Chicken salad is a classic dish that can be enjoyed for lunch, dinner, or even as a snack. It's a great way to get your daily dose of protein and vegetables, and it can be customized to fit your own taste preferences.
If you're looking for some new and exciting chicken salad recipes to try, here are five of our favorites you should try.:
Grilled Chicken Caesar Salad
Ingredients
1. Chicken Marinade
- 1/2 of a lemon, juiced
- 1 tablespoon olive oil
- 2 tablespoons dijon mustard
- 1 clove of garlic, mined
- 1 tablespoon fresh rosemary, minced
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1 pound boneless skinless chicken breasts
2. Salad
- 2 romaine hearts, halved lengthwise
- 4 slices whole wheat bread, a crusty artisan type is best
- 2 tablespoons grated parmesan cheese
- Kosher salt and fresh ground black pepper
3. Caesar Dressing
- 1/2 cup plain non-fat Greek yogurt
- 1/2 of a lemon, juiced
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons worchestershire
- 2 teaspoons dijon mustard
- 1 teaspoon anchovy paste
- 1/4 teaspoon granulated garlic
- 1/4 cup shredded parmesan cheese
- Kosher salt and fresh ground black pepper to taste
Instructions
1. Chicken Marinade
- Combine all of the marinade's ingredients in a small bowl.
- Put the chicken in a freezer bag after seasoning it with salt and pepper.
- After pouring the marinade over the chicken and sealing the bag, use your hands to massage the marinade into the chicken. For at least one hour, refrigerate.
- Place all the ingredients in a bowl and mix with a whisk until well blended. Keep chilled and covered until you're ready to serve.
2. Salad
- Depending on thickness, place the marinated chicken on the grill and cook for 4–6 minutes. Then, turn it over and continue cooking for an additional 4–6 minutes, or until the chicken is cooked through (165 degrees F.).
- After taking the chicken off the grill, let it aside to rest while you cook the bread and romaine hearts.
- Spread a little olive oil over the bread slices and romaine hearts, then sprinkle with kosher salt and freshly ground black pepper.
- Drizzle olive oil on the romaine hearts and slices of bread and season them with kosher salt and freshly ground black pepper.
- Place the romaine hearts cut side down on the grill and cook them for approximately 2-3 minutes or until they have nice grill marks.
- Grill the bread at the same time as the lettuce for approximately 1 minute per side. Once grilled, cut the bread into bite sized cubes.
- Place the grilled romaine hearts cut side up on a serving platter and top them with slices of the grilled chicken, cubes of the grilled bread, Caesar dressing, shredded parmesan cheese and season with kosher salt and freshly ground black pepper. Serve immediately.
Asian Chicken Salad
Ingredients
1. Dressing:
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil (Optional)
- 2 teaspoons soy sauce
2. Salad:
- 1 head iceberg lettuce - rinsed, dried, and chopped
- 4 boneless chicken breast halves, cooked and shredded
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted
- 1 ½ tablespoons olive oil, or as needed
- 1 (8 ounce) package dried rice noodles
Instructions
- Compile all the ingredients.
- To make the dressing, In small covered container, shake together oil, vinegar, brown sugar, sesame oil, and soy sauce. Let salad cool before serving.
- Prepare the salad: In a big bowl, mix together the lettuce, chicken, green onions, and sesame seeds. Once covered, let it sit for ten minutes.
- In a pan over medium-low heat, warm the oil while the salad is cooling. Roughly chop the rice noodles and cook in small batches in the hot skillet for 15 to 25 seconds, or until they start to puff up. Place on a platter covered with paper towels to drain.
- Take out the salad from the fridge. Divide into salad bowls; add fried rice noodles on top; then pour dressing over the salad.
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Mediterranean Chicken Quinoa Salad
Ingredients
- 16 oz cooked chicken breast
- 1 ½ cups uncooked quinoa
- 2 cups chicken broth
- 2 cups fresh baby spinach chopped into pieces (you can also use tender kale leaves-remove stems)
- 1 cup water
- ½ cup red onion finely chopped
- ½ green pepper finely chopped
- 1 whole red pepper finely chopped
- ½ cup whole pitted Kalamata olives
- ½ cup feta cheese crumbled (I used the reduced fat feta)
- ¼ cup fresh parsley chopped
- 1 cup peeled English cucumber chopped
- 3 roma tomatoes seeded and chopped
- 4 tablespoon fresh lemon juice
- 6 tablespoon balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- As directed on the package, cook the quinoa in the water and chicken broth (you are replacing some of the water with the chicken broth).
- Quinoa is cooled; set aside.
- Over medium heat, preheat a medium nonstick skillet.
- Add chopped spinach to a skillet sprayed with cooking spray containing olive oil.
- Stir and heat until somewhat tender and wilted, then remove and allow to cool.
- Pour the cooked spinach and quinoa to a large bowl.
- Combine the diced veggies, feta cheese, olives, cooked chicken, parsley, and toss to combine.
- Mix together lemon juice, olive oil, balsamic vinegar, salt, and pepper; drizzle over salad.
- Once combined, serve right away, or refrigerate until ready to eat.
Creamy Avocado Chicken Salad
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 avocado, diced
- ½ cup of Greek yogurt
- 1 tablespoon of lime juice
- 2 tablespoons of chopped cilantro
- ½ teaspoon of cumin
- ¼ teaspoon of chili powder
- ½ cup of diced red onion
- ½ cup of diced bell pepper
- Tortillas or lettuce leaves for serving
Instructions:
- After adding salt and pepper to the chicken breasts, grill or roast them until they are well done. Allow them to cool down before chopping them into little pieces.
- Diced avocado should be mashed until smooth in a big basin.
- Add the Greek yogurt, chili powder, cumin, chopped cilantro, and lime juice, and stir until well mixed.
- Stir until the chicken is equally covered after adding the diced bell pepper, red onion, and shredded chicken to the dish.
- For a light and filling supper, serve the creamy avocado chicken salad wrapped in lettuce leaves or tortillas.
Balsamic Strawberry Chicken Salad
Ingredients
- 2 chicken breasts, boneless, skinless
- 6 cups arugula
- 1/4 cup red onion, thinly sliced
- 1 cup strawberries, sliced
- 1 tablespoon balsamic vinegar
- 1/4 cup almonds, roughly chopped
- 1/4 cup goat cheese, crumbled
- 1/4 teaspoon sea salt, plus more for seasoning
- 1 teaspoon honey
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/8 teaspoon black pepper, plus more for seasoning
Instructions
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small dish or jar.
- Place the chicken breasts in a large, separate bowl, sprinkle with salt and pepper, pour over little less than half of the dressing mixture, and refrigerate for half an hour. If you don't have enough time to marinate the chicken, just make sure it's fully covered in dressing before grilling it.
- Turn the heat up to medium-high on a grill or grill pan. Once heated through, add the chicken and grill, turning once, for 12 to 15 minutes, or until cooked through. After cooking, let the chicken cool for two to three minutes before slicing it thinly.
- As the chicken cooks, put the arugula, chopped almonds, sliced onion, strawberries, and goat cheese in a dish. Drizzle with the remaining dressing and mix well.
- Place the sliced chicken on top of the salad and add more salt, pepper, and goat cheese according to your taste.
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These five luscious and healthy chicken salad recipes offer a delightful array of flavors and ingredients to tantalize your taste buds.
These salads are a great option for a filling and healthy lunch because they're not only high in nutrients but also simple to prepare. So why wait? Try out these delicious recipes today and elevate your salad game to a whole new level of deliciousness!
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