Chicken Salad Flight

Four ways from one simple base.

Remember the deviled egg flight from last year? I wanted to bring the flight idea back, but with something a little more widely loved... and in walks chicken salad.

Four different chicken salads, all built from the same base, each with its own personality. Bright and herby, tangy and briny, sweet and crunchy, or spicy and creamy.

It’s perfect for hosting, spring gatherings, or honestly just when you want options. I love serving these on Firehook crackers for a little crunch and structure, but you can just as easily turn them into sandwiches, wraps, or salads.

You can make all four or just pick your favorite, but there’s something really fun about having the full lineup.

Keep an eye out... a tuna flight might be coming next.

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Tips to Take It From Good to Great

• Finely chop your mix-ins so everything sits nicely on the crackers.

• Let the salads sit in the fridge for 15–20 minutes before serving, so the flavors really come together.

• Add a small splash of brine, vinegar, or lemon juice at the end if anything tastes flat.

• Don’t skip the garnishes, they make a big difference in both flavor and texture.

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Make-Ahead & Storage

• The chicken salad base can be made up to 2 days in advance.

• Each variation will keep well in the fridge for up to 3 days.

• Store garnishes separately and assemble just before serving for best texture.

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Chicken Salad Flight

Click here for the printable recipe

Servings: 4 to 6
Prep Time: 25 minues

Ingredients

Base Chicken Salad

• 1 rotisserie chicken, shredded (about 4 cups)

• 1 to 1¼ cups Kewpie mayonnaise, to taste

• 1 to 2 celery stalks, finely diced

• Juice from ½ lemon

• 2 tsp Dijon mustard

• 1 tsp kosher salt, to taste

• 1 tsp freshly cracked black pepper, to taste

• Firehook crackers, to serve

Lemon Dill Artichoke

• 1 cup base chicken salad

• ¼ cup marinated artichoke hearts, finely chopped

• 1 tbsp fresh dill, chopped

• 1 tsp lemon zest

• 1 tbsp sour cream, Greek yogurt, or more mayo

Garnish:

• Dill

• Lemon zest

• Toasted sliced almonds

• Small artichoke pieces

Pepperoncini (Pickle-Style)

• 1 cup base chicken salad

• ¼ cup finely chopped pepperoncini

• 2 tsp pepperoncini brine, to taste

• 1 tbsp finely diced red onion or shallot

• 1 tbsp sour cream, Greek yogurt, or more mayo

• ½ tsp dried oregano

Garnish:

• Pepperoncini slices

• Pickled red onion

• Fresh cracked black pepper

Buffalo Chicken

• 1 cup base chicken salad

• 2 tbsp buffalo sauce

• 1 tbsp ranch or blue cheese dressing

• 1 tbsp finely diced red onion or shallot

• 1 tbsp sliced green onion

Garnish:

• Blue cheese crumbles

• Chives

• Buffalo drizzle

Cranberry Poppyseed

• 1 cup base chicken salad

• 2 tbsp dried cranberries, chopped

• 1 tbsp toasted almonds, chopped

• ½ tsp poppy seeds

• 1 tsp honey

• 1 tsp apple cider vinegar

Garnish:

• Extra cranberries

• Toasted sliced almonds

• Thin apple matchsticks (optional)

• Chives

• Sprinkle of poppy seeds

Instructions

1. In a large bowl, combine the shredded chicken, Kewpie mayonnaise, celery, lemon juice, Dijon, salt, and pepper. Mix until creamy and well combined.

2. Divide the chicken salad evenly into four bowls, about 1 cup each.

3. To the first bowl, add the lemon dill artichoke ingredients and mix to combine.

4. To the second bowl, add the pepperoncini ingredients and mix until evenly incorporated.

5. To the third bowl, add the buffalo ingredients and mix to combine.

6. To the fourth bowl, add the cranberry poppyseed ingredients and mix until fully combined.

7. Spoon each chicken salad onto Firehook crackers and finish with their respective garnishes. Serve immediately.
   

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