I made this one for the first time last fall after Annova posted it on RE, and it is now my favorite! The tarragon is what makes it! I love tarragon!

Chicken Salad
Ina Garten (posted 8/09 by Annova)

2 split (1 whole) chicken breasts, bone in, skin on (1-1/2 lbs)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnut halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 Tbsp chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
Preheat oven to 350 degrees.

Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons* salt, and 1/2 tsp pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped taragon leaves on top and serve on a bed of lettuce leaves.

Annovas note: *Be careful with the salt. Some people think this is way too much. I added whatever I thought I needed as I went along.

Linda

chicken (white meat only)
mayo
celery
pineapple tidbits
onions
slivered almonds
salt/pepper

served on a croissant with lettuce

Here's a previous thread with a bunch of good ones posted.

Here is a link that might be useful: Chicken Salad Recipes

Thanks Cookebook, I didn't think to look on the recipe exchange. They have some great looking combos in that thread.

Linda, I saw Ina's show where she did the comparisons with and without the tarragon for the chicken salad. The store seldom has that herb so I went looking for a plant and, of course, there's the debate on whether the plants you buy are the real french tarragon or russian. Anyway, my plant died before I had the chance to try it but I'm determined to.

I love the idea of the pineapple and grapes in it. Both would be good summer versions.

Beth

Grilled chicken diced chunky
dried cranberries or cherries
celery
onion
toasted pecans
mayo
dijon mustard
honey

I use cubed chicken that has been roasted on-the-bone, onion, celery (with the leaves), toasted walnuts (sometimes pecans), parsley, halved seedless red grapes, a bit of salt, & a lot of freshly ground black pepper held together with about 1/4 cup mayo combined with yogurt or marscapone enough to moisten (not too wet though).

If I know we'll eat the entire batch at one time I, sometimes, add seeded small dice cucumbers.

I only make chicken salad late summer when I can get really good grapes.

/tricia

Diced leftover roast chicken
Diced red onion
Diced celery
Mayo
season to taste with cajun seasoning - Prudhomme's, Tony Chachere's, Emeril's, whatever

Season the mayo with the cajun seasoning and toss with the other ingredients.

I don't eat food with nuts in it, last time it cost me $700 for the dental work. I do like golden raisins or dried cranberries or pineapple bits, though. The chicken has to be big chunks, I can't even look at the "pre-digested" salad some places try to serve.

That depends....
Chicken salad sandwiches for a bunch, I poach the chicken breasts in a court boullion, cool and chop in the Cuisinart....takes a very quick finger on the pulse button to keep from turning it to mush.
then I add enough good mayo to make it hold together and lots and lots of lemon juice, perhapos a sprinkle of salt if the court coullion wasn't salty enough...and celery finely diced.
For a salad for a luncheon at my house, I again poach the chicken and use only the breast, dice by hand, mix Hellmans mayo with lemon juice...just enough to make it a bit runny and add to the chicken with diced celery and either halved grapes or pineapple tidbits, and either almonds, pistachios or pecans. Sometimes I will stir some curry powder and a spoonful of chutney and dijon into the mayo before dressing the chicken, and sometimes I will add dried cranberries or dried cherries and walnuts and sometimes I'll add dijon mustard to the dressing and thin with a bit of white wine vinegar and add chopped green onions and chopped fresh red pepper...
Linda C

I haven't had chicken salad in a long time,probably years, but Amanda loves the stuff so she makes it the same way I always made it for her.

Mine always has very finely diced onion, sliced celery, dried cherries (yeah, it's a Michigan thing, isn't it Nancy?), pecans, chicken. I only made chicken salad when I had leftover chicken, I never cooked chicken especially for chicken salad, but I've used baked, roasted, even rotisserie chicken. Mix with a half and half mayo and sour cream dressing, add some mustard if you like but I usually don't. I do like to add a drizzle of honey to the dressing and serve it on homemade maple oatmeal bread.

Annie

Coarsely chopped chicken, mayo (sometimes with a dollop of yogurt for the tang), apples, dried cranberries, and curry powder.

Lot of sweet-ish chicken salad lovers here...I'm more of a savory type.

Like others, roasted or grilled chicken only and I use a mix of white and dark meat.

Flavoured mayo, curry or cajun or some such.
Chunky, with green onion, red onion, celery, dill pickle, a grind of pepper.

The bread or bun makes a difference, a local bakery makes a triangular roll that is sort of cibiatta like in texture that we enjoy a lot. Healthy amount of lettuce.

The actual salad is better if it sit a spell before using. Let the flavours and juices mingle.

