Chicken Caesar Pasta Salad

Rotini, pan-seared chicken, and broad pieces of romaine make this a substantial Caesar salad, with Parmesan shavings and croutons in every serving. The dressing should leave a light creamy coating, not collect at the bottom of the bowl.

Cool the pasta and chicken before adding the romaine, then toss the salad close to serving so the leaves stay crisp. Rotisserie chicken and prepared Caesar dressing are useful shortcuts. This recipe makes 6 main-course servings or 8 side servings.

Ingredients for Chicken Caesar Pasta Salad

• 12 ounces rotini (340g)
• 1 pound boneless, skinless chicken breasts (450g)
• 1 tablespoon olive oil
• Kosher salt, for the pasta water and chicken
• Black pepper, to taste
• 2 large romaine hearts, torn or chopped into broad bite-size pieces (about 8 cups; 300g)
• 1 1/2 to 2 cups irregular or roughly torn croutons (about 75g)
• 1/2 cup shaved Parmesan (about 30g)

For the dressing:

• 1/2 cup mayonnaise (112g)
• 1/4 cup finely grated Parmesan (25g)
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Black pepper, to taste
• 1 to 2 tablespoons cold water, if needed
• Optional: 1/2 teaspoon anchovy paste

How to Make Chicken Caesar Pasta Salad

1. Whisk the dressing: Whisk the mayonnaise, grated Parmesan, lemon juice, garlic, Dijon, Worcestershire, and black pepper until smooth. Add the anchovy paste if using. If the dressing is too thick to toss easily, whisk in cold water a teaspoon at a time. Set aside.
2. Cook and cool the rotini: Cook the pasta uncovered in a large pot of salted boiling water according to package directions, usually 8 to 12 minutes. Stir occasionally and drain when al dente. Without rinsing, spread it on a tray or platter to cool completely, gently separating any clumps.
3. Sear the chicken: Season the chicken with salt and pepper. If the breasts vary greatly in thickness, make them more even so they cook at a similar rate. Preheat a large skillet over medium to medium-high heat, then add the olive oil and chicken in a single layer. Cook uncovered, turning once when the first side is browned and releases easily. Start checking after about 5 minutes on the first side; cooking often takes 5 to 7 minutes per side, depending on thickness. The thickest part must reach 165°F (75°C). Cook in batches if needed so the chicken browns rather than steams.
4. Cool the chicken and dry the romaine: Rest the chicken briefly, cut it into bite-size pieces, and let it cool completely. Wash and thoroughly dry the romaine; water left on the leaves will dilute the dressing.
5. Toss the salad: Combine the cooled rotini, chicken, and romaine in a large bowl. Add most of the dressing and toss gently, reserving a little for serving. Add more only if needed—the ingredients should be lightly coated, with no dressing pooling in the bowl.
6. Finish and serve: Add the croutons just before serving. Scatter the shaved Parmesan over the salad and finish with black pepper.

Should You Rinse the Pasta?

Spreading the drained rotini out to cool keeps rinse water out of the salad and leaves some surface starch to help the dressing cling. If faster cooling matters more, a brief cold rinse is also reasonable. In either case, let the pasta cool completely before it touches the romaine.

Chicken and Dressing Shortcuts

• Cooked chicken: Replace the chicken breasts with about 3 cups of cool, pulled or chopped rotisserie chicken or other cooked chicken.
• Prepared dressing: Use about 3/4 cup prepared Caesar dressing instead of the homemade dressing. Add it gradually, then taste before adding more seasoning; thickness and saltiness vary.
• Other short pasta: Bow ties or shells can replace rotini, though rotini’s spirals hold the dressing well.

How to Make Ahead and Store

For advance prep, refrigerate the cooked pasta and chicken once cooled. Keep the washed, thoroughly dried romaine, dressing, and croutons separate, then assemble close to serving. Pasta absorbs dressing as it rests, so toss in the reserved dressing if the salad needs refreshing.

Refrigerate leftovers promptly in a covered container. Fully assembled salad is best soon after mixing because the romaine softens and the croutons lose their crunch. Serve chilled or cool; reheating is not needed. Freezing the assembled salad is not recommended because its texture will suffer.

