Chicken and Fresh Vegetable Salad
A vibrant, crunchy salad featuring chicken and fresh vegetables, perfect for quick weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 lb) or 2 cups shredded rotisserie chicken
- 6 cups mixed salad greens (baby spinach, arugula, romaine mix)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced or sliced
- 1 medium red bell pepper, diced
- 3 pieces radishes, thinly sliced (optional, for crunch)
- 1/2 medium red onion, thinly sliced Soaked in cold water for 5 min if you want milder flavor.
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup toasted nuts or seeds (almonds, walnuts, or pumpkin seeds)
For the Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken
- Season chicken breasts with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook breasts for 5–6 minutes per side until golden and juices run clear (internal temperature 165°F / 74°C).
- Rest for 5 minutes, then slice thinly. Alternatively, shred leftover or rotisserie chicken.
Make the Vinaigrette
- In a bowl, whisk together olive oil, vinegar or lemon, mustard, garlic, honey, and a pinch of salt and pepper.
- Taste and adjust acidity or sweetness.
Chop Vegetables
- Halve cherry tomatoes, dice cucumber and bell pepper, slice radishes and onion, and crumble the cheese.
- Toss the salad greens in a large bowl.
Assemble
- Add the prepared vegetables to the greens.
- Drizzle about two-thirds of the vinaigrette over the salad and toss gently.
- Taste and add more dressing if needed.
Add Chicken and Toppings
- Arrange sliced chicken on top.
- Sprinkle with nuts or seeds, and finish with crumbled cheese and a squeeze of lemon if desired.
Serve
- Serve immediately to maintain texture.
Notes
To keep this salad meat-free, swap chicken for cooked turkey or canned chickpeas. Use Greek yogurt in the vinaigrette for a creamier dressing. For quick preparation, use pre-washed greens and store-bought rotisserie chicken.