Mix-and-Match Chicken Salad
Put a fun new spin on the classic picnic dish.
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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