Nutrition

Approximate nutrition per serving, based on 1 of 6 main-course servings: 540 calories, 30g protein, 23g fat, and 52g carbohydrates. Approximate values per 100g: 175 calories, 10g protein, 8g fat, and 17g carbohydrates. Values vary with the pasta, mayonnaise, and croutons used.

Thai Peanut Chicken Salad

Shredded chicken, crisp cabbage slaw, red and green bell pepper, and chopped peanuts are tossed in a creamy peanut-lime dressing. Cooked or rotisserie chicken makes this Thai-inspired salad a no-cook meal that takes about 20 minutes to assemble. The key is to thin the dressing gradually: it should coat the chicken and vegetables without collecting in the bottom of the bowl.

Ingredients

For the Salad

• 3 cups cooked chicken, shredded or chopped into bite-size pieces (about 12 ounces/340g)
• 6 cups coleslaw mix with green cabbage, purple cabbage, and carrots (about 12 ounces/340g)
• 1 medium red bell pepper, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1/2 cup roasted peanuts, roughly chopped (about 70g)

For the Peanut Dressing

• 1/3 cup creamy peanut butter (about 85g)
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 small garlic clove, finely grated or minced
• 2 to 4 tablespoons water, as needed

Optional: Add 2 thinly sliced scallions or 2 tablespoons chopped cilantro when serving. For heat, whisk 1 to 2 teaspoons sriracha or chili crisp into the dressing, to taste.

How to Make Thai Peanut Chicken Salad

1. Whisk the dressing: In a small bowl or jar, whisk together the peanut butter, lime juice, soy sauce, rice vinegar, honey, sesame oil, and garlic until smooth. Add water 1 tablespoon at a time until the dressing pours easily but still clings to a spoon. Taste and adjust the lime juice or soy sauce if needed.
2. Prepare the salad: Shred or chop the cooked chicken into spoonable pieces and dice both bell peppers.
3. Combine: Put the chicken, coleslaw mix, and peppers in a large mixing bowl. Add most of the chopped peanuts, saving a small handful for the top.
4. Dress and toss: Pour the dressing over the salad and toss until the chicken and vegetables are visibly coated. If the dressing is too thick to distribute, whisk in a little more water. It should coat the salad without leaving a large pool at the bottom.
5. Serve: Transfer to a serving bowl. Scatter the reserved peanuts over the top, add scallions or cilantro if using, and serve promptly.

How to Adjust the Peanut Dressing

Peanut butter varies in thickness, so use the dressing’s texture rather than a fixed amount of water as your guide. If it becomes too thin, whisk in a little more peanut butter. Taste before tossing: a little more lime juice can brighten a dressing that tastes heavy, while soy sauce adds savory seasoning.

Easy Ingredient Swaps

If you don’t have bagged coleslaw mix, use shredded green and purple cabbage with shredded carrots. Tamari can replace soy sauce; check the label if you need a gluten-free product. Maple syrup can replace honey.

For a peanut-avoiding adaptation, use sunflower-seed butter in the dressing and sunflower seeds instead of peanuts, if appropriate for the eater’s needs. The flavor and dressing thickness will change, so add water gradually.

Make-Ahead and Storage

For make-ahead servings, refrigerate the chicken and vegetables, dressing, and peanuts in separate covered containers. Toss only what you plan to serve, adding the dressing and peanuts just before eating.

Dressed cabbage gradually softens, and the peanuts lose crunch, so leftovers will be less crisp. No reheating is needed. Do not freeze the assembled salad.

Nutrition

Approximate nutrition per serving, based on 4 main-course servings: 450 calories, 39g protein, 24g fat, and 24g carbohydrates. Per 100g: about 140 calories, 12g protein, 7g fat, and 7g carbohydrates. Values vary with the chicken, peanut butter, and other ingredients used.

Southwest Chicken Salad with Spicy Ranch

Bite-size chicken, black beans, corn, and diced peppers are folded into spicy ranch for a creamy, chilled chicken salad—not a salad served over greens. The dressing should cling to the ingredients while the beans, corn, and vegetables remain distinct. Drain the canned ingredients well and add the dressing gradually to keep the salad from turning watery.

