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Recipe: Chicken Salad with Anchovies

As requested in an anchovy thread elsewhere, I offer this, which I am told began at Harry's Bar in Venice. Excellent for little party sandwiches or a cool summer lunch.

1 c. chopped chicken
4 hard-cooked eggs, chopped
1 tin anchovies, drained and finely chopped
1/2 small onion, grated
1/4 tsp. (or more) black pepper
1/4 c. mayonnaise

Mix together, chill and do what you will. I will add more onion if all I have are very sweet ones, and as is always true with such things, adjust the mayonnaise to make it the consistency you like. I often up the black pepper a little; its flavor is subtle but pushes the other things forward. Can't imagine you'd need more salt, but one never knows, do one?

Makes about 2 cups.

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    1. I never though of anchovies with chicken salad, but what a great idea! Thanks for posting this!

      1. Right up my alley during a hot summer. With your permission I'll go with a red onion for a little color, and some fresh cilantro. A scoop on a starburst tomato with a riesling are in my near future.

        1 Reply
        1. re: Veggo

          ooooooh...gilding the lily as usual, Veggo!

        2. This sounds delicious, & is already on my road map for the next time I poach a chicken. Many, many thanks!!!

          1. Just made it for my lunch tomorrow. It's quite good. The anchovies really blend into the background and add saltiness and a hint of fish.

            I have a problem with it though. I don't plan on eating it on bread so I doubled the mayo. It was too thick/pasty due to minimal mayo and the egg yolks suck up what mayo is in there and act as a binder. All in all quite tasty and will be made again. Verbatim or as inspiration.

            Thanks again

            1 Reply
            1. re: Davwud

              The mayo measure is not mine, it's the original recipe's, and I admit I never measure it. But I do like it thick when I use it for small party sandwiches. And glad, again, to have it enjoyed.

              "Chicken arrow in the quiver" indeed! LOL...

            2. I made an ample single serving for supper with my modifications - red onion and cilantro - served with Haas avocado halves. I have more of each ingredient for another batch or 2 soon - very tasty, thanks lemons. It's nice to have another chicken arrow in the quiver.

              1. This intrigued me when you first posted it, lemons, and I made it today with some rotisserie chicken I needed to use up. As you say, plenty of freshly ground pepper makes a big difference, I added quite a bit more than I would have thought, glad you made a point of that. I had very mixed feelings about this at first, to be honest. But I forged ahead and am very glad I did. It seemed to me to require something crispy so I tried it on an Ak Mak and that was good. It also needed some kind of garnish, so I tried (variously) some slices of crisp Armenian cuke, a Wickles Pickle slice (hot and sweet), some cornichon, and some capers. The capers won HANDS DOWN and for me, made this a recipe I will repeat the very next time I have cooked chicken to use up. It is also ideal for using up one's less-favored type of meat from a roast or rotisserie chicken since the chicken is much in the background. Thanks very much for this, lemons, and may I highly recommend a topping of capers.

                3 Replies
                1. re: GretchenS

                  That Wickles sounds deeply interesting. I'm going to need to investigate the brand and the pickle. And capers DO sound good.

                  1. re: GretchenS

                    I have made it several times now - with cilantro, diced red onion, and capers, so there are a lot of flavors working. I serve it up with either avocado halves or a starburst tomato, I haven't made a sandwich with it.

                    1. re: Veggo

                      Round 2, sandwich on a very sour whole wheat sourdough, with capers and sliced juicy tomatoes. Veggo is (as usual) right, it plays VERY well with tomatoes.