This easy chicken salad recipe makes a cool and delicious summer meal! Especially good if you need something to make the day before and serve!
This Easy Chicken Salad Recipe is the ultimate make-ahead meal! Cool, refreshing, and packed with flavor, it’s perfect for summer gatherings, meal prep, or a fuss-free Sunday dinner. Just layer the ingredients, pour on the creamy dressing, and let it chill—no last-minute cooking required!
Plus, we’ve included a full meal plan featuring crispy Potato Nachos, tangy Freezer Pickles, and fresh fruit for a delicious, stress-free spread. Whether you’re feeding a crowd or just want a quick, satisfying meal, these easy recipes will save you time and money.
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Easy Chicken Salad Recipe
This Easy Chicken Salad Recipe is a refreshing and flavorful dish perfect for potlucks, meal prep, or a light yet satisfying meal. Crisp iceberg lettuce, crunchy water chestnuts, fresh pea pods, and tender chicken are layered together and topped with a creamy curry dressing that adds a hint of sweetness and spice. Chilled for several hours, the flavors meld beautifully, making every bite delicious. Garnished with cherry tomatoes for a pop of color, this easy make-ahead salad is sure to be a hit!
Ingredients
4–5 cups iceberg lettuce, shredded
1 medium cucumber, sliced
1 cup fresh bean sprouts
1 (8 oz.) can sliced water chestnuts, drained
1/2 cup green onions, sliced
1 lb. fresh pea pods, halved
4 cups chicken, cooked and cubed
Cherry tomatoes
Dressing Ingredients
2 cups mayonnaise
1 Tbsp. sugar
2 tsp. curry powder
1/2 tsp. ginger
Instructions
- In a small bowl, mix together the mayonnaise, sugar, curry powder, and ginger until smooth.
- In a large glass bowl, layer the salad ingredients in the order listed, except for the cherry tomatoes.
- Pour the dressing over the top.
- Garnish with cherry tomatoes.
- Cover and refrigerate for several hours or overnight.
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Meal Plan:
Layered Chicken Salad*
Potato Nachos*
Freezer Pickles*
Dinner Rolls
Watermelon and Cantaloupe Slices
This Easy Potato Nachos Recipe is a delicious way to use up leftover boiled red potatoes! Serve it as a side dish or appetizer, and if you prefer a milder flavor, simply skip the jalapeños. The recipe makes a huge amount, but you can easily adjust the portions to fit your needs.
PrintPotato Nachos
- Yield: 12 servings
Ingredients
8 medium red potatoes, boiled with skins on
1 envelope ranch salad dressing mix
1 (12 oz.) sliced jalapeños (optional)
2 cups (8 oz.) cheddar cheese, grated
2 cups (8 oz.) Monterrey Jack cheese, grated
2 cups (16 oz.) sour cream
6-8 green onions, chopped
Instructions
- Preheat oven to 350°.
- Slice potatoes into 1/4 inch thick slices.
- Arrange the slices in a single layer on three 15x10x1-inch baking sheets.
- Sprinkle each slice with a pinch of ranch dressing mix, add a jalapeño slice (if using), and top with both cheeses.
- Bake uncovered for 10 minutes or until the cheese is melted.
- Remove from the oven and top with sour cream and chopped green onions.
Serve immediately and enjoy!
Gardens will soon be in full swing, and if you find yourself with an abundance of cucumbers, this easy Freezer Pickles recipe is a perfect way to use them up—no canning required! If you have plenty of freezer space, this is a great alternative to traditional pickling. You can also try this recipe with other veggies like peppers or okra or you can mix them with the cucumbers for a fun twist.
Bonus Tip: The onions from this recipe make a delicious topping for hot dogs!
PrintFreezer Pickles
- Yield: 10 pints
Ingredients
4 lbs. pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups apple cider vinegar (You can use white vinegar but the apple cider vinegar gives it a better flavor.)
Instructions
- In a large bowl, combine cucumbers, onions, salt, and water. Let stand at room temperature for 2 hours.
- Add sugar and vinegar, stirring until the sugar dissolves.
- Pack into 1 pint containers, cover and freeze.
-
To serve, thaw at room temperature for about 4 hours.Storage: Keeps well in the freezer for 6–8 weeks. Makes 10 pints.
Notes
Time-Saving Tip: If you’re busy, you can let the mixture sit and stir occasionally until the sugar fully dissolves.
More Quick Kitchen Tips!
- If you are out of food coloring, try adding a spoonful of cherry or strawberry Jello to your frosting—it adds color and a fun flavor boost!
- Easy frozen treat: If you get a great deal on bananas, and you need to do something with them quickly, roll them in strawberry jam. Then coat with nuts and granola ands freeze for a simple, delicious snack.
- Here’s a delicious way to use leftover meatloaf: Place a slice of meatloaf and a slice of cheese between two slices of bread. Grill like a classic grilled cheese for a tasty twist!
If someone in your family is fussy about tomatoes in their food, purchase the grape sized and serve them on the side. Why waste expensive tomatoes on those who won’t eat them?
good idea..thanks :)
I love these ideas, especially the frosting with spoon of jello idea, and that meatloaf grilled cheese sounds wonderful.
The salad and potato recipes sound terrific. If, like me, you won’t eat mayonnaise, you can use plain yogurt or cottage cheese pureed in the blender, and add the seasonings to those.
My best friend made a wonderful chicken salad sandwich last weekend for an outdoor party. She shredded the chicken, added celery and seasonings, and used ranch dressing instead of mayo. The sandwiches were delicious.
So you don’t cook the pickles at all?
No you don’t need to cook them.
Can you use the same recipe for freezer pickles to make homemade sauerkraut with cabbage?