Save A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
I made this salad on a busy weeknight when I wanted something nutritious yet quick. The affordable chicken paired with a load of veggies made the meal both hearty and refreshing.
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
- Prepare Chicken:
- Preheat oven to 200°C (400°F). In a bowl toss chicken thighs or drumsticks with olive oil paprika garlic powder salt and black pepper. Arrange chicken on a 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 the cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine. Garnish with chopped parsley or cilantro before serving.
Save Whenever my family gathers for dinner this chicken salad is a hit. Everyone enjoys picking their favorite veggies and the kids love helping to toss everything together.
Required Tools
Baking tray large salad bowl cutting board and knife small jar or bowl for dressing and tongs or salad servers make prep and serving easy.
Allergen Information
This recipe contains mustard. If you use canned chickpeas always check the label. The salad remains dairy free and gluten free if all ingredients are verified.
Nutritional Information
Per serving: 340 calories 18 g total fat 17 g carbohydrates 28 g protein.
Save This salad is great for meal prep and makes delicious leftovers for lunch. Enjoy every bite and feel good about your budget friendly wholesome meal.
Recipe FAQs
- → What chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks are ideal for roasting and shredding, offering great flavor and affordability.
- → Can I prepare the chicken in advance?
Yes, cooked chicken can be roasted or poached ahead of time, then shredded and added when assembling the dish.
- → Which vegetables add the best crunch?
Crisp ingredients like romaine lettuce, cucumbers, bell peppers, and carrots provide fresh texture in the dish.
- → How do I make the dressing flavorful without overpowering?
A simple mix of olive oil, lemon juice, Dijon mustard, and a touch of honey balances tang and sweetness without overwhelming the other ingredients.
- → Are there good plant protein additions for extra nutrition?
Cooked chickpeas or lentils can be mixed in to boost protein and add texture while keeping the dish filling.
- → What garnishes complement this dish?
Freshly chopped parsley or cilantro adds a bright herbal note to finish the dish beautifully.