Chucktown Chicken Salad
Two Takes on the Classic
If cracker salad and ambrosia are any indication, Southerners will add mayonnaise to just about anything and call it a salad. Easy to whip up and tote in Tupperware, creamy chilled salads, from egg to potato, have stood the test of time. But there’s no reason the recipes need to be stuck in the past. We asked two Charleston, South Carolina, chefs to put their spin on the grand poobah of them all: chicken salad. At newcomer Millers All Day, a modern diner focused on breakfast, chef Madison Tessener turns to the flavors of vintage Lowcountry meal country captain. The chicken and rice dish is perfumed with curry powder, studded with raisins, and topped with slivered almonds—“all the things I love in my chicken salad,” she says. Meanwhile, Kevin Getzewich of the almost year-old One Broad finds inspiration in a personal favorite: cold food.
“I’m always eating stuff cold—pizza, Asian food the next day, cold fried chicken,” he says. He gives leftover yardbird new life in the form of chicken salad, which he serves with quick pickles for a bright crunch.
Madison Tessener earned her stripes in some of Charleston’s top fine-dining restaurants (FIG, McCrady’s, Husk) before taking the head chef position at Millers All Day. “ With brunch, we aren’t restricted to doing one thing, which I was very interested in,” she says. “ We get to make our own rules.”
Leftover Fried Chicken Salad
Raised in Philly, Kevin Getzewich brings the Northeast to the kitchen at One Broad—think bialys and pastrami lox. The menu is also heavy on global influence, evidenced in dishes like tamagoyaki and roasted lamb naan.
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Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
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