Elegant Chicken Salad (Classic)

Good chicken salad is really about contrast, and this classic version nails it: tender chopped chicken against the snap of celery, green pepper, and salted almonds, all bound in just enough mayonnaise to hold together without going gloppy.

It comes together in the time it takes to chop, especially if you start with leftover or rotisserie chicken. A short chill lets the flavors settle and the salt from the almonds spread through.

Pile it onto sandwich bread, scoop it over crackers, or spoon it onto a bed of lettuce for a lighter lunch.

Chef Tips

• Start with cooled, fully cooked chicken; rotisserie chicken is a fast shortcut.
• Add the mayonnaise a little at a time so the salad stays light, not wet and heavy.
• Stir the almonds in just before serving so they keep their crunch.
• Chill at least half an hour to let the flavors come together.

Variations

• Fold in halved grapes or diced apple for a sweet-tart crunch.
• Add a spoonful of Dijon or a squeeze of lemon for brightness.
• Swap the almonds for toasted pecans or walnuts.