Pin this 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 my family asked for something hearty but refreshing after a long week. The affordable chicken pieces paired perfectly with bright vegetables, making it a favorite even among picky eaters.
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
- Preheat:
- Preheat oven to 200°C (400°F)
- Season and roast chicken:
- In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper. Arrange chicken on a baking tray and roast for 18 to 20 minutes until cooked through (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 (if using) 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 combined
- Combine:
- Add cooled chicken to the salad bowl. Drizzle with dressing and toss gently
- Garnish and serve:
- Sprinkle chopped parsley or cilantro over salad before serving
Pin this This salad quickly became the go-to for our family picnics, and even my kids help with tossing everything together now. Sharing this dish has become a small tradition whenever relatives drop by unexpectedly.
Budget-Friendly Tips
Switch in leftover roast chicken or cooked lentils to stretch the meal even further. Extra chickpeas are affordable and keep protein high for less cost.
Serving Suggestions
Top with toasted sunflower seeds for crunch, and pair with a chilled Sauvignon Blanc for added refreshment.
Allergen Information
Contains mustard in the dressing. Salad is dairy-free as written. As always, check labels for any packaged items if allergy risks are a concern.
Pin this Enjoy this protein-rich salad for lunch or dinner, and feel free to experiment with seasonal vegetables for variety.
Frequently Asked Recipe Questions
- → What cuts of chicken work best for this dish?
Boneless, skinless chicken thighs or drumsticks provide juicy flavor and remain tender when roasted, making them ideal for this preparation.
- → Can I add other vegetables to the mix?
Yes, feel free to incorporate crunchy options like bell peppers or shredded carrots to enhance texture and color.
- → What dressing complements these ingredients?
A simple vinaigrette with olive oil, lemon juice, Dijon mustard, and a touch of honey creates a bright, balanced dressing.
- → How long should I roast the chicken?
Roast for 18 to 20 minutes at 200°C (400°F) until the internal temperature reaches 74°C (165°F) to ensure thorough cooking.
- → Is it possible to add plant-based protein?
Yes, cooked chickpeas or lentils can be added for extra protein and to stretch the dish further.