Chicken Salad – Three Ways (On the Lighter Side)

Chicken salad is a staple at our house. It’s dinner at least a few times a month. There are a few ways I serve it: On a bed of lettuce (especially in the hot months) with your favorite dressing and a loaf of home made corn muffins or a loaf of crusty bread. I have made it into wraps served with a side of fries. My favorite way is on a slice of bread (sourdough for my husband and gluten free bread for me) with a slice of cheese (pick your favorite cheese) with a pre-made bag salad (these taste amazing, and are a great, healthy, go-to for me during the week).

Chicken is a blank canvas which takes to almost any flavor combinations. I made these last night. Inspired by what I had on hand: Tastes of Thai, Mexican Baja, and cranberry, apple pecan.

You can prepare any of these recipes the night before and use the leftovers for lunch the next day for a sandwich or served with crackers. 

Thai Chicken Salad:

  • 2 Cups of Shredded Chicken
  • 2 tsp. Sriracha
  • 3 Tbs. Chopped Cilantro
  • 1/4 Cup Chopped Peanuts (I used roasted)
  • 2 Sliced Green Onions (whites & greens)
  • 2 Tbs. Golden Raisins
  • 1/3 Cup Nonfat Plain Greek Yogurt
  • 2-3 Tbs. Mayonnaise
  • You can also add shredded coconut or dried or fresh mango to this too. If you don’t’ like it spicy you can add hoisin sauce in place of the Sriracha.

Mexican Baja Salad:

  • 2 Cups of Shredded Chicken
  • 3 Tbs. Chopped Cilantro
  • 1/2 Small Onion (chopped)
  • 2 tsp. Taco Seasoning
  • 1/4 tsp. Chipotle Powder (Omit if you don’t like it on the spicy side)
  • 1/4 Cup of Shredded Taco Blend Cheese
  • 1/3 Cup Nonfat Plain Greek Yogurt
  • 2-3 Tbs. Mayonnaise
  • Black Beans and corn would also pair nicely with this blend.

Traditional: Cranberry, Pecan, and Apple Salad:

  • 2 Cups of Shredded Chicken
  • 1/2 Small Onion (chopped)
  • 1 tsp. Fresh Thyme (used dried if you don’t have fresh. Sage would work nicely too)
  • 1/4 Cup Chopped and Toasted Pecans (I used the unsalted variety, but it’s your call)
  • 1/4 Cup Dried Cranberries
  • 1/2 Cup Diced Apple
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Ground Black Pepper
  • 1/3 Cup Nonfat Plain Greek Yogurt
  • 2-3 Tbs. Mayonnaise

I hope you enjoy these recipes, but always keep in mind you really can’t go wrong here. I have added so many flavor profiles to chicken salad because it’s what I had on hand.

  • Dried apricots, dried cherries, raisins, and dried blueberries
  • Chopped walnuts, pine nuts, sunflower seeds, and almonds (the flavored almonds give a big flavor kick too).
  • Fresh or dried dill, parsley, rosemary, mint, and basil
  • Pears, mango, and grapes add a wonderful freshness and bulk up the salad so it goes further/serving

4 Comments Add yours

  1. stacey says:

    Yahoo! My first comment on my page!

  2. Judy says:

    I love these ideas!! Girls home on break soon and this will make a great dinner.

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