Chicken Salads (3 Styles)

June 09, 2019 12:13 PM

Curried Chicken Salad 

Servings: 6


Preparation Time: 15 min.                                                              

Cuisine: Indian American


  • 1 cup walnut halves
  • 4 cups diced  Rotisserie chicken (about 12 oz.)
  • 1 cup seedless red grapes, halved crosswise
  • 1 large celery rib, halved lengthwise and thinly sliced crosswise
  • 2 scallions, trimmed and thinly slice
  • 1/2 cup mayonnaise
  • 1/3 cup plain low-fat yogurt or sour cream
  • 1 tablespoon distilled white vinegar
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 6 radicchio cups
  • 4 cups mixed baby greens (about 3 oz.)


  1. Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.
  2. Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.
  3. In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.
  4. To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.

Lemon Basil Chicken Salad 

Servings: 6

Preparation Time:   20 min.                                                                           

Cuisine: Italian Fusion


4 cups diced Chicken

1 rib celery ,fine dice

1/4 cup chopped fresh basil leaf

1/2 cup sour cream

1/2 cup mayonnaise

1/2 lemon, juice of

1 teaspoon finely minced fresh lemon zest

1 1/2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons finely chopped onions


1. In a medium bowl, combine chicken, celery, and basil.

2. In a small bowl, combine I In a small bowl combine sour cream, mayonnaise, lemon juice, lemon zest, Dijon, salt, pepper and onions.  Add the chicken mixture and toss gently to coat.

3. Cover and chill. 

Basic Chicken Salad 

Servings: 4

Preparation Time:   30 min.                                                           

Cuisine: American


4 cups diced Rotisserie chicken,

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

2 tablespoons finely chopped parsley

1 cup prepared or homemade mayonnaise

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper


  1. In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
  2. In a small bowl, whisk together the


Muneib Chater

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