Photograph by Emma Fishman, food styling by D’mytrek Brown
Recipe developer Christian Reynoso describes this elegant warm chicken salad as the “grown-up version of a deli-case chicken salad I used to serve up as a teen.” But where the chicken salad of his youth had grapes and too-sweet mayo, this one is filled with bursts of chewy dates, briny olives, toasted almonds, blanched Swiss chard, and a bright citrus vinaigrette to tie everything together. Feel free to get creative by swapping in different nuts and dried fruits for the almonds and dates. Reynoso likes this salad with a side of torn baguette or sourdough rolls for making little open-face sandwiches.