20 Chicken Salad Recipes You'll Want To Make Every Day

Chicken salads are great for the heart and can be made a dozen different ways to help keep them exciting. These delicious chicken salad recipes will make your tastebuds dance!

1. Kickin’ Chicken Salad with Mayo

Kickin’ Chicken Salad with Mayo
© Alina, AdobeStock

Kickin’ chicken salad is a simple dish with plenty of flavour, and perfect for a light lunch or dinner.

Cooking Time: 25 minutes.
Yield: 2 servings.

Ingredients:

  • 2 Skinless Chicken Breasts
  • 2 Tablespoons of Paprika
  • 1 Tablespoon of Crushed Chili Flakes
  • 4 Small Eggs
  • 1 Diced Red Onion
  • 8 Quartered Cherry Tomatoes
  • ½ Fresh Sliced Cucumber
  • 100g of Mixed Lettuce, Spinach, Rocket, and Kale Leaves
  • 2 Teaspoons of Lemon Juice
  • 75ml of Mayonnaise
  • 4 Tablespoons of Hot Sauce
  • Salt and Pepper for Seasoning

Directions:

Preheat the oven to 180 degrees Celsius and spread the paprika and chili flakes onto the chicken breasts. Bake for 20 minutes and rest for 5. Slice the chicken vertically and set aside.

Fill a saucepan halfway with water and boil. Carefully add the eggs and cook between 3 and 5 minutes. Then drain, shell, and half the eggs. To create the mayo dressing, combine the hot sauce, mayonnaise, lemon juice, salt, and pepper.

2. Herb and Lemon Salted Grilled Chicken Salad

Herb and Lemon Salted Grilled Chicken Salad
© nerudol, AdobeStock

This is a fresh dish that puts a Mediterranean twist on a traditional chicken salad.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Chicken Fillets (Thighs or Breast, it your Choice)
  • 100ml of Freshly Squeeze Lemon Juice
  • 2 Tablespoons of Sea Salt
  • 2 Tablespoons of Ground Black Pepper
  • 50g of Minced Garlic
  • 50g of Dijon Mustard
  • 25ml of Olive Oil
  • 30ml of Red Wine Vinegar
  • 4 Teaspoons of Chopped Parsley
  • 4 Teaspoons of Chopped Basil
  • 2 Teaspoons of Oregano
  • 6 Pitted, Halved Black Olive
  • 1 Sliced Avocado
  • 3 Small Tomatoes
  • ½ Sliced Cucumber
  • 1 Diced Onion
  • 150g of Mixed Lettuce Leaves
  • 50ml of Water

Directions:

Combine red wine vinegar, basil, parsley, oregano, salt, pepper, garlic, water, and olive oil to create a marinade and dressing. Split into two bowls and refrigerate one. Rub the mustard onto the chicken and pour the marinade on top. Set aside for 15 minutes.

Add oil to a grill pan and heat on a medium setting before adding the chicken. Brown the chicken on both sides until it’s thoroughly cooked. Wash the salad leaves and drizzle the remaining marinade over the chicken as a dressing.

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3. Avocado and Chicken Salad with Toasted Garlic Flatbread

Avocado and Chicken Salad with Toasted Garlic Flatbread
© okkijan2010, AdobeStock

Avocado and chicken make an interesting combination. This salad has plenty of crunch to it and makes a great meal for those who’re health conscious.

Cooking Time: 15 minutes.
Yield: 2-4 servings.

Ingredients:

  • 1 lb of Diced Chicken Fillets
  • 1 Plain Flatbread
  • 4 Tablespoons of Garlic Butter
  • 2 Peeled and Stoned Diced Avocadoes
  • 100g of Quartered Baby Tomatoes
  • 100g of Diced Cucumber
  • 6 Halved Radishes
  • 100g of Chopped Lettuce Leaves
  • 1 Finely Chopped Red Onion
  • 2 Tablespoons of English Mustard
  • 25g of Crushed Garlic
  • 50ml of Olive Oil
  • 2 Teaspoons of Caster Sugar

Directions:

Preheat the oven to 180 degrees Celsius. Grease a grill pan with cooking spray or oil and cook the chicken for 15 minutes. Smear the garlic butter on the pre-made flatbread and cook in the oven for 5 minutes.

