20+ Delicious Ways to Make Chicken Salad

Sweet red grapes and crunchy celery make this chicken salad sing, and also balance out the slight tang from the yogurt and lemon. But go ahead and customize the mix-ins with whatever you desire (perhaps some chopped nuts or dried fruit) because this chicken salad recipe is easily adaptable. We use rotisserie chicken (look for unseasoned to keep sodium in check!) to simplify things, but any leftover cooked chicken will work.

These fresh lettuce wraps are a cinch to throw together thanks to a smart use of leftovers. Serve them with whatever variety of lettuce leaf you prefer—romaine, iceberg, or green leaf. If you’re packing this to take to work, wait until you’re ready to eat before filling the leaves, so the lettuce stays crisp. 

We’ve bypassed mayo for a fresher, zestier approach to chicken salad. Creamy Greek yogurt teams up with a little olive oil for richness and gets spiked with fragrant lemon rind and woodsy fresh thyme. We poach boneless, skinless chicken breasts with bay leaves to infuse flavor and keep the chicken moist. You can substitute 2 cups shredded rotisserie chicken breast, but know that it will taste saltier; hold off on the added salt and taste for seasoning—it might not need it.

Here's a sumptuous new spin on the classic. This quick, make-ahead salad comes from Cooking That Counts: 1,200- to 1,500-Calorie Meal Plans to Lose Weight Deliciously ($22, Oxmoor House). Serve it over a bed of greens or with a side of veggies and multigrain crackers.

Red onion and celery add crunch to this quick chicken salad. Blueberries have thick skins, so they won't break apart when tossed with the chicken.

This Greek-style main dish salad features parsley salad topped with homemade chicken salad and pita chips.

Inspired by the popular curried chicken salad, this recipe calls for an Indian tandoori-style yogurt marinade for the chicken. Then it's grilled, chopped, and stirred together with tangy dressing, which includes store-bought mango chutney. If you prefer more spicy heat, add a bit more ground red pepper.

Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the salad.

This salad is light and refreshing, the perfect choice for a warm spring or summer day. To make a splash when serving, garnish the dish with lime wedges to give diners a hint of the flavor they will encounter when they dive in.

Greek yogurt has a thick, rich consistency similar to sour cream. Add honeydew melon and cantaloupe slices on the side to make this a well-rounded meal.

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

A great balancing act of flavors and textures is evident in this main-dish salad. Sweet honey, salty soy sauce, tart vinegar, bitter daikon radish, and savory chicken create an interesting interplay of flavors, while crunchy walnuts and peanut butter juxtapose juicy melons. You can use leftover or rotisserie chicken to make this dish on a busy weeknight.

You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken. This recipe makes for a great packable picnic option that everyone will love.

The mint adds a refreshing note to the dressing, which will also work well in a fresh fruit salad. Use any curly lettuce leaves in place of red leaf.

Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole-wheat bread for a sandwich. The balance of sweet apples and raisins with fragrant curry elevates chicken salad to a new level.

We love the role rosemary plays in this recipe. Complete with green onions, smoked almonds, and a yogurt dressing, chicken salad has never tasted so good.

Looking for inspiration for your next bridal or baby shower? Serve this delightfully delicious chicken salad on cream puffs for a beautiful (and oh-so-yummy) presentation.

Fresh tarragon infuses this picnic-perfect chicken salad with lovely anise notes. However, feel free to separate part of the salad into a bowl before adding the tarragon for a couple of kid-friendlier servings.

A classic Greek sauce of creamy yogurt and cucumber makes the base of this tangy salad. Make this part of a salad plate combo—offer a mixed green salad and a fruit salad to go with it.

For a touch more sweetness, substitute halved grapes for the apple. You can also chop the apple and add it to the salad mixture.

Tarragon and rye bread make a classic chicken salad sandwich extra special. You can make the chicken salad ahead. If you're packing it to go, keep the salad cold, and make your sandwich right before you're ready to eat to keep the bread from getting soggy.