Say Goodbye to Bland Chicken Salad!

Chicken salad doesn't have to be the plain chicken, mayonnaise, and celery combo most people associate with it. We've added fruit, nuts, and array of spices to make chicken salad exciting and irresistible.

Chicken-and-Wild Rice Salad
Photo: Jennifer DavickPhoto: Jennifer Davick























Ingredients
1 cup chopped pecans
3 Tbsp. soy sauce
3 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
1 (8.5-oz.) pouch ready-to-serve whole grain brown and wild rice mix
3 cups shredded cooked chicken
1 cup diced red bell pepper
1 cup coarsely chopped watercress
1/4 cup minced green onions
Pepper to taste

Preparation
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

Whisk together soy sauce, vinegar, and sesame oil in a large bowl.

Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepper.

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Waldorf Chicken Salad
Photo: Jennifer DavickPhoto: Jennifer Davick























Ingredients
1/2 cup chopped walnuts
3 cups cooked chicken
1 cup seedless red grapes, halved
1 large Gala apple, diced
1 cup diced celery
1/2 cup mayonnaise
1/2 cup honey mustard
Salt and pepper to taste

Preparation
Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.

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Lemon-Tarragon Chicken Salad
Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas























Ingredients
1/2 cup chopped pecans
3/4 cup mayonnaise
1 Tbsp. chopped fresh tarragon
1 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. freshly ground pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped
1/2 small sweet onion, finely chopped
2 cups seedless red grapes, cut in half (optional)
Garnish: halved lemon slices

Preparation
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.

Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

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Chicken-Horseradish Salad























Ingredients
3 cups chopped cooked chicken
1/2 cup minced green onions
2 celery ribs, chopped
1/2 cup chopped pecans, toasted
2/3 cup light mayonnaise
2 to 3 Tbsp. prepared horseradish
2 tsp. fresh lemon juice
1/2 tsp. grated lemon rind
1/4 tsp. salt
1/2 tsp. pepper

Preparation
Stir together all ingredients in a large bowl. Cover and chill at least 2 hours before serving.

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Cranberry-Almond Chicken Salad
Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas























Ingredients
2/3 cup silvered almonds
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 Tbsp. Greek seasoning
2 Tbsp. fresh lemon juice

Preparation
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).

Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.

See more tasty chicken salad recipes!

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