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Chicken 101

Chicken Salad, 4 Ways

A few variations on a basic recipe gives you a quartet of ways to serve this favorite.

By Melinda Page and Elizabeth Wells
Chicken saladAnnie

Add a few ingredients to this basic recipe: 3½ to 4 pounds rotisserie chicken (chopped), ½ cup mayonnaise, 1 teaspoon salt, ½ teaspoon freshly ground black pepper. One of these makeovers is bound to satisfy whomever you’re serving.

Green Apple and Watercress

For a variation on Waldorf salad (pictured, top left), add 1½ cups watercress and 1 thinly sliced Granny Smith apple. Toss gently.

Curry and Chutney

A teaspoon of curry powder and ½ cup mango chutney are all it takes to give this classic a tangy twist (pictured, top right).

Cherry Tomatoes and Red Onion

For the perfect picnic salad (pictured, bottom left), toss in some quartered cherry tomatoes and half a red onion, finely chopped.


Add ½ cup store-bought pesto for a no-Cuisinart-required meal (pictured, bottom right). Save the leftover pesto for tomorrow’s fettuccine or fish.

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Quick Tip

Aluminum foil and plastic wrap in a drawer

The flan can be baked up to 3 days in advance; refrigerate, loosely covered with plastic wrap. Unmold just before serving.