By Sarah Lasry’s Kosherstreet.com recipes for YWN:

Summer is almost over and we are all trying to week out the last few days of vacation time with our kids. So for the next week or so I am all about the no-scramble dinner –  where prepping takes less than 5 minutes!  A great way to use Shabbos leftovers or bought Rotisserie chicken is to make the quick and easy yet super delicious Chicken Salad Sandwich.

Add a few great ingredients slap in between whatever bread I have in the house, or if I am watching my carbs, add it to a hollowed out halved avocado and YUM YUM YUM! Quick & Super Easy!

My core recipe is  basic chicken salad one – But I love to have some fun with it. My all-time favorite thing to do when making chicken salad, believe it or not, is to add fruit like apples and blueberries to it. The tangy sweet fruit give an extra punch to the mild chicken flavor. Add a few dashes of curry powder and other interesting robust flavors – and now you have just rocked that chicken salad up!

Here are our Favorite Ways to Make Chicken Salad for Dinner.

For more great No-Scramble Dinners and Dinner Ideas go to www.kosherstreet.com

Creamy Chicken Salad on Toasted White Bread

1 whole chicken, shredded

½ cup Mayo

2 tbsp. Creamy Dijon Mustard

¼ shredded carrots

¼ cup chopped celery

1tsp. garlic powder

1 tsp. ginger powder

1 tsp. dried dill

In a blender (or if you don’t have a meat one – chop everything super fine with a knife) –  Add all your ingredients and pulse a few times until everything is blended. Add a huge dollop of salad onto your toasted bread, add some fresh lettuce and sliced tomatoes and serve.

Waldorf Chicken Salad

1 whole rotisserie  chicken, shredded and cut into chucks

2 yellow apples, peeled and cut into chunks

1 cup sliced dark grapes

2 celery diced

¼ cup chopped walnuts

3 tbsp. golden raisins

2/3 cup Mayo (add more or less according to your preference)

1 tsp. lemon rind or ½ tsp. lemon juice

1 tsp. garlic powder

2 tbsp. honey

Kosher salt &  black pepper to taste

Mix everything together in a large bowl and serve in a croissant or hamburger bun –garnish with fresh lettuce.

Chicken Salad Salsa

This recipe is Mexican flavored inspired and I love the idea of serving it in a halved avocado.  I serve this chicken salad a lot on Shabbos day and will always add some great pita chips or tortilla chips for that extra delicious crunch factor.

3 Avocados, halved

1 rotisserie chicken, shredded

2 scallions, diced

1 cup of sliced fresh blueberries

1 cup sweet canned corn niblets

1 red pepper, diced

2/3 cups mayo

1 tbsp. white vinegar

1 package splenda or 1 1/2 tsp. sugar

1 tsp. garlic powder

1 tsp. ginger

½ tsp. ground mustard

1 tsp. dried cilantro

1 tsp. dried parsley

Pinch of smoked paprika – or for heat pinch of cayenne pepper

Other than the halved Avocados, mix everything together in a large bowl. Scoop heaping dollops of chicken salad into the avocado pit hole. You can hollow the avocados out slightly to have more room for your chicken salad. Serve with favorite brand of pita or corn tortilla chips.