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Copycat Chicken Salad
This copycat Chick-fil-A chicken salad recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread. —Julie Peterson, Crofton, Maryland
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Chicken Salad-Stuffed Peppers
We love this recipe because it combines the fresh flavor of bell peppers with chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
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Curried Chicken Salad with Pineapple and Grapes
This fun and flavorful beauty turns last night’s cooked chicken into a delightful salad that’s perfect for lunch. —Linda Bevill, Monticello, Arkansas
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Chicken Salad Party Sandwiches
My famous chicken salad arrives at the party chilled in a plastic container. When it’s time to set out the food, I stir in the pecans and assemble the sandwiches. They’re a hit at buffet-style potlucks. —Trisha Kruse, Eagle, Idaho
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Almond Chicken Salad
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. —Kathy Kittell, Lenexa, Kansas
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Chicken Salad Croissants
This tempting chicken salad gets its special taste from Swiss cheese and pickle relish. It’s a favorite of my brother, who insists I make it whenever he visits. —Laura Koziarski, Battle Creek, Michigan
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Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
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Raspberry Pecan Chicken Salad
I gave this sweet-savory chicken salad a little zip with Chinese five-spice powder, which tastes a bit like pumpkin pie spice. Sprinkle some on roasted carrots for an awesome meal. —Lisa Renshaw, Kansas City, Missouri. Need a salad idea that’s not boring? Try our favorite Chinese chicken salad.
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Pineapple-Apple Chicken Salad
This just might be the fastest chicken salad recipe ever! The fruit gives a sweet touch, the almonds a nice crunch, and the curry depth and color. —Priscilla Cote, New Hartford, New York
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