Save A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
I first made this salad for a casual weeknight dinner, aiming to create something filling without breaking the bank. It quickly became a favorite for its flavor-packed bites and simple prep.
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, for extra stretch and protein)
- 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 Oven:
- Preheat oven to 200°C (400°F).
- Season Chicken:
- In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper.
- Roast Chicken:
- Arrange chicken on baking tray and roast for 18-20 minutes until fully cooked (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:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble Salad:
- Add cooled chicken to salad bowl. Drizzle with dressing and toss gently to combine.
- Garnish and Serve:
- Garnish with chopped parsley or cilantro before serving.
Save This salad is always a hit at family picnics. Even picky eaters go back for seconds, and it is easy to double for larger gatherings.
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 cross-contamination. Always verify packaged ingredient labels.
Nutritional Information
Per serving: 340 Calories, 18 g Total Fat, 17 g Carbohydrates, 28 g Protein
Save Enjoy this budget-friendly chicken salad fresh for the best texture. Leftovers are great for lunch the next day!
Recipe FAQ
- → What chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks are ideal for tender, juicy results and affordable options.
- → Can I prepare the chicken in advance?
Yes, you can roast or poach the chicken ahead of time and shred it before combining with the vegetables.
- → How can I add extra protein to the salad?
Including cooked chickpeas or lentils boosts protein content and adds fiber to the dish.
- → What alternatives are there for fresh herbs in garnish?
Fresh parsley or cilantro work well, but basil or mint can also bring vibrant flavor notes.
- → Is there a dressing substitute if I don't have Dijon mustard?
A blend of olive oil, lemon juice, and a mild mustard or even a touch of vinegar can create a similar tangy dressing.