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Summer is a time for great salads.

We're helping you makeover your classic chicken salad courtesy of Women's Day magazine.

They are all simple twists that won't leave you bored.

First, here's the recipe for the basic chicken salad. This will be the base for each salad.

Basic Chicken Salad

Salt & Pepper
1 1/2 lb. boneless, skinless chicken breast
1/4 cup lowfat sour cream
2 tbsp. mayonnaise
2 scallions, thinly sliced
1/2 cup fresh flat-leaf parsley

Fill a medium saucepan halfway with water; bring to a boil and add 1 tsp. salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer the chicken to a plate. When cool enough to handle, shred or cut into pieces.

In a large bowl, whisk together the sour cream, mayonnaise and 1/2 tsp. each salt and pepper. Add the chicken and toss to coat. Fold in the scallions and parsley.

The first twist is Southwestern Chicken Salad.

Prepare the chicken. Prepare the dressing, adding 3 tbsp. fresh lime juice and 2 tsp. chili powder; toss with the chicken. Add a 15 oz. can of black beans (rinsed) and 1 cup corn kernels (fresh or frozen and thawed). Combine. Fold in the scallions, and substitute cilantro for the parsley.

The second twist is a Chicken Salad with Carrots, Mustard and Tarragon.

Prepare the chicken. Prepare the dressing, adding 1 tbsp. of Dijon mustard and 1 tbsp. of whole-grain mustard; 2 medium carrots (coarsely grated) and 1 tbsp. of tarragon (chopped). Omit the parsley.

Next is Chicken Salad with Apples and Radishes.

Prepare the Basic Chicken Salad, omitting the parsley. Add 4 radishes (cut into thin half-moons), 2 stalks of celery (thinly sliced) and 1 small green apple (quartered and thinly sliced) and combine. Fold in 1 cup watercress or baby arugula.

Finally, we have a Curried Chicken Salad. 

Prepare the chicken. Prepare the dressing, adding 2 tbsp of fresh lemon juice, 1 tbsp of curry powder; toss with the chicken. Fold in the scallions and 1/2 cup raisins; omit the parsley.