Chicken Salad with Cornichons and Radishes

By • September 29, 2010 • 9 Comments



Author Notes: This my favorite, favorite chicken salad. I love the crunch of the cornichons and radishes and how the mayonnaise smooths out their flavors a bit. {That being said, I'm kind of a pickle/cornichon/gerkhin fanatic. I could eat those suckers on their own all day long.} Buying a roasted chicken just makes the recipe easier for me, and I like being able to have both white and dark meat in the chicken salad. {It also gives me an excuse to make chicken stock.} Of course, you can use whatever method you like to cook the chicken and whatever parts of the chicken you prefer. Again, just makes life a little easier.seemeredithcook

Food52 Review: This isn't the chicken salad that you're used to tasting at parties, with the usual ingredients and a container of mayonnaise. Here, the radishes and cornichons add an inviting crunch. The tartness of the cornichons lingers nicely, and is met with the champagne vinegar and mayonnaise mixture, which brings all the flavors alive. The recipe, brightened by fresh chives and tarragon, inspires me to host a wine & cheese party, with local cheeses, fruit, and warm flatbread alongside this salad. Julianna Bialek

Serves four

  • 2-3 cups pulled roasted chicken
  • 2 eggs
  • 1 cup radishes, julienned
  • 1/2 cup cornichons, chopped
  • 2 tablespoons Champagne or white wine vinegar
  • 1/2 cup Good {translation: full fat} mayonnaise
  • 1/4 cup finely chopped chives
  • A little fresh taragon (chopped) to garnish
  • 1 Large sheet Lavash flatbread {optional}
  • Olive oil {optional}
  • Kosher salt & pepper
  1. In a small sauce pan, bring about 3 cups of water to a boil. Gently roll in the eggs with a spoon and let boil for 15 minutes. Once the timer goes off, plunge the eggs into an ice water bath. Set aside.
  2. In a mixing bowl, toss the pulled chicken breast, radishes, and cornichons. In a small bowl, whisk the mayonnaise and champagne vinegar together. Add the mixture to the larger bowl and toss the ingredients together so that everything is evenly coated.
  3. Once the eggs have cooled, remove the shells and chop. Gently fold them into the chicken salad. Season with salt and pepper to taste and a little finely chopped fresh taragon to taste.
  4. If not serving with toast or sliced bread, preheat the oven to about 375 degrees. Place the sheet of Lavash on a baking sheet, and lightly brush each side with olive oil and a sprinkling of kosher salt. Bake on each side for four minutes.
  5. Once the Lavash is golden brown, cut it into squares and serve with the chicken salad.
Jump to Comments (9)

Comments (9) Questions (1)

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about 1 month ago Mollyh

This is a great recipe. All of the flavors really work together.

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over 1 year ago kitchenkiddo

Made this tonight and substituted homemade pickled green beans for cornichons and cilantro for the chives and tarragon-delicious and made a great light dinner over a bed of greens.

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about 2 years ago Kimberly Cohen

I made this for my husband who devours radishes and sour pickles on a regular basis. He really liked it, I actually loved it, which surprised me because I prefer sweet pickles and rarely eat radishes. This is a lovely and flavorful chicken salad! I prepared it according to the recipe with 3 full cups of pulled rotisserie chicken (omitting the eggs which we eat constantly already) using fresh chives and tarragon from my garden. This recipe is a keeper, really perfect. Thanks so much. :)

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about 2 years ago btglenn

This use of a version of a classic Remoulade sauce is an interesting variation on the classic chicken salad. James Beard/s version for a Remoulade uses dill pickles, finely chopped onion, finely chopped capers, a dash of Dijon mustard, and a dash of either lemon juice or or tarragon vinegar. His recommendation: "Let the sauce stand an hour or so before serving, and it will gain a great deal in quality as the flavors have time to merge and mellow." He also says that his recipe is open to personal interpretation. So, Foodies, vary your chicken salad Remoulade as you will for interesting and delicious combination personalized to your taste and your family's

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about 2 years ago seemeredithcook

JuliannaMarie makes a good point - completely forgot to add when you mix in the chives! I do it in the second step.

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about 2 years ago Julianna Bialek

I don't see when you add the chives in the recipe. You mention adding the tarragon to taste and I just wondered when you add the 1/4 c of chives. Thank you! Excited to taste this...well I have been tasting while preparing it, but looking forward to the finished dish.

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about 2 years ago seemeredithcook

Major oops. I totally forgot to add that step, didn't I? I fold in the chives so that they're fully incorporated in step 2 - and then I sprinkle with tarragon at the very end.

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about 2 years ago seemeredithcook

Sometimes I add softened butter to this - I'm embarrassed to admit it but it's soooo good!

Stringio

almost 4 years ago testkitchenette

Delicious and I like your restrained use of mayonnaise!