Pin it A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
This salad became a regular weeknight staple at my house when I wanted something filling and nutritious that didn't require expensive ingredients. My kids get excited for the bright colors and crunchy textures, and I love stretching the chicken further with lots of veggies.
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 the Chicken:
- Preheat oven to 200°C (400°F). 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 fully cooked (internal temperature 74°C 165°F). Let cool slightly, then shred or chop into bite-sized pieces.
- Prepare the Vegetables:
- While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Make the Dressing:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until combined.
- Combine Salad:
- Add the cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine.
- Garnish:
- Finish with chopped parsley or cilantro before serving.
Pin it This chicken salad was a lifesaver for busy evenings when we needed something quick and filling. My family always asks for seconds—especially when we stretch the recipe with chickpeas or 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
Contains mustard in the dressing. If using canned chickpeas, check labels. Dairy-free and gluten-free as written, but always verify packaged ingredient labels.
Nutritional Information
Per serving: Calories 340, Total Fat 18 g, Carbohydrates 17 g, Protein 28 g.
Pin it Serve immediately for the freshest texture, or keep leftovers chilled for a healthy next-day lunch.