chicken salad recipe

Easy and healthy salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a delicious mustard vinegarette.

Strawberry Chicken Salad

tbsp. Red Wine Vinegar

Dijon Mustard

tbsp. Maple Syrup

tbsp. Chopped Fresh Dill Weed

Garlic Powder

Kosher Salt

tsp. Ground Black Pepper

Olive Oil

Boneless Skinless Chicken Breast

Kosher salt and pepper (to taste)

Head Romaine (roughly chopped)

Red Onion (chopped

Avocado (halved, seeded, peeled and sliced)

Strawberries (quartered)

Shaved Parmesan Cheese

Tbsp Avocado Oil

Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.

Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.

Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.

Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.

Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.

Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.

For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.

Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!

Ultimate Chicken Salad Recipe

chicken breasts

almonds

mayonnaise

dijon mustard

red grapes (quartered)

celery

green onions

parsley

tarragon

lemon (juiced)

salt and pepper (to taste)

Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.

Poach

Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.

To Make the Poached Chicken

Dice

Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.

Slice

Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.

Mix everything together until it&#039;s well combined. Let it chill in the fridge until you&#039;re ready to serve.

Chicken Salad Recipe

Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. But there's a little something extra in my version that makes it the ultimate chicken salad - tarragon!

This recipe is easy, healthy, bright, flavorful, and will make any summer meal a breeze. Give it a try!

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BEST CHICKEN SALAD RECIPE | easy & healthy

Think of the Guacatillo sauce as a replacement for any classic creamy chicken salad sauce, but higher in fat and filled with tons of flavor. This simple recipe can be cross utilized as you see fit for your meal prep needs!

Keto Guacatillo Chicken 

Guacatillo sauce

pistachio,

Romaine lettuce leaves,

Cherry tomatoes, rinsed, halved

Tabasco

Cotija cheese, crumbled

Kosher salt & Black pepper, to taste

Spray oil

Powder

Preheat oven to 415F (215C). Dice the raw chicken into a medium bowl. Season with salt and pepper and mix with hands to evenly season chicken. Bake for 10 minutes and cool down completely.

Prepare the Guacatillo sauce as directed on the recipe.

In the same preheated oven, lightly toast the pistachios and slivered almonds for 5 minutes. Remove and let cool at room temp. Prep the Romaine hearts. Cut core, shock, and rinse. Halve the cherry tomatoes. Mix all ingredients in a bowl.

Divide the chicken in half and place it on top of two Romaine lettuce leaves. Sprinkle a small amount of paprika for color and garnish. Store in an airtight container.

For exact macros: Weigh 4 ounces of the diced chicken in a bowl, add 2 tablespoons of the Guacatillo sauce, 1 tablespoon of pistachios, 1 teaspoon of slivered almonds, and a few halved cherry tomatoes. Mix gently to fully incorporate the sauce into all ingredients. Top with 1 teaspoon of the crumbled cotija cheese. Sprinkle a pinch of paprika for color on top of each wrap.

Chicken Salad with Grapes Recipe - This chicken salad recipe makes a delicious, quick meal. Made with chicken, grapes, and roasted nuts, it is always a favorite!

Chicken Salad with Grapes Recipe

chicken

grapes

cherries

pecans

mayonnaise (or Greek Yogurt)

salt

black pepper

celery leaves (chopped (optional))

Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

We have the best chicken salad recipe and it is simple to make! This is so creamy and delicious. Serve it over lettuce or on croissants for a great meal.

Chicken Salad recipe

green onion diced (1/4 cup red onion diced will work too)

pepper

dill (optional)

croissants

romaine lettuce leaves

Combine all ingredients in a small bowl and mix well.

Serve immediately as a sandwich or over salad.

You can also store in an airtight container for the flavors to enhance.

Chicken Salad consists of chopped chicken meat served with hard-boiled egg, celery, mayonnaise, pepper, onion. So Give this Chicken Salad Recipe a try and make your own Chicken Salad Sandwiches.

celery,

lemon juice

chicken meat

In a frying pan place almonds. Shaking frequently toast over medium-high heat.

In a medium bowl, mix together lemon juice, mayonnaise, and pepper. Toss with chicken, celery & almonds.

This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! It's also gluten-free, dairy-free, egg-free and soy-free for people with food allergies.

