Chicken Salad Sampler

Try a fresh spin on a classic dish.

Most Southerners have a favorite chicken salad in their recipe collection. If you're an enthusiast like me, then you'll love this scrumptious sampler. Here we offer new flavors and creative combinations, including creamy mixtures with fruits and vegetables. These recipes are so good, you'll want to add this page to your salad files. -SHANNON SLITER SATTERWHITE

Chicken Salad With Grapes And Pecans

MAKES 4 SERVINGS

PREP: 20 MIN., CHILL: 1 HR.

"This recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama," says reader Linda Banning. Serve it with assorted crackers and grapes for a filling lunch or a delicious brunch contribution.

½ cup light or regular mayonnaise

½ cup light or regular sour cream

1 Tbsp. fresh lemon juice

1 tsp. salt

½ tsp. pepper

2 lb. skinned and boned chicken breasts, cooked and chopped

3 cups red and white seedless grapes, halved

1 cup chopped pecans, toasted

Lettuce leaves (optional)

1. Stir together ½ cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in toasted pecans just before serving. Serve in stemware lined with lettuce leaves, if desired.

LINDA BANNING

DECATUR, ALABAMA

Chicken BLT Salad

MAKES 4 SERVINGS

PREP: 15 MIN.

Packaged chopped cooked chicken, leftover grilled chicken, or a deli-roasted chicken are all options for this salad.

½ cup garlic-and-herb-flavored cheese spread

3 cups chopped cooked chicken (about 6 breast halves)

½ cup grape tomatoes, halved

1/3 cup chopped green onion tops

2 bacon slices, cooked and crumbled

Salt and freshly ground pepper to taste

Assorted mixed greens (optional)

1. Microwave cheese in a small bowl on HIGH 20 seconds. Stir in next 4 ingredients, tossing well. Add salt and pepper to taste. Serve on assorted greens, if desired. PATTY ROBERTS

MANCHESTER, TENNESSEE

Note: For testing purposes only, we used Alouette Garlic & Herbs Spreadable Cheese.

Creamy Dill Chicken Salad Pitas

MAKES 6 SERVINGS

PREP: 20 MIN., CHILL: 2 HRS.

3 cups chopped cooked chicken (about 6 breast halves)

3 green onions, chopped

2 celery ribs, chopped

1 cup plain nonfat yogurt

¼ cup dill pickle relish

1 tsp. dried dill weed

½ tsp. salt

½ tsp. pepper

1 Tbsp. poppy seeds (optional)

3 pita bread rounds

Lettuce leaves

Tomato slices

1. Stir together first 8 ingredients and, if desired, poppy seeds. Cover and chill 2 hours.

2. Heat pitas according to package directions. Cut pitas in half, and line with lettuce leaves and tomato slices. Spoon ½ cup chicken mixture into each pita half.

Copyright Southern Progress Corporation Aug 2006
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