This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
Corn and other vegetables broaden the possibilities for this chicken and mayonnaise combo. Try adding a little soy sauce, or maybe some salsa or chutney.
Tangy dill and buttermilk highlight the dressing for a special chicken salad tossed with grapes, celery and cashews.
This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.
This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
Ginger, peanut butter, hoisin sauce, brown sugar, chili paste, rice wine vinegar and sesame oil make up this wonderful dressing. What we love are the fried wontons tucked inside the chicken salad.
This delicious and unusual chicken salad boasts the warm Indian flavors of chutney and curry powder balanced with the cool zing of fresh lime juice and zest.
A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal.
I came up with this as I was trying to use things I had on hand. I have fresh dill growing on my deck, which was the chief inspiration for this upscale version of chicken salad. (I had some for dinner--delicious!)
The addition of chicken to this picnic essential lets it do double duty as main dish or side salad.
