I'm the queen of making chicken salads. And tuna salads. And regular salads–you know, with lettuce and salad stuff. I once made a salad with nothing more than greens and herbs, Maldon sea salt, a turn of freshly ground black pepper and a drizzle of olive oil, and my dinner guest kept asking what else I put in the salad. To me, making a salad is an art form. It's about balance, proportions, and harmony. When all of this is aligned, you've created a masterpiece! With this chicken salad, it's about how thinly the chicken is shredded, how finely the onion is chopped, what herbs I use, how creamy the consistency is... But rather than measurements, it's guided by my eyes and my intuition. Below are the broad strokes on how to make it. You can take care of the details!
1 cooked chicken breast (can also use leftover rotisserie chicken)
Cornichons (or capers)
Half of a small red onion
Fresh herbs (any or all of the following: scallions, dill, curly parsley, chives, tarragon)
1. Shred the chicken breast into a large bowl. I like to pull the shreds into thin strips.
2. Finely chop the red onion, cornichons, and fresh herbs and add to the chicken. Set aside a little bit of the chopped herbs as garnish.
3. Add 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard to the bowl to start. Mix well until incorporated. Add more if desired.
4. Season with celery seeds, sea salt, and black pepper to taste.
5. Before serving, sprinkle with a pinch of smoked paprika and herb garnish.
*This salad tastes delicious on top of a toasted and buttered English muffin for lunch!