Williamsburg Chicken

Williamsburg chicken is the kind of mid-century luncheon dish that disappeared from menus and deserves a comeback. It’s a chilled, sliceable chicken salad set with gelatin into a 10×13 pan, then turned out over salad greens and decorated with halved green grapes. Think of it as the elegant cousin of regular chicken salad, one that holds its shape on the plate instead of slumping into a sandwich.

The mixture is loaded: cooked chicken, celery, peas, chopped hard-cooked eggs, chopped pecans, and sliced stuffed olives all bound in mayo, chicken broth, and lemon juice with a little thyme for backbone. The gelatin gets softened in cold liquid first, then warmed gently to dissolve before being whisked into the mayo base.

Serve it cold, sliced into squares, with the grapes scattered on top for sweet contrast.

Chef Tips

• Bloom the gelatin in cold liquid first, then warm it to dissolve. Adding raw gelatin straight to warm liquid leaves stringy lumps that won’t smooth out.
• Don’t pour the gelatin mixture in while it’s still hot. Let it cool to room temperature first or the mayo will break and the salad will weep liquid as it sets.
• Oil the pan well or line it with plastic wrap so the loaf turns out cleanly.
• Chill at least 8 hours, ideally overnight. Underset gelatin slumps when you slice it.

Variations

• Swap green olives for chopped capers and a couple of cornichons for a more tart, French take.
• Add a tablespoon of curry powder to the mayo base for a curried chicken version with raisins instead of olives.
• Use chopped fresh dill instead of thyme for a brighter herb note.