Fresh and Easy Chicken Salad Recipes for Any Weather

Fresh and Easy Chicken Salad Recipes for Any Weather

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

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