As Vivian waits for Springs vegetables to appear, she pauses to appreciate chickens endless capacity as an ingredient. The restaurants new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.
Vivian’s Cooking Demo
Vivian’s Featured Recipe