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12 Exciting Salad With Chicken Recipes to Try

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A Salad With Chicken Recipes Journey


Transform your meal times from boring to exciting with these 12 creative Salad With Chicken Recipes. Ideal for a light lunch or a hearty dinner, these salads add a touch of excitement to your chicken dishes. We’ve collated numerous salad with chicken recipe options to suit every palate, offering you a culinary journey around the world.

From the traditional flavors of a Cobb salad to the exotic tones of a Vietnamese chicken salad, these dishes will make you see chicken in a whole new light.

1. Infusion of Peppers and Avocados

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In this salad, the crunch of tortilla croutons enhances the textures, while the avocado provides a smooth contrast. The chicken adds depth, making the dish a fulfilling meal.

The Recipe

Ingredients:

  • 2 avocados, diced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese, crumbled (optional)

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large salad bowl, combine the diced avocados, sliced bell peppers, red onion, cherry tomatoes, and cilantro.
  2. If you’re using feta cheese, sprinkle it over the salad ingredients.
  3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
  4. Pour the dressing over the salad and gently toss everything together to ensure all the ingredients are coated.
  5. Allow the salad to sit for a few minutes to let the flavors meld.
  6. Serve the salad chilled and enjoy your refreshing Peppers and Avocado Salad!

Feel free to customize the recipe by adding grilled chicken, shrimp, or your favorite protein for a heartier meal.

You can find the recipe for this delightful salad here.

2. Sweet Crunch of Snap Peas

salad-with-chicken-recipes

This light salad features the sweetness of snap peas, the creamy richness of ricotta, and the savory aspect of chicken. It’s a recipe that showcases the possibilities of simple ingredients.

The Recipe

Ingredients:

  • 2 cups sugar snap peas, ends trimmed and strings removed
  • 1 cup radishes, thinly sliced
  • 1/2 cup carrots, julienned
  • 1/4 cup red onion, finely sliced
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup dried cranberries or raisins
  • 2 tablespoons fresh mint, chopped

For the dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the sugar snap peas, radishes, julienned carrots, red onion, toasted sliced almonds, dried cranberries or raisins, and chopped fresh mint.
  2. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
  3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  4. Let the salad sit for a few minutes to allow the flavors to meld.
  5. Serve the Sweet Crunch of Snap Peas Salad as a refreshing and crunchy side dish.

Feel free to adjust the ingredients and quantities based on your preferences. This salad is not only delicious but also packed with vibrant colors and nutrients.

The recipe for this mouthwatering salad can be found here.

3. Asian Inspiration: Lemongrass Chicken and Rice Noodles

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This salad brings the allure of Asian cuisine to your table. The lemongrass-infused chicken adds a unique flavor profile to the dish, while the rice noodles contribute a comforting element.

The Recipe

Here’s a flavorful recipe for Lemongrass Chicken and Rice Noodles Salad:

Ingredients:

For the Lemongrass Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 lemongrass stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • Salt and pepper to taste

For the Salad:

  • 200g rice noodles, cooked and cooled
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup peanuts, chopped (optional, for garnish)

For the Dressing:

  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 red chili, finely chopped (optional, for heat)

Instructions:

  1. In a bowl, mix together the lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, honey, sesame oil, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
  2. Grill or pan-cook the marinated chicken breasts until fully cooked, about 5-7 minutes per side. Allow the chicken to rest for a few minutes before slicing it thinly.
  3. In a large mixing bowl, combine the cooked and cooled rice noodles with the julienned cucumber, carrot, sliced red bell pepper, bean sprouts, chopped cilantro, and chopped mint.
  4. In a small bowl, whisk together the lime juice, soy sauce, fish sauce, brown sugar, sesame oil, and chopped red chili (if using).
  5. Pour the dressing over the noodle and vegetable mixture. Toss everything together until well coated.
  6. Top the salad with the sliced lemongrass chicken and garnish with chopped peanuts if desired.
  7. Serve the Lemongrass Chicken and Rice Noodles Salad immediately, and enjoy this refreshing and flavorful dish!

Feel free to adjust the ingredients and dressing to suit your taste preferences.

Find the recipe for this Asian-inspired salad here.

4. Smoky Tones with Paprika Chicken and Crispy Chickpeas

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In this salad, the contrast between cool, lemony greens and warm, spice-rubbed chicken creates a flavor explosion. The crispy chickpeas add an exciting crunch to the dish.

The Recipe

Here’s a delicious recipe for Smoky Tones with Paprika Chicken and Crispy Chickpeas Salad:

Ingredients:

For the Paprika Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Crispy Chickpeas:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt to taste

For the Salad:

  • Mixed salad greens (lettuce, spinach, arugula, etc.)
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Red onion, thinly sliced
  • Avocado, sliced

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

For the Paprika Chicken:

  1. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
  2. Rub the spice mixture evenly over the chicken breasts.
  3. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes per side or until fully cooked. Allow the chicken to rest for a few minutes before slicing.

