Name: Mustardy Chicken Salad with Radishes and Cornichons
Total time: 20 min
Yield: Serves 4
Ingredients: ½ cup crème fraîche; 2 tablespoons whole-grain mustard; 2 tablespoons water or chicken poaching liquid; 1½ tablespoons Dijon mustard; 1 tablespoon cider vinegar; 1½ teaspoons brine from cornichons; ¼ teaspoon table salt; ¼ teaspoon white pepper; 3 cups cooked chicken, cut into ½-inch pieces; 4 radishes, trimmed and cut into ¼-inch pieces (about ½ cup); ½ cup minced cornichons; ¼ cup chopped fresh tarragon; 2 tablespoons minced shallot; 1 tablespoon grated lemon zest

Why This Recipe Works

To make a creamy, low-fuss chicken salad without mayonnaise, we first considered what mayo brings to the mix—richness, body, moisture, a hint of acidity—and then replaced those qualities with ingredients that supplied their own distinct flavors and textures. Here, we relied on crème fraîche to build a creamy, tangy, full-bodied base. Then, to give the dressing distinct character, we layered in Dijon mustard for flavor and cider vinegar for acidity before tossing the dressing with a few cups of chopped chicken so that the flavors could saturate the meat. When the chicken was well coated, we worked in bold seasonings that complemented the dressings—chopped cornichons, tarragon, and grated lemon zest.

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Before You Begin

Parsley can be used instead of tarragon. Because the salt content of the chicken will depend on how it was prepared, season the chicken salad to taste at the end of cooking. This recipe can be doubled, if desired. Serve the salad in a sandwich or on a bed of greens.

Instructions

for the dressing

Whisk all ingredients together in large bowl.

for the salad

Add chicken to dressing and stir until all pieces are evenly coated. Add radishes, cornichons, tarragon, shallot, and lemon zest and stir to combine. Season with salt and white pepper to taste. Serve, or cover and refrigerate for up to three days.