Chicken salads: cooking options

1. Select ingredients.

Prepare no more than three of the ingredients listed (1 cup total).

• Celery, cut into cubes
  
• Carrots, cut into cubes
  
• Radishes, cut into cubes
  
• Cherry or grape tomatoes, cut in half
  
• Seedless grapes, cut in half
  
• Apple, cut into cubes
  
• Cucumber, cut into cubes
  
• Baked peppers, diced
  
• Avocado, cut into cubes
  
• Corn kernels
  
• Bacon, cook and crumble
  
• Green onions, thinly sliced ​​(up to 1/4 cup)
  
• Raisins or dried cranberries
  
• Roasted nuts, chopped
  
• Red, white or sweet onion, diced (up to 1/4 cup)

2. Prepare the dressing.

In a large bowl, whisk together 2 teaspoons lemon juice, white wine or apple cider vinegar, 1 teaspoon Dijon or whole grain mustard, 1/2 teaspoon salt, and a couple of grinds of pepper. Stir in 2/3 cup of one of the following ingredients until smooth.

• Mayonnaise
  
• Yogurt without additives
  
• Mayonnaise and sour cream (1/3 cup each)

3. Prepare the salad.

Add 4 cups of grilled chicken or store-bought rotisserie chicken (shredded or shredded) to the dressing along with the remaining prepared ingredients. Season with salt and pepper and toss to coat.

4. Add a spicy note or some greenery.

Stir in 1 or 2 of these ingredients (2 tablespoons total).

• Cilantro, chopped
  
• Parsley, chop
  
• Dill, chop
  
• Tarragon, chopped
  
• Basil, chopped
  
• Chives, chopped
  
• Fresh or pickled jalapeños, sliced
  
• Horseradish (up to 1 tbsp.)