Save to Pinterest A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
I first made this chicken salad when we were trying to stretch our weekly protein budget. Using chicken thighs and a big mix of crunchy veggies made every bite so hearty and delicious.
Ingredients
- Chicken: 500 g (1.1 lb) boneless, skinless chicken thighs or drumsticks, 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Vegetables: 1 large head romaine lettuce, chopped, 1 cup cherry tomatoes, halved, 1 large cucumber, diced, 1 red bell pepper, diced, 2 medium carrots, shredded, 1 small red onion, thinly sliced, 1 cup cooked chickpeas (optional)
- Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp honey (optional), salt and pepper to taste
- Garnish: 2 tbsp fresh parsley or cilantro, chopped
Instructions
- Prep Chicken:
- Preheat oven to 200°C (400°F). In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper.
- Roast & Chop:
- Arrange chicken on a baking tray and roast for 18 to 20 minutes until fully cooked (internal temperature 74°C/165°F). Let cool slightly, then shred or chop into bite-sized pieces.
- Prepare Vegetables:
- While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Make Dressing:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Combine & Garnish:
- Add cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine. Garnish with chopped parsley or cilantro before serving.
Save to Pinterest This salad has quickly become a family favorite at our weeknight table. Even our picky eaters love all the different colors and textures, especially with the tangy dressing on top.
Required Tools
Baking tray, large salad bowl, cutting board and knife, small jar or bowl for dressing, and tongs or salad servers will make prep quick and easy.
Allergen Information
Contains mustard in the dressing. If using canned chickpeas, check labels for cross-contamination. Salad is dairy-free and gluten-free as written.
Nutritional Information
Each serving: 340 calories, 18 g fat, 17 g carbohydrates, 28 g protein.
Save to Pinterest Serve immediately for best crunch and flavor, or chill covered for up to two hours before serving. Enjoy this filling salad for lunch or dinner any day of the week!
Answers to Recipe Questions
- → Which chicken cuts work best in this dish?
Boneless, skinless chicken thighs or drumsticks are ideal for tender, flavorful results. They roast quickly and shred easily for even mixing.
- → How can I add extra protein stretch without increasing cost?
Including cooked chickpeas or lentils adds plant-based protein and volume, enhancing texture and nutrition affordably.
- → What dressing complements the salad ingredients well?
A simple dressing of olive oil, lemon juice, Dijon mustard, and a touch of honey balances the savory chicken and crisp vegetables with bright acidity.
- → Are there suggested garnishes to enhance flavor?
Fresh parsley or cilantro adds a fragrant, herbaceous note that lifts the whole dish and adds visual appeal.
- → Can the salad be prepared ahead of time?
Chicken can be roasted in advance and kept chilled. Vegetables and dressing are best combined just before serving for freshness.
- → What tools are helpful for making this dish?
A baking tray for roasting chicken, a large salad bowl for tossing, and a small jar or bowl to emulsify the dressing simplify preparation.