By Nicole Irving

What is there NOT to love about chicken salad? Yummy pieces of fresh chicken mixed in with a creamy layer of goodness and crunchy nuggets of this and that? Yum!! This summer, add some pizazz to your chicken salad and try one of our special versions.

To make a base chicken salad:

Start with a whole, raw chicken. Wash, trim fat and season with salt and pepper. Top with olive oil. Bake for 90 minutes uncovered, or until done at 350 F.

Let cool

Take off skin and discard. Debone chicken and chop into small pieces.

Discard carcass (or use for chicken stock)

Add salt, pepper and onion powder to taste.

Stir in mayonnaise. For a creamier chicken salad, add more. If you like a drier blend, use less.

Add this for a…

Crunchy Salad

Celery

Granny Smith Apples

Raw Pecans

Red Onion Slices

Relish

Diced Carrots

Fruity Salad

Fuji Apples

Green and Red Grapes

Dried Cranberries

Raw Almonds Silvered

Raisins

Italian Salad

Black Olives, sliced thin

Sundried Tomatoes

Roasted Peppers

Capers

Parmesan Cheese

Red Onion

Parsley

Californian

Almonds

Celery

Avocado

Sprouts

Fresh Spinach

Chia Seeds

Shaved Carrots

Cucumber Slices to finish

Pair it with some bread!

Rye

Pumpernickel

Croissant

Challah

Focaccia

Wraps