Transform plain cooked chicken into a fresh and lively salad perfect for a picnic, brown-bag lunch, elegant luncheon, or light dinner.
Buttermilk, light mayonnaise, Dijon mustard, lemon juice, and hot sauce create the creamy, zesty dressing for this light version of classic chicken salad. Stir the dressing into chopped celery, onion, parsley, and shredded poached chicken.
Blend two cups of fresh cilantro with lime juice and vegetable oil to make the bold, fresh dressing for this quick Asian chicken salad. Toss romaine lettuce with the cilantro dressing and pile rotisserie chicken, red bell pepper, scallions, red cabbage, and cashews on top.
A creamy, tangy mixture of low-fat buttermilk, lemon juice, crushed garlic, and grated Parmesan serves double duty as marinade and dressing for this lighter version of chicken Caesar salad. Toss the buttermilk dressing with romaine lettuce, radicchio, broiled chicken, and homemade multigrain croutons.
Whip up this crowd-pleasing quick Asian chicken salad in just 10 minutes. Toss together shredded chicken breast, iceberg lettuce, yellow bell pepper, and fresh cilantro with a quick sesame-ginger dressing. Top the salad with crunchy chow mein noodles just before serving.
Chunks of baked chicken, crumbled bacon, and chopped tomato and red onion mingle with light mayonnaise and white-wine vinegar in this deconstructed club sandwich. Pile the chicken salad on lettuce leaves or toasted sourdough bread. Prepare the components for this satisfying main-course salad ahead of time and arrange just before serving.
Sour cream, goat cheese, chives, and white-wine vinegar make a marvelous dressing for this elegant spring chicken salad. Arrange slices of pan-seared chicken, halved fresh Bing cherries, and walnuts over a bed of Boston lettuce and serve with the goat cheese dressing on the side.
This Indian-inspired chicken salad combines shredded chicken and diced mango in a spicy yogurt dressing seasoned with Major Grey's mango chutney, lime juice, turmeric, cayenne pepper, and fresh cilantro. Serve the chicken salad on a bed of spinach, sprinkled with toasted coconut.
To make these Mexican-inspired chicken salads, melt Monterey Jack cheese on oven-crisped corn tortillas before topping with a chili powder-seasoned chicken and red onion mixture. Top each chicken tostada salad with your choice of garnishes, such as diced avocado, chopped tomato, fresh cilantro, or salsa. Use store-bought rotisserie chicken to prepare this quick dinner, ready in just 25 minutes.
Mix nonfat Greek yogurt with curry powder, lemon juice, and just a touch of mayonnaise to make the light and spicy dressing for these open-faced chicken salad sandwiches. Stir in sliced almonds, cubed Granny Smith apple, and poached chicken breast, and serve on toasted whole-wheat pita breads.
It's quick and easy to make this sophisticated chicken salad when you start with a store-bought rotisserie chicken. Add toasted pecans, sliced celery and scallions, raisins, oregano, and chopped Fuji or lady apples, and coat with a tangy sour cream dressing. If you'd like to bring this chicken salad on a picnic, be sure to pack it in an airtight container and keep it fresh in a cooler.
Bake chicken breasts with a seasoning of lemon zest and dried tarragon to make this chicken salad's flavorful foundation. Toss the chicken with chopped tomatoes and sliced scallions in a bright lemon dressing and serve on a bed of mesclun greens.
Marinate sliced white button or cremini mushrooms in a warm mixture of soy sauce, lemon juice, sugar, and sesame oil to make the delectable dressing for this quick Asian chicken salad. Toss the dressing with shredded leftover cooked or rotisserie chicken, napa cabbage, radishes, carrot, celery, scallion, and mint leaves.