Why Long Island deli chicken salads have millions of views on Instagram and how to make your own

Maybe it's the midsummer heat; maybe it's the timing of national shoppers sidestepping bags of lettuce in the grocery aisle amid a cyclospora outbreak; or maybe it's just the allure of watching yet another food trend take off. Whatever the reason behind the appeal, chicken salads — from Long Island delis — are trending.

It all started when Hamptons-based Bethenny Frankel, known for appearing on Bravo's "The Real Housewives of New York City," began posting videos taste-testing and sharing her opinion on the flavor, additives and texture of locally sold chicken salads. Hamptons' Round Swamp Farm chicken salad was touted as her preferred choice, sparking the first round of what she's branded as the "Chicken Salad Olympics." After crowning The Blonde Shallot in Little Silver, New Jersey as the prizewinning salad, the housewives alum has moved onto the Olympics round two, calling on notable chefs and celebrities, like Bobby Flay and Martha Stewart, to enter their chicken salad recipes in the competition. Her chicken salad videos have totaled millions of views this summer, with The Blonde Shallot posting to social media that it sold-out and struggled to keep up with demand at its shop last weekend. 

If the chicken salad buzz has sparked a need for your own taste-test, Long Island eateries mentioned so far include Sagaponack General Store in Sagaponack and Dude's Gourmet in Montauk. But if you simply want to mix up your own summer salad and cheer on the competitors from the sidelines, try one of these three chicken salad recipes by Newsday's recipe columnist Marge Perry.

Cool and Classic Chicken Salad

This chicken salad is so rich-tasting, you'll never notice there's no mayonnaise. The combination of tangy nonfat yogurt and light (not fat-free) sour cream gives just enough creaminess to hold the ingredients together. You can serve the salad stuffed in tomatoes, or on really good bakery hard rolls, with lettuce and tomato.

• 2 cups cooked chicken breast (10-ounce package)
• 1 green pepper, diced
• 3 tablespoons plain nonfat yogurt
• 2 tablespoons light sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire
• 1/4 teaspoon pepper
• 1/2 cup diced red onion
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

1. Combine all ingredients in a large bowl and let sit at least 10 minutes to allow the flavors to develop. Makes 4 servings.

Creamy Tarragon Chicken Salad

This low-fat chicken salad tastes every bit as good as a fat-and-calorie-laden version, maybe better, thanks to the lovely flavor of fresh tarragon. The subtle licorice taste gives this dish character that sets it apart from other recipes. You can use bottled minced garlic, which seems to have slightly less bite than fresh; either will work.

• 1/2 cup buttermilk
• 1/4 cup light mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh tarragon, chopped
• 1/2 teaspoon minced garlic
• 1/8 teaspoon pepper
• Salt to taste
• 1 (10-ounce) package roasted chicken breast
• 4 hard rolls
• 4 lettuce leaves
• 4 tomato slices

1. Combine the buttermilk, mayonnaise, vinegar, tarragon, garlic and pepper in a bowl and whisk. Add salt if needed.

2. Cut the chicken into 1/2-inch dice (you should have 2 cups) and combine with the dressing.

3. Split the rolls and partially hollow out the bottoms. Fill each bottom half with 1/4 of the chicken salad. Top the chicken with a lettuce leaf and tomato slice, close the sandwich and serve. Makes 4 servings.

Greek Chicken Salad with Pita Flatbread

• 1/4 cup plain nonfat Greek yogurt
• 1/2 cup crumbled feta
• 1 teaspoon red-wine vinegar
• 2 teaspoons chopped fresh dill
• 1/8 teaspoon black pepper
• 2 to 3 tablespoons skim milk
• 3 cups (14 to 15 ounces) diced cooked chicken
• 1/4 cup thinly sliced scallions
• 1/3 cup pitted Kalamata olives, chopped
• 1 cup grape or cherry tomatoes, halved or quartered (depending on size)
• 2 cups shredded romaine lettuce
• 2 pitas, split open horizontally
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin

1. Combine yogurt, feta, vinegar, dill and pepper in a large bowl. Thin with the milk as needed. Toss with the chicken, scallions, olives, tomatoes and lettuce.

2. Brush cut side of four pita halves with olive oil; sprinkle with salt and cumin and toast in oven or toaster oven until lightly golden and crisp. Serve with the salad. Makes 4 servings.