Fully cooked, cooled chicken, including rotisserie chicken, makes this a 15-minute assembly recipe. Taste the ranch and hot sauce before mixing so you can adjust the heat to suit your hot sauce.

Ingredients

• 3 cups cooked chicken, cooled and diced (450g)
• 1/2 cup ranch dressing (120g)
• 1 tablespoon hot sauce, plus more to taste
• 1 tablespoon fresh lime juice
• 1 cup canned black beans, drained and rinsed (170g)
• 1 1/2 cups corn kernels, drained if canned (225g)
• 1 cup finely diced red bell pepper (150g)
• 1/2 cup finely diced green bell pepper (75g)
• 1/4 cup thinly sliced green onions (25g)
• Kosher salt and freshly ground black pepper, to taste

Optional for serving: 1–2 tablespoons chopped fresh cilantro, 1/2 diced avocado, or tortilla chips on the side.

How to Make Southwest Chicken Salad

1. Prepare the ingredients: Cut the cooled chicken into bite-size pieces. Drain and rinse the beans, drain the corn well, and dice the peppers. Slice the green onions and pat any wet vegetables dry.
2. Mix the spicy ranch: In a small bowl, whisk the ranch, 1 tablespoon hot sauce, and lime juice until smooth. Taste and add more hot sauce a little at a time if desired. For a milder dressing, start with less hot sauce.
3. Fold the salad together: Combine the chicken, beans, corn, peppers, and green onions in a large bowl. Fold in the dressing gradually, stopping when it coats the ingredients without pooling at the bottom. Fold gently to keep the beans and chicken pieces intact.
4. Season and serve: Add salt and black pepper to taste. Serve right away, or cover and refrigerate for 15–30 minutes. Spoon into a shallow bowl and mound loosely, with the corn, beans, and peppers visible throughout. Add cilantro or avocado just before serving, if using; keep tortilla chips on the side.

If cooking chicken specifically for this salad, check the thickest part with a food thermometer for 165°F (75°C), then cool it completely before dicing and mixing.

How to Keep the Salad Creamy, Not Watery

Water left on the beans, corn, or diced peppers can thin the ranch as the salad sits. Let canned ingredients drain thoroughly and pat away visible moisture before mixing. Use chicken pieces rather than finely shredding the meat, and add only enough dressing to coat everything lightly; the salad should not resemble a dip.

Adjusting the Spicy Ranch

Hot sauces vary in heat and acidity, so adjust the dressing before adding it to the full bowl. A little more lime juice can brighten a rich-tasting dressing. For a smoky-sweet variation, replace some of the hot sauce with 1–2 teaspoons spicy barbecue sauce, then taste before adding more.

Make-Ahead and Storage

Store the salad covered in an airtight container in the refrigerator. For the best texture, serve within 2 days; the vegetables may soften and release moisture as they sit. Stir gently before serving, and add avocado at the last minute to limit browning. The salad is served chilled or cool and does not need reheating.

Freezing the assembled salad is not recommended because the dressing and vegetables may separate or lose texture.

Nutrition

Approximate nutrition per serving, based on 4 main-course servings of about 310g each: 440 calories, 42g protein, 19g fat, and 26g carbohydrates.

Approximate nutrition per 100g: 140 calories, 13g protein, 6g fat, and 8g carbohydrates. Values are estimates and vary with the ranch dressing, chicken, and other ingredients used.

Green Goddess Chicken Salad

Cooked chicken, diced cucumber, and red onion are folded into a thick, pale-green herb dressing for a loose, spoonable salad. Start with rotisserie chicken or leftovers; there’s no cooking required. Blend the avocado, Greek yogurt, mayonnaise, lemon, and herbs separately so the dressing coats the chicken while the cucumber and onion stay distinct.

This version uses parsley, dill, and basil, though tender herbs can be adjusted to suit what you have. The salad takes about 20 minutes to prepare and serves 4 to 6.

