It’s hard to beat a good chicken salad, and it is open to variations, so you need not get tired of it. I prefer a chicken salad that isn’t smothered in so much mayonnaise that you can’t taste much else, so I tend to go easy on the mayo and temper it with a little yogurt. But play with the dressing to suit your own taste.
Ingredients
Preparation
Step 1
Toss the chicken in a bowl with the vinaigrette, and let stand for 5 minutes or so. Mix in the celery, scallion, bell pepper, capers, and herbs. Season with salt and pepper. Stir the yogurt into the mayonnaise, and fold into the salad. Arrange on a salad plate atop a lettuce leaf or other salad greens.
Variations
Step 2
There are many good things you can add to this salad, according to your taste and what’s around. Toasted walnuts or almonds add crunch, flavor, and substance; other colorful seasonal vegetables, such as pieces of lightly cooked asparagus, snow peas, fava beans, broccoli florets, and artichoke hearts are all welcome. My mother used to garnish her chicken salad with green grapes, each one meticulously peeled and halved.
