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Chicken Salad - quick, easy, BIG!

Recipe video above. Here's a speedy main course size salad that's filled with all my favourite vegetables. I like this because it's filled, colourful, interesting enough to serve to friends, but quick enough for a fast lunch, filling enough for dinner.

Prep Time
15 mins
Servings: 4 -5 as main
Calories: 462 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 cups store bought roast chicken , shredded (Note 1)
  • 12 cups cos / romaine lettuce (2 medium, 1 giant) , chopped into bite size pieces (or other leafy greens)
  • 1 cup corn kernels (can, 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:
  • 2 1/2 tbsp cider vinegar (Note 2)
  • 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 (Note 3 for subs)
  • 1 tsp sugar , optional (Note 4)
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instructions

    Cup of Yum
  1. Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
  2. Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
  3. Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

Notes

  • Chicken - this is my speedy chicken salad so I use store bought. Use any leftover chicken, or cook your own - poach it, bake it, roast it, brine it or even slow cook it (oh so many choices!)
  • Vinegar - can also use sherry, white wine, red wine or champagne vinegar, or lemon juice. If using normal white vinegar, increase oil slightly (taste and adjust). If using lime, consider using 1/4 cup fresh coriander/cilantro instead of dried herbs (really great combo!).
  • Herbs - I use a generic mixed herb here, in the name of speed. And Italian herb mix would go down a treat too, or use all oregano to give it a Greek spin (not unlike the Greek Marinated Chickpea Salad I shared last week). Or make up your own mix using things like: rosemary, thyme, oregano, parsley, basil.
  • Sugar?!! I often get asked why I seem to "always" include sugar in my dressings. It's to take the sharp edge off vinegar so I can get away with using less oil. Typical oil to vinegar ratio for dressings is 3:1, I usually use 2.5 : 1 or less. But I list it as optional because so many people seem put off by adding a tiny bit of sugar in dressings!
  • FRESH herbs: delightful! Use 1/4 cup to get a good hit (this is a BIG salad). My favourite combos:
  • Storage - salad stays good for around 30 minutes after tossing with dressing (oil makes the leaves soggy). To make ahead, assemble salad but don't cut avocado and keep dressing separate.
  • If meal prepping just one portion, leave avocado whole and cut just prior to serving (see video at 40 sec, you don't need a cutting board, just a knife and spoon). Cut avo in half (or quarter, whatever you want) then drizzle cut surface with lemon and put in airtight container (good for 24 hrs) OR put in airtight container with a halved onion (good for 3 days as long as container is super airtight). Dress just prior to serving.
  •  Nutrition per serving, excludes bacon.
  • Dill and coriander/cilantro (equal amounts, inspired by this Iceberg Lettuce Salad from a friend, these two herbs together are sensational)
  • 1/4 cup chives, parsley or basil
  • 2 tsp finely chopped fresh rosemary or thyme plus 2 tbsp chives or parsley

Nutrition Information

Calories 462cal (23%) Carbohydrates 22g (7%) Protein 25g (50%) Fat 32g (49%) Saturated Fat 5g (25%) Cholesterol 60mg (20%) Sodium 643mg (27%) Potassium 1359mg (39%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 12851IU (257%) Vitamin C 34mg (38%) Calcium 89mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4-5 as main

Amount Per Serving

Calories 462

% 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.