This is a very different sort of chicken salad. No dried cranberries, no curry powder, no slices of celery. I found it in some food magazine years and years ago, and they traced its ancestry to Harry's Bar in Venice, where it was used in little sandwiches, the Venetian tramezzini, crustless triangles with the filling a mound in the middle of the sandwiches. It's a richer chicken salad than many, and, yes, the recipe includes anchovies. People are funny about anchovies – the visuals seem to get them. But the salty little rascals are minced up, so that's not a problem here. This has been really popular with folks I've fed with it.
1 c. finely chopped cooked chicken
4 hard-cooked eggs, finely chopped
1 can (2 ounces) flat fillets of anchovy in oil, drained and finely chopped
1 small onion, grated
1/4 tsp. fresh-ground pepper
1/3 c. mayonnaise
Mix together, and taste the mixture – I sometimes find it needs more black pepper. Perhaps more mayo?
Makes about 2 1/2 cups chicken salad. I prefer it on a bread that's tender rather than chewy, but that's a call for you.