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Learn our unconventional cooking technique for tender, pull-apart chicken breasts and get the recipe for our go-to chicken salad.See More: Healthy Chicken Salad Recipes
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10 Twists on Chicken Salad
These fantastic chicken, fruit, veggie and condiment combos will make you excited about chicken salad again.
Mix chopped cooked chicken with chopped celery, onion and parsley. Stir in celery seeds and mayo. Serve on a kaiser roll.
Mix chopped cooked chicken with drained capers, sliced kalamata olives, chopped red onion, crumbled feta and Italian dressing. Serve on focaccia.
Mix shredded cooked chicken with canned mandarin oranges, shredded cabbage, roasted peanuts and sesame-ginger dressing. Sprinkle in scallions. Serve on a baguette.
Mix chopped cooked chicken with chopped hard-boiled egg, crumbled bacon, chopped grape tomatoes and blue cheese dressing. Serve on three slices of toast. Double-decker!
Mix shredded cooked chicken with baby arugula, cubed avocado, chopped pistachios and EVOO mixed with orange juice. Top with sprouts. Serve on sprouted-grain bread.
Mix shredded cooked chicken with chopped red bell pepper, chopped onion, grilled corn kernels and barbecue sauce mixed with mayo. Top with coleslaw. Serve on a hamburger bun.
Mix chopped cooked chicken with halved red and green grapes, chopped walnuts, freshly cracked pepper, chopped dill and yogurt. Serve on sliced brioche.
Mix chopped cooked chicken pesto, toasted pine nuts and crushed red pepper flakes. Top with shaved Parmesan. Serve on toasted rustic bread.
Mix chopped cooked chicken with raisins, an apple sliced into matchsticks, curry powder and mayo. Top with mango chutney. Serve on warm naan.
Mix chopped cooked chicken with canned chickpeas, chopped cucumber, sliced radishes, chopped cilantro, ground cumin and EVOO mixed with lemon juice. Serve on pita bread.
No judgement if you eat this whole bowl of chicken salad in one sitting.
This is chicken salad the way I like it. The great thing about this recipe is you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever makes your skirt fly up.
whole cut up fryer chicken
stalks (to 3 stalks) celery, chopped
whole green onions, chopped
plain yogurt or sour cream
(to 2 tablespoons) brown sugar
Fresh ground black pepper to taste
Small handful of fresh dill, minced
- Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
- Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
- Chop all of your fruits and veggies and place them in a bowl with the chicken.
- In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
- Add the dill (or oregano or cilantro&hellipwhatever makes your skirt fly up) and if you&rsquore feeling a bit brazen throw in a dash of cayenne pepper!
- When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
- Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon&mdashyou&rsquoll love it!
Chicken Salad is like a box of chocolates. You never know what you&rsquore gonna get. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients. Because of the innumerable combinations of chicken salad, I won&rsquot even consider claiming that this recipe is &ldquothe best&rdquo or &ldquothe greatest.&rdquo Chicken Salad is way too subjective for that. What I will do is show you Chicken Salad&hellipthe way I like it. And the great thing about this recipe is, you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever makes you skirt fly up.
And that, my friends, is my sole purpose on earth. To help make your skirt fly up. So let&rsquos get started!
The Cast of Characters: 1 whole cut up fryer (that&rsquos simply a whole chicken, cut up and packaged), Mayonnaise, Sour Cream, Salt, Brown Sugar, Pepper, Lemon Juice, Celery, Green Onions, and Grapes.
The first things we&rsquore going to do is cook the chicken. And take note! This is a hugely important &ldquoskill&rdquo (it&rsquos not even difficult enough to be considered a skill) in the kitchen that will open up your cooking world enormously.
And today, I&rsquod like each and every one of you to use the words &ldquohugely&rdquo and &ldquoenormously&rdquo together in the same sentence. Thank you.
Begin by thoroughly rinsing the chicken and placing it in a pot of water.
Turn on the fire and bring pot to a boil. Then reduce the heat to medium-low and continue cooking until chicken is done (no pink or red!), about 45 minutes to 1 hour. Feel free to turn off the stove and let the chicken sit in the pot for a short while after it&rsquos done. You might need to fold a little laundry.
When you&rsquore ready, remove the chicken from the pot and place on a plate.