Mix vinegar, garlic, sugar, mustard, and olive oil. Whisk in water and season with salt and pepper. Drizzle over the chicken once it’s plated up.

4. Grilled Chicken, Feta, and Peach Salad

Grilled Chicken, Feta, and Peach Salad
© FomaA, AdobeStock

While feta, peach, and chicken might sound like an odd combination to some, it actually works well together. It’s a salad that is sweet and packs a lot of juicy flavours.

Cooking Time: 12-15 minutes.
Yield: 4 servings.

Ingredients:

  • 3 Stoned Quartered Peaches
  • 3 Chicken Breasts Sliced
  • 150g of Crumbled Feta Cheese
  • 100g of Mixed Green Leaf Salad (Lettuce, Rocket, and Kale)
  • 125ml of Olive Oil
  • 2 Tablespoons of Honey
  • 2 Tablespoons of White Wine Vinegar
  • 2 Diced Green Chillies
  • Kosher Salt
  • Black Pepper

Directions:

Pre-heat the oven to 180 degrees Celsius and add oil to a grill pan. Pour half of the olive oil over the chicken and season with salt and pepper. Cook the chicken on each side for 4-5 minutes and leave to rest.

Slice the peaches and drizzle oil and pepper over them, and grill flat side down for 2 minutes each side. Mix the chillies, vinegar, and remaining oil with washed salad leaves. Place the chicken and peaches on top and finish with feta. Pour the juices from the grill pan over the salad.

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5. Poached Chicken Salad

Poached Chicken Salad
© Atstock Productions, AdobeStock

Chicken is not an ingredient most people would associate with poaching; however, it works fantastically well.

Cooking Time: 20-25 minutes.
Yield: 4 servings.

Ingredients:

  • 3 Boneless Chicken Breasts Sliced into Large Cubes
  • 100g of Chopped Lettuce
  • 1 Sliced, Seeded Bell Pepper
  • 1 Chopped Celery Stick
  • 1 Chopped and Cored Red Apple
  • 6 Sliced Green Olives
  • ½ Diced Red Onion
  • 50ml of Mayonnaise
  • 2 Teaspoons of Honey
  • 2 Teaspoons of Lemon Juice
  • Salt and Pepper

Directions:

Fill a deep pan halfway with water and add 2 tablespoons of salt and boil. Place the chicken in the pan and let it simmer for 2 minutes. Cover the pan with a lid and switch the heat off. This will poach the chicken. Poach for 15 minutes.

Drain the chicken and mix with the bell pepper, celery, onions, apple, olives, and lettuce leaves. To create a dressing, combine lemon juice, mayonnaise, and honey. Finish by drizzling the dressing over the chicken salad.

6. Chicken and Parmesan Cheese Salad

Chicken and Parmesan Cheese Salad
© grinchh, AdobeStock

This salad is fresh, cheesy, and very tasty. There isn’t a lot of prep involved and can be made in little time.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 12 Radishes
  • 200g of Grated Parmesan
  • 1 Zest of A Lemon
  • 75ml of Lemon Juice
  • 2 Small Garlic Bulbs
  • 4 Chicken Breast Fillets
  • 4 Tablespoons of Plain Greek Yogurt
  • 2 Peeled, Stoned, and Sliced Avocado
  • 250g Of Fresh Lettuce Leaves
  • 2 Teaspoons of Olive Oil
  • 4 Teaspoons of Chopped Basil
  • Salt And Pepper for Seasoning

Directions:

Preheat the oven to 180 degrees Celsius and place the chicken fillets on a baking tray. Season the fillets with salt and pepper, and lightly drizzle oil over them. Rub in the seasoning, turn, and do the same on the other side. Put the garlic in-between the fillets and place in the oven for 30 minutes.

Take a bowl and combine lemon juice, lemon zest, salt, pepper, oil, the cheese, and yogurt. Mix in a drizzle of water and create a creamy cheese dressing. Remove the chicken from the oven and shred the chicken with a fork. Crush, peel, and finely chop the garlic to form a paste and stir in the dressing.

Slice the radishes and wash the lettuce leaves before mixing with the diced avocado in a salad bowl. Add the chicken and sprinkle the parmesan dressing over and mix well.

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7. Classic Chicken Salad

Classic Chicken Salad
© New Africa, AdobeStock

If you want to try your hand at a classic dish, this delicious chicken salad is easy to make and doesn’t require a lot of effort either.

