This chicken salad is refreshing and totally fit for summer. The recipe comes from food writer Debora Robertson, who says: “I have been making this salad, and versions of this...
This chicken salad is refreshing and totally fit for summer. The recipe comes from food writer Debora Robertson, who says: “I have been making this salad, and versions of this salad, for decades, ever since I shared a flat with a Southern Belle from Virginia in my second year at university. Once she made it for a lunch with some fellow Americans. One took a bite and declared ‘Mary Martha, I believe you must have been to a lot of debutante lunches this summer’. Whether you’re a southern debutante or not, it’s entirely appropriate for the season.”
Put all the ingredients for the dressing in a small bowl and whisk to combine. Season to taste with a pinch of salt and pepper.
Halve the melon, scoop out the seeds, cut into wedges and trim away the rind. Chop into bite-size pieces and put in a large serving bowl with the chicken, grapes and almonds. Season with a few grinds of black pepper, then trickle on the dressing, tossing gently until just combined. Scatter over a few more almonds and herbs and serve immediately.