Creative Chicken Salads

Pretty presentations bring this Southern staple to the table in style.

A make-ahead recipe for great chicken salad is like money in the bank when it comes to easy entertaining-whether you need a refreshing luncheon entrée or a crowd-pleasing appetizer.

Farm stands and produce markets are loaded with fresh ways to garnish these creations. And you don't need fancy serving pieces. Clear glass bowls, platters, and cake stands shine when paired with colorful fruits or table linens.

Cream cheese is what helps Cha-Cha Chicken Salad hold its shape overnight. However, when you're short on time, almost any chicken salad that is tightly bound with mayonnaise can be placed on a platter and decoratively shaped by smoothing the top and sides with a cake-frosting spatula. -MARY ALLEN PERRY

Cha-Cha Chicken Salad

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., CHILL: 8 HR.

1 (8-oz.) package cream cheese, softened

1 cup mayonnaise

2 tsp. curry powder

1 tsp. salt

6 cups chopped cooked chicken

1 (8-oz.) can crushed pineapple

2/3 cup orange-flavored sweetened dried cranberries

1 cup chopped roasted, salted almonds

Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired. PATRICIA GREENE

MURFREESBORO, TENNESSEE

Curried Chicken Salad

MAKES 4 SERVINGS

PREP: 15 MIN.

½ cup mayonnaise

¼ cup orange marmalade

1 Tbsp. fresh lemon juice

1 tsp. curry powder

¼ tsp salt

¼ tsp. pepper

3 cups chopped cooked chicken

3 green onions, finely chopped

1. Whisk together ½ cup mayonnaise and next 5 ingredients in a medium bowl; stir in chopped chicken and green onions just until blended.

APRIL WILLIAMS

WINTER PARK, FLORIDA

Lemon-Tarragon Chicken Salad

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., BAKE: 7 MIN., COOL: 15 MIN.

When fresh tarragon isn't available, substitute 1½ tsp. dried crushed tarragon.

½ cup chopped pecans

¾ cup mayonnaise

1 Tbsp. chopped fresh tarragon

1 tsp. grated lemon rind

1 Tbsp. fresh lemon juice

1 tsp. salt

½ tsp. freshly ground pepper

3 cups chopped cooked chicken

2 celery stalks, finely chopped

½ small sweet onion, finely chopped

2 cups seedless red grapes, cut in half (optional)

Garnish: halved lemon slices

1. Arrange pecans in a single layer on a baking sheet.

2. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.

3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

NANCY MARSH

GEORGETOWN, TEXAS

Copyright Southern Progress Corporation Jun 2007
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