Cooking Time: 20 minutes.
Yield: 1 serving.

Ingredients:

  • 25g of Chopped Spinach
  • 25g of Rocket
  • 1 Skinless Chicken Breast
  • ½ Chopped Carrot
  • ½ Diced Red Onion
  • ¼ Sliced Cucumber
  • 50g of Shredded Goats Cheese

Directions:

Preheat the oven to 180 degrees Celsius. Drizzle cooking spray over a griddle pan and cook the chicken for 15-20 minutes or until cooked through. In a bowl, mix carrots, onions, cucumber, and goat’s cheese with the spinach and rocket leaves.

Once the chicken is cooked, remove, and let it rest for 5 minutes. Carefully slice into vertical strips and mix with the salad.

8. Nutty Chicken Salad

Nutty Chicken Salad
© pundapanda, AdobeStock

This is a crunchy and fresh salad perfect for dinner or lunch.

Cooking Time: 55-60 minutes.
Yield: 2-4 servings.

Ingredients:

  • 3 Skinless Chicken Thighs or Fillets
  • 4 Tablespoons of Crushed Black Peppercorns
  • 25g of Almonds
  • 10g of Chopped Walnuts
  • 10g of Chopped Rocket Leaves
  • 1 Tablespoon of Cumin
  • 50ml of Greek Yogurt
  • 25g of Torn Basil Leaves
  • 1 Diced Cucumber
  • 4 Tablespoons of Mayonnaise
  • 1 Lemon Zest
  • Juice from a Freshly Squeezed Lemon
  • 50g of Fresh Salad Leaves

Directions:

Fill a large pot ¾ of the way with water and add the crushed peppercorns, cumin, and chicken. Cover the pot with a lid and gently poach for 35-40 minutes. Once poached, remove the chicken from the pot and carefully shred the meat.

Place the almonds and walnuts onto a baking tray and toast for 5-10 minutes. Use a measuring jug and mix together mayonnaise, lemon zest, lemon juice, and yogurt. It will create a dressing. Then, take a large bowl and mix cucumber, walnuts, almonds, basil, the salad leaves, and chicken. Finish by lightly pouring the dressing over the chicken salad.

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9. Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad
© FomaA, AdobeStock

This chicken salad is perfect for lunches and dinner. It is a tasty dish and should be one to enjoy.

Cooking Time: 25 minutes.
Yield: 2 servings.

Ingredients:

  • 200g of Diced Chicken
  • 150g of Rice Noodles
  • 50g of Chopped Peanuts
  • 25g of Chopped Walnuts
  • 50g of Beansprouts
  • 1 Thinly Sliced Carrot
  • ¼ Chopped Cucumber
  • 1 Finely Chopped Red Chili
  • 1 Finely Chopped Green Chili
  • 3 Tablespoons of Rich Vinegar
  • 3 Tablespoons of Fish Sauce
  • 1 Lime
  • 3 Tablespoons of Brown Sugar

Directions:

Pre-heat the oven to 180 degrees Celsius. Spray cooking oil into a large frying pan and gently brown the chicken for 5 minutes on each side. Mix in chopped walnuts and transfer the pan into the oven. Cook for 10-12 minutes.

Place the rice noodles into a pan of water and gently cook for 10 minutes or until soft. Drain and set aside. Fill a pot with water and beansprouts and boil for 10-20 seconds. Allow the water to cool and drain. Once the chicken is cooked and rested, mix together with the beansprouts, noodles, and vegetables.

To create the dressing, mix chilies, fish sauce, vinegar, brown sugar, and lime juice and drizzle over the chicken salad.

10. Chicken Curried Salad

Chicken Curried Salad
© MSPhotographic, AdobeStock

Full of flavour with a great kick, chicken curried salad is fantastic dish.

Cooking Time: 1 hour.
Yield: 6 servings.

