Chicken salad is a great dish for making use of leftover grilled or roast chicken. You can serve it as a main course, a tasty side dish, or as the central feature of a sandwich lunch. Though the classic recipe --incorporating diced or shredded chicken with mayonnaise, celery, onions, and seasonings -- will never let you down, there are some truly delicious variations that shouldn’t be missed. For two light, quick, and easy variations perfect for sandwich lunches, try the recipes below.
This recipe incorporates light sesame oil and rice vinegar dressing to impart a distinct Asian flavor to the chicken salad standby. Excellent for sliced bread sandwiches or tortilla wraps.
4 cups diced or shredded cooked chicken
1/4-cup rice wine vinegar, available in the Asian section of your grocery store
1 TBS full-flavored sesame oil
1TBS sesame seeds
3 TBS toasted almonds, slivered
3/4 cup celery, thinly sliced
3 green onions, thinly sliced
5 radishes, thinly sliced
6 oz. alfalfa sprouts
1/2 tsp salt
Combine the vinegar, sesame oil, sesame seeds, salt, and sugar into a shaker. Shake vigorously and refrigerate until chilled.
Combine the chicken, almonds, celery, onions, and radishes in a large mixing bowl. Add the chilled dressing and mix until well-coated.
Spread the salad onto your favorite sandwich bread or onto tortillas. Add alfalfa sprouts to taste. Top your sandwiches or wrap your tortillas, cut in half, and serve.
For some Mediterranean flavor, try this light, refreshing Greek-inspired version of chicken salad, perfect for pita bread sandwiches.
2 cups diced or shredded cooked chicken
1/4 cup feta cheese, crumbled
1/4 cup black olives, sliced
1/2 cup cucumber, thinly sliced
1/2-cup carrot, grated
1/4 cup Italian salad dressing
Mix the ingredients in a large bowl, cover, and leave in the refrigerator to marinate for one hour. Serve in pita bread or as a side dish.