So why such universal appeal?

"It's a healthy thing," says Joan Buchanan, owner of the Swamp Rabbit Station in Travelers Rest. "It's light and a lot of it has to do with the flavor and consistency."

The Swamp Rabbit was previously a coffee shop, but the recent introduction of a small lunchtime menu has already earned them a loyal fan base for their chicken salad. "We don't have a lot but what we have is tops," says Buchanan.

Though Buchanan oversees the operations, it's actually her sister-in-law's sister Bonnie Ballard who gets credit for the successful recipe.

"I've always loved chicken salad," says Ballard, who also owns a catering company, "I just kept playing around with it. I found out the best way is to pressure cook the chicken. It just makes it so tender and juicy."

She goes on to stress that it's not only the preparation style that's crucial to a good salad but also the type of chicken.

"I don't buy that skinless, boneless kind," says Ballard, "It's just bone- in chicken breast with the skin on it; you boil and it just gives it that rich taste. Everybody loves it."

Swamp Rabbit Station
15 Renfrew Ave., Travelers Rest
864.834.5355