Ingredients for Green Goddess Chicken Salad

• 1 1/2 pounds cooked chicken, shredded or roughly chopped (680g)
• 1 medium ripe avocado, flesh scooped out (about 150g)
• 1/2 cup plain Greek yogurt (120g)
• 2 tablespoons mayonnaise (30g)
• 2 tablespoons fresh lemon juice, plus more to taste
• 1/4 cup loosely packed fresh parsley leaves (15g)
• 2 tablespoons chopped fresh dill
• 2 tablespoons loosely packed fresh basil leaves
• 1 scallion, roughly chopped
• 1 small garlic clove
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 to 3 tablespoons cold water, as needed
• 1 1/2 cups diced cucumber, patted dry (195g)
• 1/4 cup finely diced red onion (40g)

Rotisserie chicken, leftover roasted chicken, or fully cooked breast or thigh meat all work. If the red onion tastes too sharp, soak it briefly in cold water, then drain and dry it well.

How to Make Green Goddess Chicken Salad

1. Prepare the chicken and vegetables: Shred or roughly chop the cooked chicken into bite-size pieces. Dice the cucumber and finely dice the red onion. Pat the cucumber dry so it does not add excess moisture to the salad.
2. Blend the dressing: Add the avocado, Greek yogurt, mayonnaise, lemon juice, parsley, dill, basil, scallion, garlic, salt, and pepper to a blender or food processor. Blend until creamy and pale green with fine herb flecks, scraping down the sides as needed. If it is too thick to blend or fold through the chicken, add cold water a little at a time. The dressing should cling to a spoon, not pour like a vinaigrette.
3. Fold together: Put the chicken, cucumber, and red onion in a large bowl. Gently fold in enough dressing to coat them, reserving any extra. Keep the chicken shreds and cucumber pieces distinct rather than mixing until they break down.
4. Taste and serve: Adjust with salt, pepper, or a little more lemon juice. Serve right away for the crispest cucumber, or cover and refrigerate for 15 to 20 minutes before serving.

Adjusting the Dressing

Avocados vary in size and ripeness, so add water gradually rather than using all 3 tablespoons at once. If the finished salad needs more coating, fold in some of the reserved dressing; adding it all at the start can make the salad too wet.

Without a blender, mash the avocado with a fork and whisk it with the other dressing ingredients. Finely chop the herbs first. The dressing will be more rustic, with larger herb pieces.

Keeping the Cucumber Crisp

Dice the cucumber into bite-size pieces and pat them dry before mixing. The salad has its crispest texture soon after it is tossed; cucumber can soften and release moisture as it sits.

Serving and Storage

Serve the salad by the scoop in a bowl with crackers, or spoon it onto bread or into a wrap.

Refrigerate leftovers promptly in an airtight container for up to 3 days. Press plastic wrap directly against the salad’s surface before sealing to reduce avocado browning. Stir gently before serving; the cucumber may soften and release moisture during storage.

For make-ahead prep, blend the dressing and refrigerate it separately, then stir it before tossing with the chicken and vegetables. Freezing is not recommended because the avocado dressing and cucumber can lose their texture after thawing.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe (about 215g): 280 calories, 38g protein, 12g fat, and 5g carbohydrates. Per 100g: about 130 calories, 18g protein, 5g fat, and 3g carbohydrates. Values may vary with the chicken, yogurt, and mayonnaise used.

Bacon Ranch Chicken Salad

Cooked chicken, crisp bacon, cheddar, and green onion make a chunky salad coated in creamy ranch dressing. Rotisserie or leftover chicken keeps assembly quick; only the bacon needs cooking if you do not have it ready.

The key is to keep the salad spoonable, not runny. Add extra ranch only if the dressing needs loosening, and cool the bacon before mixing it in. Reserve a little bacon for the top if you want some crunch when serving.

Ingredients for Bacon Ranch Chicken Salad

• 3 cups cooked chicken, chopped or pulled into bite-size pieces (450g)
• 6 slices bacon, cooked crisp and crumbled (about 90g)
• 1/3 cup mayonnaise (75g)
• 1/4 cup bottled ranch dressing (60g), plus more as needed
• 1/2 cup shredded cheddar cheese (55g)
• 2 tablespoons thinly sliced green onion (about 10g)
• 1/8 teaspoon black pepper, or to taste

Optional: Replace up to 2 tablespoons of the mayonnaise with an equal amount of plain Greek yogurt for a tangier dressing. For extra crunch, add 1/4 cup finely diced celery; leave it out for the bowl-style version shown.

