Chicken Salad

At the market these days, the deli or prepared food counter will often have three or four versions of chicken salad.  You can buy it made with grapes, with pickles or pineapple, with poppy seeds, walnuts or apples—sweet and savory, Southwestern and Asian—to name just a few of the variations—and the collective “we” must be buying it like crazy, because the bowls seem to empty by the end of the day.

Once in a while they’re okay, but in my opinion, these deli offerings inexplicably almost never taste as good as the one that you make at home.  Usually it’s the seasoning that’s off—too bland.  So maybe the mass market stores have determined that they need to appeal to an “average” taste—not too much spice or salt or pepper?  Whatever the reason for their shortcomings, it’s more than worth it taking a few moments to make your own and in that spirit, I offer this one—a little bit, but not too much of a variation on the classic.

Chicken and Artichoke Salad

Serves 6

4 cups cooked chicken, chopped (a rotisserie chicken is fine)
1 14-ounce can artichoke hearts packed in water, drained and chopped
½ cup toasted pecans, coarsely chopped
½ cup mayonnaise
1-teaspoon celery salt
½ teaspoon pepper

Place the chicken, artichoke hearts and pecans in a large bowl.  In a small bowl, stir together the mayonnaise, celery salt and pepper.  Add the mayonnaise mixture to the chicken mixture and stir until well combined.  Cover and chill.