If you have time, you can allow the chicken to cool, then pick it apart with your fingers. Or if you&rsquore starving, desperate, and in a hurry, you can use two forks. Just pull the meat off the bone&hellip
Until you have a nice pile of chicken. Now, when I make chicken spaghetti or other soups or casseroles, I always keep at least some of the cooked skin in with the meat. But for chicken salad, I&rsquove found that chicken skin isn&rsquot the most palatable thing on earth. So just feed it to your Basset Hound and he&rsquoll be your friend for life.
Next, chop 2 to 3 stalks of celery. I&rsquom not a huge fan of celery, so I chop mine pretty finely. What you&rsquore looking at is one stalk of celery, which I&rsquove sliced into three long slices, then cut in the other direction.
I do love celery leaves, though, so I always chop up some.
You can add as much or as little celery as you&rsquod like. It really does make for a great crunchy contrast to the soft chicken, so don&rsquot skimp too much.
(Water chestnuts are also chunky and crunchy! I add those sometimes.)
Next, cut off the top of three (or so) green onions&hellip
And chop &rsquoem up&mdashwhite parts, green parts, and all.
Now grab a couple of cups of grapes, and cut them in half, lengthwise.
I like to use purple and green because, well&hellipI&rsquom a middle child.
Now, working in batches, just throw your cooked chicken on the cutting board&hellip
And chop it into bite-sized chunks. Again, you can go as small or large as you like. The world is your oyster! And this chicken salad is your pearl.
I love quoting Broadway musicals when I cook. (Can anyone name that song/musical? If you can, you have my admiration.)
I LOVE fresh dill in cold salads. It&rsquos kind of pickle-y without being overpowering. So if you can get your hands on some, chop up a generous amount.
Do you guys go through phases with fresh herbs? A couple of years ago, I couldn&rsquot get enough of rosemary I put it in everything. This year, it&rsquos dill&mdashI can&rsquot stop!
Now throw the chicken into a large bowl&hellip
And add the celery, green onions, and grapes.
And now, let&rsquos make the dressing!
I throw about 1/2 cup of mayonnaise into a bowl&hellip(NOT Miracle Whip, please! Miracle Whip is from the devil.)
&hellipAlong with 1/2 cup plain (absolutely non-flavored) yogurt. And here&rsquos where you can really play with your ingredients: Mayonnaise, Sour Cream, Plain Yogurt, even Buttermilk&mdashfind the combination/permutation you prefer and go with it! Buttermilk makes the mixture slightly more thin, which some folks like.
(Note: You can also use this base to make cole slaw. We&rsquoll try that around the Fourth of July.)
Next, add a tablespoon or two of lemon juice. I prefer it to vinegar, but if vinegar makes your skirt fly up, please use it instead.
Then you can throw in a tablespoon or so of brown sugar. It combats the acidity of the lemon juice, but don&rsquot overdo this ingredient.
Now, whisk it together and give it a little taste.
Next, add PLENTY of salt and pepper. Keep tasting, making sure it&rsquos thoroughly seasoned. REMEMBER: the chicken is totally unflavored and saltless, so the dressing will really need to have enough.
Here&rsquos where you can throw in plenty of fresh, chopped herbs. I used dill, but heck, why couldn&rsquot you use basil or even cilantro? Just don&rsquot skimp&mdashfresh herbs really wakes up chicken salad.
So does a healthy dash of cayenne pepper!
When you&rsquove tasted and seasoned and are satisfied with the flavor, just pour the dressing over the salad ingredients.
Canned Chicken Salad Recipe
Skip the ready made chicken salad from the grocery store and spend 5 extra minutes to make this chicken salad at home. You’ll save money and get to add exactly what you want into the salad.
Chicken Salad Ingredients
- 12.5 oz can of Kirkland Signature Chicken Breast
- 1/4 cup mayo – we used avocado mayo
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup green olives, pitted and sliced
- 2 Celery stalks
How much chicken do I need for chicken salad?
This recipe calls for 3 cups and it is the perfect amount. It gives the chicken salad the perfect combination of chicken and mayo and other ingredients.
The chicken salad is the perfect consistency. It is so good!
Learn how to roast a chicken. This is a great way to use leftovers to make chicken salad.
How to Make Chicken Salad at Home
Cooking chicken for chicken salad is not a necessity. Read on for a variety of poultry picks, plus how to make homemade chicken salad, what to add to elevate the flavors, and ways to serve chicken salad at a party.
