If you think chicken salad is boring, you haven’t had good chicken salad. Here in Oxford, Mississippi, the perfect chicken salad is actually a subject of impassioned debate. Many locals swear by the original recipe of Angelo Mistilis, a local restaurateur who was recognized as the “chicken salad man” long after his retirement. (He passed in 2021.) His version is still sold in half-pint and pint tubs at Lindsey’s Chevron gas station on the north side of the downtown Square, alongside sleeves of Ritz and saltine crackers for a do-it-yourself lunch.
I’ve adapted this recipe from my good friend Victoria Pesce Elliott, who lives in Florida. She is lucky enough to have her own mango trees, so she makes her own mango chutney and adds diced fresh mango to her chicken salad when the fruit is in season. At home in Mississippi, I rarely have access to good, fresh mangoes, but luckily store-bought mango chutney works almost as well. (Note that Major Grey’s is a style of chutney. Many brands are available; I like Patak’s. It is widely available in supermarkets, usually shelved near the relishes and other condiments.) I’m partial to the flavor and texture that toasted, salted pistachios provide, but cashews or almonds would be a good substitute. Serve the chicken salad chilled or at room temperature with crackers, on a sandwich, or atop a bed of lettuce.
This recipe was excerpted from ‘I Am From Here’ by Vishwesh Bhatt. Buy the full book on Amazon.
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Toast the pistachios in a small, dry skillet over medium heat, shaking gently so that they toast evenly and do not burn, 2 to 3 minutes. Remove from the heat and, when cool enough to handle, roughly chop the pistachios. Add the cumin seeds to the same skillet and toast over medium heat, shaking gently so that they toast evenly and do not burn, until fragrant, about 1 minute. Remove from the heat and set aside to cool. Add the black peppercorns to the same skillet and toast over medium heat, shaking gently so that they toast evenly and do not burn, until fragrant, about 1 minute. Remove from the heat. When cool enough to handle, coarsely crack the peppercorns using a mortar and pestle, a rolling pin, or the back of a spoon. Set aside.
Step 2
In a large bowl, mix together the chopped chicken, raisins, jalapeño, onion, celery, carrot, mango (if using), and pistachios. Set aside.
Step 3
In a separate small bowl, whisk together the chutney, mayonnaise, mustard, and sour cream (if using). Add the chutney mixture to the chicken mixture and mix well. If you prefer a wetter, creamier chicken salad, you may add an additional ¼ cup mayonnaise. Add the mint, basil, cumin seeds, and crushed peppercorns and mix again. Taste and add salt if desired, up to 1 tsp. Let the chicken salad rest for 30 to 40 minutes before serving to allow the flavors to come together. Leftovers will keep well in a covered container in the refrigerator for up to 3 days.
Recipe notes
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