How to Make Bacon Ranch Chicken Salad

1. Cook and cool the bacon: If needed, lay the bacon in a medium skillet in a mostly single layer. Cook uncovered over medium heat, turning as needed. Start checking after about 6 minutes; it will usually take 8–10 minutes to become browned and crisp, depending on its thickness and the pan. Drain on paper towels or a rack, cool completely, then crumble. Reserve a little for topping if desired.
2. Mix the dressing: In a medium mixing bowl, stir together the mayonnaise, 1/4 cup ranch dressing, and black pepper until smooth.
3. Fold together the salad: Add the chicken, cheddar, green onion, and most of the cooled bacon. Fold gently so the chicken stays in distinct pieces. Add more ranch a spoonful at a time only if needed; the dressing should coat the chicken without pooling at the bottom of the bowl.
4. Chill and serve: Cover and refrigerate for 15–30 minutes if time allows. Spoon the loose, chunky salad into a bowl and scatter the reserved bacon over the top.

How to Adjust the Dressing

Chopped and shredded chicken can absorb different amounts of dressing. If the salad seems dry when first mixed or after refrigeration, stir in a small spoonful of ranch at a time until creamy. If it is too wet, fold in more cooked chicken or cheddar if available, then chill briefly.

Keeping the Bacon Crisp

Drain and cool the bacon before adding it so excess grease does not mix into the dressing. Bacon folded into the salad will soften as it sits; add any reserved pieces just before serving for a crisper topping.

Serving and Storing

Serve chilled in a bowl, or spoon the salad into sandwiches, wraps, or lettuce cups. It also pairs well with crackers or fresh vegetables.

Store covered in an airtight container in the refrigerator and use within 3–4 days. Keep it chilled when not serving, and discard it if left at room temperature for more than 2 hours. Do not reheat it. Freezing is not recommended because the mayonnaise-based dressing may separate after thawing.

Nutrition

Approximate nutrition per serving, based on 4 main-course servings: 545 calories, 46g protein, 38g fat, and 3g carbohydrates. Approximate nutrition per 100g: 295 calories, 25g protein, 20g fat, and 2g carbohydrates. Values vary with the chicken, bacon, ranch dressing, and mayonnaise used.

Buffalo Chicken Salad

Creamy shredded Buffalo chicken goes into intact romaine leaves instead of over chopped greens. The filling should be thick enough to sit in each crisp leaf, with ranch drizzled over the top and blue cheese crumbles left visible. Fully cooked, chilled rotisserie or leftover chicken makes this a no-cook lunch or appetizer; keep the filling and leaves separate until serving so the boats stay crisp.

Prep time: 15 minutes, plus an optional 15-minute chill. Makes 4 servings, about 2 boats each.

Ingredients

• 8 large, intact romaine leaves
• 3 cups cooked, chilled shredded chicken (about 12 ounces/340g)
• 1/3 cup Buffalo-style hot sauce (80g), plus more to taste
• 1/4 cup plain Greek yogurt (60g)
• 2 tablespoons mayonnaise (30g)
• 1/3 cup finely diced celery (35g)
• 3 tablespoons ranch dressing (45g), for drizzling
• 1/3 cup blue cheese crumbles (40g)

Optional toppings: 1 tablespoon loosely torn celery leaves and 1 to 2 tablespoons extra Buffalo sauce.

How to Make Buffalo Chicken Salad

1. Prepare the romaine: Separate 8 sturdy leaves, rinse them, and dry them thoroughly. Arrange them curved-side up on a platter. Choose leaves large enough to hold the filling without tearing.
2. Mix the filling: In a large bowl, stir together the Greek yogurt, mayonnaise, and Buffalo sauce. If you prefer less heat, hold back some of the sauce to add after tasting. Fold in the shredded chicken and celery without mashing the chicken. The filling should be creamy and orange, with visible chicken strands, and cling to a spoon rather than pour off it.
3. Chill, if desired: Cover and refrigerate the filling for about 15 minutes. Keep the romaine separate.
4. Fill the leaves: Shortly before serving, spoon a generous but narrow line of chicken salad down the center of each leaf, leaving the edges visible.
5. Add the toppings: Drizzle ranch over the chicken and scatter blue cheese crumbles on top. Add celery leaves or a light drizzle of extra Buffalo sauce, if desired.

