COOK'S CORNER CHICKEN SALADS TO CROW ABOUT.

Byline: Natalie Haughton Food Editor

When it comes to chicken salads, we all have our favs. But if you want to expand or jazz up your repertoire, take at a look at ``Chicken Salad: Fifty Favorite Recipes,'' by Barbara Lauterbach (Chronicle Books; $18.95). The author, a resident of New Hampshire, writes, ``Whether held together by a silky mayonnaise or a flavorful vinaigrette, moist, tasty, plump morsels of chicken give the cook a palette upon which a variety of delicious ingredients can be blended.'' And it isn't just a warm-weather dish.

In her creative renditions beyond the basics, Lauterbach mixes chicken with pasta, potatoes, pineapple, papayas, chutney and more. Try some for potluck parties, luncheons, lunch boxes and quick and easy dinners. There are also some interesting takes on the theme like Jo's Fried Chicken Salad; Ella's Chicken Salad Log (baked in a puff pastry sheet); Chicken and Cranberries With Green Pea Mousse; Maxiene's Wild Rice and Chicken Salad; Tortellini Chicken Salad and more. Lauterbach also tosses in a chapter on ``Birds of Another Feather'' - with recipes using turkey, duck, pheasant and quail.

You'll also find basic recipes for cooking, poaching and roasting chicken for salads along with yield information. Figure that a roasted 3-pound chicken will result in 4 to 4 1/2 cups white and dark chicken meat. Here's a sampling of recipes from the book.

SEVEN-LAYER CHICKEN SALAD

1/2 small head iceberg lettuce, shredded

1/2 head romaine lettuce, inner leaves coarsely chopped

2 to 2 1/2 cups shredded cooked chicken breast

Dressing

1 cup finely chopped celery

1 medium red bell pepper, seeded, deribbed and chopped

1 medium green bell pepper, seeded, deribbed and chopped

8 canned water chestnuts, drained and sliced

1/2 cup finely chopped red onion

1 (10 ounces) package frozen petits pois (small peas), thawed and drained (but not cooked)

1 cup (4 ounces) grated Romano cheese 

8 ounces lean bacon, cooked, drained and crumbled

1 hard-cooked egg, cut into wedges

1 medium tomato, cut into wedges

In a large, clear glass salad bowl, toss shredded iceberg and chopped romaine lettuce leaves together. On top of lettuce, layer shredded chicken. Spread 1/2 cup Dressing over chicken. Layer celery, red and green peppers, water chestnuts, red onion and finally peas. Spread remaining Dressing over vegetables to cover. Sprinkle with grated cheese. Cover bowl tightly with plastic wrap and chill at least 8 hours or overnight.

Just before serving, remove wrap and top with bacon crumbles, egg and tomato. Do not toss. Serve with salad servers long enough to reach bottom of bowl. Makes 6 to 8 servings.

DRESSING: In a small bowl, mix together 1 1/2 cups mayonnaise and 1 tablespoon sugar until blended.

NOTE: Vary the types of lettuces (but use a sturdy variety), vegetables and cheese, if desired.

MOULTON FARM SUGAR SNAP CHICKEN SALAD

SALAD:

5 cups shredded cooked chicken breast

2 red bell peppers, roasted and peeled OR 2 bottled roasted red peppers

1 1/4 pounds sugar snap peas, strings removed, OR 2 (10-ounce) packages frozen sugar snap peas, cooked according to package directions

2 tablespoons sesame seeds, toasted

DRESSING:

3 tablespoons red wine vinegar 

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

For Salad, place shredded chicken in a large bowl and set aside. Cut peppers into strips about 1/4-inch wide. Add peppers to chicken. If using fresh peas, take a paring knife and string peas by starting at top or stem end of pea and running knife down seam of pea, pulling string off.

Place 3 cups water in a 2-quart saucepan. Have a bowl of cold water standing by. Bring water to a boil and drop in peas. Cook 1 minute after water returns to boil. Drain and plunge peas at once into cold water to retain their color. When peas have cooled, add to bowl with pepper strips and chicken. If not serving immediately, store salad, undressed but covered, in refrigerator up to 4 hours.

To make Dressing, in a small bowl, combine wine vinegar, salt, pepper and mustard and whisk to dissolve salt. Gradually whisk in oil to form an emulsion.

When ready to serve salad, toss Dressing with pea, pepper and chicken mixture, gently but thoroughly. Turn salad into a serving bowl or onto a platter, and sprinkle with sesame seeds. Serve immediately. Makes 6 to 8 servings.

Can you help

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I would appreciate any recipes using FRESH (not dried) figs. Anyone?

- Sylvia F. Cohen 

North Hollywood

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no caption (book: ``Chicken salad: Fifty Favorite Recipes'')