Choose the Chicken
You can buy chicken salad at the deli, but nothing beats a DIY version made with fresh, top-quality ingredients. It all starts with good chicken. Here are a few chicken options to consider.
- Fresh chicken breasts: White meat, or breast meat, is most popular for chicken salad. You can cook your own chicken breasts by boiling or poaching them. You can also cook chicken breasts by grilling (our go-to method for how to make healthy chicken salad come summer!), sautéing or oven-roasting them. For instructions on all of these methods, see how to cook chicken for salad (or other uses). For 2 cups of cooked, cubed chicken needed to make four servings of chicken salad, you will need to start with about 12 ounces of skinless, boneless chicken breasts.
- Whole chicken:ਏor dark meat or a combination of dark and white meat, roasting a whole chicken is an option. One 3½- to 4-pound chicken will yield about 3½ to 4 cups of cooked meat.
- Rotisserie chicken: If you don&apost want to bother cooking chicken at home, a rotisserie chicken from the grocery store is a brilliant, budget-friendly, and preseasoned time-saver.
- Deli chicken: You could also use a large piece of cooked chicken from the deli as your starting point.
- Canned chicken: If you prefer a pantry staple-friendly method, it’s absolutely possible to become a pro at how to make chicken salad from a can. Simply trade an equal amount of drained canned chunk chicken for the amount called for in your recipe.
Chop the Chicken into Bite-Size Pieces
Once your chicken is cooked or purchased, use a sharp knife ($40, Target) to cut it into cubes, about ½- to ¾-inch in size, depending on your recipe or preference.
Prepare the Chicken Salad Dressing
Mayonnaise is the classic base for chicken salad dressing. But if you&aposre curious about how to make chicken salad without mayo, purchased creamy salad dressing has its fans as well. Or opt for half mayo and half sour cream or plain Greek yogurt. (That latter blend will give you a bonus protein boost.) Estimate about ⅓ to ½ cup dressing for 2 cups of chicken. A pinch of salt, a teaspoon of snipped fresh herbs like basil or tarragon, and a squeeze of lemon juice can help to boost the flavor of the dressing as you ace making chicken salad at home.
How to Make the Best Chicken Salad with Mix-Ins
Chicken salad is as versatile as the little black dress or comfy pair of jeans. You can keep it simple with a few classic add-ins or transform it into an international dish. Regardless of the mix-ins you choose, check the salt level—seasoning is crucial as you continue your quest to master how to make chicken salad from scratch.
Easy Chicken Salad Recipes
Put it on a roll, in a lettuce wrap or eat in with a handful of crackers. Regardless of how you choose to enjoy your chicken salad, you should be making it. Why, you ask? It’s perfect for the summertime it’s a quick, light lunch that everyone can enjoy it makes great leftovers. The list goes on and on. Ready for some inspo? We've got traditional takes (and more adventurous spins) on this super tasty classic.
Photo By: Armando Rafael ©© 2016, Television Food Network, G.P. All Rights Reserved
Photo By: Jackie Alpers ©Copyright 2012 Jackie Alpers - All rights reserved
Photo By: Jessica Brooks ©2016, Cooking Channel, LLC. All Rights Reserved.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Lisa Shin ©Lisa Shin Photography, Inc.
When you're cooking, you have the opportunity to create "depth of flavor" by fully developing every element of the recipe. This Chicken Salad does just that, reaching maximum flavor potential with each step. Season the chicken poaching liquid with lots of fresh parsley, thyme, onion, carrot and celery check. Build a flavorful sauce with plenty of Dijon mustard, scallion, parsley and lemon juice check. Incorporate more ingredients like crispy smoked bacon or fresh summer tomatoes check.
Roast Chicken Salad Sandwiches
There are a variety of ways you can cook chicken to put in your chicken salad. You can poach, sear, bake, fry or roast it to create the best flavor profile for the type of chicken salad you are looking to make. For this recipe, roasting the chicken develops a beautiful brown, crispy skin and, with the addition of lemon and fresh herbs, creates a juicy, tender, bright meat to use as the base of the salad. To save prep and cook time, whip up some homemade mayonnaise and chop up lots of fresh herbs and celery while the chicken cooks.
Italian Chicken Salad
Because chicken salad is typically mayonnaise-based, it can sometimes be too heavy. This Italian Chicken Salad, however, uses a vinaigrette and is much lighter. On those summer days when it&rsquos just too hot to think about eating anything rich and creamy, turn to this recipe for its tangy red wine, aromatic fresh parsley, sharp red onion and crisp bell pepper. How refreshing!
