Chicken Salad - quick, easy, BIG!
User Reviews
5
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Prep Time
15 mins
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Servings
4 -5 as main
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Calories
462 kcal
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Course
Main Course
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Cuisine
American
Chicken Salad - quick, easy, BIG!
Description
The salad centers around pre-cooked roast chicken shredded and combined with chopped romaine lettuce and fresh vegetables such as corn, tomato, cucumber, and finely sliced red onion. This combination provides a crisp, fresh base with richness from avocado chunks and optional bacon for crunch.
The dressing, mixed and rested before tossing, balances acidity from cider vinegar with olive oil's richness, brightened by garlic and mild mustard and enhanced with mixed herbs and a touch of sugar. This brings cohesion and flavor to the ingredients without overwhelming them.
Served immediately after dressing and topping with bacon ensures freshness and texture retention. The salad is substantial enough for a main dish and lends itself to customization with different herbs or vinegar based on preference.
For best results, assemble the salad just before serving to avoid sogginess, keep the dressing separate if making ahead, and store avocado carefully to prevent browning. The recipe accommodates variations in herbs, dressings, and protein sources.
Ingredients
- 3 cups roast chicken shredded (Note 1, store bought
- 12 cups romaine lettuce chopped into bite size pieces (or other leafy greens, aka cos lettuce, 2 medium, 1 giant
- 1 cup corn kernels (can, drained - about 2/3 can)
- 1/2 red onion , finely sliced
- 300g/ 10oz tomatoes or 2 normal tomatoes chopped, cherry or grape
- 2 cucumber halved lengthwise then sliced 1cm / 1/3" (or 1 long English/telegraph cucumber
- 2 avocado cut into bite size chunks (or 1 giant one
- 150g/ 5oz Bacon , cooked until crisp then chopped (optional)
Dressing:
- 2 1/2 tbsp cider vinegar (Note 2)
- 6 tbsp extra virgin olive oil
- 1 garlic minced using garlic press (~1 tsp, clove
- 1 tsp Dijon mustard (or any smooth, non spicy mustard, optional)
- 2 tsp mixed herbs Note 3 for subs, dried
- 1 tsp sugar , optional (Note 4)
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
- Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
- Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!
Notes
- Use any cooked chicken, fresh or leftover; poached, baked, roasted, or slow-cooked chicken works well.
- Various vinegars can substitute cider vinegar; adjust oil and seasoning ratios accordingly to balance acidity and flavor.
- Fresh herbs can be used generously to customize the dressing's flavor profile.
- Adding sugar slightly mellows the vinegar's sharpness, but it remains optional.
- Prepare the salad close to serving to keep lettuce crisp and avocado fresh; store avocado separately with lemon juice or a halved onion to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 as main
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462cal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 643mg | 27% |
| Potassium | 1359mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 12851IU | 257% |
| Vitamin C | 34mg | 38% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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