Cold Chicken Salad Recipes

Moderately Indian spiced, cold chicken salad - just one of the recipes included on this page
Moderately Indian spiced, cold chicken salad - just one of the recipes included on this page

Chicken: A Delicious Food Hot or Cold

Chicken is not only one of the most versatile of all cooking ingredients, it can be equally good served hot or cold. This means that when the summer heat turns you off the idea of not only cooking over a hot stove but even eating hot food, chicken can still be on standby to be used as the basis of a tasty and satisfying meal. The recipes on this page can be made from leftover chicken which was perhaps grilled outdoors the day before and not finished, or they can be made to order from any particular piece of chicken you wish. Why not give these ideas a try to - better still - let them inspire you to come up with your own cold chicken salad recipes?

Simple Chicken Salad with Minted New Potatoes

Poached and cooled chicken is served with traditional salad ingredients and cold, minted new potatoes
Poached and cooled chicken is served with traditional salad ingredients and cold, minted new potatoes

Cook Time

  • Prep time: 1 hour
  • Cook time: 30 min
  • Ready in: 1 hour 30 min
  • Yields: 2 servings

Ingredients

  • 12 to 14 small new potatoes, whole and unpeeled
  • 6oz chicken breast, cooked and cooled
  • 1 cos lettuce, washed and shredded
  • 3 inch piece of cucumber, halved lengthwise and chopped
  • 1 large tomato, chopped in to segments
  • Butter for potatoes
  • Freshly chopped mint for potatoes
  • Freshly chopped coriander/cilantro for salad
  • Salt and pepper

Prepartion Instructions

Click thumbnail to view full-size
Butter and mint is added to the cooked and drained potatoesTomato and cucumber for saladPrepared tomato and cucumber for saladVegetables are seasoned and combined in serving dishCold chicken salad and minted new potatoes is ready to serve
Butter and mint is added to the cooked and drained potatoes
Butter and mint is added to the cooked and drained potatoes
Tomato and cucumber for salad
Tomato and cucumber for salad
Prepared tomato and cucumber for salad
Prepared tomato and cucumber for salad
Vegetables are seasoned and combined in serving dish
Vegetables are seasoned and combined in serving dish
Cold chicken salad and minted new potatoes is ready to serve
Cold chicken salad and minted new potatoes is ready to serve

Step by Step Guide to Cooking and Serving Salad

  1. This must be about as simple as any salad can get. Begin by adding the potatoes to a pot of cold, salted water. Bring to a simmer for half an hour or until softened.
  2. Drain the cooked potatoes and return them to the empty pot. Add a little butter and the chopped mint. Swirl to combine and coat, cover and set aside for an hour to cool.
  3. Put the lettuce, tomato and cucumber in to a serving dish. Season and toss gently to combine. Lay the chicken on top and scatter with the coriander/cilantro.
  4. Transfer the potatoes to a second serving dish and take both dishes to the table for service.

Reformed Whole Roast Chicken and Potato Salad

A whole chicken is roasted, cooled, portioned and reformed around a mound of potato salad
A whole chicken is roasted, cooled, portioned and reformed around a mound of potato salad

Cook Time

Prep time: 2 hours, 30 min

Cook time: 1 hour, 20 min (approximately - varies depending on weight of chicken)

Ready in: 3 hours, 50 min

Yields: 4 modest servings or 2 large

Ingredients

  • 3lb whole prepared chicken
  • 1/2 fresh lemon, halved again
  • 2 shallots or very small onions, peeled
  • 1 tsp dried thyme
  • Olive oil
  • Salt and pepper
  • Large baking potato
  • 2 tbsp mayo
  • 1 red bell pepper
  • 2 tbsp sweetcorn
  • 2 tbsp frozen peas, cooked and cooled
  • 2 generous handfuls baby spinach leaves, washed

Preparation Instructions

Click thumbnail to view full-size
Whole chicken is laid on lightly oiled roasting trayChicken is stuffed with lemon and small onions or shallotsRoast chicken is removed from the ovenDiced potato is mixed with mayoSweetcorn, peas and diced red pepper are stirred in to potato salad with seasoningLeg portions are carefully sliced off the chickenWings are removed from the chickenBreast portions are cleaved from the chickenPotato salad and garnish are assembled on serving platterChicken is carefully rebuilt around the potato salad
Whole chicken is laid on lightly oiled roasting tray
Whole chicken is laid on lightly oiled roasting tray
Chicken is stuffed with lemon and small onions or shallots
Chicken is stuffed with lemon and small onions or shallots
Roast chicken is removed from the oven
Roast chicken is removed from the oven
Diced potato is mixed with mayo
Diced potato is mixed with mayo
Sweetcorn, peas and diced red pepper are stirred in to potato salad with seasoning
Sweetcorn, peas and diced red pepper are stirred in to potato salad with seasoning
Leg portions are carefully sliced off the chicken
Leg portions are carefully sliced off the chicken
Wings are removed from the chicken
Wings are removed from the chicken
Breast portions are cleaved from the chicken
Breast portions are cleaved from the chicken
Potato salad and garnish are assembled on serving platter
Potato salad and garnish are assembled on serving platter
Chicken is carefully rebuilt around the potato salad
Chicken is carefully rebuilt around the potato salad

How to Cook and Serve this Chicken Salad

This dish is a lot easier to prepare than you may think and can create quite an impression when you take it to the table. The key is simply in portioning the chicken correctly and taking just a couple of extra minutes to create the presentation. Hopefully the instructions and the photographs will be sufficient to show and prove the straightforward nature of the techniques.

