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.

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.

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.

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I haven’t heard this mentioned, so I’ll add, chicken salad is often listed on diner menus under “diet” or “healthy” and served on iceberg with sliced tomato. This is why it’s considered granny food and low-brow. Over the years it’s seen a sprucing up with micro greens or other fancier lettuce and a nice seeded artisan bread. But, these enhancements are lipstick on a pig.

What? No. I honestly don’t ever see chicken salad on any restaurant menu outside of delis and diners though. It isn’t diet food anyhow and was never considered that. I think you are thinking of the “cottage cheese plate”

Not a deli or a diner.
https://lediplomatedc.com/menus/lunch/

Here's chicken salad on a croissant at my local diner:

https://lamadeleine.com/menu/sandwiches

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I haven’t heard this mentioned, so I’ll add, chicken salad is often listed on diner menus under “diet” or “healthy” and served on iceberg with sliced tomato. This is why it’s considered granny food and low-brow. Over the years it’s seen a sprucing up with micro greens or other fancier lettuce and a nice seeded artisan bread. But, these enhancements are lipstick on a pig.

What? No. I honestly don’t ever see chicken salad on any restaurant menu outside of delis and diners though. It isn’t diet food anyhow and was never considered that. I think you are thinking of the “cottage cheese plate”

Not a deli or a diner.
https://lediplomatedc.com/menus/lunch/

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP just make a damn quiche with a side salad and call it a day!

Ugh! Eggs mixed with random ingredients! So gross! I'm totally offended that you would serve that

Not really, I love quiche and I love chicken salad. But quiche is no more likely to be uniformly loved than chicken salad.

This is why normal people take their colleague out to lunch. Not bring them home for the wife's homemade chicken salad.

+1 having someone over to your house for lunch is a very intimate experience. So odd just go out.

It’s intimate to eat chicken salad at someone’s house for lunch??

This thread is cuckoo bananas

THIS. The most benign threads can draw the most vehement crazies.

The crazies are the extremely passionate chicken salad devotees. Most people would just go out to lunch with a colleague. Even OP isn't making chicken salad for this guest because she knows its ridiculous.

Nothing beats the nut job who said she’d protest the opening of the chicken salad restaurant.

My favorite is the one who said eating lunch is an intimate experience, too intimate for chicken salad

I believe that was said in regards to having a colleague over for lunch. Do you frequently drop by your colleague's home for lunch? Or dinner? Or any meal? This doesn't even seem to be a friend, just a colleague.

DP. It's still weird to call eating at someone else's home an intimate experience. I primarily WFH these days, but would have no problem inviting a colleague/acquaintance/neighbor over for lunch (or dinner) if there was some reason to do it.

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.

Anonymous wrote:

Anonymous wrote:I haven’t heard this mentioned, so I’ll add, chicken salad is often listed on diner menus under “diet” or “healthy” and served on iceberg with sliced tomato. This is why it’s considered granny food and low-brow. Over the years it’s seen a sprucing up with micro greens or other fancier lettuce and a nice seeded artisan bread. But, these enhancements are lipstick on a pig.

What? No. I honestly don’t ever see chicken salad on any restaurant menu outside of delis and diners though. It isn’t diet food anyhow and was never considered that. I think you are thinking of the “cottage cheese plate”

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.