Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing.
This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. First, F&W's Melissa Rubel whisks wasabi powder into the dressing—a blend of mayonnaise, rice vinegar and sesame oil—then she garnishes the salad with crunchy wasabi peas.
Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing
Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing.
Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon
Celebrate autumn's apple season with this delicious and satisfying salad. We call for the thick-sliced smoked chicken now available in the meat department of supermarkets. Of course, you can always use smoked turkey from the deli counter instead. If you like a more pronounced sweet-and-sour flavor, use another teaspoon of vinegar.
Mark Sullivan brines poultry before roasting it, then tosses it with little gem lettuce, pickled grapes and candied walnuts. The total number of ingredients: 28. Streamline the ingredient list to lower the cost: This recipe calls for about half the ingredients.
A supermarket rotisserie bird right off the spit is wonderful in this Middle Eastern-inspired warm chicken dish. It's a delicious and healthy alternative to a typical mayonnaise-based chicken salad, especially in a sandwich.
Seamus Mullen slowly poaches chicken in a broth made with chicken stock, white wine and vegetables. He tosses the meat with salad greens, fingerling potatoes, carrot ribbons and Spanish Arbequina olives, which can be hard to find.
This sweet-tangy curried chicken salad, tossed with mango and crunchy toasted almonds, was invented to honor the crowning of Queen Elizabeth II in 1953, and served at her coronation luncheon. While chef Tom Aikens follows the original recipe closely, he brightens the dressing with minced hot chiles and chunks of sweet mango.