Save 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 searching for ways to stretch protein in weeknight meals. Using affordable chicken cuts and a variety of vegetables always brings satisfying flavor and value.
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
- Roast and Prepare Chicken:
- Preheat oven to 200°C (400°F). 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 fully cooked (internal temperature 74°C/165°F). Let cool, 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:
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble Salad:
- Add cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine.
- Garnish and Serve:
- Sprinkle with chopped parsley or cilantro.
Save Whenever I make this salad for my family, everyone enjoys picking out their favorite veggies and it is always filling for all. We love topping ours with lots of fresh herbs.
Required Tools
Baking tray, large salad bowl, cutting board and knife, small jar or bowl (for dressing), tongs or salad servers
Allergen Information
This salad contains mustard (in the dressing). If using canned chickpeas always check for label info on cross-contamination. Salad is dairy-free and gluten-free as written. Always verify packaged ingredient labels.
Nutritional Information (per serving)
Calories 340, total fat 18 g, carbohydrates 17 g, protein 28 g.
Save Enjoy this salad freshly tossed for a crisp, satisfying lunch or light dinner. Leftovers make a great meal prep for busy days.
Recipe FAQ
- → What chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks are ideal for maintaining moisture and flavor when roasted.
- → Can I make this dish ahead of time?
Yes, roasting the chicken and prepping vegetables in advance helps streamline assembly just before eating.
- → How do I keep the vegetables crisp?
Rinse and dry vegetables thoroughly, chop them fresh just before serving to maintain their crunch.
- → What can I substitute for fresh parsley or cilantro?
Fresh basil or chives add a complementary herbal note if parsley or cilantro isn’t available.
- → Is there a way to add more protein without meat?
Adding cooked chickpeas or lentils not only boosts protein but also adds a pleasing texture contrast.