As one of those American picnic salad staples like egg salad, coleslaw, or macaroni salad, chicken salad is often considered a little boring with its mayo base. Though happily sandwiched between lettuce and two slices if bread, a good chicken salad can easily stand on its own. This recipe comes from what I consider a good base recipe in “The Art of Good Cooking.” It benefits from small additions and changes to make it homier, interesting, and less institutional.

As recommended in the original recipe, I made the mayo base from scratch which gives it a much richer flavor. Red grapes provide the sweet contrast between each bite and the sliced almonds fulfill the craving for a nutty crunch. I also added celery and scallions for a crisp freshness. Simple and perfect for a spring picnic or on-the-go lunch, this is a mayo based chicken salad that doesn’t go out of style.

Note: If using store bought mayo, add about 1 teaspoon of lemon juice. The acidity helps balance the fat and richness of the mayo and chicken.

Ingredients:

8 chicken breast halves, skin on bone in
chicken stock
1 cup chopped celery
3/4 cup sliced almonds, toasted
1 cup seedless grapes, halved
1 teaspoon chopped fresh tarragon
2 scallions, chopped
2 tablespoons chopped parsley (optional)
1 cup diced boiled ham (optional)
salt and freshly ground pepper
1 cup homemade mayonnaise

Place chicken breasts in a low, wide saucepan. Add enough well seasoned stock just to cover the chicken. Bring to a boil. Lower heat and simmer breasts for just 8 minutes. Remove chicken from stock.

When chicken is cool enough to handle, pull off skin and pull the meat away from the bones. Cut the chicken into 3/4 inch chunks. Place them in a bowl.

Add ham (if using), celery, almonds, grapes, tarragon, scallions, parsley (if using), salt and pepper. Add mayonnaise and toss lightly. Taste and correct seasoning.

Serves 8

Adapted from “The Art of Good Cooking”