Serve Chicken Salad for a Great Summer Supper

My family loves when I make chicken salad. So I’m always on the lookout for really great recipes. Today I have three fabulous chicken salad recipes to share with you. And the best part? Each recipe is substantial enough to be a supper entree, especially on these warm summer days—and nights.

Add some crusty bread, fresh lemonade and you’ll wish summer could last forever.

Sesame Chicken Salad

2 skinless, boneless chicken breasts, cooked, chilled and cubed
1 cup mayonnaise (low-fat OK)
1 tablespoon sesame oil
1 tablespoon white sugar
1/8 teaspoon ground ginger
1 head Napa cabbage
2 green onions, chopped
1 tablespoon sesame seeds, toasted (see cook’s notes)
1 carrot, shredded
1/2 cup crispy fried rice noodles, for garnish

Several hours before serving make the dressing by combining the mayonnaise, sesame oil, sugar and ginger. Cover and refrigerate.

Thinly slice the cabbage and place in a large bowl along with the cubed chicken. Add the green onions, toasted sesame seeds and shredded carrot. Toss, then mix in the dressing. Divide salad onto serving plates and top with additional green onion and crispy rice noodles. Makes 2 large salads.

Cook’s notes: To toast sesame seeds, spread in a dry fry pan and place over high heat, stirring constantly until just golden brown.

Russian Chicken Salad

2/3 cup sour cream
6 tablespoons mayonnaise (low-fat OK)
2 tablespoons white vinegar
3 tablespoons apricot jam
3 green onions, finely chopped
6 fresh apricots, pitted and diced
1 cup chopped celery
4 skinless, boneless chicken breasts, cooked, chilled and cubed
1/2 teaspoon salt, or to taste
pepper to taste
lettuce leaves

In a large bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onions, apricots, celery, chicken, salt and pepper. Toss until evenly coated. Chill and serve over lettuce leaves. Makes 4 large salads.

Santa Fe Chicken Salad

4 skinless, boneless chicken breasts
1/2 cup mayonnaise (low-fat OK)
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 head romaine lettuce
2 bunches green onions, chopped
1 large tomato, chopped
1 1/2 cups shredded Cheddar and Monterey cheese blend
5 (10-inch) flour tortillas
1/2 cup ranch-style salad dressing
1/2 cup salsa
avocado (optional)

In a gallon size zip-type plastic bag or 9- x 9-inch baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator. Remove chicken from marinade and grill or broil until cooked. Do not overcook. Cool.

While chicken is cooking, cut tortillas into three thick strips and cut each strip into “matchsticks.” Place on a cookie sheet and put under broiler until golden brown—watching constantly—and tossing occasionally for even toasting. They will brown very quickly. Cool.

Prepare dressing by combining the salsa and ranch dressing in a blender and mix until smooth.

Chop iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese. Cut the chicken into strips and divide among plates. Top with tortilla sticks. Add avocado slices, if using. Pour dressing over each salad. Makes 4 large salads.

Planning on making any of these recipes, or do you have a great recipe to share yourself? Let us know in the comments section below.