Sometimes when the weather is just right, our old set of bunny ears can pick up the news all the way from Syracuse, NY. The meteorologists there love to talk about the Triple-H Days that are frequent in an upstate New York summer. Triple-H Day stands for “Hazy, Hot and Humid.” These days are marked with lots of sun, a haze on the horizon (this comes from the high dew point of the air), and lots of sticky humidity.  

Even during Triple-H days, we’re still out in the gardens harvesting vegetables and giving our flowers a drink. When we come in for the evening, the last thing we want to do is heat up the house by turning on the stove. This summer chicken salad is the perfect way to have something delicious and easy on those hazy, hot and humid days. You can use some precooked chicken that you have leftover or make it really easy and pick up a rotisserie chicken from the market. Spoon this salad onto a croissant or a cheesy biscuit, and you’re all set.  

Ingredients (Serves 4-6)

  • 2 chicken breasts (or a whole roasted chicken from the supermarket) 
  • 2 tablespoons olive or vegetable oil 
  • Kosher salt 
  • Black pepper 
  • 1 cup red grapes, cut in half 
  • 1 tablespoon sugar, granulated 
  • 1 teaspoon lemon juice 
  • 1 cup celery (2 stalks), sliced very thin 
  • ½ cup chopped nuts (pecans, walnuts, almonds, or hazelnuts) 
  • 1½ tablespoons Beekman 1802 Spice Blend No. 4—Fine Herbs (or fresh Tarragon, chopped) 
  • ½ cup heavy cream (substitute sour cream if you like) 
  • ½ cup mayonnaise 
  • 1 tablespoon Beekman 1802 Blaak Onion Jam 

Additional Information

  • Total Time: 50m

Instructions

Preheat oven to 350˚F. Place chicken breast on sheet tray, season liberally with olive oil, kosher salt, and pepper, and roast 35-40 minutes or until a meat thermometer inserted into the thickest spot reads 165˚ F.   

Remove from oven and set aside to cool 15 minutes. Cut into roughly ½-inch pieces, or shred. If using store bought roasted chicken, remove skin, then remove all the meat from the bones and roughly chop.   

In a medium mixing bowl, stir together chicken, grapes, lemon juice, celery, nuts, and herb blend or tarragon. 

In a separate mixing bowl, beat heavy cream until stiff peaks form. Gently fold in mayonnaise and Beekman 1802 Blaak Onion Jam into whipped cream. Fold mayonnaise mixture into chicken mixture. Taste and adjust seasonings as needed. 

This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]

by Josh and Brent

Reader Comments

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Parrish in Alabama

YUM! I make one very similar but I only use Greek yogurt, lemon juice, and olive oil as my dressing. And I add dried cherries too!!! Funny story….. this recipe won #1 chicken salad at my church a few years ago. 🙂

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