Miranda's Chicken Salad Recipe

Prepare chicken

If you don't have cooked chicken, poach or roast 2 medium chicken breasts: simmer gently in water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let cool, then shred or chop into roughly 1/2-inch pieces to measure 3 cups.

Make dressing

In a medium bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon honey, 1 tablespoon olive oil, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Combine chicken and dressing

Add the shredded chicken to the dressing and stir to coat evenly. Set aside while you prepare mix-ins so flavors meld (10–15 minutes recommended).

Toast pecans and prep add-ins

Toast 1 cup pecans in a dry skillet over medium heat for 3–5 minutes, shaking the pan frequently, until fragrant and lightly browned. Let cool, then roughly chop. Chop sun-dried cherries into small pieces if whole. Finely dice 1/4 cup red onion and 2 stalks celery.

Fold mix-ins into chicken

Fold the chopped pecans, sun-dried cherries, diced red onion, and diced celery into the dressed chicken. Mix gently to combine, ensuring even distribution without over-mashing the chicken. Taste and adjust salt, pepper, or lemon as desired. Chill for at least 15 minutes if time allows to allow flavors to marry.

Prep lettuce and tomato

Wash and dry Bibb lettuce leaves. Slice or wedge the heirloom tomato into 6–8 pieces suitable for plating.

Toast or warm rolls (optional)

If using Sullivan Street Mezzo Doppio rolls as a sandwich, halve and lightly toast or warm them in a 350°F (175°C) oven for 5–7 minutes. For a plated salad, you can serve the rolls on the side.

To serve as composed salads: arrange 2–3 Bibb leaves per plate, place a generous scoop (about 3/4 to 1 cup) of Miranda's Chicken Salad on top of the leaves, add heirloom tomato wedges around the chicken, and garnish with extra pecan halves and a sprinkle of minced chives or parsley. Drizzle a tiny bit of olive oil or extra lemon if desired. To serve as sandwiches: spoon 3/4–1 cup of the chicken salad onto the bottom half of each warmed Sullivan Street Mezzo Doppio, top with a couple of Bibb leaves and tomato slices, close the roll, and cut in half.

Serve immediately. Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.