The Mindful Epicurean

Once upon a time, about 25 years or so ago, there was a lovely Raleigh market and restaurant called Simple Pleasures. They sold the most amazing cakes, cookies, candies, sandwiches, gifts and salads. It was always a treat to shop there.

I used to go to Simple Pleasures on a regular basis to pick up a container of broccoli, potato or pasta salad. But, nothing was better to me or embedded more strongly in my memory, than their pistachio chicken salad.

My friends and I used to bring that salad to just about every girls’ night get together and serve it as an appetizer with crackers, eating it right out of the container. It was highly addictive!

The owner of Simple Pleasures, Jean Martin, went on to sell the store and open NoFo in Wilmington and Charlotte. She then opened another location back in Raleigh inside the former Piggly Wiggly at Five Points.

I have been trying desperately to recreate my memory of that pistachio chicken salad for years. I have no idea if I am even close, but the result has turned out to become one of my go-to recipes for get togethers and summer events.

This pistachio chicken salad is wonderful served with crackers, vegetables, on fresh greens or as a sandwich, which is how Mike and I will eat it today for lunch. The leftovers will make for great snacking the rest of the week.

I cheat a little bit here and use a rotisserie chicken. You could also quicken the process and use Duke’s mayonnaise, although I did opt to make my own mayonnaise today. It just gives the pistachio chicken salad a much brighter and fresher flavor.

The pistachios are key and I also think adding the cornichons or pickles make a difference. I like the dill and saltiness they add. Fresh basil gives it a little more pop.

A bright crunch of celery and some bite from the shallot, along with whole grain Dijon mustard, and that’s really all you need.

I do recommend that if you are using precooked chicken, reheat it slightly in the oven in foil so that the ingredients really meld together. It just doesn’t mix up as well when cold.

Mix all ingredients together after dicing to small bites (I chopped my chicken, but you can always fork shred, if that’s your preference).

I refrigerate for a few hours to get the ultimate result. It is a great make ahead and serve option.

Even if I haven’t perfected the original Simple Pleasures recipe, I do have respect and appreciation for the inspiration. I think you’ll find the end result to be something you’ll want to make again. I also I hope Jean appreciates the nod to a Raleigh institution. She has a very loyal following, for certain.