Best 7 Contest Winning Summer Chicken Salad Recipes

Indulge in a refreshing and flavorful journey with our selection of summer chicken salad recipes. These culinary creations are not just ordinary salads; they are vibrant explosions of taste that will tantalize your palate and transport you to a world of culinary delight. From the classic and timeless Waldorf chicken salad to the innovative and tangy Thai chicken salad, each recipe offers a unique blend of textures, flavors, and colors that will leave you craving for more. Dive into the zesty world of summer chicken salads and discover a symphony of flavors that will make your taste buds sing.

**Recipes included:**

* **Classic Waldorf Chicken Salad:** Experience the timeless combination of tender chicken, crisp apples, crunchy celery, and walnuts, all bound together in a creamy and tangy mayonnaise dressing. This classic recipe is a staple for any summer gathering.

* **Thai Chicken Salad:** Embark on a culinary adventure with this exotic salad that features succulent chicken tossed in a vibrant dressing made with coconut milk, lime juice, and spicy chili peppers. The addition of fresh herbs like cilantro and mint adds an aromatic touch that will leave you craving for more.

* **Avocado Chicken Salad:** Discover a creamy and luscious salad where ripe avocados take center stage. Combined with shredded chicken, red onion, and a hint of lime juice, this salad is a delightful blend of flavors and textures that will keep you coming back for seconds.

* **Summer Chicken Salad with Berries:** Experience a burst of sweetness and freshness with this delightful salad that combines tender chicken with a medley of summer berries, including strawberries, blueberries, and raspberries. Dressed in a light and tangy vinaigrette, this salad is a perfect balance of sweet and savory.

* **Mediterranean Chicken Salad:** Transport yourself to the shores of the Mediterranean with this flavorful salad that features succulent chicken tossed with a zesty dressing made with olive oil, lemon juice, and herbs like oregano and thyme. Feta cheese and sun-dried tomatoes add a salty and tangy touch that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

Combine all ingredients in a small bowl and mix well.
Season with salt and pepper to taste.
Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CONTEST-WINNING HOT CHICKEN SALAD

Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

SUMMER CHICKEN SALAD

Summer Chicken Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 boneless, skinless chicken breasts
Salt and freshly ground black pepper
Olive oil, for drizzling
4 ears fresh corn (or use 2 if on the large side)
3 tablespoons minced fresh dill, plus more for serving
3 stalks celery (inner light green stalks and leaves), finely diced
3 stalks celery (inner light green stalks and leaves), finely diced
1 medium red onion, finely diced
1 1/2 cups blueberries
3/4 cup crumbled feta, plus more for serving
1/4 cup half-and-half
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
Juice of 1 lemon
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 head butter lettuce, leaves separated

Steps:

For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

CONTEST-WINNING GARDEN STATE SALAD

Contest-Winning Garden State Salad image

New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my state's best products.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons cranberry juice
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 medium head iceberg lettuce, shredded
2 medium carrots, shredded
2 celery ribs, chopped
2 green onions, thinly sliced
2 medium tomatoes, seeded and diced
1 small cucumber, sliced

Steps:

In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour., In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.

SUMMER SPLASH CHICKEN SALAD

Summer Splash Chicken Salad image

When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 cup plain yogurt
4-1/2 teaspoons brown sugar
1/2 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 cup green grapes, halved
1 cup chopped peeled mango
1 cup chopped seedless watermelon
4 cups torn Bibb or Boston lettuce
1/4 cup chopped pistachios, toasted

Steps:

In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

BEST CHICKEN SALAD

Best Chicken Salad image

The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Provided by Julia Moskin

Categories brunch, dinner, lunch, salads and dressings, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

About 4 pounds bone-in, skin-on chicken breasts
2 scallions, cut into thirds
1/4 teaspoon black peppercorns
1 lemon, halved
2/3 cup mayonnaise, preferably Hellmann's, Best Foods or homemade
1/4 cup sour cream or crème fraîche, more to taste
1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
1/2 cup minced onion or finely sliced scallion, optional
1/2 cup walnut or pecan halves, broken into bite-size pieces
3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste

Steps:

Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your chicken salad. Look for ripe tomatoes, crisp cucumbers, and tender, juicy chicken.
Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken just until it is cooked through, then remove it from the heat and let it cool before adding it to the salad.
Use a variety of textures: A combination of crunchy, creamy, and tender textures will make your chicken salad more interesting and enjoyable to eat. Try adding chopped nuts, seeds, or crispy vegetables like celery or bell pepper.
Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing. Use a simple vinaigrette or a light mayonnaise-based dressing.
Season the salad to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of Dijon mustard.

Conclusion:

With its fresh, flavorful ingredients and light, refreshing dressing, this Summer Chicken Salad is the perfect dish for a hot summer day. It's also a great way to use up leftover chicken. Enjoy it as a sandwich, salad, or wrap.