Global takes on chicken salad
There are two kinds of chicken salad. One is the mayonnaise-based mixture of cooked chicken meat with a few flavor and textural elements such as celery, pecans, dried cranberries and typically served in a sandwich or scooped onto a bed of salad greens. The other is a composed entree salad that features pieces of cooked chicken alongside or atop crispy vegetables and/or greens.
Textural elements might include noodles — soft or fried crispy — fruit, nuts and the like tossed with a dressing and served on a plate or in a large bowl. Neither is superior. They are just different approaches to eating chicken off the bone in combination with pretty much whatever you choose . A light, non-mayonnaise-based dressing usually brings everything together.
Either approach is a terrific way to put together a quick, tasty summer meal. Whether using leftover chicken or cooking it specifically for the dish, all of the ingredients can be prepped ahead of mealtime, stored and then tossed together immediately before serving. Flexible. Flavorful. Fast. Here are some options for both types.is an example of the former.
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