Ingredients:

  • 400g of Diced Chicken Breast Fillets
  • 2 Tablespoons of Curry Paste
  • 2 Tablespoons of Mango Chutney
  • 50g of Mixed Salad Leaves
  • 4 Diced Spring Onions
  • 50g of Raisins (This is Optional, if you Don’t Like Raisins, Leave Them Out)
  • 50g of Almonds
  • 50ml of Greek Yogurt
  • 2 Quartered Apricots
  • 50ml of Mayonnaise
  • Salt and Pepper
  • 25g of Curry Powder

Directions:

Pre-heat the oven to 180 degrees Celsius. Take a medium-sized baking tray and cover with kitchen foil. Spread the almonds onto the tray and lightly toast in the oven for 5-10 minutes. Once toasted, chop the almonds, and set aside. Mix the diced chicken in with curry powder and salt. Bake in the oven for 20-25 minutes. Once cooked, cool and let the chicken rest.

In a mixing bowl, combine mango chutney, curry paste, yogurt, and mayonnaise. Pour over the rested chicken and mix in the apricots, spring onions, raisins, and salad leaves. Sprinkle the almonds over the top to finish.

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11. Simple Chicken Salad on Toasted White Bread

Simple Chicken Salad on Toasted White Bread
© Brent Hofacker, AdobeStock

Take a salad to the next level with this delicious dish. While it might not sound overly conventional, it’s tastes fantastic.

Cooking Time: 1 hour 25 minutes.
Yield: 1 serving.

Ingredients:

  • 1 Diced Chicken Fillet (Thigh or Breast)
  • 100ml of Sour Cream
  • 1 Minced Spring Onion
  • ½ Diced White Onion
  • 75ml of Mayonnaise
  • 50ml of Freshly Squeezed Lemon Juice
  • 2 Chopped Celery Stalks
  • 12 Green Grapes Halved
  • 1 Tablespoon of Minced Dill
  • Salt and Pepper
  • 2 Teaspoons of Cayenne Pepper
  • 50g of Almonds
  • 3 Rashers of Bacon
  • 2 Slices of White Bread
  • 1 Teaspoon of Garlic Butter

Directions:

Fill a large pan with water and chicken and bring to a boil on a high heat. Reduce to a lower heat and allow the chicken to simmer for 45-60 minutes. Once cooked through, drain the chicken, and carefully remove the chicken from the bone (if using thighs).

Put a drizzle of oil into a frying pan and cook the bacon until crispy (8-10 minutes). Remove from the heat and trim any fat left on the side. Dice and add the bacon into a bowl with grapes, celery, onions, salt, and pepper. Throw in the chicken and toss so everything is well mixed.

In a second bowl combine sour cream, brown sugar, mayonnaise, lemon juice, salt, pepper, and dill. Add a teaspoon of cayenne pepper, mix well, and pour over the salad. Spread the garlic butter onto the bread and spoon the salad on. Place the sandwich into a griddle pan and lightly toast for 4 minutes.

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12. Fiery Chicken Salad

Fiery Chicken Salad
© FomaA, AdobeStock

This is a great dish for those who love a bit of kick with their salad.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 1 lb of Chicken Breast
  • 4 Tablespoons of Hot English Mustard
  • 4 Tablespoons of Cayenne Pepper
  • 4 Tablespoons of Crushed Chili Flakes
  • 4 Tablespoons of Chili Powder
  • 2 Seeded Sliced Jalapenos
  • 1 Red Finely Chopped Chili Pepper
  • Garlic Butter
  • 1 Egg
  • 2 Tablespoons of Relish
  • 2 Tablespoons of Mayonnaise
  • 1 Stalk of Chopped Celery
  • 1 Finely Diced Red Onion
  • Salt and Pepper for Seasoning

Directions:

Pre-heat the oven to 180 degrees Celsius. Sprinkle pepper and chili powder on the chicken and rub a small knob of garlic butter to the underside. Spread mustard over the chicken, along with cayenne pepper, and crushed chili flakes. Bake in the over for 25-30 minutes or until cooked through. Once ready, leave it to rest for 5 minutes and slice into strips.

Put the egg in a saucepan, fill ¾ of the way up, and bring to a boil. Remove the pan from the stove and let it rest for several minutes. Empty the hot water and pour cold water over the egg until it’s cool to shell. Slice the egg and mix in a bowl with onions, celery, chicken, chili peppers, and Jalapenos. Toss to mix together.

Combine the relish with the mayonnaise, adding salt and pepper to season. Blend the mixture into the chicken and add a pinch more pepper for taste.

13. Char-Grilled Chipotle Style Chicken Salad

Char-Grilled Chipotle Style Chicken Salad
© pavel siamionov, AdobeStock

Perfect for main meals, this salad packs a punch. It’s spicy and very tasty.

