While there are many ways to make chicken and enjoy chicken salad, the grande dame of chicken salad, Ina Garten, won't ever use boiled chicken in her recipe.

Instead, Garten roasts chicken with the skin and the bone, then removes them to prepare the salad. She says this provides moisture and flavor that boiling just doesn't.

Using roasted chicken in your salad is easier because if you boil or poach the poultry, you're left with pots of boiling water where much of the chicken flavor has melted away.

Garten doesn't shy away from flavor or texture, featuring all sorts of ingredients in her chicken salad recipe. Her only golden rule: use roasted instead of boiled chicken.