Rosemary Chicken Salad with Avocado and Bacon

bacon (diced)

(trimmed skinless chicken thighs (4 oz each))

rosemary

lettuce

baby arugula

cherry tomatoes

red onion

oz avocado (sliced (1 small))

tsp dijon mustard

olive oil

tbsp red wine vinegar

Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.

Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.

Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.

Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.

Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.

To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.

This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I've been making this healthy chicken salad recipe for years. It's great for make ahead lunches!

Easy Chicken Salad Recipe

Greek yogurt*

garlic powder (or

salt (or

black pepper (or

chicken (shredded

pecans (walnuts or sliced almonds, toasted if desired)

grapes*

onion

bread, croissants or lettuce (for serving)

In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.

Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.

Taste and adjust seasonings as needed.

Serve as a sandwich on bread or croissants, or wrapped in lettuce.

https://embed.mediavine.com/videos/xb285sl8hw2wt13cwr2m

Easy Homemade Chicken Salad with just a few ingredients in less than 15 minutes. Serve on a hearty bread or croissant with your favorite sides. Great for a make ahead chicken salad sandwich lunch.

Chicken Salad

This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!

Ranch Chicken Salad

1% buttermilk

chives

garlic powder

onion powder

basil

black pepper (to taste)

chicken breast (from rotisserie chicken

In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.

Add the shredded chicken and mix well. Refrigerate until ready to eat.

This simple, healthy chicken salad is made with breast meat from a cooked rotisserie chicken, fresh lemon and dill. Fast and easy, and perfect for all diets including low-carb, keto, Whole30, Paleo and of course, Weight Watchers.

Chicken Salad with Lemon and Dill

chicken breasts (from 1 whole rotisserie chicken)

dill

lemon

extra virgin olive oil

Remove the chicken legs, wings and thighs from the rotisserie chicken and set aside for another meal.

Remove the skin from the 2 breasts and remove the meat from the bones. Break the chicken into chunks with your hands or a knife and place into a large bowl. Add the fresh dill, lemon juice, lemon zest, olive oil and salt.

Refrigerate until ready to eat.

This lightened Classic chicken salad made from scratch uses far less mayonnaise that most recipes call for. It comes out tender and delicious, perfect on a bagel, served over lettuce or in a wrap.

Lighter Chicken Salad

chicken bouillon

onion (chopped)

celery (finely chopped)

tbsp Hellmann's Lite Mayonnaise (regular for Keto)

In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water.

Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through.

Once cooked, remove chicken and let cool. Reserve chicken broth.

Cut chicken into small pieces and place in a bowl. Add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more.

Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.

The best Classic Chicken Salad recipe is flavorful with simple ingredients. Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Feel free to add in whatever you want but this is great just as it is! You can eat this as a sandwich or for a low-carb and Keto friendly version eat it in lettuce wraps or by itself.

cooked chicken, diced ((I like to use rotisserie chicken))

Add all the ingredients to a bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.

Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

Make our healthy chicken and hummus salad bowl for a delicious budget lunch option. It can be thrown together in just 10 minutes and delivers three of your 5-a-day

Quick chicken hummus bowl

hummus

pouch cooked

baby spinach

avocado

chicken breast

pomegranate seeds

tbsp toasted almonds

Mix 2 tbsp of the hummus with half the lemon juice, the lemon zest and enough water to make a drizzly dressing. Squeeze the grain pouch to separate the grains, then divide between two shallow bowls and toss through the dressing. Top each bowl with a handful of the spinach.

Squeeze the remaining lemon juice over the avocado halves, then add one half to each bowl. Divide the chicken, pomegranate seeds, onion, almonds and remaining hummus between the two bowls and gently mix everything together just before eating.

a recipe for lemon-dill chicken salad lettuce wraps with grapes and pecans.

Chicken Salad Lettuce Wraps with Grapes and Pecans

c. Greek yogurt

lemons

Dijon mustard

dill,

kosher salt

rotisserie chicken, skin removed and shredded (3 cups)

c. red grapes, quartered

c. pecans

green onions, white and green parts only, sliced

Boston Bibb lettuce, leaves

Recipe was divine. I added a little bit of mayo to balance out the greek yogurt, so good! Perfect blend of tangy, savory and sweetness. I look forward to making this again.

Way too much dill. It was completely inedible.

This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.&nbsp;

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