How to Keep the Lettuce Boats Crisp

Water left in the romaine can make the filling slide, while filling the leaves too early can soften them. Dry the leaves completely and assemble the boats just before serving. If the chicken mixture loosens as it sits, stir it and keep extra dressing on the side rather than mixing more into the filling.

Adjusting the Buffalo Heat

Buffalo sauces vary in heat. For a milder filling, start with less than the listed 1/3 cup, taste, and add more gradually. Serve extra sauce on the side so diners can adjust their own boats.

Serving and Variations

Serve two boats per person for a light lunch, or arrange them on a platter as an appetizer. Offer extra ranch or Buffalo sauce alongside. If you prefer not to use blue cheese, leave it off or serve it separately while keeping the ranch drizzle.

Make-Ahead and Storage

Refrigerate the chicken filling in an airtight container and keep washed, thoroughly dried romaine separate. The filling is best used within 1 to 2 days for texture. Up to 3 days is a cautious outer window only if the chicken has been handled and stored safely; the mixture may become looser as it sits. Do not store assembled lettuce boats.

Nutrition

Approximate nutrition per serving, based on 4 servings of about 2 boats each: 290 calories, 31g protein, 16g fat, and 4g carbohydrates. Approximate nutrition per 100g: 135 calories, 14g protein, 7g fat, and 2g carbohydrates. Values vary with the ingredients used.

Avocado Chicken Salad

Shredded chicken, large avocado chunks, corn, and crisp bacon make this a loose, bowl-served salad, with hard-boiled egg wedges arranged on top. Lemon juice and olive oil lightly coat the ingredients rather than binding them into a creamy mixture.

Rotisserie or leftover chicken keeps assembly to about 20 minutes when the bacon and eggs are also cooked. Use firm-ripe avocados and fold them in last so the pieces hold their shape. Cut the avocado close to serving; lemon can slow browning, but it will not prevent it entirely.

Ingredients for Avocado Chicken Salad

• 3 cups cooked chicken, shredded or cut into bite-size pieces (about 12 ounces/340g)
• 2 medium firm-ripe avocados, cut into large chunks (about 300g)
• 1 cup cooked corn kernels, well drained (165g)
• 4 slices crisp cooked bacon, drained and crumbled (about 30g)
• 2 large hard-boiled eggs, cut into wedges (about 100g)
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh chives (about 5g)
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more for finishing

Rotisserie or leftover chicken works well; remove the skin and bones before measuring. If cooking chicken specifically for the salad, cook it to 165°F (75°C) and cool it before assembly. Thawed frozen or drained canned corn can replace fresh cooked corn. Lime juice can replace the lemon, and a modest amount of finely sliced green onion can replace the chives.

How to Make Avocado Chicken Salad

1. Prepare the ingredients: Shred or chop the cooled chicken. Drain the corn well and crumble the drained bacon. Cut the hard-boiled eggs into wedges and set them aside. Discard any pooled chicken juices.
2. Whisk the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and 1/4 teaspoon black pepper.
3. Toss the chicken and mix-ins: In a roomy bowl, combine the chicken, corn, bacon, and most of the chives. Add most of the dressing and toss gently until lightly coated, with no puddle at the bottom.
4. Fold in the avocado: Cut the avocados into large chunks and add them to the bowl. Drizzle with the remaining dressing as needed, then fold gently just until combined. The avocado pieces should remain distinct.
5. Arrange and serve: Taste and adjust the lemon, salt, or pepper; the bacon may provide enough salt already. Transfer to a shallow serving bowl, group the egg wedges along one side, and finish with the reserved chives and a little black pepper.

Prep time is about 20 minutes with cooked, cooled chicken, bacon, and eggs ready to use. Cooking and cooling those ingredients are not included.

