Put a New Spin on the Classic Chicken Salad

Chilled Chicken Almond Loaf

1 box (6 servings) stuffing mix
Hot water or broth
2 cups cooked chicken cut to bite size pieces
1 cup diced celery
2 hard-boiled eggs, diced
Ranch dressing
1 cup sliced almonds

Serves 6

Add hot water or broth to stuffing mix until it's evenly moistened. Fold in cold grilled chicken, celery and eggs and press mixture tightly into a sprayed dish (preferably a 9 by 13-inch casserole dish). Cut into squares, drizzle with dressing and sprinkle with sliced almonds. Store in your cooler or fridge. Note: If the day turns cold, heat the casserole before serving.

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Apple Chicken Salad

8-ounce carton of cinnamon-apple flavored yogurt, not Greek style
Heaping tablespoon mayonnaise or Greek-style plain yogurt
1 tablespoon lemon juice
2 cups cooked chicken, shredded
2 apples, cored and diced
Large avocado, cubed
4-ounce carton crumbled blue cheese

Serves 4 to 6

Whisk yogurt, mayo and lemon juice. Fold in chicken, apple, avocado and blue cheese.

MORE: Easy Dinner Recipes for Camping

Fruit and Nut Chicken Salad

1/2 cup raisins, Craisins or other dried fruit
Small can crushed pineapple, drained (save liquid)
1 cup mayonnaise or caramel flavor yogurt
1/2 teaspoon each cinnamon, salt
2 cups diced, cooked chicken
1/2 cup (or more to taste) crushed cashews

Serves 6

Soak dried fruit for 20 minutes or more in juice from the can of pineapple. In a separate bowl whisk yogurt or mayo with cinnamon and salt and fold in chicken, pineapple and drained dried fruit. Spoon the chicken salad onto serving plates and sprinkle with cashews.

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