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I love chicken salad, but am tired of the same old recipes.?

Do you happen to have any different, and I mean really, really different chicken salad recipes. Ten points goes to the most different!


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10 Responses to “I love chicken salad, but am tired of the same old recipes.?”

  1. fishineasy said :

    The most different ones I have ever had, but all wonderful:

    Classic chicken salad
    Makes about 6 servings
    1 fryer chicken, about 3 pounds
    1 large carrot, coarsely chopped
    1 rib celery, coarsely chopped
    1 medium-size yellow onion, peeled and quartered
    2 bay leaves
    1 teaspoon whole black peppercorns
    1 teaspoon salt
    2 sprigs fresh parsley
    1 cup mayonnaise
    3 hard-boiled eggs, finely chopped
    2 tablespoon fresh lemon juice
    1 tablespoon Dijon mustard
    1/4 cup chopped celery
    2 tablespoon chopped freshly parsley leaves
    2 teaspoons sweet pickle relish
    Salt and freshly ground black pepper to taste
    Put the fryer in a large, deep pot and cover with water. Add the carrot, celery, onion, bay leaves, peppercorns, salt and parsley sprigs. Bring to a boil, then reduce the heat and simmer, partially covered, until the meat begins to fall off the bones, about 1 1/2 hours.
    Remove the fryer from the pot and strain the broth. (The broth can be cooled and stored in containers in the freezer to use for soups.) Let the chicken cool, then pick the meat off the bones. Coarsely chop or shred the chicken.
    In a large mixing bowl, combine the chicken with the mayonnaise, eggs, lemon juice, mustard, celery, parsley and sweet relish. Season with salt and pepper. Toss to mix well. If you like it a little moist, add a few tablespoons of the reserved chicken broth. Cover and chill in the refrigerator for at least 1 hour before serving.

    Chinese chicken salad
    Makes 6 to 8 servings
    2 boneless, skinless chicken breasts, each about 6 to 8 ounces
    3 thin slices fresh ginger root
    1 tablespoon soy sauce
    1 tablespoon toasted sesame seeds
    1/3 cup toasted slivered almonds
    4 cups assorted salad greens (iceberg, watercress, red leaf, etc.)
    1 bunch green onions, each onion cut in half, then sliced lengthwise into thin strips
    2 ounces uncooked Maifun (sometimes called rice noodles or rice sticks)
    Vegetable oil for deep-frying
    Dressing (recipe follows)
    Put the chicken breasts, ginger root and soy sauce in a saucepan. Bring to a boil over high heat, then reduce to medium and cook partially covered until the chicken is cooked through, 20 to 30 minutes.
    Remove from heat and let stand for 30 minutes. Drain.
    Shred the chicken and cool in the refrigerator for 30 minutes. In a large salad bowl, combine the chicken, sesame seeds, almonds, salad greens and green onions.
    Heat the vegetable oil to about 350 degrees in a deep, heavy pot or deep-fryer. Break the noodles into 1-inch long pieces and add, in two or three batches, to the hot oil. Be careful, as they burst up in seconds into fabulous curls. Drain on paper towels. Add to the salad mixture and toss with the dressing.
    ½ cup vegetable oil
    ½ cup rice wine vinegar
    ¼ cup sugar
    ½ teaspoon salt
    ¼ teaspoon coarsely ground black pepper
    Combine the ingredients, and whisk until the sugar dissolves. Or, do as I do, and put it in a jar fitted with a lid and shake, shake, shake until the sugar dissolves.

    Late 1950s or early 1960s retro
    Hot chicken salad
    Makes 4 servings
    2 cups diced, cooked chicken
    1 cup chopped celery
    ½ cup toasted slivered almonds
    ½ teaspoon salt
    ¼ teaspoon cayenne
    1 teaspoon grated onions
    2 teaspoons fresh lemon juice
    1 cup mayonnaise
    ½ cup grated American or cheddar cheese
    1 cup crushed potato chips or corn chips
    Preheat the oven to 400 degrees. Combine the chicken, celery, almonds, salt, cayenne, onion, lemon juice and mayonnaise in a mixing bowl. Toss to mix well. Put the mixture into a baking dish and top with the cheese and the chips. Bake until the mixture is bubbly, about 30 minutes. Serve warm.

    Curried chicken and rice salad
    Makes 6 servings
    4 boneless, skinless chicken breasts
    1 teaspoon salt
    1 ½ cups cooked long-grain white rice
    1 cup chopped celery
    1 cup seedless green grapes, halved
    ½ cup chopped pecans, lightly toasted
    2 tablespoons sweet pickle relish
    ¾ cup mayonnaise
    1 teaspoon curry powder
    ¼ teaspoon freshly ground black pepper
    Lettuce leaves
    Fresh strawberries
    Fresh pineapple slices
    Put the chicken and ½ teaspoon of salt in a large saucepan, and cover with water. Bring to a boil, cover and reduce heat and simmer until tender, about 30 minutes. Drain and cut the chicken into small cubes.
    Combine the chicken, rice, celery, grapes, pecans and pickle relish in a large bowl. In a small bowl, combine the mayonnaise, curry powder, the remaining ½ teaspoon salt and the pepper. Add to the chicken mixture and toss to mix.
    Serve on lettuce leaves and garnish with strawberries and pineapple.


