Chicken salad is one of the springtime meals that people just can't seem to get enough of. Spread it on a sandwich, stuff it into a vine-ripe tomato, or just go it alone savoring bite after bite.
"This is certainly the time of year for chicken salad," said Richard Lobb, spokesman for the National Chicken Council.
Why? "Because, with fresh produce coming in and all kinds of nice, fresh fruit and vegetables, and because chicken goes with everything, it's perfect. It's a cool, refreshing dish for outdoor dining."
Ray Neal of Chattanooga says he's very basic when it comes to his favorite blend of chicken and mayonnaise. But when he wants something different, he says there's no limit to what one can do with chicken salad.
"I use Duke's mayo, celery, green onions, white pepper and minced fresh tarragon," he said. "Then I sprinkle it with cayenne. And when I have smoked chicken, I'll use that. It adds a wonderful depth of flavor. I like chicken salad served with avocado slices, and occasionally I vary it by using red onions in place of green onions. Diced poblano peppers can also add a good note, if you are so inclined."
Here are some other ways readers turn basic chicken salad into a standout dish:
* Joan Sass adds mandarin oranges, grapes and pecans and boosts the flavor with ranch dressing mix.
* Becky McGee adds dried cranberries for color and curry for flavor.
* Linda Bennett adds bacon and jazzes up her Cha-Cha Chicken Salad with pineapple and cream cheese. It's a recipe she found in Southern Living and has enjoyed for several years.
* Besty Bramlett insists on using homemade mayonnaise when making her chicken salad.
* DeLane Haren of Etowah, Tenn., makes her Chicken Salad Fit for a Queen with soy sauce, curry powder, pineapple, grapes and water chestnuts. The recipe, with its strong Asian influence, was deemed delicious enough to serve Queen Elizabeth when she visited the University of Virginia in 1976.
* Sharon Henderson loves her Thai-inspired peanutty chicken salad.
"We are seeing more and more interesting ingredients being added to chicken salad," Mr. Lobb said. "Chicken will take almost any seasoning you would like. It's extremely versatile and amiable to most any seasoning or other ingredients."
Here are some of readers' favorite ways to prepare it that go a step beyond traditional chicken salads. They may just leave your guests clucking for more.
Curried Chicken Salad
3 cups chicken breast, cubed
1/2 cup chopped green onions or diced medium onion
2 cups chopped celery
4 boiled eggs, chopped
1 cup white raisins and/or dried cranberries
1 cup chopped roasted walnuts or pecans
1 to 2 teaspoons curry
Salt and pepper, to taste
3/4 to 1 cup mayonnaise and sour cream combined
In a large bowl, toss together the chicken, onions, celery, eggs, raisins and walnuts. Combine curry, salt and pepper with mayonnaise/sour cream. Slowly combine mayonnaise with other ingredients. Chill and serve.
-- Becky McGee
Nannie's Chicken Salad
Homemade mayonnaise is the key to this delicious chicken salad.
1 hen, baked and cut into small pieces
2 stalks of celery, chopped
1 quart sweet cucumber pickles, chopped
1 pint store-bought mayonnaise
2 cups homemade mayonnaise (recipe follows)
12 eggs, boiled and chopped
1/2 cup lemon juice
Combine all ingredients and chill in refrigerator.
-- Betsy Bramlett
Nannie's Homemade Mayonnaise
1 whole egg
2 egg yolks
1 quart Wesson oil, chilled
Juice of 3 lemons
1 tablespoons vinegar
1/4 teaspoon cayenne pepper
1 tablespoon salt
Paprika
Beat eggs together, and add oil very, very slowly. Mix lemon juice, vinegar, cayenne pepper and salt. Add mixture very, very slowly as well. Beat until thick, "zapping it" a little bit. Sprinkle with paprika. Keep refrigerated.