How to Keep the Salad Chunky, Not Watery

Choose avocados that yield slightly to gentle pressure without feeling mushy. Coating the chicken and other sturdier ingredients first means the avocado needs only a few gentle folds. A roomy bowl helps you lift and turn the pieces without crushing them.

Drain the corn and bacon, and use cooled chicken without excess liquid. A light dressing will not hide extra moisture, so add it gradually and stop once the salad is coated.

Serving Avocado Chicken Salad

Serve it as a main salad in a bowl, with the egg wedges visible on top. It can also be spooned into a sandwich, wrap, or lettuce cup, or served with crackers or sturdy chips for scooping.

Make-Ahead and Storage

Prepare and chill the chicken, eggs, and bacon ahead of time, and drain the corn before storing it. Cut and add the avocado shortly before serving for the best color and texture.

Refrigerate leftovers promptly in an airtight container. Press plastic wrap directly against the salad’s surface before sealing to limit air exposure. For best appearance and texture, serve the salad the day it is made or the next day; the avocado may still brown or soften. Serve cold or cool rather than reheating. Freezing is not recommended because the avocado and assembled salad may lose their texture.

Nutrition

Approximate nutrition per serving, based on 4 servings (about 250g each): 445 calories, 35g protein, 27g fat, and 17g carbohydrates. Approximate nutrition per 100g: 180 calories, 14g protein, 11g fat, and 7g carbohydrates. Values will vary with the chicken, bacon, and avocados used.

Curry Chicken Salad

Cooked chicken cut into bite-size cubes gives this cold curry chicken salad its chunky texture. A pale golden dressing of mayonnaise, Greek yogurt, curry powder, and lemon coats the chicken, while celery, raisins, cashews, and chives add crunch, sweetness, and fresh color.

Rotisserie chicken makes this a no-cook lunch that takes about 15 minutes to assemble. Serve it right away, or chill it for 30 minutes to let the flavors meld. Add the cashews just before serving so they stay crisp.

Ingredients for Curry Chicken Salad

• 1 1/2 pounds fully cooked, cooled chicken, cut into bite-size cubes (680g)
• 1/2 cup mayonnaise (110g)
• 1/4 cup plain Greek yogurt (60g)
• 1 1/2 teaspoons curry powder, or to taste
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1/2 cup finely chopped celery (50g)
• 1/3 cup raisins (50g)
• 1/2 cup whole or roughly chopped cashews (65g)
• 2 tablespoons finely sliced fresh chives or green onion
• Optional: lemon wedges for serving

How to Make Curry Chicken Salad

1. Prepare the chicken and mix-ins: Cut the cooled chicken into bite-size cubes. Chop the celery and slice the chives or green onion. Drain any liquid from the chicken, and pat the chicken and washed celery dry if they are wet.
2. Whisk the dressing: In a small bowl, whisk the mayonnaise, Greek yogurt, curry powder, lemon juice, salt, and pepper until smooth and evenly pale golden. Taste and adjust the curry powder or lemon juice; curry powders vary in strength.
3. Fold together: Put the chicken, celery, raisins, and most of the chives in a large bowl. Add the dressing and fold gently until the chicken is coated and the cubes remain distinct. Taste and adjust the seasoning.
4. Chill or serve: Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors meld. Drain any liquid that pools before serving.
5. Add the cashews: Just before serving, fold in most of the cashews and scatter the rest over the top. Add the remaining chives and serve cold in a shallow bowl, with lemon wedges if desired.

How to Keep the Dressing Creamy

Wet chicken or celery can thin the dressing as the salad sits, so drain and dry them before mixing. Whisking the curry powder into the mayonnaise and yogurt first also distributes it evenly, without concentrated patches. The dressing should coat the chicken rather than pool at the bottom of the bowl; drain any collected liquid before serving.

Curry Chicken Salad Variations

For a tangier, less rich dressing, replace some or all of the mayonnaise with plain Greek yogurt. Taste and adjust the lemon juice and salt after mixing.

For a different fruit-and-nut combination, replace the raisins with halved grapes and the cashews with toasted sliced almonds. Dry the grapes before adding them, and keep the almonds separate until serving. Raisins and cashews give the main version its intended sweet, crunchy contrast.

