Mix and Match Chicken Salad

Put a fun new spin on the classic picnic dish.

Related To:
June 2018 Fun Cooking

June 2018 Fun Cooking

From left: Grape-Dried Cranberry, Avocado-Bacon, Roasted Red Pepper-Cucumber

Photo by: RYAN DAUSCH

RYAN DAUSCH

From left: Grape-Dried Cranberry, Avocado-Bacon, Roasted Red Pepper-Cucumber

1. Pick your mix-ins.

Prepare 1 cup total of the following ingredients (choose up to three).

  • Celery, diced
  • Carrots, diced
  • Radishes, diced
  • Cherry or grape tomatoes, halved
  • Seedless grapes, halved
  • Apple, diced
  • Cucumber, diced
  • Roasted peppers, diced
  • Avocado, diced
  • Corn kernels
  • Bacon, cooked and crumbled
  • Scallions, thinly sliced (up to 1/4 cup)
  • Raisins or dried cranberries
  • Nuts, toasted and chopped
  • Red, white or sweet onion, diced (up to 1/4 cup)

2. Prepare the dressing.

Whisk 2 teaspoons lemon juice, white wine vinegar or apple cider vinegar, 1 teaspoon dijon or whole-grain mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Stir in 2/3 cup of one of the following until smooth.

  • Mayonnaise
  • Plain yogurt
  • Mayonnaise and sour cream (1/3 cup of each)

3. Make the salad.

Add 4 cups grilled or rotisserie chicken (chopped or shredded) to the dressing along with the prepared mix-ins. Season with salt and pepper and toss to coat.

4. Add extra flavor.

Stir in 2 tablespoons total of the following fresh herbs and/or seasonings (choose one or two).

  • Cilantro, chopped
  • Parsley, chopped
  • Dill, chopped
  • Tarragon, chopped
  • Basil, chopped
  • Chives, chopped
  • Fresh or pickled jalapeño, chopped
  • Horseradish (up to 1 tablespoon)
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