Crazy Good Chicken Salad

This weekend I was in Marble Falls, Texas, with eight of my college friends. Six came from Dallas, one from Oklahoma City, and three from Houston. The Houston girls brought a delicious treat with them: chicken salad from French House. I couldn’t get enough of it. It has a pate consistency as a result of the chicken being ground or processed in the food processor instead of being poached or roasted and cut into chunks. But the best part about this particular chicken salad was the present-but-not-overpowering flavor of vinegar. I often add balsamic to my chicken salad to add a bite and cut the through the creaminess. If anyone knows where to get chicken salad like this around town, let me know. I love Two Sisters dill chicken salad and the kind from Short Stop, of course, but this was a little more unique.

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