Chicken Salad
Growing up, there was a tea room in my neighborhood called Tea for Two (in case you also grew up in northwest Houston). I attended birthday tea parties there when I was little, met friends there to catch up when I was back in town from college, and tucked in for meals and tea countless times in between. Regardless of my age, the order was always the same: house chicken salad on a flaky croissant.
Ingredients
- 1 large stalk celery
- 1/2 medium red onion or 3 medium scallions
- 1/2 cup seedless red grapes (optional)
- 1/2 medium lemon
- 4 sprigs fresh dill
- 1 pound shredded, cooked chicken (about 3 cups)
- 3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon celery seeds (optional)
- Kosher salt
- Freshly ground black pepper
- Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large celery stalk (about 1/2 cup). Finely dice 1/2 medium red onion or thinly slice 3 medium scallions (about 1/2 cup). Quarter 1/2 cup red grapes if desired. Juice 1/2 medium lemon until you have 1 tablespoon. Pick the fronds from 4 fresh dill sprigs and coarsely chop (about 1/4 cup).
- Add 1 pound shredded cooked chicken, 3/4 cup mayonnaise or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise, 1 1/2 teaspoons Dijon mustard, and 1/2 teaspoon celery seeds if desired. Stir until evenly combined. Taste and season with kosher salt and black pepper as needed.