Print

Chicken Salad – Quick, Easy, BIG! Recipe

Print Recipe

★★★★★

4.9 from 536 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://dylangranv.com/chicken-salad-quick-easy-big-recipe/