I wouldn't buy one or consume one from a buffet tray if you paid me.

diced chicken
fine chopped dill pickle
fine chopped onion
mayo
dash of dry mustard

Others have mentioned curry but here's another sweet one:
Chicken (cut, not shredded)
diced apples
diced celery
chopped scallions
almond pieces
currants
white sauce (can substitute mayo)
curry mix or curry powder
seasoning to taste

A savory one:
Chicken, cubed
pecan pieces
diced celery
chopped yellow bell pepper
minced fresh onion
fresh dill cut fine
goodly amount of ground black pepper
pinch of salt
thick plain goat's milk yoghurt

Somewhere between:
chopped chicken
chopped red pepper
slivered water chestnuts
cut up mandarin orange or tangerine pieces
pressed or powdered garlic to taste (some like it hot!)
Homemade mayo made with sesame oil, a goodly dash of aromatic Japanese sesame oil, and rice vinegar

I use chopped chicken, mayo(or mircle whip if I'm not goiong to nibble on some), squirt or dab of dijon or yellow mustard, pickle relish, s&p and garlic powder for my hubbies sandwiches. He's a very basic guy.

Sometimes I add chopped up very crispy bacon for him too.

Something that's very noticable here - there's the onion/celery group and the non-onion/celery group.

Since I don't like raw onions in anything I would go with onion powder, if any. And celery... it's always been just a filler to me to do without.

And that's why I don't eat most people's chicken/tuna salads or potato salads. That old raw onion!! (I was just kidding my mom the other day about how she ruined a good tomato sandwich with raw vidalia onions..)

But there are a lot of ideas to try on here.

Surprisingly, while not a powerhouse & high in natural occuring sodium celery is not devoid of nutritional value.

A serving does give you 10% of your vitamin A & 6% of your vitamin C.

It's a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.

Surprising, huh?

/tricia

Here is a link that might be useful: Nutrition in Celery

I make a lot of different chicken salads but here's an especially easy one that I like for lunches:

Precooked chicken, shredded or cut up any way you prefer
Garlic Salt
Frozen peas, defrosted
Slivered Almonds
Mayo/ sour cream mixture to coat

I like to serve this on toasted whole wheat bread triangles.

I make it a lot of different ways. Here are ingredients I may add at different times. I always use only the breast of the chicken and only want it shredded, not chunked.

pineapple bits
apple chunks
grapes
black pepper
toasted walnuts, pecans or almonds
salt
curry powder
chutney
sesame oil
mayo, thinned with different things such as chicken broth, milk, apple juice, yogurt, etc.
basil
lemon zest
celery
onions
yogurt
orange marmalade
dijon
ground ginger
cranberries
balsamic vinegar

For sandwiches, I use diced chicken, onion, celery, some mayo, salt pepper and a sprinkle of celery salt.

But for just "eating" I make the one I posted above.

Linda

I do many versions depending on what I have on hand. I usually only make it when I have leftover roast chicken.

My most often-made combo:
chicken
mayo
plain yoghurt
tarragon
granny smith apples or green grapes
celery or cucumber

I like this one with the dill and Dijon mustard giving it a different taste than most I have tried. I usually serve it in the center of a fruit plate. It is one of my favorite summertime lunches.

3 cups roasted chicken (both white and dark meat)
1 cup mayo
1/4 cup green onion
1 tbsp. Dijon mustard
1/2 teas. salt
3 dashes pepper
1 teas. dried dill

In a small bowl, combine mayo, green onion, mustard, dill, salt and pepper. Stir in chicken.

Chill.

Linda

And now for something a little different:

This is the chicken salad that was served for years at the annual Antique Show in Salisbury, NC. I think it is the only recipe my dear MIL ever used.

Cook two large hens (5-6 pounds each) until tender, cool, and cut white meat in large pieces, dark meat into smaller bits. Mix with the cooked dressing that has been cooled and let stand overnight.

Cooked Dressing:
2 TB flour
2 TB sugar
2 t. salt
2 TB butter
2 eggs, beaten
2 t. dry mustard
1 cup water
1/2 cup vinegar

Mix dry ingredients; make a paste with part of the water. Then add in the eggs and remaining liquids and cook until thick, stirring constantly. Cook the dressing before mixing with the cut up chicken.

The next day, add to chicken/dressing mixture: 2 bunches of celery, chopped fine, juice of two lemons, mayonnaise to the right consistency, red cayenne pepper, and additional salt to taste. Mix well, chill and serve on crisp lettuce.

