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The Best Easy Tuscan Chicken Salad Recipe
Enjoy The Best Easy Tuscan Chicken Salad, featuring tender chicken, tomatoes, cucumber, and red onion then topped with a homemade dressing. This salad is a delicious and simple option for a quick lunch or dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Salads
Calories: 409 kcal
Course:
Main Course , Salad
Cuisine:
Italian , American
Ingredients
For The Chicken
- 2 tablespoons extra virgin olive oil
- 3 thin chicken breasts
- 2 teaspoons herbs de provence
- 3 garlic cloves minced
- ½ lemon juiced
- Seasoned salt and pepper
For The Salad
- 4 servings Spinach arugula mix
- 1 cup multi-color cherry tomatoes
- 1 cup sliced mini cucumbers
- ¼ cup chopped red onion
For The Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon maple syrup
- salt and pepper to taste
Instructions
- In a large bowl combine olive oil, chicken breasts, herbs de Provence, garlic, lemon juice, and seasoned salt and pepper to taste. Stir until well combined. Allow to marinate while you’re preparing the salad.
- Prepare the salad. Place ingredients equally on 4 plates or bowls. Start with the spinach arugula mix then top with tomatoes, cucumbers, and red onion. Set aside.
- Prepare the dressing. In a small glass mixing bowl combine olive oil, red wine vinegar, dijon mustard, maple syrup, lemon juice, salt, and pepper. Whisk until completely emulsified and no longer separated. Set aside.
- Prepare chicken. Heat a cast iron skillet over medium-high heat. Once heated add the chicken and its marinade to the pan. Cook for 4-5 minutes until the chicken starts to brown. Then flip and cook for an additional 4-5 minutes.
- Remove the chicken from the pan and remove the skillet from the heat. The chicken should be juicy and slightly undercooked.
- Slice chicken on a cutting board into strips or bite-sized pieces. Heat the skillet back over medium heat and return the sliced chicken to the pan. Using a wooden spoon, scrape the garlic so it’s no longer sticking. The chicken drippings will help to deglaze the pan giving it a rich color and juicy flavor.
- Cook chicken for 2-3 additional minutes until fully cooked and seasoned. Remove pan from the skillet and let cool for 1-2 minutes.
- Place chicken slices over salad and serve with the dressing.
Cup of Yum
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
7g
(2%)
Protein
37g
(74%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
246mg
(10%)
Potassium
821mg
(23%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
376IU
(8%)
Vitamin C
21mg
(23%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Salads
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 246mg | 10% |
| Potassium | 821mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.