I don’t know about you, but chicken salad is one of my favorite summer foods. Try these chicken salads from my recipe box for a family meal, or several meals for a single person – or for a potluck.
For more flavor, I like to use a combination of dark and light chicken meat.
-Kathy Cook Hunter
Summer Chicken Salad
4 servings
2 cups chopped, cooked chicken
2 tablespoons frozen orange juice concentrate, thawed
1 cup sliced celery
½ cup dried apricots, cut up, or golden raisins
½ teaspoon garlic powder
1/3 cup slivered almonds, toasted (or pecans)
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
½ cup mayonnaise
In a large bowl, stir together chicken, celery, apricots and nuts. Add remaining ingredients; mix well. Refrigerate. Serving suggestion: Serve on a plate with lettuce leaves and tomato slices.
Adapted from a McCormick seasonings recipe.
Mexican Chicken Salad
6 servings
½ cup salsa ranch dressing
2 cups (or more) cubed, cooked chicken
1 (15-ounce) can of each of red kidney beans, black beans and corn, drained and rinsed
1 cup diced tomato or cherry tomatoes, cut in half
¼ cup diced onion (red, yellow or sweet)
In a medium bowl, gently combine all ingredients. Refrigerate.
Optional: Serve chilled over chopped lettuce and garnish with slices of red pepper.
Adapted from a Hidden Valley Barbecue Ranch dressing recipe.
