Chicken Salad with Cornichons and Radishes

September 29, 2010
Photo by Karen Mordechai
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. —theicp

Test Kitchen Notes

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
In This Recipe
  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.

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  • Laura Mann
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  • Julianna Bialek
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