Fried Chicken Salad
Fried chicken is a summer staple. Pair it with a dipping sauce, eat it on its own or make a chicken salad out of it! That's right, you can make chicken salad with it! This recipe works great with fresh or leftover chicken and emphasizes the richness of the fried poultry through the addition of scallions, yellow mustard and dill pickles (and dill pickle brine!). Pack a hearty scoop of salad onto a potato roll and add a dash of hot sauce for the best sandwich of your whole backyard barbecue.
Chicken Salad, Avocado and Cheddar Panini
These Chicken Salad, Avocado and Cheddar Paninis strike a balance between bright vibrancy and rich, buttery deliciousness. The salad itself consists of tender chicken, red grapes, slivered almonds, pecans, onion, Granny Smith apple, dried cranberries and lots of salt and pepper, each of which adds a fresh flavor and strong texture to the salad. Once assembled on a croissant with avocado and plenty of cheddar, the brighter elements of the chicken salad balance the richness of the other sandwich elements. Enjoy for brunch, lunch, dinner, daytime snack, midnight snack, elevenses, etc. (it&rsquos basically always a go-to).
Ranch Chicken Salad Cups
This Ranch-inspired chicken salad makes the most of bright, tangy flavors like sour cream, buttermilk, scallion and dill to create a chicken salad that compliments the vibrant summer produce at your local farmers market (shameless plug&mdashbuy local!). Mixed with tomatoes, avocado, bacon and lots of shredded chicken, this homemade Ranch dressing will highlight the sweet tomatoes, creamy avocado and salty bacon. If you want to add more veggies to your meal, serve the salad in lettuce cups and top with additional tomatoes.
Chicken Salad Rolls
The secret to these Chicken Salad Rolls is that they&rsquore best eaten leftover. That&rsquos right, a meal you can enjoy for several days throughout the week that will only get better with time. A dream! This is because, the longer the chicken sits with the &ldquosomething crunchy,&rdquo &ldquosomething oniony,&rdquo mayonnaise or yogurt, salt and pepper, the more it absorbs the flavors of each of these ingredients, combining into perfect harmony. Just be sure to assemble your sandwich the day you want to eat it so your bread doesn&rsquot get soggy!
Napa Valley Chicken Salad
This flavorful, easy-to-make chicken salad comes together with just a few ingredients, each of which play an integral role in the profile and body of the dish. The dressing is a combination of sharp Dijon mustard and zesty Ranch dressing and complements the sweetness of red grapes, the earthiness of toasted pecans and the crispness of celery. Enjoy this salad on its own or put it on a sandwich with fresh tomatoes and lettuce for a summertime classic you&rsquoll want every day.
Curried Chicken Salad Tea Sandwiches
Sandwiches are often overlooked. They&rsquore perceived as the main course, but primarily for breakfast or lunch, excluded from even the most casual of dinners sometimes. Sandwiches are very rarely ever thought of as an appetizer or snack. It&rsquos time for that to change! These Curried Chicken Salad Tea Sandwiches are a beautiful mix of fragrant curry powder, sweet dried cranberries, tangy apple, rich walnuts, oniony scallions, juicy chicken and creamy mayonnaise all working together with the crunch of toasted whole-wheat bread. Try them at your next dinner party, sports game viewing party or outdoor picnic.
Summer Chicken Salad
This chicken salad makes the best of summer&rsquos go-to tools and ingredients. Fire up the grill and cook your chicken to perfection, ensuring you develop deep char marks on each piece for maximum flavor. Grill ears of fresh summer corn shave off the kernels and toss with a fresh mixture of onions, dill and celery. Add a bright, creamy dressing and you've got the ideal meal for any summer afternoon.
Lemon Roasted Chicken Salad Wrap
If you&rsquore the kind of person who loves a jam-packed chicken salad, this should be your go-to recipe. Not only is each layer of the dish full of flavor (the chicken is roasted with garlic, thyme and lemon&mdashvery fragrant ingredients that will permeate throughout the dish!), but each layer is emphasized by the others. The incorporation of sweet cranberries heightens the acidic lemon in the chicken. The crisp celery and water chestnuts parallel the richness of walnuts. Each element creates balance, solidifying each ingredient&rsquos role in the recipe.
