Chicken salad on a croissant might be one of the most delightful things on earth, and this rendition I dreamt up is next level. The tart sweetness from the blackberries, the crunch and flavor from the corn, celery, and sweet onion, and all of the fresh herbs, including a couple of my favorites: tarragon and dill... I neeeeeeeed it.
I'll shut up because you just need to go make it and see for yourself.
Chicken salad with blackberries and sweet corn
Yields 3-4 servings
⅓ cup mayonnaise
⅓ cup sour cream
Juice from half a lemon, plus a little extra for serving
¼ tsp salt, plus a little extra for serving
Freshly cracked black pepper, plus more for serving
2 cooked chicken breasts, roughly chopped
2 green onions (scallions), sliced
2 celery stalks, diced
¼ cup diced sweet onion
½ cup sweet corn (I used frozen and defrosted it first)
1 T chopped chives
1½ T finely chopped tarragon
2 T chopped dill
¾ cup roughly chopped blackberries (I just halved or quartered them depending on size)
Croissants (or mixed greens) for serving
In a small bowl, make the dressing by whisking together the mayonnaise, sour cream, juice from half a lemon, ¼ tsp salt, and freshly cracked black pepper. Set aside. In a larger bowl, combine chicken with green onion, celery, sweet onion, corn, chives, tarragon, and dill. Pour dressing over the top, starting with ¼ cup and building up to ½ cup or so, until desired consistency (there might be a little dressing left over, which I like to keep in case the salad dries out a bit in the fridge before serving). Season with extra salt and pepper, as well as an extra squeeze of lemon over the top. At this point, if you’re not going to eat the chicken salad right away, store in a container in the fridge for up to a couple of days. When you’re ready to serve, add more dressing if necessary, and very carefully and lightly fold in blackberries, only giving them one gentle toss or so, just to prevent turning the whole mixture purple in color. Serve on a fresh croissant or over mixed greens for a lighter option.