Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Chicken salad often tastes more like mayo than chicken.Most mayo—for better or for worse—masks all of chicken’s delicate flavors. But what if the mayo in your chicken salad actually tasted like roast chicken, too? Sounds pretty great, right?
 
This recipe has all the classic flavors of chicken salad, but amps up the chicken flavor with a generous helping of our <a href="https://www.chefsteps.com/recipes/roasted-chicken-fat-mayo">Roasted Chicken Fat Mayo</a>. To boost the chicken flavor even further, we add a little chicken bouillon powder. This is the most chicken-y chicken salad ever. WFH lunches just got a whole lot better.

Double Chicken Salad