Lady Marmalade Chicken Salad
The name of the game with this Lady Marmalade Chicken Salad is pungent flavors. Every ingredient in this recipe &mdash orange marmalade, shallots, green apple, lime juice, garlic, brown mustard, curry powder, cilantro &mdash is working to pack a different punch of flavor, each of which, when married together, works to unify the dish. All of these elements are combined with creamy Greek yogurt and tender chicken for a salad that can be a stand-alone meal, but that is also great when paired with toasted bread or lettuce leaves.
Picnic Potato and Chicken Salad Cups
Summer is the time for picnics and salads. That is, potato and chicken salads! Get the best of both worlds with these Picnic Potato and Chicken Salad Cups. Full of fresh herbs like parsley and sage, you get the starchiness of potatoes and the succulence of roasted chicken. Throw in crispy bacon and plenty of crisp veggies and you&rsquove got yourself the best potato-chicken salad your picnic has ever seen.
Tools & Ingredients
- Meat mallet: The secret to perfectly cooked chicken breasts is to pound them to an even thickness before cooking. You can use a rolling pin, or even an empty wine bottle to do this, but a meat mallet will work best.
- Instant-read thermometer: Using an instant-read thermometer takes all the guesswork out of cooking meat so you can pull your chicken from the stove at exactly the right moment. You can cook chicken without one, but if you cook meat regularly, go buy a thermometer. It will change your life!
- Cling wrap or gallon plastic bag: Pounding chicken to an even thickness can be messy work, so you want to cover the chicken with either plastic wrap or enclose it in a plastic bag (with a small bit left open at the top for air to escape) before starting.
- Boneless skinless chicken breasts: Chicken breast sizes vary wildly, so don’t be alarmed if your chicken seems to be taking longer to cook than expected. You’re probably just working with a larger piece of meat.
- Spices: You’ll be surprised at how good this chicken is flavored with just salt and pepper, but you can get creative with the spices to add extra flavor. Italian seasoning and taco seasoning both work well.
17 Make-Ahead Salads That Everyone Will Love!
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A collection of my favorite make-ahead salads (pasta salads, green salads, chicken salads, you name it!) that are perfect for any gathering!
Happy Memorial Day Weekend, everyone! ❤️
I hope that you have some fun plans for the 3-day weekend ahead — hopefully involving lots of time soaking up some R&R with those you love, pausing to give thanks for those we love who’ve gone before us, and of course, hopefully eating lots and lots of delicious springtime food al fresco.
My weekend is already looking like it’s going to be a tasty one. Barclay and I have a pre-wedding date night planned on Saturday. (<– Today marks one week away from our big day, yay!) Then my good friends are throwing my bachelorette party this Sunday night, which I’ve heard is featuring some killer homemade Mediterranean food, amongst other stops that evening. (Can’t wait.) Then on Memorial Day, we’re having a big potluck going-away party for another good friend who’s moving away next month. (For which I’m planning to bring along this 5-ingredient Pasta Salad, yum.) Other than that, I’m just excited about a nice low-key weekend at home before all of the wedding festivities kick off this week. TGIF.
That said, since this is one of the prime weekends of the year for picnics and potlucks and pasta salads, I thought I would sign off for the weekend with some recommendations for my favorite salads. They are all recipes that you can make ahead of time, then chill in the refrigerator until you’re ready to go. They are all perfect for sharing with those you love. And, if I do say so myself, they are all mighty delicious.
Hope you find one or two that you love! And cheers to a lovely weekend ahead!
