New new ideas for chicken salad

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velochic

Sous Chef
Joined
Sep 2, 2004
Messages
874
Location
Midwest
I've been doing the same thing for a long time with my chicken salad. I'm looking for new ways to serve, new ingredients, flavorings, ways to season and cook the chicken, even new ethnic twists, etc. Anything to update this old thing. I use green peppers, a blend (kind of southwestern mix with chipotle) of spices, and a bit of fresh garlic. I'm open to any ideas. Not looking for specific recipes, per se, but maybe something new I could google for. I was going to put this in the chicken category, but really I'm looking for more than just a recipe... I'm looking to update it in every way, including how to serve and what to serve it on. Thanks!
 

Wyogal

Head Chef
Joined
Dec 26, 2008
Messages
2,297
When I worked at a restuarant, one of their best selling salads was a chicken cashew salad. A pretty basic chicken salad, but with cashews. It was served on a bed of chopped romaine, with garnish of blackberries, strawberries, cataloupe, honeydew (cut into bit-sized chunks), then more cashews sprinkled on top.
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
I look for recipes without mayo for something different. I did a search for Asian Chicken Salad Recipes and then one for Chicken Salad with pineapple...LOTS of stuff comes up. From there I feel sure you can refine your search or search until sometime next year! LOL
 

merstar

Head Chef
Joined
Aug 31, 2004
Messages
2,002
This one's delicious. I added a little onion powder, garlic powder, and cumin powder to the marinade:
CHICKEN SOUVLAKI SALAD
Chicken Souvlaki Salad Recipe - MyRecipes.com

These are on my to try list:

CHICKEN ORZO SALAD WITH GOAT CHEESE
Chicken Orzo Salad With Goat Cheese Recipe - Food.com - 299669

CHINESE CHICKEN SALAD
Chinese Chicken Salad Recipe | Simply Recipes

CHICKEN AND SPINACH SALAD WITH TOASTED SESAME DRESSING
Chicken-and-Spinach Salad with Toasted-Sesame Dressing Recipe - Quick From Scratch Soups & Salads | Food & Wine

BLT CHICKEN AND PASTA SALAD
http://www.womansday.com/Recipes/Blt-Chicken-And-Pasta-Salad-Recipe.html
 

Vanilla Bean

Master Chef
Joined
Jan 2, 2009
Messages
7,130
Location
Washington State
When I was cooking for a restaurant, I loved their chicken-cobb salad...bacon, bleu cheese, diced chicken breast over lettuce and vegies. My favorite dressing with that was either a simple italian or french.
 

MSC

Head Chef
Joined
Dec 2, 2005
Messages
2,459
Location
Studio City, Calif.
I also like Chinese chicken salad as you can make it as bland or spicy as you like.
Another I like a lot and will submit this as qualifying as a 'chicken salad', is a caesar salad served with blackened chicken, makes it a very different salad.
Also you might want to look into recipes for Thai chicken salads, many ways to do them and most terrif.
 

BreezyCooking

Washing Up
Joined
Mar 25, 2006
Messages
5,803
Location
Culpeper, VA
Here's a favorite around here:

BREEZY CHICKEN (OR TURKEY) SALAD

All ingredient amounts to taste:

Shredded or diced cooked regular or smoked poultry
Diced Smoked Gouda cheese
Halved red or green seedless grapes
Walnut pieces
Mayo to bind
Salt & freshly ground pepper to taste
Optional: minced shallots, diced celery

Combine & serve on a bed of mixed salad greens.
 

velochic

Sous Chef
Joined
Sep 2, 2004
Messages
874
Location
Midwest
Gosh, I don't even know where to start. They all look so WONDERFUL! Thank you! These are really great ideas. I grilled off 3 lbs. of chicken yesterday before it got too hot outside because that's what I eat for "cold cuts" ('cause we try to avoid processed food) and I'm wanting to have some fun with chicken salad. I have my fun cut out for me! Thanks again!
 

forty_caliber

Admiral of the Texas Navy
Moderator Emeritus
Joined
Jul 26, 2010
Messages
3,413
Location
Republic of Texas
I like to used left-over smoked chicken to make CS sandwiches the next day.

