Chicken salad: a quick and easy recipe

Anyone who has ever said that a salad is “just a bit of green” doesn’t know what they’re missing. The thing is, that the secret to the perfect lunch or supper is often hiding at the back of your fridge. This is a dish with a name of its own and with many delicious combinations, like the one featured in this article: chicken salad, a sure-fire option for anyone who wants to eat well without spending the whole afternoon in the kitchen. A versatile recipe within anyone’s reach and which, when put together thoughtfully, is a real celebration of textures.

Forget the dull, dry versions. Today we’re reclaiming the classic chicken salad, the one that comes to our rescue on a Tuesday at the office or a last-minute Friday night supper, providing quality protein and all the freshness the body craves. Let’s get started!

Ingredients for a chicken salad for 4 people

For a result that’s worthy of the front cover, the key lies in the ingredients. Here’s what you will need to buy: 

• Chicken breasts (2 large ones). You can poach them with spices or griddle them. 
• Mixed salad leaves (200 g). Lamb’s lettuce, rocket and romaine are good for adding crunch. 
• Cherry tomatoes (12-15). To add a touch of acidity.
• Red onion (half). Finely sliced.
• Sweetcorn or avocado, to add a creamy texture.
• Extra virgin olive oil, cider vinegar, a pinch of wholegrain mustard and salt for the dressing. 

Preparing the salad

The magic of a cold chicken salad is that it can be made in advance, allowing the flavours to settle.

1. The chicken. Cook the breasts on a griddle with a drizzle of oil and let them rest before cutting. If you cut them while they are still hot they will lose their juices and become dry. Once they have cooled slightly, cut them into chucks or shred them, whichever you prefer!
2. The base. In a wide bowl, arrange a bed of washed and dried salad leaves. 
3. Assembly. Add the tomatoes, onion and whichever extra ingredient you have chosen, as well as the chicken. 
4. The finishing touch. Mix the dressing in a separate jar and pour over the salad just before serving so that the leaves stay crispy. 

Roast chicken salad: a flavourful option

If you have leftovers from Sunday lunch, you’re in luck. Roast chicken salad is the queen of making the most out of what you have. By using meat that has already been cooked in the oven, you can take advantage of its rich, roasted flavour as well as the juices from the cooking itself.  According to nutritional experts, this version lends itself well to bolder ingredients such as roasted peppers or nuts, turning a “leftovers” dish into a truly gourmet recipe.

Crispy chicken salad: with a different touch

Sometimes, you crave a little more texture. To make a crispy chicken salad without piling on the calories, the trick lies in the coating. You can coat the chicken strips in crushed cornflakes or panko breadcrumbs, then cook them in an air fryer or a hot oven. The contrast between the warmth of the breaded chicken and the coolness of the vegetables creates a sensory experience that is a real hit, particularly with the little ones in the family.

Chicken and apple salad: a fresh and original combination

If you want to elevate the dish, the chicken and apple salad is a winning combination. The acidity of a Granny Smith apple balances the texture of the protein and adds an extra burst of freshness. This recipe is reminiscent of the classic Waldorf salad, but is a lighter version. Add some walnuts and a bit of Greek yogurt to the dressing for a well-rounded, balanced dish that’s extremely moreish.  

As you can see, the only limit to this dish is your imagination (and what you have in the veg drawer). Whether you’re after something quick or want to experiment with new combinations, the chicken salad is that blank canvas that never lets you down. Enjoy!