If you are a woman raised in the Southeastern United States, you’ve consumed a lot of chicken salad. It’s divine. It’s the food that if absent at a ladies luncheon, bridal, or baby shower, one leaves feeling somewhat unsatisfied. I have my own chicken salad recipe which includes tarragon (thanks to my Aunt Maggie for introducing me to this lovely herb), lots and lots of black pepper, walnuts, celery, mayo, and sometimes grapes. But it’s not retro, and so I picked the following chicken salad recipe because it is supremely 60’s, the decade of hard-boiled eggs in everything. Plus, it’s got a fab daisy garnish. Pair with a hot cup of tea, or pretend you're a southern belle and serve with a tall glass of iced mint tea.
From 1963's Better Homes and Gardens Lunches and Brunches, available in my Etsy shop.
Party Chicken Salad
2 cups coarsely diced cooked chicken salad
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup sliced celery
1 cup seedless white grapes
2 hard-cooked eggs, chilled and chopped
1/2 cup mayonnaise
1/2 cup halved or slivered blanched almonds, toasted
Sprinkle chicken with lemon juice and salt; chill several hours. Add celery, grapes, chopped eggs, mayonnaise, and almonds; toss lightly. Season salad with salt to taste. Serve in lettuce-lined bowl. Serves 4 to 5.
Daisy trim: Quarter 2 hard-cooked eggs lengthwise. Remove yolks; sieve. Arrange whites for petals; center with yolks.