Published May 1, 2006.
To get out of the mayo rut and come up with dinner-size chicken salad recipes with fresh, bold flavors, we turned to vinaigrette dressing. We found that a properly chosen third ingredient, an emulsifier (pureed roasted red peppers, pureed sun-dried tomatoes, or peanut butter), not only provided stability but also contributed interesting flavor. Using a blender to mix the dressings provided insurance against separation. With bright, creamy dressing at the ready, we just stirred in handfuls of fresh vegetables, herbs, and toasted nuts along with the chicken for a great chicken salad recipe.
Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.
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