Rainbow Antipasto Pasta Salad: “Loved this! It had all of my favorites and more. I added raw red and yellow peppers, and I LOVED the kale addition. Saved this to my recipe book and will be making again! It was a hit at our bbq!” -Whitney
Lightened-Up Chicken Salad: “I love chicken salad and lighting it up means lunch is planned for today. Thanks for the guilt-free recipe!” -Trina
Lemony Artichoke Pasta Salad: “Made this for Mother’s Day, and we all LOVED it! My husband had 3 helpings and he kept saying how good it was. Next time I think I’ll add in some fresh lemon zest too! Great recipe ?” -Alissa
Asian Quinoa Slaw: “Yum! We had company from out of town and served this with burgers after they had worked up a big appetite biking most of the day. It was a big hit. The next day we added some leftover fresh corn off a cob and some cilantro to the slaw and it was pretty unbelievable! I have shared this recipe with my whole family. Thanks!” -Rene
Cucumber Quinoa Salad: “LOVE this recipe! Made it for a potluck last evening and it was a hit. I actually was worried about mixing the sauce in too early because I thought it might get soggy, but I had some leftovers for lunch today and I must say it actually tastes better the next day! Thanks for the delicious recipe I will be making this again.” – Hannah
Pizza Pasta Salad: “Thanks for this recipe, Ali! We’ve taken your inspiration and customized this with our family’s favorite toppings: Italian sausage, pepperoni, roasted red peppers, mozzarella, and crushed red pepper. We love it!” -Anne
Berry Fruit Salad: “I’ll never get over the beauty of fresh berries! So gorgeous! I need to make this before the summer ends!” -Anna
Mediterranean Pasta Salad: “This was awesome! I’ve tried a million pasta salad recipes trying to find a solid go-to recipe, and I’ve finally found it! The flavor of the vinaigrette is perfect. Happy day!” – Joanna
Zesty Lentil Spinach Salad: “This salad was so good, I over ate because I couldn’t stop munching! I used arugula instead of spinach and it worked well too! Thanks for the recipe!” -Heather
Super-Easy Caprese Pasta Salad: “We made this for a potluck this week and LOVED it! The flavor was awesome, and it was so easy to make. Bookmarking this for the future for sure!” -Jen
Crunchy Asian Ramen Noodle Salad: “I made this for a big family gathering and it was a HUGE hit. I asked my husband to test it to make sure it was seasoned properly and I almost had to stop him from eating too much. Thank you for this recipe!” -Stephanie
Asian Chicken Chopped Salad: “I just had to stop by and tell you that I absolutely L O V E this salad. I have made it no less than ten times since reading the recipe. I’ve even shared it with my co-workers and they were as amazed as I was at how absolutely delicious this recipe is. Seriously. I was surprised. With or without the chicken, this recipe is fantastic! It’s my new favorite make-ahead lunch recipe. I can make a big bowl of this on Sunday and have it to eat all week. Yum!!” -Pam
Mediterranean Farro Salad: “Made this for a cold side for Easter. Turned out really nice. Very healthy and delicious. To save time I used my spiralizer to cut the onion and cucumbers. Thanks!” -Rachel
Kale Salad with Bacon & Blue Cheese: “Both my husband and I loved this salad. I used almonds rather than pecans because my hubby is “mentally allergic” to pecans. My first time preparing a recipe with kale. Definitely a keeper–the recipe and kale!” -Anne
Kale Caesar Salad: “This is the BEST caesar salad ever. My husband is obsessed (what?!). Much better than a mayo based caesar dressing. I’ve done it with shredded chicken and salmon also and it’s fabulous. Thank you. ” -Mary-Ella
Veggie Lovers Pasta Salad: “We love this recipe!! It’s now our go to way to use up leftover veggies. That vinaigrette always pulls everything together. :)” -Kristie
5-Ingredient Pasta Salad: “I made this for a potluck picnic tonight. In spite of the fact there were at least 30 other dishes there, this pasta salad completely disappeared, and quickly. My ridiculously picky husband mostly avoids leafy greens, but he actually ate all the arugula in this. He even said he would eat it again. Thanks!” -Christy
How to Make the Creamiest Chicken Salad of All Time
If you&rsquore not adding grainy mustard, you&rsquore missing out.
There's a reason why chicken salad is a year-round staple: It's delicious, versatile, and packed with protein. But sometimes this creamy chicken blend can be bland and well, boring. That's why our Test Kitchen created this tangy chicken salad recipe, complete with celery, fresh herbs, and grainy mustard.
Traditional chicken salad can be high in fat. To lighten, try a mayonnaise and Greek yogurt mixture. Our Test Kitchen suggests 2 parts mayo for 1 part yogurt. This blend doesn't skimp out on the creamy consistency but adds tang and cuts out the calories. Win-win.
However, grainy mustard is the real winner in this dish. The condiment adds zest, which helps balance out the creaminess.
Celery can be a bit tricky. Once it's cut, this veggie releases liquid, which may cause your potato salad to turn into a watery mess. To prevent this, mix in the celery right before you serve. Otherwise, simply add another spoonful of mayo or yogurt.
