Save to Pinterest Chicken Salad with Budget-Friendly Cuts and Fresh Veggies is a vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
I first created this salad for a weekday lunch, looking for a way to make chicken go further while still feeling filling and flavorful. It quickly became a favorite because of how easy it is to prepare and customize.
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)
- 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 the chicken:
- Preheat oven to 200°C (400°F). Toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper in a bowl.
- Roast the chicken:
- Arrange chicken on a baking tray and roast for 18 to 20 minutes until fully cooked (internal temperature 74°C/165°F). Let cool slightly, then shred or chop into bite-sized pieces.
- Prepare the vegetables:
- While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Make the dressing:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad:
- Add cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine.
- Garnish and serve:
- Garnish with chopped parsley or cilantro before serving.
Save to Pinterest This recipe reminds me of summer picnics with my family, where everyone would dig into big bowls of salad piled high with fresh vegetables and tender chicken.
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. Double-check packaged chickpeas if allergies are a concern. Salad is both dairy-free and gluten-free when prepared as instructed.
Nutritional Information (per serving)
Calories: 340, Total Fat: 18 g, Carbohydrates: 17 g, Protein: 28 g
Save to Pinterest This salad is sure to become a staple in your meal rotation. Enjoy its freshness and protein power any day of the week!
Recipe FAQs
- → Which chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks are ideal due to their flavor and tenderness after roasting.
- → Can I substitute the dressing ingredients?
Yes, olive oil and lemon juice can be swapped for other vinaigrette bases, and Dijon mustard adds a nice tang but can be omitted.
- → How can I add more protein without adding meat?
Including cooked chickpeas or lentils adds plant-based protein and helps stretch the meal further.
- → What’s the best way to prepare the vegetables?
Wash and chop crisp veggies into bite-sized pieces to ensure even distribution and texture variety in each serving.
- → Can this dish be served cold or warm?
It's delicious served slightly warm or chilled, making it versatile for different preferences or meal occasions.