Seriously good chicken salad recipes

This salad recipe sees microwaveable rice and rotisserie chicken come together to create a speedy, healthy side dish that doesn’t sacrifice on flavour

You can add herbs, lemon slices or peppercorns to the poaching liquid. For a lunchbox version, add cooked rice vermicelli to the salad and use as a filling for rice-paper rolls. Note

This delicious salad recipe combines chicken, rocket, walnut and pears with a creamy, homemade blue cheese dressing. Serve as a tasty side dish with plenty of crusty bread

Nici Wickes’ chicken, mango and cashew salad recipe was made for entertaining. Quick, easy and packed with great summer flavours, this salad is topped with an irresistibly creamy dressing

This salad recipe is great as a weeknight meal, or makes a good filling for a wrap. The chicken can be made ahead and added to the salad cold, or hot straight from the pan

Gluten-free and with twice the protein of rice, quinoa contains all nine essential amino acids. Try this delicious quinoa salad recipe with chicken, dates and hazelnuts for a healthy midweek meal or lunch

Lightly spiced and grilled chicken breast sits atop a salad of spinach, roasted pumpkin, chickpeas and a creamy dressing

Make ahead: Prepare salad ingredients up to 3 hours ahead. Cover, then refrigerate. Note

A colourful summery salad with smoked chicken and avocado from Australian Women’s Weekly.

I’m a big fan of salads; it’s the colour, the crunch, the tang, the oily juices they create, just begging to be mopped up with bread, that have me constantly hungering for more ways to throw leaves, herbs, vegetables and edible flowers together. And I love the way that salads can make a little protein go further, or gracefully move over and let the protein be the star. Warm, warmish, at room temperature or chilled, salads should be the mainstay of our diet.

You will need a large barbecued chicken for this recipe. Not suitable to freeze or microwave. Note

Use the cooled stock for another recipe. It can be frozen for up to 3 months. To save time and make this recipe even easier, buy 1 barbecued chicken, discard skin and bones and coarsely shred meat. Note

Make the most of a roast; add lashings of garlic, handfuls of herbs, a soupçon of wine, and some cream, et voilà!

Choose fruit that’s free from bruising, with firm smooth skin and is brightly coloured for its variety. Store for up to 4 days in the crisper of your fridge. Core apples, then use as required. To prevent browning if cutting before use, place in a bowl of water with fresh lemon juice, then chill. Leave […]

Veges are baked in exotic spices to form this vibrant and tasty chicken salad.