Make-Ahead and Storage

Cover and refrigerate the salad promptly in an airtight container; use leftovers within 3–4 days. If making it ahead, store the cashews separately and add them when serving. Serve the salad cold rather than reheating it. Freezing is not recommended for best texture because the creamy dressing and celery may change after thawing.

Nutrition

Approximate nutrition per serving, based on 4 servings (about 260g each): 615 calories, 58g protein, 38g fat, and 18g carbohydrates. Per 100g: about 235 calories, 22g protein, 14g fat, and 7g carbohydrates. Values vary with the chicken, mayonnaise, and yogurt used.

Rotisserie Chicken Salad

Rotisserie chicken makes this creamy salad a no-cook meal. A mix of shreds and bite-size pieces gives it substance, while diced celery, red onion, and chopped baby spinach keep each bite crisp and fresh. A mayonnaise-forward dressing with a little Greek yogurt, Dijon, and lemon should coat the chicken without pooling in the bowl.

It takes about 15 minutes to assemble and makes 4 servings. Taste after mixing before adding more salt: rotisserie chicken is often well seasoned already. Serve the salad right away or chill it briefly, with seeded crackers alongside.

Ingredients for Rotisserie Chicken Salad

• About 4 cups picked rotisserie chicken, skin and bones removed, shredded with some bite-size pieces (450g)
• 1/3 cup mayonnaise (75g)
• 2 tablespoons plain Greek yogurt (30g)
• 2 celery ribs, finely diced, about 1/2 cup (60g)
• 1/4 cup finely diced red onion (40g)
• 1 packed cup roughly chopped baby spinach (30g)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped flat-leaf parsley, plus a little for finishing
• 1/8 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus a little for finishing

Optional: 1–2 tablespoons additional mayonnaise if the salad needs more moisture, and seeded crackers for serving alongside.

How to Make Rotisserie Chicken Salad

1. Prepare the chicken: Remove the skin and bones, checking for small bones or cartilage. Shred most of the meat and cut the rest into bite-size pieces.
2. Whisk the dressing: In a small bowl, whisk the mayonnaise, Greek yogurt, Dijon, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper until smooth.
3. Chop the vegetables: Finely dice the celery and red onion. Roughly chop the spinach and parsley, reserving a little parsley for the top.
4. Fold together: In a medium mixing bowl, combine the chicken, celery, red onion, spinach, and most of the parsley. Add the dressing and fold gently until it clings to the ingredients and the chicken pieces remain distinct. If the salad seems dry, fold in additional mayonnaise a spoonful at a time.
5. Taste and serve: Taste before adding more salt; adjust the pepper if needed. Spoon into a shallow bowl and finish with the reserved parsley and a little black pepper. Serve immediately or cover and refrigerate for 20–30 minutes. Keep the crackers beside the salad, not mixed in.

How to Keep the Salad Creamy, Not Runny

The amount of dressing needed depends on how moist the chicken is and how finely it is shredded. Keep some larger pieces and fold gently rather than stirring the salad into a paste. Add extra mayonnaise only after mixing; the dressing should coat the chicken and vegetables without collecting at the bottom of the bowl.

Choosing the Rotisserie Chicken

Breast meat, dark meat, or a mixture all work. Chicken that is still warm may be easier to shred, but there is no need to heat it for this salad. For a richer dressing without yogurt, replace the 2 tablespoons of Greek yogurt with the same amount of mayonnaise.

Serving and Storing

Serve the salad in a bowl with seeded crackers, or spoon it onto bread, over greens, or into lettuce leaves. If making it ahead, fold in the spinach closer to serving to keep the leaves fresher.

Keep the salad cold when serving. Refrigerate leftovers promptly in an airtight container and use within 3–4 days. The mixed salad is not recommended for freezing because the creamy dressing may lose its texture; picked chicken can be frozen separately.

Nutrition

Approximate nutrition per serving, based on 1/4 of the recipe (about 175g; crackers not included): 350 calories, 32g protein, 23g fat, and 3g carbohydrates. Per 100g: about 200 calories, 18g protein, 13g fat, and 2g carbohydrates. Values vary with the rotisserie chicken and mayonnaise used.