Try These Fantastic Chicken Salad Recipes Today
It’s easy to see why chicken salad is such a popular lunch and dinner option: It’s rich, creamy, and tastes great on its own, paired with lettuce, or sandwiched between two slices of bread. If you are a chicken salad fan, it’s likely that you have a go-to recipe you use on a regular basis, but today we invite you to stray from your usual version and try one of these six recipes instead. Whether you are in the market for a tangy version, one that’s chock-full of fragrant spices, or a less fattening recipe that won’t derail your diet, we’ve compiled a few wonderful ways to prepare chicken salad. Which will you try first?
1. Chicken Salad Véronique
Green grapes add a wonderful sweetness to Food Network’s chicken salad Véronique. Bake the chicken breasts, remove the meat from the bone, cut into small pieces, and mix with mayo, tarragon leaves, celery, grapes, salt, and pepper. The recipe yields 4 servings. If you’re in a rush, feel free to use already-made chicken — we won’t tell if you won’t!
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- ½ cup mayonnaise
- 1½ tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in half
Head to Food Network for the full recipe.
2. Roasted Rosemary Chicken Salad
Jussie Smollett gives classic chicken salad a tasty makeover in this recipe featured on ABC’s The Chew. Chicken breasts are drizzled with olive oil and a combination of aromatic seasonings and baked with peppers, onions, scallions, and sun-dried tomatoes. When you’re ready to assemble, cut your chicken and veggies, make your creamy, flavorful mayo mixture, and place everything in a flaky, buttery croissant. From the slightly spicy mayo to the tender, juicy chicken, everything about this recipe is pure deliciousness.
- 4 chicken breasts, boneless and skinless
- 1 tablespoon finely chopped rosemary
- 2 teaspoon creole seasoning
- 1 teaspoon cayenne
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large white onion, sliced
- ¼ cup chopped sun-dried tomatoes
- 3 scallions, thinly sliced on a bias
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Mayonnaise spread
- 1 avocado, skin and pit removed
- 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon thinly sliced fresh basil
- 1 pinch curry powder
- 1 tablespoon finely chopped fresh rosemary
- 12 mini croissants
- Mayonnaise spread
- Sliced tomato
Head to ABC’s The Chew for the full recipe.
3. Curried Chicken Salad With Apples and Raisins
Healthify your chicken salad with Cooking Light’s recipe. Low-fat mayonnaise simultaneously ensures the salad is wonderfully creamy while cutting back on fat and calories, and apples, raisins, celery, and curry powder add sweet, crunchy, and spicy flavors. Infused with lemon, thyme, and parsley, the superbly seasoned chicken is what truly sets this salad apart from the rest. The recipe makes 2 servings with each containing 222 calories, 5.4 grams of fat, and 17.5 grams of protein.
- ¼ cup low-fat mayonnaise
- 1 teaspoon curry powder
- 2 teaspoons water
- 1 cup chopped skinless, boneless grilled lemon-herb chicken (about 4 ounces)
- ¾ cup chopped Braeburn apple (about 1 small)
- ⅓ cup diced celery
- 3 tablespoons raisins
- ⅛ teaspoon salt
Head to MyRecipes for the full recipe from Cooking Light.
4. Parmesan and Basil Chicken Salad
Basil, garlic, and Parmesan give Allrecipes’ chicken salad fresh and cheesy flavors, and celery adds a crisp, crunchy texture. It makes 4 servings. We suggest serving this recipe on Half Baked Harvest’s homemade croissants.
- 2 whole skinless, boneless chicken breasts
- Salt and pepper, to taste
- 1 cup mayonnaise
- 1 cup chopped fresh basil
- 2 cloves crushed garlic
- 3 stalks celery, chopped
- ⅔ cup grated Parmesan cheese
Head to Allrecipes for the full recipe.
5. Three-Pea Chicken Salad
Bon Appétit’s chicken salad avoids mayo, instead replacing it with a mixture of yogurt, oil, shallot, and garlic. Three types of peas — fresh English, snow, and sugar snap — fill this salad with freshness and a nice crunchiness, while lemons give it a zesty kick. And no worries if fresh peas aren’t available. Frozen, thawed ones will also work. It makes 4 servings.
- 4 sprigs tarragon plus 2 tablespoons minced leaves
- 2 large shallots, 1 halved, 1 minced
- 2 garlic cloves, 1 smashed, 1 minced
- 1 pound skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- ¾ cup plain Greek yogurt
- 3 tablespoons olive oil
- ½ pound thinly sliced stringed sugar snap peas
- 1 cup shelled fresh English (or frozen, thawed) peas
- ½ cup thinly sliced stringed snow peas
- ¼ cup finely chopped flat-leaf parsley
- ¼ cup finely chopped fresh chives
- 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
- 8 slices toasted whole-grain bread and/or lettuce leaves
Head to Bon Appétit for the full recipe.
6. Chutney Chicken Salad
In Martha Stewart’s recipe, chicken is poached, then combined with sour cream, mayo, chutney, mustard, scallions, and raisins. Sweet and tangy Major Grey’s chutney is what gives this dish its unique flavors, and for those who don’t have it on hand, Saveur’s recipe shows you how to make it here. Easy and delicious, we have a feeling this version will quickly become your go-to.
- 4 bone-in skin-on chicken breasts
- Coarse salt and ground pepper
- ⅓ cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons Major Grey’s chutney
- 1 tablespoon honey mustard
- 2 scallions, thinly sliced
- ½ cup raisins
Head to Martha Stewart for the full recipe.