For the Crispy Chickpeas:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chickpeas dry with a paper towel and place them on a baking sheet.
  3. Toss the chickpeas with olive oil, smoked paprika, cumin, and salt.
  4. Roast in the oven for about 20-25 minutes or until crispy, shaking the pan occasionally.

For the Salad:

  1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado slices.

For the Dressing:

  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  2. Pour the dressing over the salad and toss gently to combine.

To Assemble:

  1. Slice the paprika chicken and place it on top of the salad.
  2. Sprinkle the crispy chickpeas over the salad for an added crunch.
  3. Serve the Smoky Tones with Paprika Chicken and Crispy Chickpeas Salad immediately and enjoy!

Feel free to customize the salad with your favorite vegetables or add a sprinkle of feta cheese for extra flavor.

The recipe for this smoky salad can be found here.

5. Classic Green Goddess Chicken Salad

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This salad features a creamy green goddess dressing that beautifully complements the chicken. The dish serves as a tribute to classic American flavors.

The Recipe

Here’s a refreshing and flavorful recipe for Green Goddess Chicken Salad:

Ingredients:

For the Green Goddess Dressing:

  • 1 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 cup fresh basil leaves, packed
  • 1/2 cup fresh parsley leaves, packed
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh tarragon leaves
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the Salad:

  • Mixed salad greens (lettuce, spinach, arugula, etc.)
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Avocado, sliced
  • Radishes, thinly sliced
  • Red onion, thinly sliced
  • Hard-boiled eggs, sliced

Instructions:

For the Green Goddess Dressing:

  1. In a blender or food processor, combine mayonnaise, Greek yogurt, basil, parsley, chives, tarragon, garlic, lemon juice, salt, and pepper.
  2. Blend until smooth and well combined. Adjust salt and pepper to taste. Set aside.

For the Chicken:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-8 minutes per side or until fully cooked. Allow the chicken to rest for a few minutes before slicing.

For the Salad:

  1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, avocado, radishes, red onion, and hard-boiled eggs.
  2. Slice the cooked chicken and arrange it on top of the salad.
  3. Drizzle the Green Goddess Dressing over the salad or serve it on the side.
  4. Toss the salad gently to coat the ingredients with the dressing.
  5. Serve the Green Goddess Chicken Salad immediately and enjoy this vibrant and delicious dish!

Feel free to customize the salad by adding croutons, grilled corn, or your favorite vegetables. This salad is not only tasty but also packed with the goodness of fresh herbs and vegetables.

The recipe for this classic salad can be found here.

6. Asian Flair with Ginger-Miso Chicken

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This salad brings a touch of Asia’s flavors with its ginger-miso dressing. The dressing’s tangy flavor pairs well with the chicken, while the coleslaw mix adds a refreshing crunch.

The Recipe

Here’s a tasty and vibrant recipe for Ginger-Miso Chicken Salad:

Ingredients:

For the Ginger-Miso Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

For the Salad:

  • Mixed salad greens (lettuce, spinach, arugula, etc.)
  • Carrots, julienned
  • Red cabbage, thinly sliced
  • Cucumber, sliced
  • Avocado, sliced
  • Green onions, sliced
  • Sesame seeds for garnish

For the Dressing:

  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated

Instructions:

For the Ginger-Miso Chicken:

  1. In a bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, salt, and pepper to create the marinade.
  2. Place the chicken breasts in a shallow dish and coat them with the marinade. Let them marinate for at least 30 minutes in the refrigerator.
  3. Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side or until fully cooked. Allow the chicken to rest for a few minutes before slicing.

For the Salad:

  1. In a large salad bowl, combine the mixed salad greens, julienned carrots, thinly sliced red cabbage, cucumber, avocado slices, and green onions.

For the Dressing:

  1. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and grated ginger.
  2. Pour the dressing over the salad and toss gently to coat the ingredients evenly.

To Assemble:

  1. Slice the Ginger-Miso grilled chicken and arrange it on top of the salad.
  2. Garnish the salad with sesame seeds.
  3. Serve the Ginger-Miso Chicken Salad immediately and enjoy the delightful combination of flavors!

Feel free to customize the salad by adding crunchy elements like toasted almonds or fried wonton strips. This recipe offers a perfect blend of savory, sweet, and umami flavors.

Find the recipe for this Asian-flavored salad here.

7. Vietnamese Style: Goi Ga

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This salad, also known as Goi Ga, offers an exciting take on chicken salad with its spicy, vinegary dressing and abundance of fresh herbs.

