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Let’s Talk Chicken Salads for Summer

We eat a lot of chicken at our house. Chicken is always the ‘when in doubt’ food to cook for company. Most people like chicken and there are so many ways to cook it.

Also, chicken always makes great left overs, which I love. I tend to get in a rut with recipes for chicken because I know they will cook easily and always taste delicious.

I decided to get creative with some new chicken salads by just adding some very different ingredients. The salads will keep about three days in the fridge and make a great cool dinner.

These salads do well with dark or light chicken meat. Left over chicken is revered at my house as it allows my creativity to soar. It also cuts out cooking and preparing time. These salads are nutritious and delicious which is always a winning combination.

Asian Chicken Salad


For the salad

  • 2 cups of cubed chicken
  • 2 cups of finely sliced green cabbage
  • 1 cup of sesame seeds
  • 2 cups of chopped spinach
  • 1 cup of chopped green onions
  • 1/2 cup of chopped parsley

For the dressing

  • 1/3 cup of sesame seed oil
  • 2 tablespoons of low-sodium soy sauce
  • 1 tablespoon of wine vinegar
  • 2 tablespoons of water
  • 1 teaspoon of ginger
  • 2 teaspoons of turmeric
  • 1 tablespoon of lime juice
  • 1 teaspoon of coriander


  • Add the chicken to the veggies and sesame seeds.
  • Combine all ingredients for the salad dressing and use a whisk to mix.
  • Pour the dressing over the salad and blend well.
  • Chill the salad for at least two hours.

Serve the salad with crusty French bread.

Chicken and Garbanzo Bean Salad


For the salad

  • 2 cups of cooked cubed chicken
  • 1 cup of chopped baby kale
  • 1/2 cup of sliced radishes
  • 1/2 cup of chopped zucchini
  • 1 chopped jalapeno chili (optional)
  • 1 cup of cooked chopped mushrooms
  • 2 cups of drained and rinsed garbanzo beans

For the dressing

  • 1/3 cup of olive oil
  • 2 tablespoons of wine vinegar
  • 2 tablespoons of water
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon each of tarragon, basil, oregano and garlic powder
  • Salt and pepper to taste


  • Mix all the veggies and chicken together.
  • In a small bowl, add the dressing ingredients and whisk until well blended.
  • Pour the dressing over the salad and chill for at least two hours.

Let’s Have a Conversation:

Do you have any favorite chicken salad recipes that you would like to share? Do you have affinity to chicken leftovers and how do you like to prepare them? Please share your creative summer chicken ideas with the community!

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The Author

Carol Stanley has many interests in life including writing, reading, cooking, biking and speaking. However, she feels most passionate about her painting which she says keeps her centered and content. Her art appears on Fine Art America at You can also visit Carol’s website at where her book, Feel Better Every Day, is available for sale.

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