Serve as salads, sandwiches, or lettuce wraps! Each recipe serves four.
I love chicken salads. They’re easy to make and appropriate for any weather you may find yourself in. I poach or gently microwave skinless, boneless chicken breasts and thighs or use leftover roasted or grilled chicken. Sometimes, I buy a rotisserie chicken to shred. I have even used canned chicken when I don’t have access to fresh chicken. Below are my favorite chicken salad recipes—fresh, lively, and flexible. If I don’t have chicken, I toss these delicious salads dressings with some leftover cooked shrimp, fish, or meat.
Crunchy Chicken Salad
Dressing:
½ cup mayonnaise
½ cup plain yogurt or sour cream
1 Tbsp. brown sugar
2 Tbsp. minced fresh dill or ½ tsp. dried
½ tsp. each salt and pepper
Pinch of cayenne pepper
Salad:
4 cups cooked chicken, diced
½ cup onions, chopped
1 cup celery, diced
2 cups seedless grapes, halved
½ cup slivered almonds or chopped walnuts
Combine dressing ingredients. Mix salad ingredients in a large bowl with dressing. If making ahead, add grapes and nuts just before serving.
Mediterranean Chopped Chicken Salad
Dressing:
½ cup oil
2 Tbsp. Champagne or other white vinegar
1 Tbsp. rice vinegar (or white vinegar plus ¼ tsp. sugar)
⅛ tsp. each dried oregano, thyme, and crushed red pepper
½ tsp. each salt and pepper
Salad:
4 cups roasted chicken, diced
2 cups green cabbage, shredded
2 cups lettuce, chopped
½ cup each carrot and celery, thinly sliced
¼ red onion, thinly sliced
4 slices prosciutto or other thinly sliced ham, chopped
2 Tbsp. green olives, chopped
¼ cup crumbled feta
¼ cup chopped flat-leaf parsley or 1 tsp. dried
Mix dressing ingredients. Combine salad ingredients and toss with dressing. Best served as a salad rather than a sandwich.
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Chinese Chicken Salad
Dressing*:
½ cup oil
¼ cup rice vinegar
(or white vinegar mixed with 1 tsp. sugar)
3 Tbsp. each soy sauce and peanut butter
1 garlic clove, chopped
1 Tbsp. each dry mustard and lime juice
1½ tsp. each honey and sesame oil
½ tsp. fresh ginger, minced
½ tsp. each salt and pepper
* If you prefer, for dressing, use ¾ cup store-bought Asian peanut sauce thinned with 2 tablespoons of oil.
Salad:
4 cups. cooked chicken breasts, diced or shredded
2 cups each cabbage and lettuce, shredded
½ cup scallions, sliced
1 cup carrot, shredded
1 cup each cucumber and bell pepper, diced
12 sugar snap peas, sliced
Optional Garnishes:
1½ tsp. toasted sesame seeds
¼ tsp. crushed red pepper
3 Tbsp. almonds, sliced
1 cup wonton strips (available store-bought) or crispy Chinese noodles
In a medium bowl, whisk dressing ingredients. Combine remaining salad ingredients in a large bowl and toss with dressing. Serve and let guests add optional garnishes to their salads.
-by Lori Ross
