Aug 16, 2016
Chicken Salad for NY Times
As the mid summer heat wears on, I find it difficult to crave anything that isn’t cold, light, and refreshing. So naturally when I was given the opportunity to shoot Julia Moskin’s recipe I was ecstatic to add another dish to my summer cooking repertoire. Southern cooking has revealed another hidden gem that I was proud to photograph: The best chicken salad.
I’ll be the first to admit that mayonnaise at midday in the summer isn’t usually my first choice, which is why this revamped classic is so appealing. A unique method for poaching the chicken adds texture and moisture back into the meat, while the sour cream (or homemade crème fraîche) lightens the load that traditional mayonnaise-based chicken salads will bring to the table. What is so great about this recipe – besides its versatility – is the easy preparation, as the core cooking competencies required include cutting veggies and boiling water. The contrast between crisp bits of celery, nuts, and melt-in-your-mouth chicken is reminiscent of your grandmother’s cooking, except that you made it all by yourself. She would be so impressed!
This recipe brings life to a classic yet simple fan favorite, and offers a cool and refreshing break from the hot summer sun. Make your grandmother proud and try out the recipe for yourself.