  1. Put your oven on to preheat to 400F/200C. Weigh your chicken. This is imperative to allow you to determine the cooking time. It should be twenty minutes per pound and twenty minutes over.
  2. Wash your chicken under running cold water and pat it dry. Lightly grease a roasting tray with olive oil and sit your chicken on it.
  3. Season the cavity of the chicken with salt and pepper and stuff it with the lemon, onions or shallots and dried thyme. Rube the exposed areas of the chicken with more olive oil and season with salt. Put it in to the oven and simply leave it alone until the alloted cooking time has expired.
  4. Peel the potato and chop in to about six pieces. Do not chop too small prior to cooking or it will soak up too much water. Add to a pot of cold, salted water, bring to a boil and simmer until soft - twenty to twenty-five minutes.
  5. Drain the potatoes, return to the empty pot and allow to steam for a few minutes. This gets rid of the excess water. Cover and leave to cool completely.
  6. Take the chicken from the oven and pierce it at its thickest part to ensure the juices run clear and it is fully cooked. Cover loosely with foil and leave it for a couple of hours to cool.
  7. Dice the potato portions and mix with the mayo. Add the sweetcorn, cooked and cooled peas and half the bell pepper, seeded and finely diced. Mix well and season as required Cover with clingfilm and refrigerate until it is needed.
  8. Sit the chicken on a chopping board and carefully cut off the whole leg portions. Do the same with the wings.
  9. Starting immediately to one side of the central breastbone, cleave carefully down and around the bone to remove the first whole breast fillet. Do the same again and remove the second fillet.
  10. Form the potato salad in a mound in the centre of a serving platter, as close as you can imagine to the shape of the chicken carcass. Arrange the spinach leaves and the sliced remaining half of the red bell pepper around it.
  11. Carefully place the chicken breasts on top and arrange the legs and wings as they were on the whole chicken. Taking just a little bit of time over this makes for great presentation.
  12. Take the platter to the table and allow your family or guests to admire the served dish before removing the portions and revealing the true nature of your creation, as shown below.

Chicken portions are eased away at the serving table to reveal the true nature of the dish
Chicken portions are eased away at the serving table to reveal the true nature of the dish

Whole Chicken Legs on Watercress and Radish Salad

Whole chicken legs are poached and cooled before being served on a simple watercress salad bed
Whole chicken legs are poached and cooled before being served on a simple watercress salad bed

Cook Time

Prep time: 2 hours

Cook time: 30 min

Ready in: 2 hours, 30 min

Yields: 2 servings

Ingredients

  • 4 to 6 whole chicken legs
  • 1 medium white onion, peeled and sliced
  • 1 tsp whole black peppercorns
  • 1 tsp sea salt, plus extra for seasoning salad
  • 3 or 4 handfuls fresh peashoots, washed
  • 8 small red radishes
  • 1 yellow bell pepper
  • Chopped chives to garnish

Preparation Instructions

Click thumbnail to view full-size
Preparing whole chicken legs for poachingPrincipal watercress salad ingredientsSlicing radishes for watercress saladSliced radishes are arranged on the watercressSlicing yellow bell pepper for watercress saladBell pepper is arranged on watercress saladChicken legs are laid on watercress salad
Preparing whole chicken legs for poaching
Preparing whole chicken legs for poaching
Principal watercress salad ingredients
Principal watercress salad ingredients
Slicing radishes for watercress salad
Slicing radishes for watercress salad
Sliced radishes are arranged on the watercress
Sliced radishes are arranged on the watercress
Slicing yellow bell pepper for watercress salad
Slicing yellow bell pepper for watercress salad
Bell pepper is arranged on watercress salad
Bell pepper is arranged on watercress salad
Chicken legs are laid on watercress salad
Chicken legs are laid on watercress salad

Start by Cooking the Whole Chicken Legs

This salad recipe sees the chicken legs cooked to order, which is why it takes that bit longer to prepare.

  1. Put the chicken legs in to the base of a large pot and add the onion, peppercorns and salt. Pour in enough cold water that all the legs are comfortably submerged. Put the pot on to a high heat until the water boils. Reduce and simmer for thirty minutes.
  2. Turn off the heat, cover the pot and leave to cool and complete cooking for two hours.
  3. Scatter the peashoots in a large serving dish.
  4. Top and tail the radishes and slice. Evenly distribute over the peashoots.
  5. Slice and deseed the yellow bell pepper before adding to the salad. Season with salt and pepper.
  6. Lay the cooled chicken legs on top of the salad bed, garnish with the chopped chives and serve.

