The classics don’t get enough credit: Something like the old-time chicken salad recipe, which millions of people eat every day, has held up for over a hundred years. Andreas Gaynor at Kiki learned how to whip this one up by watching his grandmother, peeping over her range top when he was a hungry, lanky kid. The current incarnation at Kiki is served on toasted pita bread with lettuce, tomato and red onion, though he notes that it’s great as just a salad, or a side dish.
 Chicken salad the Kiki way is a product of direct grandmotherly advice. How can you go wrong? |
If you’re one of those folks that likes to play with your food, though, there are countless additions that can be made to this recipe to punch it up a bit. Grapes, slivered almonds and mustard creates a sweet/savory counterpoint with a nice crunch, and there’s another mustardy version with hard-boiled eggs, artichoke hearts, olives, pecans, onion and olive oil that boasts a kind of niçoise-like flavor and needs no additional accompaniment. For salt lovers, there’s the bacon and water chestnut option: Crumble up some cooked bacon and chop a can of water chestnuts, add it to the original recipe, and mix with a bit of chopped parsley, some lemon juice, and a dash or two of Worcestershire sauce.—Katherine Cox
Kiki’s Chicken Salad
6 chicken breasts
2 stalks of celery
¾ cup mayonnaise
salt and pepper
First grill your chicken breasts, I do mine with a mesquite smokey flavor, then chill. Dice celery and add a teaspoon each of salt and pepper, cut cooled chicken into small pieces and mix with celery and dry ingredients. Add 3/4 cup mayo and mix well.