Cooking Time: 35-45 minutes.
Yield: 4 servings.

Ingredients:

  • 2 lbs of Boneless Chicken (Thighs or Breast)
  • 6 Tablespoons of Chipotle Paste
  • 150g Jar of Salsa
  • 50g of Lettuce Leaves
  • 1 Diced Red Pepper
  • 1 Diced Green Pepper
  • 150g of Sweetcorn
  • 4 Tablespoons of Chopped Coriander
  • 1 Zested and Juiced Lime
  • 50g of Black Olives
  • 4 Tablespoons of Oil

Directions:

Pre-heat the oven. In a bowl, add oil, chipotle paste, and the chicken. Combine well and leave the chicken to marinate for 15-20 minutes. Then, place the chicken on a grill pan and cook for 10-12 minutes, turn, and continue to cook for another 10-12 minutes. Remove from the oven and let the chicken rest for 5-6 minutes before slicing.

Combine coriander, salsa, 1 tablespoon of chipotle pasta, lime juice, lime zest, and oil in a bowl. Sprinkle in the olives, peppers, and sweetcorn and blend together. Wash the lettuce leaves and place them on a plate with the chicken salad.

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14. Bang-Bang Chicken Salad

Bang-Bang Chicken Salad
© teleginatania, AdobeStock

It’s a simple salad with lots of flavour and zest. It doesn’t take long to cook and can be a wonderful dish for any night of the week.

Cooking Time: 20-25 minutes.
Yield: 2 servings.

Ingredients:

  • 200g of Chicken Breast Fillets
  • 2 Diced Red Chili Peppers
  • 1 Diced Green Chili Pepper
  • 4 Tablespoons of Crushed Garlic
  • 10g of Chopped Ginger
  • 1 Minced White Onion
  • 2 Tablespoons of Honey
  • 2 Tablespoons of Sesame and Rapeseed Oil
  • 1 Tablespoon of Peanut Butter
  • 4 Tablespoons of Water
  • 125g of Shredded Lettuce Leaves
  • 4 Shaved Carrots
  • 2 Diced Spring Onions
  • ½ Sliced Cucumber
  • 25ml of Soy Sauce
  • 2 Tablespoons of Chopped Coriander
  • 1 Lemon Zest
  • 1 Quartered Lemon
  • 15ml of Freshly Squeezed Lemon Juice

Directions:

Boil water in a saucepan. Remove the pan from the heat and carefully place the chicken into the water. Bring the pan back to a boil then simmer for 12-15 minutes. Once the chicken is cooked through, turn off the heat and let the chicken stew in the water for an additional 3-5 minutes.

In a second pan, heat the rapeseed oil and cook the onions for 4 minutes or until they soften. Stir in ginger, chilies, and garlic. Cook for a minute and stir well. Carefully add water, lemon zest, sesame oil, soy sauce, lemon juice, and honey. Stir the mixture until it fully dissolves. Remove from the heat.

Slice the chicken into strips, coat in the sauce, and plate with the accompanying salad. Top with the quartered lemons.

15. Crispy Fried Chicken and Bacon Salad with a Sweet Buttermilk Dressing

Crispy Fried Chicken and Bacon Salad with a Sweet Buttermilk Dressing
© juliedeshaies, AdobeStock

This salad not only looks good but tastes amazing. It has a great crunch to it and a knockout dressing.

Cooking Time: 45-50 minutes.
Yield: 4-6 servings.

Ingredients:

  • 2 lb of Uncooked Chicken Sliced into Strips
  • 250ml of Buttermilk
  • 100g of Bacon
  • 4 Tablespoons of Crushed Black Pepper
  • 2 Teaspoons of Garlic Powder
  • 50ml of Mayonnaise
  • 1 Teaspoon of Salt
  • 100g of Breadcrumbs
  • 4 Tablespoons of Finely Minced Chives
  • 100g of Lettuce Leaves
  • 25ml of Peanut Oil
  • 25ml of Cornmeal
  • 2 Sliced Fresh Tomatoes
  • 100g of Sweetcorn

Directions:

Combine pepper with half of the buttermilk and garlic powder, season lightly with salt. Coat the chicken with the buttermilk mixture and marinate for 15-20 minutes. In a second bowl, combine the cornmeal and breadcrumbs. Dip the chicken into the breadcrumbs.

