The Best Chicken Salad Recipe You'll Crave Again and Again

This Chicken Salad Recipe is a light, satisfying dish packed with flavor, perfect for warm days.

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Prep Time 15

Cook Time 30

Chill Time 30

Total Time 45

Servings: 4 servings

Course: Main dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked, diced boneless skinless chicken breasts Use leftover chicken for a quick meal.
2 cups Chopped romaine lettuce Crisp texture for freshness.
1 cup Halved cherry tomatoes Adds sweetness and color.
1 cup Sliced English cucumbers Contributes coolness.
1/4 cup Thinly sliced red onion Elevates flavor profile.

For the Dressing

1/2 cup Mayonnaise Creamy base; substitute with Greek yogurt if desired.
2 tablespoons Dijon mustard Adds tang.
2 tablespoons Chopped fresh parsley or dill Infuses aroma.
Salt and pepper to taste Essential for flavor.

Equipment

Oven
mixing bowl
Large bowl

Method

Preparation Steps

Preheat the oven to 375°F (190°C).
Coat chicken breasts with olive oil, then sprinkle with salt and pepper.
Bake the chicken for 25-30 minutes or until cooked through. Let cool before dicing.
Chop romaine, cherry tomatoes, cucumbers, and red onion into bite-sized pieces.
Combine mayonnaise, Dijon mustard, chopped herbs, and seasoning in a bowl and mix until creamy.
Toss the diced chicken with the vegetables, drizzle with dressing, and stir to combine.
Serve immediately or chill for an hour before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 35mgCalcium: 4mgIron: 10mg

Notes

Feel free to add fruits like apples or grapes for sweetness, or nuts for crunch. Store salad components separately for freshness.

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