UPFRONT/EAT
Chicken Salad, 3 Ways
Chefs share savory variations on a satisfying classic. Try these tasty ingredient swaps in your go-to recipe
ASIAN CHICKEN AND GREEN MANGO
• Shredded cooked chicken breast
Puree the next six ingredients to make a dressing.
• Garlic
• Red chile (remove seeds and veins if you prefer less heat)
• Water
• Fish sauce
• Lime juice
• Sugar
Add-ins
• Sautéed garlic in oil (room temperature)
• Shredded green mango or papaya
• Mint or basil leaves
• Shredded carrot
• Toasted peanuts
• Shredded green onions
From Dennis Chan, chef/owner of Blue Bamboo in Jacksonville, Florida, and author of Let’s Eat!
WALDORF
• Cubed cooked chicken (skinless breast meat)
• Lemon juice
• Mayonnaise
• Diced apple
• Diced celery
• Halved grapes
• Chopped nuts
• Orange zest, for garnish
• Salt and pepper, to taste
• Sugar (optional, to taste)
From Alicia Shevetone, creator of Dink Cuisine and author of Italian Cookbook for Two
DELI STYLE
• Diced roasted chicken (breast and thigh meat, skin removed)
• Diced celery
• Mayonnaise (or sub plain Greek yogurt)
• Granulated onion
• Roasted red peppers (optional)
• Chopped scallions or chopped olives (optional)
• Salt and black pepper, to taste
From Dennis Littley, creator of the Ask Chef Dennis blog
MEMBERS ONLY
Find full recipes at aarp.org/chickensalad.
PRO TIPS: Mix flavorings (lemon juice, salt) into binder (mayo, yogurt), then add remaining ingredients. Prep, then refrigerate so that flavors can meld. —Leslie Quander Wooldridge