In a skillet, heat the oil on a medium setting and brown the chicken for 5-8 minutes. Turn and cook for another 5-8 minutes or until the chicken is cooked through. Remove from the heat and plate up with the tomatoes, sweetcorn, and lettuce. Place the bacon in the skillet and gently cook for 5-8 minutes.

In a bowl, whisk chives, buttermilk, salt, pepper, garlic, and mayonnaise until thoroughly mixed together. Pour the dressing over the salad to finish.

16. Classic Chicken, Bacon, and Sweetcorn Pasta Salad

Classic Chicken, Bacon, and Sweetcorn Pasta Salad
© Fanfo, AdobeStock

Chicken and pasta salad can be a great main meal or a fantastic side dish.

Cooking Time: 35 minutes.
Yield: 2 servings.

Ingredients:

  • 100g of Wholewheat Pasta
  • 1 Boneless, Skinless Chicken Breast
  • 2 Teaspoons of Paprika
  • 4 Diced Vine Tomatoes
  • 50g of Tinned Sweetcorn
  • 50ml of Mayonnaise
  • ½ Diced Red Onion
  • 50g of Shaved Carrots
  • 2 Slices of Smoked Bacon

Directions:

Pre-heat the oven the 180 degrees Celsius and spread paprika over the chicken. Place the chicken onto a baking tray and cook for 20-25 minutes. Remove from the oven, let the chicken rest for 5 minutes, and slice into vertical strips. Wipe the baking tray down and cook the bacon for 8-10 minutes. Keep in for an additional 5 minutes for extra crispy bacon. Slice into rough pieces.

Fill a saucepan ¾ of the way and boil. Cook the pasta for 12-15 minutes and drain and combine with tomatoes, sweetcorn, mayonnaise, onions, carrots, and chicken. Can be served hot or cold.

17. Cheese, Tuna, and Chicken Salad

Cheese, Tuna, and Chicken Salad
© san_ta, AdobeStock

This is a simple dish and will get the tastebuds flowing.

Cooking Time: 30-35 minutes.
Yield: 2-4 servings.

Ingredients:

  • 100g of Tinned Tuna
  • 2 Chicken Thighs
  • 100g of Grated Cheddar
  • 1 Chopped Celery
  • 1 Diced Red Onion
  • 100ml of Mayonnaise
  • 50ml of Sour Cream
  • 25ml of Greek Yogurt
  • 4 Tablespoons of Chopped Spinach
  • 4 Tablespoons of Chopped Chives
  • Salt and Pepper for Seasoning

Directions:

Boil a saucepan full of water. Add the chicken and boil again. Reduce the heat and poach for 20-25 minutes. Leave the chicken to rest in the water for 5 minutes, then drain. Shred the chicken by removing it from the bone. Drain the tuna and combine with the shredded chicken.

Combine sour cream, chives, yogurt, mayonnaise, cheese, spinach, onions, and celery. Mix in with the chicken and tuna. Add a touch more yogurt and sour cream. Season with salt and pepper to finish.

18. Creamy Chicken Salad with Roasted Peppers and Cheesy Garlic Flatbread

Creamy Chicken Salad with Roasted Peppers and Cheesy Garlic Flatbread
© Organi, AdobeStock

Delicious and hot, this chicken salad will make an excellent main meal.

Cooking Time: 25-30 minutes.
Yield: 2-4 servings.

Ingredients:

  • 2 Chicken Breasts Cut into Vertical Strips
  • 1 Diced Red Onion
  • 100g of Halved Vine Tomatoes
  • 125g of Salad Leaves
  • 1 Diced Cucumber
  • 2 Tablespoons of Sunflower Oil
  • 4 Teaspoons of Garlic Butter
  • 1 Pre-Made Flatbread
  • 2 Whole Red Peppers
  • 2 Whole Green Peppers
  • 100g of Mild White Cheddar Cheese
  • 150ml of Greek Yogurt
  • 75ml of Sour Cream
  • 50ml of Fresh Cream
  • 2 Tablespoons of Minced Chives
  • 2 Tablespoons of Minced Garlic
  • 2 Teaspoons of Paprika
  • 1 Tablespoon of Lemon Juice
  • 50g of Chopped Parsley and Dill
  • 2 Tablespoons of Wholegrain Mustard

Directions:

Pre-heat the oven to 180 degrees Celsius. Place the flatbread onto a baking tray and spread on the garlic butter and drizzle olive oil over it. Sprinkle a generous amount of cheese across the flatbread and place in the oven for 8-10 minutes. Wash and half the peppers, remove the seeds and place them flat side down on a baking tray. Bake for 5-8 minutes.

