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Your best chicken salad & salmon salad recipes,

nbermas Jul 27, 2008 02:42 PM

and any cool salad for this warm weather. I want variety and can't use anything with seeds. Thanks very much.

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    Analisas mom RE: nbermas Jul 27, 2008 03:20 PM

    I made a great spicy chicken salad the other day and people loved it.
    I never measure so just try it to your taste
    Poached chicken breast diced
    fresh cilantro
    fresh grilled red bells chopped
    fresh grilled corn on cob cut off cob
    fresh minced Jalapenos
    fresh chopped celery
    I mixed this all together then added a little cumin kosher salt and black pepper. I then took mayo and added the sauce from a can of chipotle chiles. It was really good,

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      badifat RE: nbermas Jul 27, 2008 04:42 PM

      I do chicken salad with bacon, pancetta, radishes, good mustard, a little mayo, sage, tarragon, thyme, s&p, and sometimes capers.

      1. j
        janniecooks RE: nbermas Jul 28, 2008 04:38 AM

        Curried chicken salad is a nice change from the usual. Chopped cooked chicken, finely diced celery, finely chopped scallion, toasted slivered or sliced almonds, golden raisins, salt and pepper. Bind all together with curried mayonnaise: heat 1 tablespoon vegetable oil over med-low heat, add 2 tablespoons quality curry powder and cook, stirring, to a paste until the curry powder is fragrant (just two minutes or so). Let cool to room temperature then combine with a half cup of mayonnaise. (must cook curry powder to bring out the flavor.)

        1 Reply
        1. re: janniecooks
          MMRuth RE: janniecooks Jul 28, 2008 05:25 AM

          I made one similar to that recently, and also added some toasted coconut that I had around. I think I used pecans instead of almonds, since that's what I had on hand. I didn't bother to cook the curry powder - that's a good tip. I also doctored up the curry powder a bit with cayenne pepper and cumin.

        2. JungMann RE: nbermas Jul 28, 2008 07:01 AM

          I normally don't eat chicken salad, but the heat was really making me crave my mother's chicken salad with macaroni and pineapple, which really hit the spot. I may try my hand at her chicken salad with beets and apple if the warm weather comes back.

          1. m
            mjr45 RE: nbermas Jul 28, 2008 01:46 PM

            I recently made salmon rilletes (link in profile), which isn't too far at all from a salmon salad. I'd highly recommend it if it's something you'd like to use more as a spread for crackers or toast, but I'm not sure you would want to make a whole sandwich out of it. It's a great picnic food and you can't beat the taste!

            1. l
              LJS RE: nbermas Jul 28, 2008 01:55 PM

              For a hearty version, try chicken salad with Maytag (or any good) Blue Cheese, bacon and peaches or pears to leaven the dish.

              1. b
                beach_cook RE: nbermas Jul 28, 2008 02:05 PM

                Salmon Pasta Salad - My Mother's Invention ~45y ago (Dressing lightened)
                Into large bowl: 1/4c mayonnaise, 1/2c full-fat yogurt, 2 stems celery & 2-3 green onions sliced, 1 roast red pepper diced, 12 stuffed green olives sliced, 4 (not sweet) gherkins or 1 dill pickle diced, small handful capers, 1 lb shell pasta cooked. Toss to dress. Add 400g tin salmon, drained, skin & bones removed (to cook +/or dogs), 3 hardcooked eggs chopped. Toss gently to combine. Refrig 3h before serving.

                1. b
                  beach_cook RE: nbermas Jul 28, 2008 02:14 PM

                  Curried Chicken Salad
                  Stir together in bowl: 2 tbsp mayonnaise, 4 tbsp yogurt, 1 tsp curry powder or to taste, a dollop of mango chutney and/or tsp rum goes nicely, too
                  Add 1 stem celery, 2 green onions sliced, 1/2 a seedless cucumber halved & 1/2" slices, salted & well-drained, 14oz can pineapple chunks, well-drained (don't use fresh as enzyme will turn chicken to mush) and/or diced mango and/or green grapes (total veg&fruit ~ equal volume to chicken). Combine gently. Add 4 sauteed or grilled chicken breasts, in bite-sized dice, combine gently. Refrig 3h before serving,

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