Chicken Salad Fit for a Queen
3/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon curry powder
2 teaspoons soy sauce
2 cups cooked chicken, cut in chunks
1/4 cup sliced water chestnuts
1/2 pound seedless grapes, halved
1/2 cup chopped celery
1/2 cup toasted, slivered almonds
1 (8-ounce) can pineapple chunks, drained
Mix first 4 ingredients together to make sauce. Toss all ingredients together with sauce. Chill several hours and serve on lettuce leaves. Makes 5 servings.
-- DeLane Haren
Cha Cha Chicken Salad
8 ounces softened cream cheese
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
8 ounces crushed pineapple, drained
6 cups chopped, cooked chicken
2/3 cup orange-flavored, sweetened dried cranberries (you can soak unflavored cranberries in orange juice or an orange liqueur for the same effect)
1 cup chopped roasted, salted almonds (smoked almonds are also good)
Whisk together cream cheese, mayonnaise, curry powder and salt. Stir in pineapple, chicken and cranberries. Add almonds or use as a garnish.
Optional: Spoon mixture into 8-inch cake pan lined with plastic wrap. Cover and chill 8 hours. Invert and garnish sides with almonds, fruit and/or berries.
-- Linda Bennett
Nieman-Marcus Curried Chicken Salad
4 whole chicken breasts
1 stalk plus 1/2 cup chopped celery, divided
2 tablespoon butter
1 cup blanched almonds
2 red apples
2 tablespoon fresh lemon juice
1/2 pound bacon
1 1 1/2 cups mayonnaise
2-3 tablespoons curry powder
2 heads Bibb lettuce
Watercress or parsley for garnish
Place chicken breasts in large saucepan with water to cover. Add whole celery stalk to chicken and simmer 25-30 minutes. In a small skillet, melt butter. Add almonds and sauté 3 to 4 minutes, stirring constantly. Remove almonds from skillet and place on paper towels. Peel, core, and chop apples into fine pieces. Place in bowl and sprinkle with lemon juice. Skin and bone cooked chicken; cut into bite-size cubes. Set aside. Fry bacon until crisp; crumble. Set aside. Mix mayonnaise and curry powder until blended. Combine chicken, almonds, apples, 1/2 cup chopped celery and curry mayonnaise. Toss lightly to coast. Serve on beds of lettuce. Garnish with crumbled bacon, watercress or parsley.
Note: One-fourth cup Dijon mustard is a good addition. Grapes and/or pecans may be used instead of almonds.
-- Linda Bennett
Festive Chicken Salad
6 pounds chicken breast, cooked and cut into bite-size pieces
2 tablespoons diced onion
1 cup diced celery
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup salad dressing
1/2 cup sour cream
2 tablespoons ranch dressing
2 cups seedless grapes, halved
2 cans mandarin oranges, drained
Chopped pecans (toasted, preferably)
Combine chicken, onion, celery, parsley, salt and pepper. Mix salad dressing, sour cream and ranch dressing, and add to chicken mixture. Add grapes, oranges and nuts; mix gently. Chill. Serve on a bed of lettuce, if desired.
-- Joan Sass
Thai Chicken Salad With Spicy Peanut Dressing
5 boneless, skinless breasts
Table salt and ground black pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup fresh lime juice from 3 to 4 limes
2 tablespoons water
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
2 teaspoons finely grated fresh ginger
2 tablespoons light brown sugar
1 1/2 teaspoons hot red pepper flakes
1/2 medium cucumber, peeled, seeded and cut into 1 inch by 1/4-inch matchsticks (about 1 cup)
1 medium carrot, peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions, white and green parts, sliced thin
3 tablespoons minced fresh cilantro or parsley
1/2 cup chopped toasted peanuts
Season chicken with salt and pepper. Boil chicken till tender. When cool, tear into shreds. You'll need about 5 cups. Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.) Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Notes: Don't dress chicken when warm -- it will absorb too much dressing. For even less fuss, use fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.
-- Sharon Henderson (from Cooks Illustrated)