Save to Pinterest This dish brings together tender roasted chicken with a medley of crisp salad greens, cherry tomatoes, cucumber, red onion, and celery. A creamy dressing made from mayonnaise, Greek yogurt, and Dijon mustard ties the flavors together, while optional additions like toasted nuts or crumbled feta add texture and richness. Quick to prepare and perfect for warm weather, it offers a satisfying balance of protein and freshness.
There's something about a proper chicken salad that stops you mid-afternoon—the kind where you actually taste each ingredient instead of just eating something green and calling it lunch. I learned that lesson the hard way on a sticky July day when my neighbor brought over her version with homemade mayo and fresh herbs, and I realized I'd been making mine all wrong for years. The secret isn't hiding in some fancy technique; it's in treating simple things with respect and not overthinking it.
I made this for a picnic last summer when I was too exhausted to fuss, and somehow it became the dish everyone asked for seconds of. My friend's five-year-old actually ate vegetables, which I'm pretty sure counts as a minor miracle. That's when I knew this wasn't just another salad—it was the kind of food that brings people together without making you spend three hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you tender, protein-packed bites that won't dry out if you roast them just until done and let them cool enough to handle.
- Olive oil: A tablespoon is enough to keep the chicken moist and prevent sticking on the pan.
- Salt and pepper: Season both the chicken and the final salad so flavors build as you go.
- Mixed salad greens: Use whatever you love—spinach, arugula, romaine, or just a basic spring mix.
- Cherry tomatoes: Halved so they don't roll around and they release their juice into the dressing.
- Cucumber: Half a cucumber sliced thin gives you that cooling crunch without watering everything down.
- Red onion: Thinly sliced, it adds a sharp bite that wakes up the whole salad.
- Celery: One stalk diced small adds texture and a clean, fresh note that anchors everything.
- Mayonnaise: Three tablespoons mixed with yogurt instead of using it alone means richness without that heavy feeling.
- Greek yogurt: Two tablespoons lightens the dressing and adds a subtle tang that makes the salad taste more interesting.
- Dijon mustard: Just a teaspoon, but it brings all the flavors into focus like you turned up the volume.
- Lemon juice: Keeps everything bright and prevents that dull, mayo-heavy taste.
- Fresh parsley: Chopped fresh, not dried—it adds an herbal freshness that changes everything.
- Walnuts or pecans: Optional but highly recommended for crunch and nuttiness that completes the whole picture.
- Feta cheese: If you add it, it gives you salty, tangy pockets that make each bite different from the last.
Instructions
- Get your oven ready:
- Heat it to 200°C (400°F) while you prep the chicken so it's ready to go the moment you season it.
- Prep and season the chicken:
- Pat your breasts dry, rub them all over with olive oil, then season generously with salt and pepper—don't be shy. You're building flavor here, not just coating them.
- Roast until cooked through:
- Lay them on a baking tray and roast for about 15 minutes until the thickest part reads 165°F on a thermometer or feels firm when you press it. Let them rest for a few minutes so they stay juicy when you cut them.
- Slice or shred while still warm:
- Dice or shred the chicken into bite-sized pieces—warm chicken is easier to work with and absorbs flavors better.
- Combine your vegetables:
- Toss the salad greens, tomatoes, cucumber, red onion, and celery in a large bowl so everything's ready.
- Make the dressing:
- Whisk mayonnaise, Greek yogurt, mustard, lemon juice, and parsley in a small bowl until smooth, then taste and adjust salt and pepper. This is where you make sure it tastes like something you'd want to eat.
- Bring it all together:
- Add the warm chicken to the vegetables, pour the dressing over everything, and toss gently so you coat everything without crushing the greens.
- Top and serve:
- Scatter nuts and feta over the top if you're using them, and eat it right away while everything still has texture.
Save to Pinterest The moment that made me love this salad wasn't about perfection—it was watching someone I care about come back for thirds while barely paying attention to anything else on the table. That kind of food doesn't need to be complicated to matter.
Making It Your Own
This salad is forgiving enough that you can swap things without breaking it. Rotisserie chicken works beautifully if you're short on time, and honestly tastes just as good. If you want it lighter, go all Greek yogurt and skip the mayo entirely—you'll lose some richness but gain a tang that some people prefer. Apple cubes, grapes, or even dried cranberries add sweetness if your salad feels too savory.
Serving Suggestions
I've served this as a main course salad, stuffed it into hollowed tomatoes for a prettier presentation, and heaped it onto crusty bread as a sandwich. It stays good in the fridge for a couple of days if you keep the dressing separate, so it's perfect for meal prep when you know the week is going to be chaotic.
Kitchen Notes
The thing about salad is that people underestimate how much better it becomes when every element is actually delicious instead of just there. Taste the dressing on its own, taste the individual vegetables, season as you go. You're building something people will actually enjoy, not just assembling ingredients.
- Chill your bowl in the freezer for 10 minutes before assembling if you want everything to stay crisp longer.
- Slice the chicken while it's still warm but handle it gently so you don't tear the meat.
- If you make extra dressing, it keeps in a jar in the fridge for other salads all week.
Save to Pinterest This is the kind of salad that reminds you that good food doesn't have to be fussy or take all day. Make it, share it, and let it become your own.
