A long time ago, in an office cafeteria far, far away, I developed an all consuming chicken salad habit. I ordered the dressed bird in sandwich form, mostly, and occasionally on a bed of greens minus the bread. This was my lunch order five days a week for at least a year, and maybe longer. I had another chicken salad stint later in life when became obsessed with making chicken stock and needed to make use of excess chicken. I've eaten a lot of the stuff.
|The chicken salad sandwich at Urban Acres.|
Over the years I've developed some requirements for chicken salad capable of making a lasting memory. It should have texture or some sort of crunch from nuts or celery or anything else with a bit of snap. Chicken salad should never be dry, and it helps if it has a little something extra to build layers of flavor. My all time favorite variation was one I made myself, with poached chicken, a pinch of curry powder, cilantro, cashews and golden raisins.More »