Take a non-stick skillet and gently heat the oil for 2 minutes. Add the chicken into the skillet and cook on a medium heat for 6-8 minutes, turn and cook for another 6-8 minutes or until the chicken is cooked through.

Combine mustard, dill, lemon juice, parsley, mustard, chives, garlic, paprika, cream, sour cream, and yogurt. Whisk until fully blended. Pour into the skillet with the chicken and gently heat for 2 minutes. Remove from the heat and serve with cucumber, onions, salad leaves, and tomatoes. Top with salt and pepper.

19. A Chicken and BBQ BLT Salad

A Chicken and BBQ BLT Salad
© pavel siamionov, AdobeStock

Fun and intriguing dish, the BLT chicken salad is a delicious meal that’ll satisfy the tastebuds without a doubt.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Boneless, Skinless Diced Chicken Thighs
  • 50ml of BBQ Sauce
  • 25ml of Hot Sauce
  • 2 Large Sliced Tomatoes
  • 8 Slices of Smoked Bacon
  • 4 Large Eggs
  • 250g of Mixed Salad Leaves
  • 15ml of Lemon Juice
  • 2 Teaspoons of Cayenne Pepper
  • 1 Diced Red Onion
  • 50ml of Mayonnaise
  • Salt and Pepper
  • 3 Soft Baguettes
  • 25g of Butter

Directions:

Add oil to a non-stick skillet and heat. Add the bacon and gently cook for 6-8 minutes. Cook for 10-minutes for extra crispy bacon. Remove from the heat and roughly slice the bacon into 1-inch pieces. Clean the skillet and cook the diced chicken for 6-8 minutes. Carefully drizzle hot sauce over the chicken. Turn and cook for another 6-8 minutes. Remove from the heat.

Place the eggs in a pot and fill with enough water to cover the eggs. Boil the water and cook the eggs for 3-5 minutes. Remove from the heat and drain. Pour cold water over the eggs and allow them to cool down before removing the shell and roughly slice them.

Combine the chicken and bacon with cayenne pepper, onions, tomatoes, mayonnaise, lemon juice, salt, and pepper. Mix in the eggs and salad leaves. Open the baguettes and lightly toast on the grill. Remove and spread on the butter and fill with the chicken and bacon salad. Top with a generous helping of BBQ sauce.

20. Fiery Creamy Chicken Salad with Toasted Bread and Walnuts

Fiery Creamy Chicken Salad with Toasted Bread and Walnuts
© lynn watson, AdobeStock

This is a delicious salad that is fiery, easy to make and very tasty.

Cooking Time: 20-25 minutes.
Yield: 2 servings.

Ingredients:

  • 2 Diced Chicken Breast Fillets
  • 2 Sliced Celery Stalks
  • 4 Slices of Fresh White Bread
  • 50g of Chopped Walnuts
  • 50g of Crushed Hazelnuts
  • 50ml of Mayonnaise
  • 50ml of Cream
  • 2 Teaspoons of Unsalted Butter
  • Salt and Crushed Black Pepper
  • 2 Tablespoons of Cayenne Pepper

Directions:

Heat oil in a non-stick skillet on a medium heat setting and sear the chicken for 3-4 minutes on each side. Turn the heat down and sprinkle with cayenne pepper. Cook the chicken thoroughly for 8-10 minutes. Soften the celery for 3-5 minutes and mix in with the chicken.

Spread the walnuts and hazelnuts on a baking tray and toast for 8 minutes. Remove and mix the hazelnuts in with the chicken. Combine cream, mayonnaise, salt, and pepper, and whisk to create sauce.

Let the creamy sauce thicken and pour over the chicken. Simmer in a pan for 2-4 minutes and spoon onto buttered bread. Place the sandwich in the grill and toast for 2 minutes on each side. Remove and serve with leafy greens salad leaves. Top with toasted walnuts.

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