Local chicken salad
The Harvest Table Culinary Group chefs at Elon University makes this fresh new menu item with local chicken Joyce Farms Chicken from Winston-Salem, N.C., Sir Kensington’s mayo, apple, grapes and celery. It’s served on cheddar-jalapeno bread baked in-house with local grape tomatoes and arugula on top.
Sherry’s bacon-jalapeno chicken salad
This bacon-jalapeno chicken salad signature dish is a celebration of hospital cook Sherry Joyce’s 20-year work anniversary at Condell Medical Center in Illinois.
Summer radicchio-chicken salad
UNC Health’s Chef Carlos Castillo-Blanco created many layers of flavor here, with a citrus-mayo base, fresh frissee and char-grilled radicchio on a bed of Bibb lettuce and focaccia.
Honey chicken salad
Chef Chad Myers starts with the essentials of a great chicken salad then builds on it at in his kitchen at Eagle Pointe Place in Dubuque, Iowa, a retirement and assisted living facility. One thing he won’t leave out? Honey! It adds a subtle sweetness that gives this salad that special something.
Southwest chicken salad on greens
This Southwestern chicken salad by Metz Culinary Management GM Heidi Hickin can be served on a bed of greens, as shown, or in a burrito/wrap, creating a fun, fresh mashup.
Oven-dried tomato chicken salad
Boston College Chef Bradley Shannon gives chicken salad an “umami punch” with oven-dried tomatoes, something that works especially well in the summer. “The ability to concentrate the glutamic acid in the tomatoes really helps to punch up this dish,” he says. “The diced basil adds a better pop than basil that’s cut in a chiffonade, as it doesn’t clump together, and the cell structure of the basil reacts differently.”
Tarragon chicken salad on multi-grain bread
Duke Dining’s GM Eric Burchfield uses one of chicken salad’s most iconic fresh herb options here: tarragon.
Curried chicken salad
Created by Duke Dining’s Executive Chef Mark Turner, this salad is served in a pineapple for tropical vibes.
Curry chicken salad in a sandwich
LifeWorks Executive Chef Brenda Granados layers in plenty of texture and flavor with toasted cashews, grapes, celery, lemon juice, herbs and grilled chicken that’s been brined.
Honey roasted chickens salad
National Honey Board
Served in a pita with plantain chips on the side, this recipe from the National Honey Board and Florida chef and beekeeper Daven Wardynski is sweetly sassy with burnt onion honey mustard and wildflower honey.