This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won’t overwhelm the mix.
4–6 servings ACTIVE TIME25 minutes TOTAL TIME25 minutes
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved
1 1/2 tsp. kosher salt, divided
1/2 cup buttermilk
3 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. freshly ground black pepper, plus more
3 large or 4 small apricots, sliced
4 oz. mild blue cheese, sliced into shards
1 cup mint leaves
Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
Transfer salad to a platter and season with more pepper.
In place of blue cheese, you can substitute an equal amount of mild feta.