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[quote=Anonymous][quote=Anonymous]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. [/quote]

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! 
[/quote]

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