Chicken salad is a versatile dish. Have it as a meal, as a filling for a sandwich or even as a spread. Typically diced or shredded chicken is used in chicken salad recipes. Combine it with various salad dressings to get a host of enticing chicken salad recipes - a simple dish that you can whip up in minutes!
Chicken salads are easy to make and fun to serve. Be it diced chicken salads or chicken salad served with pita bread or even chicken salad wrap, the serving options are plenty. No better way to get the kids to eat up their salads than to whip up an exciting chicken salad and serve it with soup and crusty bread rolls. Play around with flavoring such as lemon, toasted seeds and nuts, cheese, bacon, lemon grass and ginger, to name a few.
Chicken salad recipes make for ideal lunchbox options. Leftover chicken can be put to best use by dressing it up with mayonnaise or mustard or any other dressing. You can add to the crunch factor by adding diced onions or celery. Serve it with rice or couscous and you have a simple healthy meal ready.
Wash and drain chicken. Add pepper and salt and marinate chicken for ½ hour. Cook chicken till tender. Allow it to cool. Cut into cubes of equal size. Take a bowl. Add chicken, cooked beans and onion and mix well. Spread radish leaves on the serving plate. Transfer the contents of the bowl. Grate the boiled egg. Sprinkle roasted almond and celery or coriander leaves. Just before serving, pour the mayonnaise over the salad.
Spicy chicken salad recipe
Boneless skinless chicken breasts 2 cups
Red onion 1/2 cup
Green chili 1 tsp
Fresh coriander or celery leaves 2 tsp.
Home made Indian spice powder 1 tbsp
Tomato puree 2 tsp
Vinegar or lime juice 1 tbsp.
Pepper 1 tsp
Green lettuce or cabbage leaves 6-7 nos.
Wash and drain chicken. Cook chicken till tender. Add some salt while cooking. Drain water and transfer chicken to a bowl. Add cut onions, chili, coriander or celery leaves, Indian spice powder, tomato puree and vinegar or lime juice. Season to taste with salt and pepper. Spread lettuce or cabbage leaves on the serving bowl. Transfer salad. Cover and refrigerate for ½ hour and serve chilled.
Vegetable chicken salad
Lettuce or mustard greens 4 cups
Cooked boneless skinless chicken breasts 2 cups
Tomatoes 2 cups
Carrots 1 cup
Beetroot 1 cup
Ranch dressing 1/2 cup
Check if boneless chicken is cut into cubes of equal size. Chop carrots, beetroot and tomatoes. Add some salt. Take a bowl. Spread greens and transfer vegetables. Add dressing. Mix lightly and serve after 15 minutes.
Mixed chicken salad recipe
Skinless boneless chicken breasts 3 cups
Red onion 1/2 cup
Tomatoes 1 cup
Lettuce leaves 4 nos.
Coriander leaves 1/2 cup.
Vinegar or lime juice 2 tsp.
Mayonnaise 1/4 cup
Green chilies 2 nos.
Indian spice powder 1 tsp
Black pepper (whole) 1 tsp
Make cut marks on chicken breast pieces and apply lime juice and olive oil on the sides. Place boneless, skinless chicken breasts in a glass dish in the oven. Ensure the thin side of the breasts is in the center. Pour ¾ cup buttermilk over the chicken. Cover glass plate with plastic wrap and cook on high for 3 minutes.
Check and cook for 2 minutes longer. Rearrange and cook again for 3-5 minutes longer. Discard buttermilk mixture. Grate the cooked chicken pieces. Mix the shredded chicken with all other ingredients. Place lettuce leaves on a serving plate. Transfer chicken mixed with other ingredients to the serving plate. Spread celery or chicken leaves duly cut into pieces and serve.
Chicken and egg salad
Skinless boneless chicken breast 2 cups
Red onion 1/2 cup
Tomato 1/2 cup
Cucumber 1/2 cup
Hard-boiled egg 4
Low-fat yogurt 1/2 cup
Pepper (crushed) 1 tbs
Garlic (minced) 1 tbs
Lemon juice 2 tsp
Hot Sauce 1/2 cup
Lettuce leaves 3
Cook skinless boneless chicken breasts until tender. Chop onions, tomatoes and cucumber into equal size and shape. Cut the hard-boiled egg. Add to low-fat yogurt, salt, pepper, garlic, and lemon juice. Spread lettuce leaves on the serving plate. Take a bowl and add chicken with other ingredients. Add mayonnaise and hot sauce and mix well. Spread on the lettuce leaves and serve.
Chicken salad wrap
Celery chopped fine
Cheddar cheese diced fine
Mayonnaise 1 tbsp
yogurt 1 tbsp
Bell peppers 1/2 cup diced fine
cooked chicken breasts 2 diced fine
Make a salad with all the ingredients. Warm the tortillas and place the salad as filling. Wrap around and serve hot! You can experiment with various fillings - cottage cheese, mushrooms, tomatoes, snow peas, cucumber. Try using fresh herbs for extra zing.
Chicken salad in a jiffy
Melt butter in a skillet and saute finely chopped onions and celery. Transfer to a dressing bowl and add cream cheese, pineapple, ginger and almonds. Garnish with paprika and parsley. Serve with crackers or in pita pockets.