Plus a side of simple roasted potatoes and sliced fruit.

I love how some people think "Sure, chicken salad is totally disgusting ... unless made MY way."

PP thinks "fresh herbs" and dried figs are going to make hers a different food from the crusted over tubs of stuff in the Giant deli. And that "good croissants" (not Costco or grocery store!) somehow elevate this. Ha ha. Nope.

NP. You’ve never had homemade food that was better quality than “crusted over tubs of stuff” from Giant? Damn…

I'm pretty sure a salad with bit of chicken and a crap ton of grapes on bread is a pretty low bar for good homemade food. Grape sandwich, yum!

Could you point out the post that advocated for “a bit of chicken and a crap ton of grapes”? I must have missed that one.

[Anonymous]

The combination of chicken and mayonnaise is gag inducing.

[Anonymous]

Anonymous wrote:Well ... I think it is official. On the next "Crazy threads we all remember" the words "chicken salad" will appear. Early on.

I'm so proud!
-OP

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I eat pretty much everything, but I dislike mayo based foods. I would grit my teeth and politely eat the chicken salad. It’s a somewhat old fashioned dish that I’m sure your in-laws love, but it’s not as universally loved these days. Did your husband request a jello salad as well?

It's not an old fashioned dish. Who are you to proclaim this?

You are such a weirdo.

NP. Oh, it's definitely an old-fashioned dish. Much less common than in the 20th century.

It totally is. Even the vaunted "Le Diplomate" is described as an: "Old-fashioned restaurant with outdoor seating, serving familiar French fare, brunch staples, and drinks."

And of course they serve old fashioned things like chicken salad. These people pretending it's a hot popular lunch food are totally out to lunch, pun intended.

Yeah, they have a croque madame on their menu. And a salad nicoise. Very mid-20th.

Lol. Have you been to Paris in the last 12 months? Have you looked at the menus?

I have.

You’re full of it.

[Anonymous]

Anonymous wrote:Chicken salad was originated by a guy who needed to find a way to sell leftover chicken one or two or three days later. And I think most restaurants do not use their best chicken in chicken to make chicken salad. They are probably using leftover chicken and scraps because they can. No thanks.

It’s basically the food equivalent of a well drink.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chicken salad is popular at Whole Foods and high-end grocers because it's using rotisserie chicken they'd otherwise have to throw away. If they had to use fresh chicken to make it, it would cost more and far fewer old gen Xers and boomers would buy it.

So…it’s popular because they use cooked chicken to make it, because otherwise they’d have to lose a bunch of money using cooked chicken to make it.

I think they are saying its a cheap food bc it’s using leftovers.

French Toast also uses leftovers. Doesn’t make it not amazing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I eat pretty much everything, but I dislike mayo based foods. I would grit my teeth and politely eat the chicken salad. It’s a somewhat old fashioned dish that I’m sure your in-laws love, but it’s not as universally loved these days. Did your husband request a jello salad as well?

It's not an old fashioned dish. Who are you to proclaim this?

You are such a weirdo.

NP. Oh, it's definitely an old-fashioned dish. Much less common than in the 20th century.

It totally is. Even the vaunted "Le Diplomate" is described as an: "Old-fashioned restaurant with outdoor seating, serving familiar French fare, brunch staples, and drinks."

And of course they serve old fashioned things like chicken salad. These people pretending it's a hot popular lunch food are totally out to lunch, pun intended.

You’re moving the goalposts. PP said “I honestly don’t ever see chicken salad on any restaurant menu outside of delis and diners though.” Le Dip might be “old fashioned” but it is neither of those things.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I eat pretty much everything, but I dislike mayo based foods. I would grit my teeth and politely eat the chicken salad. It’s a somewhat old fashioned dish that I’m sure your in-laws love, but it’s not as universally loved these days. Did your husband request a jello salad as well?

It's not an old fashioned dish. Who are you to proclaim this?

You are such a weirdo.

NP. Oh, it's definitely an old-fashioned dish. Much less common than in the 20th century.

It totally is. Even the vaunted "Le Diplomate" is described as an: "Old-fashioned restaurant with outdoor seating, serving familiar French fare, brunch staples, and drinks."

And of course they serve old fashioned things like chicken salad. These people pretending it's a hot popular lunch food are totally out to lunch, pun intended.

You’re moving the goalposts. PP said “I honestly don’t ever see chicken salad on any restaurant menu outside of delis and diners though.” Le Dip might be “old fashioned” but it is neither of those things.

A bunch of people said it's "old fashioned" and the aggressive poster called people "weirdos" for thinking such when it is in fact old-fashioned. Apparently one PP doesn't go to old fashioned restaurants or delis. So what? Nothings changed. That's what is being responded to here.

[Anonymous]

Anonymous wrote:I’m a food snob and love chicken salad. But not just any chicken salad and definitely not anything from a grocery store deli. Don’t make your Grandma’s chicken salad that is heavy on the mayo and grapes.

Mine is: seasoned and roasted chicken breasted, diced.
The mix ins vary..I usually do a dried fruit, fresh herbs, celery, nuts. My fav variation is adding chopped dried figs, celery, parsley or tarragon, and toasted sliced almonds. Dressing is 1 part mayo, 3 parts Greek yogurt, then thin with half and half or whole milk. Salt and pepper and curry powder. There isn’t much mayo at all in it and I only put a light coating of dressing on it. Just so it is coated, but not soaked.

If wanting more tradional, I’d use dried cherries, parsley and walnuts. Dressing same ratios, but no curry. Add a bit of brown sugar and Dijon instead.

Serve with good croissants (no costco or grocery store) and a green salad. Plus a side of simple roasted potatoes and sliced fruit.

Funny when people call themselves food snobs as if that's a good thing. BTW your chicken salad recipe sounds absolutely vile, and I'll eat almost anything.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Well ... I think it is official. On the next "Crazy threads we all remember" the words "chicken salad" will appear. Early on.

I'm so proud!
-OP

I’m not sure I’ve seen such passionate arguments about a food item since the Hawaiian roll thread from a few years ago.

[Anonymous]

Anonymous wrote:Chicken salad is popular at Whole Foods and high-end grocers because it's using rotisserie chicken they'd otherwise have to throw away. If they had to use fresh chicken to make it, it would cost more and far fewer old gen Xers and boomers would buy it.

Oh god forbid people figure out a way to repurpose food and reduce waste!

[Anonymous]

Anonymous wrote:I used to like it, I’m not sure I would serve it for lunch for guests unless it was a ridiculously hot day and then it may be allowable. There are many other dishes I would go with that would be classier. However, if your DH has chatted this up as a main attraction, then you must make it. Pair it with excellent artisan breads and fantastic lettuce and condiment choices - arugula, frisée, radicchio, fresh plum tomatoes, etc fancy condiments, and expect them to eat it open face with silverware. Serve as a scoop on a large butter lettuce leaf or in a hulled out artichoke, on chilled china plates with silver. Tablecloths and linens napkins and crystal, to elevate the humble chicken salad.

This is a little extra, as the kids would say, but overall, I agree.

I make mine with rotisserie chicken, finely diced celery, a little mayo, a little dijon, salt and pepper. That's it. NO GRAPES. (I know this is popular, and a thing, but I hate it.)

A few choices of nice bread; I love PP's suggestions for different lettuces, and I love the idea of serving it on a large lettuce leaf.

Can't wait to read the rest of the thread!