Cold Chicken and Spicy Rice Salad with Naan Bread

Leftover chicken breast is mixed with Indian spiced rice and served with naan bread
Leftover chicken breast is mixed with Indian spiced rice and served with naan bread

Cook Time

Prep time: 1 hour 15 min

Cook time: 15 min

Ready in: 1 hour 30 min

Yields: One serving

Ingredients

  • 4oz basmati or long grain rice
  • 6 fl oz cold water
  • 1 tsp ground turmeric
  • 1/2 tsp sea salt
  • 4oz leftover chicken breast meat
  • 1/4 medium white onion
  • 1/2 red chilli pepper
  • 1/2 green chilli pepper
  • 2 tsp freshly chopped coriander/cilantro plus a little extra to garnish
  • 1 slice tomato (garnish)
  • 1 slice cucumber (garnish)
  • Naan bread to serve

Preparation Instructions

Click thumbnail to view full-size
Salt and turmeric is added to washed riceChillies and onion give the rice extra spicinessChopped chillies and onion are stirred in to the cooked riceRice is spread on a plate to be covered and cooledChicken and coriander are stirred in to the riceRice is carefully spooned in to a serving bowlRice is garnished with tomato, cucumber and coriander for service
Salt and turmeric is added to washed rice
Salt and turmeric is added to washed rice
Chillies and onion give the rice extra spiciness
Chillies and onion give the rice extra spiciness
Chopped chillies and onion are stirred in to the cooked rice
Chopped chillies and onion are stirred in to the cooked rice
Rice is spread on a plate to be covered and cooled
Rice is spread on a plate to be covered and cooled
Chicken and coriander are stirred in to the rice
Chicken and coriander are stirred in to the rice
Rice is carefully spooned in to a serving bowl
Rice is carefully spooned in to a serving bowl
Rice is garnished with tomato, cucumber and coriander for service
Rice is garnished with tomato, cucumber and coriander for service
5 stars from 1 rating of these cold chicken salad recipes

Rice Cooking Tips and Full Salad Instructions

  1. Wash the rice well through a sieve under running cold water. Add it to a pot with the turmeric, salt and cold water. Put it on a high heat until the water reaches a boil. Reduce to achieve a very gentle simmer, put the lid on the pot and leave it alone for fifteen minutes.
  2. After fifteen minutes, the rice should have absorbed all the water and should fluff up nicely with a fork. Spread it out evenly on a large plate, cover a leave to cool completely for an hour. Important: never leave cooked rice at room temperature for more than about an hour and a half. This constitutes a serious risk of food poisoning.
  3. Break the chicken in to fairly large flakes and stir it through the cooked rice.
  4. Finely dice the chillies and onion and mix through the rice and chicken, along with the coriander/cilantro.
  5. Spoon the rice in to a serving bowl, garnish with the cucumber and tomato slices and the remaining coriander and serve with the naan bread.

More by this Author


14 comments

Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Nell. Hope you enjoy it.


Nell Rose profile image

Nell Rose 4 years ago from England

Cold chicken and spicy rice, now that sounds yum! lol! actually all of them do, great ideas Gordon, and definitely going to be tried, thanks! voted up! cheers nell


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hello, cookaholic. I hope you enjoy the reformed chicken. It really is a lot easier than it perhaps looks, provided you take the couple of minutes necessary to arrange it properly on the plate. Good luck with it and thanks for visiting and commenting.


cookaholic profile image

cookaholic 4 years ago from Kent UK

What a lovely selection of chicken recipes Gordon..I love the look of the reformed chicken, will certainly be trying that one soon..thanks


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, randomcreative. Mine too - I hope there's something here you get to try and enjoy.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, LaThing. I hope you enjoy whatever you try.


randomcreative profile image

randomcreative 4 years ago from Milwaukee, Wisconsin

Chicken salad is one of my favorites! Thanks for the great recipes.


LaThing profile image

LaThing 4 years ago from From a World Within, USA

Everything looks delicious! I think the last one with the rice seems very interesting.... I will be trying them all soon. Thanks for sharing :)


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

I hope you get the chance to try them out, Paradise7. Thanks for visiting and commenting.


Paradise7 profile image

Paradise7 4 years ago from Upstate New York

Excellent recipes, thank you so much, especially for the first one.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, myawn. That is probably my favourite one too but I enjoyed making (and eating!) them all.


myawn profile image

myawn 4 years ago from Florida

Chicken is one of my favorite foods Hot or Cold I love it Nice hub good recipes love the chicken and potato one


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, rabia


rabia kamran profile image

rabia kamran 4 years ago from pakistan

great recipes

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