  2. Kelly said :

    My favorite is one I made up. It’s easy and really good. Use canned ckn chunks (white meat), seedless grapes cut in half, celery in tiny pieces mixed with a little bit of real mayo. Serve cold and place on your favorite bread with sprouts! Great! Guests like it too and think it’s some time consuming recipe.

  3. jfl said :

    Try the regular ingredients ie:
    salt & pepper
    mayonnaise (The real thing)
    Cayenne pepper – just a little
    lemon juice
    Chopped celery
    almond slivers
    halved seedless grapes

    optional: curry powder

  4. melanerd said : has a LOT of different and surprisingly good recipes. Have fun exploring and discovering which is your new favorite..

  5. Kat said :

    Fruited Curry Chicken Salad:

    4 skinless, boneless chicken breast halves – cooked and diced
    1 stalk celery, chopped
    1/2 onion, chopped
    1 small apple – peeled, cored and chopped
    1/3 cup golden raisins
    1/3 cup seedless green grapes, halved
    1/2 cup chopped toasted pecans
    1/8 teaspoon ground black pepper
    1/2 teaspoon curry powder
    3/4 cup mayonnaise

    In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

    Chinese Chicken Salad:

    3 tablespoons hoisin sauce
    2 tablespoons peanut butter
    2 teaspoons brown sugar
    3/4 teaspoon hot chile paste
    1 teaspoon grated fresh ginger
    3 tablespoons rice wine vinegar
    1 tablespoon sesame oil
    1 pound skinless, boneless chicken breast halves
    16 (3.5 inch square) wonton wrappers, shredded
    4 cups romaine lettuce – torn, washed and dried
    2 cups shredded carrots
    1 bunch green onions, chopped
    1/4 cup chopped fresh cilantro

    To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
    Grill or broil chicken until cooked, cool and slice.
    Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
    In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

  6. Vicki R said :

    This is a recipe that evolved over time when I owned a cafe in Queensland Australia. The ingredients given are for about 6 servings.

    Tropical Chicken Salad
    Mix together 300 grams of Rocket (I think in the US it’s called arugula), 2 big double-handfuls of shredded chicken, 150 grams of walnuts broken apart or roughly chopped, 250 grams of seedless grapes (green or red) OR chopped fresh mango, 1 cup roughly cut fresh basil leaves.

    Mix together with dressing of about 2/3 cup mayonnaise, 2/3 cup sour cream, 1/2 cup Mango Chutney, and 2 teaspoons curry powder.

    It’s absolutely delicious and very easy to prepare.

  7. Dottie R said :

    I got this recipe years ago from my sister-in-law. It’s great for luncheons with the ladies or anytime – the men like it too!

    Hot Chicken (or Turkey) Salad
    2 cups cooked chicken – diced
    2 cups celery – diced
    1/2 tsp. salt
    1/8 tsp. pepper
    1 Tbs. onion – chopped
    2 Tbs. lemon juice
    1/2 cup blanched almonds – chopped
    1 cup maonaise

    Combine the above. Place in 8″ square pan. Top with 1/2 cup grated cheddar cheese and 1 cup crushed potato chips. Bake @ 450 F for 10 – 15 minutes. Serves 4 or 5.

  8. juliejuliejulie said :

    We’re tired of curry powder. What we like is to do it with chutney & sour cream or yogurt.
    Boil the chicken, tear the meat apart with forks etc.
    Add small amount of diced onion, also diced celery or apple or pears your choice. You can use grapes or raisins, why not.
    Mix in a jar of chutney. Taste & sample, add the least amount of salt!
    On the other hand, pineapple is a delightful alternative…

  9. depp_lover said :


    2-3 boneless chicken breasts, skin removed
    2 stalks celery, strings removed
    1/4 cup fresh cilantro, chopped
    1 cup real mayonnaise (not salad dressing)
    1/2 medium onion, finely minced
    1 teaspoon curry powder
    2 cloves garlic, minced
    lettuce leaves, for serving
    paprika (optional)

    Simmer the chicken in water (or chicken broth if you have it – then reserve for making soup later on. Do not allow the water or broth to boil.
    Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.

    Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.

    Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.

    Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro.


    3 cups vegetable oil, for frying
    20 won ton skins, cut into 1/4 inch strips
    8 cups shredded mixed salad greens
    4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
    1 cup bean sprouts
    1 large yellow bell pepper, cut into thin julienne
    1/2 european seedless cucumber (about 8 oz), cut into thin julienne
    6 tblsp fresh lime juice
    1/4 cup fish sauce (nuoc mam)
    1/4 cup (packed) light brown sugar
    4 serrano chiles, seeded and minced
    1/2 tsp freshly grated nutmeg
    1 tblsp finely minced fresh lemon grass (optional)
    1 tblsp finely minced fresh ginger
    1/4 cup minced fresh mint
    3 tblsp minced fresh basil
    1/4 cup dry-roasted unsalted peanuts, coarsely chopped

    In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well.
    In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.

    In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.

  10. Kate M said :

    I have a recipe for chineese chicken salad if you would like it then email me and I will share . good luck and happy cooking .


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