Janet and Chuck Cohen are godparents to my children and have the best taste and style of anyone I know. They started making a version of this recipe they found in Gourmet magazine years back and it has always remained a staple for them. We substituted rotisserie chicken for ease, but you could also poach your own chicken if you’d like.

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  • 1 cup low-sodium chicken broth
  • ¾ cup light cream
  • ½ cup cider vinegar
  • 1 large egg, lightly beaten
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground mustard powder
  • Kosher salt and freshly ground black pepper
  • 1 pound lean slab bacon, medium-diced
  • 2 rotisserie chickens 1 cup minced celery
  • 1 cup minced scallions
  • 2 avocados, peeled, pitted, and sliced
  • 3 heads Bibb lettuce, washed and dried
  • ½ cup flat-leaf parsley, chopped


Make the Dressing

Combine the chicken broth, cream, vinegar, egg, sugar, flour, and mustard powder in a saucepan and whisk to combine. Bring the mixture to a boil over medium heat, then remove from the heat and strain through a fine-mesh sieve. Season with salt and pepper.

In a medium skillet, cook the diced bacon until slightly crisp, 6 to 8 minutes. Transfer to paper towels to drain.

Pull all of the meat off the chickens, discarding the skin and bones, and cut the meat into bite-size pieces. Place the chicken in a large bowl along with the celery, scallions, bacon, and avocados and toss gently. Add three-quarters of the dressing and toss again, adding the remainder if it seems dry.

Line a serving platter with Bibb lettuce leaves and spoon the chicken salad on top. Scatter the parsley over all.