I’ve been making variations on this salad for at least twenty years, since I first made it at the SoHo Charcuterie in New York. At Foster’s, we have served this salad since the day we opened in 1990, and it continues to be one of the most popular items on our menu. It keeps well for several days, so you can make it ahead of time, adding the apples and grapes the day you serve it.
Serves 8 to 10
6 cups shredded cooked chicken
3 ribs celery, sliced on the diagonal into ¼-inch pieces
1 cup red seedless grapes, washed, drained, and cut in half
1 Granny Smith or other tart apple, cored and thinly sliced
1½ cups Tarragon Mayonnaise
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Parsley and celery leaves, to garnish, optional
1. Combine the chicken, celery, grapes, apple, mayonnaise, and parsley in a large bowl and stir to mix thoroughly. Season with salt and pepper.
2. Arrange on a platter or plates and garnish with parsley and celery leaves if desired. Serve immediately or refrigerate until ready to serve.