Tallahassee Chicken Salad

This is a no-frills Southern chicken salad named for Florida’s capital, where Tallahassee blends Deep South cooking with a respect for heat. The recipe is essentially three ingredients, with hot pepper sauce as the wildcard that takes it from grocery-store deli to something with personality.

Poached chicken thighs make this. White meat dries out and turns stringy in a cold salad, but the higher fat content in thighs keeps the meat juicy even after chilling. Poach gently in salted water just until cooked through, then cool before chopping.

The celery brings the crunch, but cut it small. Big celery chunks dominate every bite. Aim for a quarter-inch dice so the texture is consistent throughout.

The pepper sauce is the soul of the dish. Use a splash of Crystal, Tabasco, or whatever Louisiana-style hot sauce you have on hand. Start with a teaspoon and build from there. This salad should have heat, not just a hint.

Serve over crisp salad greens, tucked into sandwiches, or scooped onto buttery crackers for an old-school Florida lunch.

Pro Tips

• Poach the chicken in well-seasoned water with a bay leaf and a few peppercorns for built-in flavor.
• Shred or chop the chicken while still slightly warm. It absorbs the mayonnaise dressing better than cold meat.
• Chill the assembled salad at least an hour. Cold sets the texture and lets the pepper sauce flavor distribute.
• Add mayo gradually. Different brands have different consistencies; you may need more or less than the recipe calls for.

Variations

• Stir in ¼ cup chopped pecans for crunch and Southern character.
• Add a teaspoon of Dijon mustard and a tablespoon of pickle relish for tang.
• Top with crumbled bacon and chopped fresh dill before serving on toasted brioche buns.