Chicken salad is best served immediately. But if it's stored in an airtight container ($7, amazon.com) in the refrigerator, it can last up to three days.
Let's move on to what you really came for: Our Test Kitchen's best-ever chicken salad recipe.
How to Make Chicken Salad: 15 of Our Best Chicken Salad Recipes( 1 Votes)
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We absolutely love deli salads, especially when we're looking for the perfect summer potluck recipe. Our latest collection, How to Make Chicken Salad: 15 of Our Best Chicken Salad Recipes, shows you not only how to make homemade chicken salad, but we've also got a few recipes you can use it in, such as chicken salad sandwiches, chicken salad appetizers, and more. Just wait—soon, you'll be looking for an excuse to prepare one of these tasty chicken salad recipes!
Plus, don't forget to scroll all the way to the bottom for some bonus easy chicken salad recipes from our friends at EverydayDiabeticRecipes.com! To check out more of their fantastic recipes, be sure to sign up for the Everyday Diabetic Recipes FREE eNewsletter right here.
Our Best Chicken Salad Recipes
Share This Recipe
Our produce counter is a year-round global resource for fresh fruits and vegetables. We never have to go without the taste of our favorite summer fruits, even in winter, so you'll know just how to make chicken salad all year long!
Here's a main plate salad that'll keep your kitchen cool and your loved ones' tummies full. Our Taco Chicken Salad will satisfy the desire for ever-popular Mexican-style flavor, making it one our best chicken salad recipes when you're looking for something unique.
Want to feel like you're dining in a French bistro. right in your own kitchen? Well, our delicious homemade Bistro Chicken Salad uses a hint of tarragon to make this one really stand out.
Dried plums are an All-American super-fruit that grows abundantly in California. For a version of a chicken salad sandwich that's almost too good to be true, check out this recipe!
Heat up a deli salad favorite with Chicken Salad Bake. Nothing is more comforting than chicken salad like Mom used to make except. warm chicken salad like Mom used to make! It's one of the best chicken salad recipes to make for a bit of nostalgia.
Autumn Chicken Salad is an easy, throw-together chicken salad with a hint of autumn flavor. It serves as a main course that's just as good for lunch, dinner or anytime. If you've ever wondered how to make chicken salad that everyone will rave over, this is the recipe for you.
Welcome friends with these zesty snacks. They're easily made ahead, so when the gang arrives, all you have to do is pull these festive bits out of the fridge for all to enjoy! It's one of our favorite make-ahead potluck recipes.
The summer-fresh taste of peaches and our year-round favorite watermelon add novelty to our Watermelon Peach Chicken Salad. Enjoy a scoop over your mixed greens or sandwiched between any bread for a taste that'll blow you away.
Fresh raspberries, tarragon, and rice vinegar give chicken breasts just the right burst of flavor in this light, fresh chicke salad that works for brunch, lunch, or a quick dinner.
Deli salad fans will rave about the novel taste the bit of curry and lemon juice add to our easy chicken salad recipe for Curried Chicken Salad. Talk about turning something simple into something special.
Our trendy, mayonnaise-free twist on one of our best chicken salad recipes is sure to be a hit at your table. We toss this one together with some unexpected flavors to make it really pop. Give our Watermelon Blue Cheese Chicken Salad a try, and we bet you'll agree.
If you're looking for a great potluck salad recipe for your next barbecue or get-together, then our Chicken Tortellini Salad is right up your alley. It's so easy to make that you won't even break a sweat, so you'll know how to make chicken salad with ease!
This is no ordinary chicken salad recipe! Heart-healthy, fresh-as-summer blueberries, and crunchy almonds add zip to this restaurant-worthy main dish salad. Best part? There's no restaurant tab, and it does you proud every time.
Now, we can't say for sure if the pilgrims would have made a version of this autumn-tasting chicken salad, but it sure is packed with tasty nutrition for today's lifestyle. Enjoy this old-fashioned Pilgrim Chicken Salad soon, and you won't regret it!
Turn your next weeknight dinner into a colorful fiesta with our throw-together Southwestern Chicken Salad. Even without mayonnaise or salad dressing, this easy chicken salad recipe is bound to have your family saying, 'Ay qué bueno!' That's Spanish for 'OOH IT'S SO GOOD!!'
If you love these recipes, then you'll love this FREE eCookbook!
After you try these chicken recipes, you'll be craving even more recipes for all kinds of salad!