Chicken Salad – Quick, Easy, BIG! Recipe
Introduction
This chicken salad is a quick, easy, and big dish perfect for a wholesome lunch or light dinner. Packed with fresh vegetables, tender roast chicken, and a zesty homemade dressing, it’s both flavorful and satisfying.
Ingredients
- 3 cups store-bought roast chicken, shredded
- 12 cups cos/romaine lettuce (2 medium, 1 giant), chopped into bite-size pieces (or other leafy greens)
- 1 cup corn kernels (canned, drained – about 2/3 can)
- 1/2 red onion, finely sliced
- 300g/10oz cherry or grape tomatoes (or 2 normal tomatoes chopped)
- 2 cucumbers, halved lengthwise then sliced 1cm / 1/3″ (or 1 long English/telegraph cucumber)
- 2 avocados, cut into bite-size chunks (or 1 giant one)
- 150g/5oz bacon, cooked until crisp then chopped (optional)
- 2 1/2 tbsp cider vinegar
- 6 tbsp extra virgin olive oil
- 1 garlic clove, minced using garlic press (~1 tsp)
- 1 tsp Dijon mustard (or any smooth, non-spicy mustard, optional)
- 2 tsp dried mixed herbs
- 1 tsp sugar (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: To make the dressing, combine cider vinegar, olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar (if using), salt, and black pepper in a jar. Shake well and set aside for at least 10 minutes to let the flavors meld.
- Step 2: In a large bowl, add the shredded chicken, chopped lettuce, corn kernels, sliced red onion, tomatoes, cucumbers, and avocado chunks. Drizzle most of the dressing over the salad and toss gently to combine.
- Step 3: Transfer the salad to a serving bowl. Drizzle with the remaining dressing, sprinkle with the cooked bacon if using, and serve immediately.
Tips & Variations
- Use leftover roast chicken or a rotisserie chicken to save time and add great flavor.
- For a vegetarian version, omit the chicken and bacon, and add extra avocado or chickpeas for protein.
- Swap dried mixed herbs with fresh herbs like parsley, dill, or basil for a brighter taste.
- If you prefer a spicier dressing, add a pinch of chili flakes or a dash of hot sauce.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day to keep the greens crisp. If combined, the salad may become soggy. Reheat is not recommended as the salad is best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of lettuce?
Yes, you can substitute cos/romaine with other leafy greens like spinach, kale, or mixed salad leaves depending on your preference.
How do I keep the avocado from browning?
To prevent browning, add the avocado just before serving and toss gently with the dressing to coat. You can also sprinkle a little lemon or lime juice over the avocado pieces.
PrintChicken Salad – Quick, Easy, BIG! Recipe
A quick and easy large chicken salad packed with fresh vegetables, shredded roast chicken, and a tangy homemade dressing. Perfect for a light lunch or dinner, this colorful salad combines crisp lettuce, juicy tomatoes, creamy avocado, and optional crispy bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking bacon, optional)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 3 cups store bought roast chicken, shredded
- 12 cups cos / romaine lettuce (2 medium, 1 giant), chopped into bite size pieces (or other leafy greens)
- 1 cup corn kernels, drained (about 2/3 can)
- 1/2 red onion, finely sliced
- 300g / 10oz cherry or grape tomatoes, or 2 normal tomatoes chopped
- 2 cucumbers, halved lengthwise then sliced 1cm / 1/3″ (or 1 long English/telegraph cucumber)
- 2 avocados, cut into bite size chunks (or 1 giant one)
- 150g / 5oz bacon, cooked until crisp then chopped (optional)
Dressing Ingredients
- 2 1/2 tbsp cider vinegar
- 6 tbsp extra virgin olive oil
- 1 garlic clove, minced (~1 tsp)
- 1 tsp Dijon mustard (or any smooth, non spicy mustard, optional)
- 2 tsp dried mixed herbs
- 1 tsp sugar (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Make the Dressing: Place cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar (if using), salt, and black pepper into a jar. Secure the lid and shake vigorously until well combined. Set the dressing aside for at least 10 minutes to allow the flavors to meld and develop.
- Prepare the Salad: In a large bowl, combine the shredded roast chicken, chopped lettuce, drained corn kernels, finely sliced red onion, halved and sliced cucumbers, chopped tomatoes, and bite-sized avocado chunks. Drizzle most of the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: Transfer the tossed salad to a serving bowl. Drizzle the remaining dressing on top, then sprinkle the crispy chopped bacon over the salad. Serve immediately to maintain freshness and texture.
Notes
- Note 1: Using store-bought roast chicken saves time and adds flavor, but leftover homemade roast chicken works great too.
- Note 2: The cider vinegar adds a bright tang to the dressing; white wine vinegar may be used as a substitute.
- Note 3: Dried mixed herbs usually include oregano, thyme, and basil, but feel free to substitute with Italian seasoning or your favorite herb blend.
- Note 4: Sugar is optional and used to balance acidity in the dressing; you can omit it for a lower sugar version.
- You can omit bacon to make this salad vegetarian.
Keywords: Chicken salad, easy chicken salad, quick salad, healthy salad, roast chicken salad, avocado salad, bacon salad
