Elizabeth Chambers shares her mother’s recipes for chicken salad and cobbler

BIRD Bakery’s Elizabeth Chambers stops by the TODAY kitchen to share a few of her favorite recipes from her mom, which just happen to be perfect for summer picnics. She shows us how to make chicken salad with flavorful toppings and a super simple peach and blueberry cobbler.

This is the best chicken salad you’ve ever tasted! It’s different and delicious and the perfect meal for any time of day — whether it’s for lunch in a sandwich, on top of greens as a salad or as a dip with crackers or crudités, you can’t go wrong. Plus, it’s a great way to use up leftover roast chicken.

When I was little, my mother would make little finger sandwiches for my tea parties, and as we grew up, no picnic or boat trip was complete without her beloved tarragon chicken salad sandwich. I have always loved the recipe and it means a lot to me, but it has been amazing to see thousands of customers fall in love with it over the last almost 12 years of serving it at BIRD bakery.

This is my mom’s super easy cobbler recipe with six ingredients (not including the fruit). It was the first cobbler recipe I learned to make, and now it’s a BIRD baking favorite and my go-to quick and easy dessert.

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