Chicken Salad – Quick, Easy, BIG! Recipe
Introduction
This quick and easy chicken salad is perfect for a light lunch or a refreshing dinner. Packed with fresh veggies, tender roast chicken, and a flavorful homemade dressing, it’s a satisfying meal that comes together in no time.
Ingredients
- 3 cups store-bought roast chicken, shredded
- 12 cups cos/romaine lettuce (2 medium, 1 giant), chopped into bite size pieces (or other leafy greens)
- 1 cup corn kernels (canned, drained, about 2/3 can)
- 1/2 red onion, finely sliced
- 300g (10oz) cherry or grape tomatoes (or 2 normal tomatoes, chopped)
- 2 cucumbers, halved lengthwise then sliced 1cm (1/3″), or 1 long English/telegraph cucumber
- 2 avocados, cut into bite size chunks (or 1 giant one)
- 150g (5oz) bacon, cooked until crisp then chopped (optional)
- 2 1/2 tbsp cider vinegar
- 6 tbsp extra virgin olive oil
- 1 garlic clove, minced using garlic press (~1 tsp)
- 1 tsp Dijon mustard (or any smooth, non-spicy mustard, optional)
- 2 tsp dried mixed herbs
- 1 tsp sugar (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Make the dressing by placing cider vinegar, olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar, salt, and black pepper in a jar. Shake well and set aside for at least 10 minutes to let the flavors meld.
- Step 2: In a large bowl, combine the shredded chicken, chopped lettuce, corn kernels, sliced red onion, tomatoes, cucumbers, and avocado chunks. Drizzle most of the dressing over the salad and toss well to coat all ingredients evenly.
- Step 3: Transfer the tossed salad to a serving bowl. Drizzle the remaining dressing on top, sprinkle with the cooked bacon if using, and serve immediately.
Tips & Variations
- For a vegetarian version, omit the chicken and bacon; add chickpeas or toasted nuts for protein.
- Use fresh herbs like parsley or basil instead of dried mixed herbs for a brighter flavor.
- Add a squeeze of lemon juice to the dressing for extra freshness.
- If you prefer, substitute cider vinegar with apple cider or white wine vinegar.
- To save time, use pre-cooked rotisserie chicken and pre-washed salad greens.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad again before serving. Avocado may brown over time, so it’s best to prepare just before serving or add avocado fresh each time. Reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use grilled chicken instead of roast chicken?
Yes, grilled chicken works well and adds a slightly smoky flavor to the salad. Just shred or chop it before mixing.
How do I prevent the avocado from browning?
To slow browning, toss avocado chunks with a little lemon or lime juice just before adding to the salad, or add avocado right before serving.
PrintChicken Salad – Quick, Easy, BIG! Recipe
This quick and easy Chicken Salad is a vibrant, hearty dish featuring shredded roasted chicken, fresh leafy greens, corn, tomatoes, cucumbers, and creamy avocado, all tossed in a tangy homemade dressing with optional crispy bacon for extra flavor. Perfect for a big, refreshing meal that comes together swiftly and delivers a satisfying balance of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking bacon, optional)
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salad Ingredients
- 3 cups store-bought roast chicken, shredded
- 12 cups cos/romaine lettuce (2 medium, 1 giant), chopped into bite-size pieces (or other leafy greens)
- 1 cup corn kernels (canned, drained – about 2/3 can)
- 1/2 red onion, finely sliced
- 300g (10oz) cherry or grape tomatoes (or 2 normal tomatoes chopped)
- 2 cucumbers, halved lengthwise then sliced 1cm (1/3″) thick (or 1 long English/telegraph cucumber)
- 2 avocados, cut into bite-size chunks (or 1 giant one)
- 150g (5oz) bacon, cooked until crisp then chopped (optional)
Dressing Ingredients
- 2 1/2 tbsp cider vinegar
- 6 tbsp extra virgin olive oil
- 1 garlic clove, minced using garlic press (~1 tsp)
- 1 tsp Dijon mustard (or any smooth, non-spicy mustard, optional)
- 2 tsp dried mixed herbs (such as oregano, thyme, basil; can substitute with Italian seasoning)
- 1 tsp sugar (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the dressing: Place the cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard (if using), dried mixed herbs, sugar (if using), salt, and black pepper in a jar. Secure the lid tightly and shake vigorously until fully combined. Set the dressing aside for at least 10 minutes to allow the flavors to meld and intensify.
- Assemble the salad: In a large bowl, combine the shredded roast chicken, chopped romaine lettuce, drained corn kernels, finely sliced red onion, halved and sliced cucumbers, cherry or grape tomatoes, and avocado chunks. Drizzle over most of the prepared dressing and toss everything together gently but thoroughly to ensure even coating of the ingredients.
- Finish and serve: Transfer the tossed salad to a serving bowl. Drizzle the remaining dressing over the top for added flavor. Sprinkle the chopped, crispy bacon over the salad if using. Serve immediately to enjoy the salad at its freshest and most vibrant.
Notes
- Note 1: Using store-bought roast chicken saves preparation time and adds great flavor, but you can substitute with freshly cooked chicken if preferred.
- Note 2: The cider vinegar adds bright acidity and tang; apple cider vinegar can also be used as a substitute.
- Note 3: Dried mixed herbs can be substituted with Italian seasoning or a mix of oregano, basil, and thyme.
- Note 4: The sugar is optional and helps balance the acidity of the vinegar in the dressing.
- For a vegetarian version, omit the bacon and replace chicken with grilled tofu or chickpeas.
- Serve the salad immediately after dressing to avoid sogginess, especially with avocado and lettuce.
Keywords: chicken salad, easy salad recipe, quick salad, healthy salad, roast chicken salad, bacon salad, avocado salad, summer salad
