Two nights before my wedding, I stood in the kitchen and wondered what kind of idiot bride thinks she can do her own food for a 75-person affair.

As usual, my sense of frugality had won over my common sense. But I had a planned menu of heavy hors d’oeuvres and my sister was there to help, so we flew into action.

Boiled, boneless chicken breasts were zipped through the food processor, as were a bunch of other ingredients — onion, celery and apples among them. We had a basic concept in mind, but we didn’t bother to multiply quantities, instead throwing it all together with mayonnaise and seasonings and judging by taste.

At the wedding, a half-dozen people or more said it was the best chicken salad they’d ever eaten.

“May I have the recipe?” a guest asked, munching on her salad-topped croissant.

“I would be happy to share,” I said, “if I actually had one.”

And that, my friends, is the beauty of chicken salad. If it were a person, this dish would be a professional actor, because it can take on any ethnicity, any style, any mood, and still be fairly convincing.

All manners of nuts, fruits, seeds, vegetables and spices can be mixed in for big flair.

Chicken salad may be the most versatile member of its family, but it certainly isn’t the only one that can wear different flavors. Don’t be afraid to make your tuna or egg salad sing, as well.

To read the rest of today’s Front Burner column, click here.

Do you have some favorite recipes to share? Let me know!