Simple Summer Chicken Salad Recipes

SUMMER SPLASH CHICKEN SALAD

Steps:

• In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

SUMMER CHICKEN SALAD

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

CHICKEN SALAD SUMMER ROLLS

Steps:

• Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
• Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
• Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
• Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
• Serve summer rolls with dipping sauce on the side.

SUMMER CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.

SUMMER CHICKEN SALAD

Steps:

• Combine chicken, celery, alomonds, grapes and lemon juice in large bowl.
• Toss.
• Add enough maynaise and salt and pepper to moisten (about 1 cup) and mix well.
• Refrigerate until ready to use.
• Line salad bowl with lettuce and spinach leaves.
• Arrange carrots, cucumbers, sprouts and onions on top of lettuce and spinach.
• Mold chicken mixture on top.
• Serve with dressing.

BRILLIANT SUMMER CHICKEN SALAD

Steps:

• Combine last 6 ingredients in a jar and shake thoroughly.
• Combine remaining ingredients and divide amongst 4 plates. Drizzle over the dressing and serve.

SIMPLE SUMMER CHICKEN SALAD

Steps:

• Slice the chicken breasts lengthwise so they are about a half-inch thick.
• Heat a frying pan on a medium-high heat with a bit of olive oil in it.
• Once the oil is hot, lay the slices of chicken in the pan and sauté for about four minutes, until it is brown on one side. While the meat is cooking, squeeze lemon juice on top of it. Season to taste.
• Flip the breasts once they are brown, and cook through on the other side. Squeeze more lemon juice on the meat as it cooks.
• Once the meat is cooked, transfer it to a cutting board and slice crosswise, into strips. Let cool a bit.
• Dress the salad, and distribute it into four bowls.
• Divide the slices of chicken breast among the bowls, and place the strips atop the greens. Enjoy!