chicken salad

FitSugar reader meetcasey took the classic mayo-filled chicken salad recipe and gave it a healthy twist. She posted her recipe adaptation in our Healthy Recipe group.

1 1/4 cup plain, nonfat yogurt
1/2 cup grapes (cut in half)
1/2 cup apple (chopped)
1/2 cup chopped walnuts or almonds
2 cups cooked, chopped chicken

Mix yogurt, grapes, apples, and nuts. Combine chicken and yogurt mixture and place on top of salad or on whole-wheat bread.

Total time: 20 minutes (if chicken isn't already cooked)
Total servings: 4

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I've always hated the end of August. The weather is inevitably gorgeous, but you can't enjoy it because you have to go back to school or work. In times like these, one shouldn't be bothered with long, complicated cooking preparations. Instead, use leftover chicken or precooked breasts from the store to throw together a quick chicken salad. To make the standby more exciting, stir in curry powder and stuff inside a pita half. This recipe is highly adaptable; use whatever dried fruit and crunchy vegetables float your fancy. Just be sure to keep things simple.

Learn the method after the jump.

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During the warmer months, when in need of a rapid and simple dinner, I recommend turning to the grilled chicken salad. It's a hearty meal that incorporates protein, greens, and vegetables. Chicken is quick-cooking, and a balsamic vinaigrette makes use of pantry items. Then toss in whatever ingredients you have on hand to make the salad more special. This recipe calls for grapes, goat cheese, and pine nuts, but any fruit, cheese, and nuts work. Get the uncomplicated technique you'll be enjoying all Summer long, after the break.

Although I love roasting a whole chicken at home, sometimes there simply isn't time. When that's the case, I head to my local supermarket and pick up cooked chicken. If I'm serving friends, I'll purchase an entire rotisserie chicken, but if cooking for just myself, I simply buy one breast. The things you can do with a store-bought chicken are endless. This recipe uses the chicken to make a quick salad that's paired with toasty garlic bread. It's a great base recipe that can be added to and modified. Toss in vegetables, cheese, or nuts to make it more complex.

Get the basic technique after the break.

It's not a new technique for celebrity chefs, magazines, and television networks to capitalize on Americans' lack of time — Rachael Ray's entire existence depends on creating 30-minute meals. What is less common, however, is a recipe that can actually be made in the allotted (short) amount of time.

When I saw this recipe for chicken salad in a Bon Appétit article entitled 15 Dishes in 15 Minutes, I was beyond skeptical. I decided to put it to the test, and surprisingly, it was ready in exactly 15 minutes!

Combine shortcuts like using rotisserie chicken and feta crumbles with minimal chopping, and the result is a dish that is wildly fast, wonderfully easy, and ridiculously delicious. If you're in need of a quick, simple, and balanced meal, consider this salad. To check out the recipe, read more

Traditionally, a piccata consists of floured meat cutlets that are quickly sauteed and served with a simple sauce made from pan drippings and lemon juice. This recipe employs boneless skinless chicken breasts to make the piccata. Instead of placing the cooked chicken on a bed of pasta, it's set atop a mixture of red potatoes and green beans, with the sauce acting as a dressing for the vegetables. This affordable meal is a delicious variation on a crowd-pleasing classic, so be sure to get the recipe.

Who says chicken salad has to involve globs of mayonnaise and chopped celery? This recipe gives the classic salad a Southwestern-style twist.

Cooked shredded chicken is tossed with rice, black beans, tomatoes, jalapeños, and green onions. A quick ground cumin vinaigrette flavors the mixture. For a hearty variation, serve the salad in warmed tortillas sprinkled with cheese.

This salad is also delicious the next day, making it perfect for back-to-school lunches or late Summer picnics. Get the recipe and read more

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.