Give the boot to bland and boring chicken salad. Spice things up with these scrumptious picks.
April 11, 2011
1 of 18Photo: Gregg Dupree
Tart Apple-Hazelnut Chicken Salad
Here's a sumptuous new spin on the classic. This quick, make-ahead salad comes from Cooking That Counts: 1,200- to 1,500-Calorie Meal Plans to Lose Weight Deliciously ($22, Oxmoor House). Serve it over a bed of greens or with a side of veggies and multigrain crackers.
Inspired by the popular curried chicken salad, this recipe calls for an Indian tandoori-style yogurt marinade for the chicken. Then it's grilled, chopped, and stirred together with tangy dressing, which includes store-bought mango chutney. If you prefer more spicy heat, add a bit more ground red pepper.
This salad is light and refreshing, the perfect choice for a warm spring or summer day. To make a splash when serving, garnish the dish with lime wedges to give diners a hint of the flavor they will encounter when they dive in.
A great balancing act of flavors and textures is evident in this main-dish salad. Sweet honey, salty soy sauce, tart vinegar, bitter daikon radish, and savory chicken create an interesting interplay of flavors, while crunchy walnuts and peanut butter juxtapose juicy melons. You can use leftover or rotisserie chicken to make this dish on a busy weeknight.
Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole-wheat bread for a sandwich. The balance of sweet apples and raisins with fragrant curry elevates chicken salad to a new level.
Fresh tarragon infuses this picnic-perfect chicken salad with lovely anise notes. However, feel free to separate part of the salad into a bowl before adding the tarragon for a couple of kid-friendlier servings.
Tarragon and rye bread make a classic chicken salad sandwich extra special. You can make the chicken salad ahead. If you're packing it to go, keep the salad cold, and make your sandwich right before you're ready to eat to keep the bread from getting soggy.