Because I always jump when Harmon asks me to, here is a very good, very basic chicken salad recipe. This is the one that Emily thought was so good she ate it out of the cooler the morning after Pat Benatar… after all the ice had melted. It’s 90+ degrees in Memphis in July if you’ll recall, so it must have been pretty darn good for her to risk her health and self-respect just to have a second helping.
4 cups shredded chicken* (rotisserie from the grocery works great for this)
1 stalk celery, sliced very thin
4 green onions, sliced very thin
1.5 tsp fresh tarragon or dill, finely chopped
2 tbsp parsley, finely chopped
1 cup mayo (gotta be Duke’s!)
2 tsp lemon juice, freshly squeezed
1 tsp dijon mustard
2 tsp kosher salt
freshly ground black pepper
- Toss together chicken, celery, green onions, and herbs.
- In another bowl, whisk together mayo, lemon juice, mustard, and salt and pepper to taste.
- Add to the chicken and mix until well-combined.
- Refrigerate until ready to serve. This is even better the day after served on freshly-baked rolls with lettuce and tomato. Just ask Emily.
*You’ll need to cook the chicken before shredding it. Beth and Cat learned that the hard way, right A Dub?