Save A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
When I first made this chicken salad for lunch, I was amazed at how flavor-packed and filling it was using affordable ingredients. It quickly became a go-to weeknight dinner because everyone loves piling their bowl high with crunchy veggies and satisfying chicken.
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
- Prep & Season 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.
- Bake Chicken:
- Arrange chicken on a baking tray and roast for 18 to 20 minutes until cooked through (internal temperature 74°C/165°F). Let cool slightly, then shred or chop into bite-sized pieces.
- Prepare Vegetables:
- While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Make Dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until blended in a small jar or bowl.
- Assemble Salad:
- Add cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine.
- Finish & Serve:
- Garnish with chopped parsley or cilantro before serving.
Save This is the kind of salad that everyone digs into together! Last weekend, my family built their own bowls with favorite toppings and crunchy seeds & it was a perfect way to stretch dinner without anyone missing out.
Required Tools
Baking tray, large salad bowl, cutting board and knife, small jar or bowl for dressing, tongs or salad servers.
Allergen Information
Contains mustard in the dressing. If using canned chickpeas, check labels for possible cross-contamination. Dairy-free and gluten-free when using appropriate packaged ingredients.
Nutritional Information
Each serving contains about 340 calories, 18 g total fat, 17 g carbohydrates, and 28 g protein.
Save This salad is versatile, satisfying, and sure to become a staple for busy weeknights or relaxed weekend gatherings.
Recipe Help
- → What chicken cuts work best for this dish?
Boneless, skinless thighs or drumsticks are ideal for tender, flavorful results. Leftover roasted or poached chicken can also be used.
- → Can I add more plant-based protein?
Yes, cooked chickpeas or lentils can be included to increase protein content and add texture.
- → How is the dressing prepared?
Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper together until emulsified for a bright, tangy dressing.
- → What are good garnishes to complement the salad?
Fresh parsley or cilantro add brightness, while toasted sunflower or pumpkin seeds provide crunch.
- → Is this dish suitable for dairy-free diets?
Yes, the salad contains no dairy ingredients, making it suitable for dairy-free eaters.