Another good recipe, a contender for the mythical "tea room" is this Chicken and Apricot salad with Double Mustard Dressing:

3 lb. boneless chicken breasts, poached just until tender, cooled to room temp
1 cup dried apricots, cut into 1/4" strips
1/3 cup cream sherry
3 ribs celery, coarsely chopped
4 scallions, green and white parts, sliced on the diagonal
1/2 cup slivered almonds, lightly toasted
3 TB chopped fresh rosemary, or less to taste

Double Mustard Mayonnaise

2 egg yolks
2 TB fresh lemon juice
2 TB grainy Dijon mustard
3/4 cup vegetable oil
2/3 cup olive oil
1/4 cup honey mustard
salt and freshly ground pepper to taste

Cut up the poached chicken breasts into 2" x 3/4" strips and place in a large bowl.

Place the apricots and sherry in a small saucepan and bring to a boil. Simmer for 3 minutes, add the apricots and liquid to the chicken.

Add the celery, scallions, almonds, and rosemary to the chicken mixture in the bowl and toss to combine.

Prepare mayonnaise:
In a food processor with a tight lid and fitted with the steel blade, add the eggs, lemon juice, and Dijon mustard and process for 10 seconds. With the machine running, stream in the veg. oil and the olive oil to make an emulsion. Add in the honey mustard and process smooth. Season to taste with salt and pepper. Blend the salad with the mayonnaise. Refrigerate in a covered bowl for at least 2 hours. Serve on lettuce leaves with a sprig of fresh rosemary for garnish.

Source: Nantucket Open-House Cookbook, Sarah Leah Chase.

I will eat chicken salad any which way, but when I make it myself I only make it one way. It's an uncomplicated recipe that I got from my SIL a little over 30 years ago.

JENNIE'S CHICKEN SALAD
In one bowl, mix together 4 cups chopped cooked chicken (I boil the chicken and I prefer dark meat) and one cup chopped celery. In another bowl, mix together 2/3 cups mayonnaise, 1 tsp. salt, 1/4 tsp. onion powder, dash pepper and 1 tsp. poultry seasoning. Pour over chicken and celery; mix. Refrigerate at least 2 hours for maximum flavor.

Wow! Who knew there were so many ways to make chicken salad. Here is yet another different kind. My hairdresser gave me this recipe years ago and I don't think he would mind my sharing. It is yummy!
3-4 lbs chicken breasts cooked in well salted water,
8 oz cream cheese
3/4 cup finely chopped pecans
1 cut finely chopped celery
3 TBLS mayo
dash curry powder or more to taste
1 Tbls or more pickle juice dill or sweet again to taste
tabasco to taste
2 TBLS grated onion
1/4 to 1/2 cup chicken broth

While chicken is still warm, finely shred and mix with cream cheese.
add other ingredients
mix well, mold as desired, chill overnight.
serve with crackers

Today I had the worse chicken salad sandwich in the universe!

I swear it must have had equal amounts of celery and chicken with a bit of mayo and nothing else... Not even salt... The ones from 7-11 taste better.

The best chicken salad sandwich I've ever had was the one Arby's served a few years ago... Chunks of chicken ( more white than dark meat ), halved red grapes, pecans and mayo, served on their own bread, kinda of like whole wheat and oat brand...

Rita

I have 2 favorites

WALDORF CHICKEN SALAD
Chicken breast
celery
Granny Smith Apples
scallions
walnuts
A little mayo mixed with a little plain yogurt
A dash of cinnamon
Salt and maybe a little sugar depending on the sweetness of the apple

Diced ingredients in to 1/4-1/2" dice. Mix in mayo/yogurt, add salt, cinnamon and sugar.

CHICKEN, WALNUT, AND GRAPE SALAD WITH CURRY DRESSING
(Adapted from a Bon Appetit recipe)
1 ½ teaspoons curry powder (preferably Madras-style)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons mango chutney
½ teaspoon minced pickled ginger
1/2 teaspoon grated orange peel
4 cups 1/4-inch pieces cooked skinless boneless chicken breast
1 cup halved seedless red or green grapes
1/3 cup thinly sliced green onions
1/3 cup walnuts, coarsely chopped

In medium bowl, mix curry powder, light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. (Can be made 6 hours ahead. Cover and refrigerate.)

Leftover cubed chicken or shredded chicken from a can
low fat sour cream
salt
sauteed garlic and/or onions
halved grapes if I have any grapes around
Sometimes lemon zest and lemon juice

I'm glad some of you use the dark meat. I seldom cook but have a friend who uses only the thigh part of the chicken. Says its tastier and that the breast is too dry and tasteless. For him anyway. His chicken salad tastes great.