These Easy Chicken Salad Combinations are Picnic Perfect

chicken salad recipes

Chicken salad is an all year round kind of recipe, but definitely the perfect addition for any picnic. Chicken salads are so versatile! They’re a great way to repurpose leftovers, plan ahead to switch up the lunch serve, make an easy meal or serve when entertaining one or a group. What I love most…is how different chicken salad can taste.

Here are a few of my favorite ways to serve Chicken Salad:

Raisin Poppy Chicken Salad by Jodie Fitz

2 1/2 lbs. cooked chicken
3/4 cup raisins
2 oz. sliced almonds
1/4 cup finely chopped celery
1 cup Lite Poppy Seed Dressing

Cut the chicken into small pieces. Add the raisins, almonds, chicken and celery into a bowl and toss it together. Add the poppy seed dressing and stir until all of the ingredients are evenly distributed.

Buffalo Chicken Salad by Jodie Fitz

2 lbs. cooked chicken
3 T Frank’s red hot sauce
¼ cup finely chopped celery
2 tablespoons finely chopped onion
½ cup – 1 cup mayonnaise
½ tsp. onion powder
1/8 tsp. black pepper

Cut the chicken into small pieces. Add the hot sauce, celery, onion, mayonnaise, onion powder & black pepper together in a bowl. Mix the ingredients together.

Curry Chicken Salad by Jodie Fitz

2 lbs. cooked chicken
¾ cup Craisins®
½ cup – 1 cup mayonnaise
¼ cup finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon curry powder
½ tsp. onion powder
1/8 tsp. black pepper

Cut the chicken into small pieces. Add the craisins ®, mayonnaise, celery, onion, curry powder, onion powder & black powder into a bowl. Stir the ingredients together.

My Regular Chicken Salad Mix: 2 1/2 lbs. grilled chicken, 2 tablespoons finely chopped vidalia onions, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, salt & pepper to season, Cains Mayonnaise (add enough mayo for the texture desired).

Cooked chicken:

Grill it: Slice the chicken in half lengthwise. Pound the chicken. Season the pieces with salt and pepper and either grill it or broil it until it is fully cooked.

Bake it: Buy chicken breast on the bone. Put it into a Dutch oven with one sweet onion sliced thinly. Add ¼ cup of water to the bottom, cover & bake at 400 degrees for one hour and 15 minutes.

Serve it up: Serve it in an avocado, a wrap, lettuce or on your favorite bread and/or rolls.

14 Comments on “These Easy Chicken Salad Combinations are Picnic Perfect”

    1. Thanks Sandra…my crew loves when I make all three at once so that they can pick from different flavors throughout the week 🙂

  1. I do this stuffed avocado with tuna salad too and we love it. Thank you for the chicken salad idea as well; I’m sure we will love this recipe too.
    Thanks for sharing.
    Fabby

    1. Yes, you are right the avocado would be good with tuna salad. I hope you enjoy the chicken salads too 🙂

  2. I am always looking for ways to dress up chicken salad because I eat it all the time. I’ll have to add these recipes to my toolbox. I found this post on A Bouquet of Talent link party where it was one of the most viewed. I can see why.

    1. Oh – didn’t realize I was a ‘most viewed’ post = YAY!!! Thank you for visiting & letting me know. I hope you enjoy our little twist on Chicken Salads – xo

Leave a Reply

Your email address will not be published. Required fields are marked *