• Liisa Lee

The Original Chicken Salad

Chicken salad with grapes. Historically a Rhode Island creation. (Thanks Liam Gray of Town Meats in 1863) but, forever adopted by Southern cooks and Luncheon hosts across the country. I left off the historic tarragon, and lighten mine up with less mayo, and a bit of zing with German mustard and balsamic.


2 cups roasted chicken, chopped 1 cup celery, chopped

1/4 cup mayo 1 tbsp german mustard

dash of balsamic vinegar, to taste salt and pepper to taste 1/2 cup sliced grapes

Celery leaves to garnish


Mix all ingredients in a bowl until incorporated to your liking, add the grapes last and toss gently. Serve on its own, over butter leaf lettuce, or on a sandwich. It's your chicken salad fer heck's sake!




Optional: dash of taragon, or celery seed.

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