Save A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
I first made this chicken salad when searching for hearty, high-protein meals that wouldn't strain my grocery budget. Mixing cooked chicken with plenty of crunchy vegetables quickly became a favorite way to keep everyone full and energized.
Ingredients
- Chicken: 500 g (1.1 lb) boneless, skinless chicken thighs or drumsticks, 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Vegetables: 1 large head romaine lettuce (chopped), 1 cup cherry tomatoes (halved), 1 large cucumber (diced), 1 red bell pepper (diced), 2 medium carrots (shredded), 1 small red onion (thinly sliced), 1 cup cooked chickpeas (optional)
- Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp honey (optional), salt and pepper (to taste)
- Garnish: 2 tbsp fresh parsley or cilantro (chopped)
Instructions
- Roast the Chicken:
- Preheat oven to 200°C (400°F). Toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper in a bowl. Arrange chicken on a baking tray and roast for 18 20 minutes until fully cooked. Let cool briefly, then shred or chop into bite-sized pieces.
- Prepare Vegetables:
- While chicken cooks, rinse and chop romaine lettuce. Halve cherry tomatoes, dice cucumber and red bell pepper, shred carrots, thinly slice onion, and add chickpeas if desired. Arrange all veggies in a large bowl.
- Make Dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, honey (optional), salt and pepper in a small jar or bowl until combined.
- Assemble Salad:
- Add cooled chicken to the bowl of chopped vegetables. Drizzle everything with dressing and toss gently with tongs or salad servers to combine.
- Garnish and Serve:
- Scatter chopped parsley or cilantro over the salad and serve immediately for best texture.
Save Sharing this salad at our weekend lunch was a win everyone enjoyed. Kids picked their favorite veggies right out of the bowl and the protein-packed chicken kept even the hungriest family members satisfied.
Required Tools
You will need a baking tray for roasting chicken, a large salad bowl, cutting board and knife for prepping veggies, a small jar or bowl for dressing, and tongs or salad servers for mixing everything together.
Allergen Information
Contains mustard from the dressing. If using canned chickpeas, check labels for possible cross contamination. This salad is dairy free and gluten free as written but always verify packaged ingredient labels if in doubt.
Nutritional Information
Each serving offers approximately 340 calories, 18 g total fat, 17 g carbohydrates, and 28 g protein, making it a robust and balanced meal option.
Save This easy chicken salad delivers big flavor and lasting satisfaction with just a handful of simple ingredients. Enjoy it fresh for lunch or dinner.
Recipe Guide
- → What chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks are ideal due to their flavor and affordability, but leftover roasted or poached chicken can also be used.
- → How should the chicken be cooked?
Roast at 200°C (400°F) for 18-20 minutes until fully cooked, then shred or chop before adding to the salad.
- → Can I add extra protein to the salad?
Yes, cooked chickpeas or lentils can be incorporated to stretch protein content and add texture.
- → What dressing complements this combination?
A simple dressing of olive oil, lemon juice, Dijon mustard, honey (optional), salt, and pepper enhances the fresh ingredients without overpowering them.
- → What garnishes enhance the flavor?
Fresh parsley or cilantro adds a bright, herbal note that complements the savory chicken and crisp vegetables.
- → Is this dish suitable for dairy-free diets?
Yes, this preparation contains no dairy and is gluten-free as written.