ニューヨーク・タイムズのインスタグラム(nytimes) - 7月14日 10時24分

The base for good chicken salad is, of course, good chicken. Many recipes suggest starting with a rotisserie chicken. But @juliamoskin writes in @nytfood that rotisserie chicken is a recipe for disaster. Poaching chicken breasts is the only way to get the right texture. When it comes to mix-ins, celery, black pepper and onion (or scallion) are nonnegotiable. Nuts, toasted and coarsely chopped, provide crunch and flavor. Herbs are not traditional, but tarragon, a natural partner for chicken, makes it fresh and elegant. This #chickensalad makes a very fine sandwich. But scooped into a lettuce leaf on a chilled plate on a hot summer day, with sliced tomatoes and crackers on the side, it makes a perfect luncheon. (Even if it happens to be served at dinnertime.) Visit the link in our profile to get the #recipe for @juliamoskin’s chicken salad, photographed here by @rikkisnyder.

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