Shredded smoked chicken
50:50 ratio of bbq sauce and mayo
fresh cracked black pepper
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
When I was cooking for a restaurant, I loved their chicken-cobb salad...bacon, bleu cheese, diced chicken breast over lettuce and vegies. My favorite dressing with that was either a simple italian or french.
VB, this looks wonderful and so different than what we usually do. Thanks for a new idea.
kades:)
 

DaveSoMD

Master Chef
Moderator Emeritus
Joined
Mar 11, 2008
Messages
7,338
Location
Maryland
I like to used left-over smoked chicken to make CS sandwiches the next day.

Shredded smoked chicken
50:50 ratio of bbq sauce and mayo
fresh cracked black pepper

I was just wondering what to do with that package of chicken thighs in the fridge.... think I'm gonna grill em up tomorrow night and make a batch.
 

velochic

Sous Chef
Joined
Sep 2, 2004
Messages
874
Location
Midwest
Here's a favorite around here:

BREEZY CHICKEN (OR TURKEY) SALAD

All ingredient amounts to taste:

Shredded or diced cooked regular or smoked poultry
Diced Smoked Gouda cheese
Halved red or green seedless grapes
Walnut pieces
Mayo to bind
Salt & freshly ground pepper to taste
Optional: minced shallots, diced celery

Combine & serve on a bed of mixed salad greens.

I made this one yesterday. It was better today after it sat overnight, but got good reviews yesterday, too. I added the shallots, but not celery and I grated the smoked gouda. I also toasted the walnuts. I served it on homemade bread rolls. Thanks!
 

velochic

Sous Chef
Joined
Sep 2, 2004
Messages
874
Location
Midwest
Some interesting ideas here......thank you.
I posted my chicken salad in the chicken category two weeks ago. You may want to give it a go. It's good, if I do say so myself. :chef:

http://www.discusscooking.com/forums/f15/my-chicken-salad-65747.html


Thanks for the link! I appreciate it. Your recipe sounds great. I'd probably leave out the bouillon and MSG... and probably the seasoning salt, but the almonds and peas really sound wonderful! I love how fresh peas pop when you bite into them, so not only would they add good flavor, but a little surprise in texture.
 

Mimizkitchen

Head Chef
Joined
Apr 11, 2010
Messages
1,607
Location
Florida
I make my chicken salad with red onion, celery, capers, lemon zest, dill, and mayo... This is my favorite I just love the fresh pop of the lemon... :):):)
 

Yakuta

Head Chef
Joined
Sep 2, 2004
Messages
1,207
Location
Chicago
Hi Velochic, few twists to my chicken salad

I like to use whole brown mustard seeds and whole ground cumin seeds, dry roast them and then grind with a coffee grinder, I add them to the mayonnaise base along with freshly ground black pepper (which sometimes I also roast and grind). I like to use one yellow apple (golden delicious) chopped finely in my salad to add some sweetness to it
Sometimes I substitute apples with dry cranberries or cherries for the sweet and sour taste


Another twist I sometimes make to my chicken salad recipe is make a cilantro chutney - just a bunch of cilantro, 1 jalapeno, 2 tbsp of fresh lime juice, some ground cumin powder. Blend it all and then mix this paste in the mayonnaise along with any other ingredients and viola a little bit of an exotic spin on a blah chicken salad.

As far as serving it goes, I can't really help there because I only like my chicken salad on pepperidge farm sandwich bread and yes I toss out the crust. Something about the soft salad on a soft bread that my kids and I both enjoy very much. I don't like to experiment with something that already is so good.
 

Mimizkitchen

Head Chef
Joined
Apr 11, 2010
Messages
1,607
Location
Florida
Ahhhh Yakuta you are a person after my heart... I also am a pepperidge farm bread person, something about the soft sweetness of the bread that just has me hooked... :clap::clap::clap::in_love::in_love::in_love:
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
I like to cut up the chicken into fine pieces, add green sliced onions, celery, diced grapes,toasted chopped nuts and the wrap in butter lettuce. mayo and small amount of Dijon to bind.Have several other ways we like it as well.

kades
 

missM

Cook
Joined
May 16, 2010
Messages
81
One cooked chicken, skin off, chopped into bite sized pcs. 2 or three nectarines chopped up. a few spring onions - whites and greens sliced, a cup of pecans roughly chopped - not too small, your own mayo. Toss. Yum! if you want crunchy bits, try fried noodles tossed through.
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Open faced with bacon and swiss on a slice of toasted 12 grain bread.

Toast 12 (or less) grain bread because toasting really brings out the flavors of the grains.

Open faced to keep the food from gushing out the side, and so you can pile it up.
 
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