7 Delicious and Easy Chicken Salad Recipes to Make This Weekend!
Asian Chicken Salad Recipe
I have been making (and hiding) this recipe since moving to California some 20 years ago when I had my first taste at a restaurant by the name of the Good Earth. I loved the tangy dressing with crunchy noodles. Over time, my recipe has evolved, and finally, I have nailed it.
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Chicken Salad with Asian Vinaigrette Recipe (pictured above)
Leftover chicken turns into a powerful chicken salad with a touch of Asian flavor.
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Avocados Stuffed with Chicken Salad Recipe
Queen avocado, or palta reina, as this popular dish is called in South America, is royally rich but perfectly simple. It's a great summer lunch and a real crowd-pleaser. I like to make my chicken salad with plain yogurt (not Greek yogurt, which is too thick) instead of mayonnaise to make it lighter.
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Tarragon Chicken Salad with Creamy Blue Cheese Dressing Recipe
A main-dish salad layered with flavors, this chicken salad delivers the best of the herb garden along with the wonderfully warm, creamy flavors of blue cheese, honey, and tarragon.
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Mediterranean Chicken Spinach Salad Recipe
With the magic of rotisserie chicken and chic ingredients like edamame, sun-dried tomatoes, mint, and feta, you have a satisfying, stylish light entrée salad. Fresh mint makes a difference - if you don't have it growing rampant, check any grocery.
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Mexican Orzo Chicken Salad Recipe
A great group-pleasing salad made with orzo, rice shaped pasta, tomatoes, corn, and chicken tossed with a light Southwestern lime vinaigrette.
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Chicken and Granny Smith Apple Salad Recipe
What makes a good salad? When discussing this with my sister the other night, we decided that one aspect of a great salad was the consistency of the size and shape of the ingredients. For instance, if we were going to cube the apples, then we should also cube the chunks of chicken and cheese as well as dice the onion. The beauty of a salad like this (similar to the benefits of a chopped salad) is that you can get some of everything in each bite.
While I made this with mixed greens, I think it would also go fantastically over crisp Romaine lettuce chopped into small pieces.
INGREDIENTS
A little less than a ½ pound of Piave Vecchio*, cubed, plus more for grating
½ red onion, diced
One 13 ½-ounce can artichoke hearts, cubed
1 Granny Smith apple, cored and cubed
One 5-ounce box mixed greens
½ cup leftover chicken, cubed
Juice of 1 lemon
1 clove garlic, minced or grated with a Microplane
2 ½ tablespoons olive oil
Salt and fresh black pepper, to taste
DIRECTIONS
Combine the first 6 ingredients in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Then grate a little bit of the cheese into the bowl and combine. Pour the dressing over the salad and toss. Season to taste and serve.
Recipe Details
Total time: 15 minutes
*Note: Piave Vecchio is a firm cheese that's like a cross between Gruyère and Parmigiano-Reggiano.
Servings: 2
-The Daily Meal
