- Bobby Flay always adds tarragon to his chicken salad, as its flavor gives the dish a twist.
- Flay loves the herb’s anise flavor, though not everyone enjoys its licorice taste.
- Chicken salad is a simple meal-prep option for busy weeks.
On a recent episode of his podcast, Bobby on the Beat, chef Bobby Flay chats with his daughter over one of her favorite dishes: lobster pasta. While the main dish, lobster annulotti, a filled pasta like ravioli, is notable and looks delicious, it’s probably not a beginner-friendly dish for those following along at home. To home cooks, the real revelation is about how Flay makes chicken salad, a staple all year in picnic baskets or protein-filled lunches at home or out.
Apparently, there’s “this whole chicken salad phenomenon that’s happening,” according to Flay, with people going bonkers for chicken salad. People no longer associate chicken salad with a mayonnaise-drenched side at a family picnic—now it’s elite. For his part, he said, “I am chicken salad-obsessed” and he wants to “go toe to toe” with the fancy chicken salads being made in “expensive stores.”
A traditional chicken salad can go a few ways. People often use canned chicken and mix it with mayonnaise (or strained [Greek-style] yogurt for a tangy, healthy alternative), celery and green onion. Rotisserie or leftover grilled chicken also makes for a good chicken salad. Just shred or chop the chicken and make sure it’s cold for preparation and serving.
For spices, a traditional chicken salad often has dill, either dried or fresh, and some kind of mustard like Dijon. Some people add fruit like apples or grapes for sweetness and texture and nuts like walnuts or pecans for crunch. A curried chicken salad is a delicious twist on the classic picnic dish. Curry usually has turmeric, which gives it that vibrant yellow color, coriander, cumin and chili. Chicken salad of any variety tastes great in a wrap, open-faced on fresh bread or in a sandwich and over greens like any salad. It is high in protein and can have comforting or complex flavors.
In his lobster pasta tutorial, Flay mentions that tarragon goes great with lobster, but he also loves it on chicken. He always includes it in his chicken salad. Using tarragon, as Flay does, is a twist that’s classic, but flavorful.
“I love tarragon. Like, I’m kind of like a tarragon freak,” Flay shares on the podcast. “Not everybody likes tarragon. It’s because it’s a little licorice-y. It has that sort of anise flavor.” If you’re not a black licorice fan you might balk at the idea of using tarragon in anything. However, using tarragon in savory dishes like chicken can add an interesting flavor profile. In French cooking, it’s a go-to way to boost flavor in a dish, and it’s even a key ingredient in Bearnaise sauce, which is often served with beef.
After his musings about tarragon and the prevalence of chicken salad in other chefs’ kitchens, Flay’s daughter said, “The world needs your chicken salad.” We know we’ll be keeping an eye out for an official recipe from Flay, but until then, we’ll settle for the Deli-Style Chicken Salad recipe he shared back in 2020—just be sure to add some tarragon as your fresh herb.