The Recipe

Here’s a recipe for Goi Ga, a Vietnamese Chicken Salad:

Ingredients:

For the Poached Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1-inch piece of ginger, sliced
  • 2 cloves garlic, crushed

For the Salad:

  • 4 cups shredded cabbage (green or Napa cabbage)
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cucumber, julienned
  • 1/2 cup mint leaves, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/4 cup chopped peanuts (optional, for garnish)

For the Dressing:

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 red chili, finely chopped (optional, for heat)

Instructions:

For the Poached Chicken:

  1. In a pot, bring water to a boil. Add salt, sugar, ginger slices, and crushed garlic.
  2. Add the chicken breasts to the boiling water and reduce the heat to simmer. Poach the chicken for about 15-20 minutes or until fully cooked.
  3. Remove the chicken from the pot and let it cool. Shred the chicken into bite-sized pieces.

For the Salad:

  1. In a large mixing bowl, combine the shredded cabbage, shredded carrots, bean sprouts, julienned cucumber, chopped mint leaves, and chopped cilantro leaves.

For the Dressing:

  1. In a small bowl, whisk together fish sauce, lime juice, soy sauce, sugar, minced garlic, and chopped red chili (if using). Adjust the seasoning to taste.

To Assemble:

  1. Add the shredded chicken to the bowl of mixed vegetables.
  2. Pour the dressing over the salad and toss everything together until well coated.
  3. Garnish with chopped peanuts if desired.
  4. Serve the Goi Ga salad immediately and enjoy the vibrant and refreshing flavors!

This Vietnamese Chicken Salad is known for its light and fresh taste, making it a perfect choice for a healthy and satisfying meal. Adjust the spice level and ingredients according to your preferences.

The recipe for this Vietnamese salad can be found here.

8. Mediterranean Touch: Chicken Salad with Zucchini, Lemon, and Pine Nuts

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This salad brings a taste of the Mediterranean to your plate. It features chicken tossed with pine nuts and lemon-marinated zucchini, showcasing the region’s love for fresh and vibrant ingredients.

The Recipe

Here’s a delightful recipe for Chicken Salad with Zucchini, Lemon, and Pine Nuts:

Ingredients:

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

For the Salad:

  • 2 medium zucchinis, spiralized or thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh basil, chopped

For the Lemon Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

For the Chicken:

  1. Season the chicken breasts with salt, pepper, and dried thyme on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-8 minutes per side or until fully cooked.
  3. Allow the chicken to rest for a few minutes before slicing it into thin strips.

For the Salad:

  1. In a large bowl, combine the spiralized or thinly sliced zucchini, cherry tomatoes, toasted pine nuts, and chopped fresh basil.

For the Lemon Vinaigrette:

  1. In a small bowl, whisk together extra-virgin olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

To Assemble:

  1. Add the sliced chicken to the bowl of mixed vegetables.
  2. Pour the Lemon Vinaigrette over the salad and toss everything together until well coated.
  3. Serve the Chicken Salad with Zucchini, Lemon, and Pine Nuts immediately and enjoy the light and flavorful combination!

Feel free to customize the salad by adding your favorite greens or other vegetables. This recipe offers a perfect blend of citrusy, nutty, and herby flavors.

The recipe for this Mediterranean salad can be found here.

9. Classic Cobb Salad with a Twist

salad-with-chicken-recipes

This salad takes the classic Cobb salad and elevates it with a roasted garlic and onion vinaigrette. It’s a dish that marries simplicity with sophistication.

The Recipe

Here’s a delicious recipe for Cobb Salad with a Twist:

Ingredients:

For the Salad:

  • 2 boneless, skinless chicken breasts, grilled and diced
  • 6 cups mixed salad greens (lettuce, spinach, arugula, etc.)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup corn kernels, cooked
  • 1 avocado, diced
  • 4 hard-boiled eggs, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro or parsley (optional, for garnish)

For the Dressing:

  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a large salad bowl, arrange the mixed salad greens as the base.
  2. In rows or sections, arrange the grilled and diced chicken, cherry tomatoes, diced cucumber, corn kernels, diced avocado, sliced hard-boiled eggs, and crumbled feta cheese on top of the greens.
  3. In a small bowl, whisk together the buttermilk, mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper to create the dressing.
  4. Drizzle the dressing over the Cobb Salad just before serving.
  5. Garnish the salad with chopped cilantro or parsley if desired.
  6. Toss the salad gently at the table or let each person mix their own to keep the layers intact.
  7. Serve the Cobb Salad with a Twist immediately and enjoy the delicious combination of flavors and textures!

Feel free to customize the salad by adding bacon bits, blue cheese, or other favorite ingredients. This twist on the classic Cobb Salad offers a refreshing and satisfying meal.

The recipe for this elevated Cobb salad can be found here.

10. Italian Inspiration: Chicken Caprese Salad

salad-with-chicken-recipes

This salad is a celebration of Italian flavors. It features chicken marinated in herbed oil, beautifully complementing the mozzarella and tomatoes.

The Recipe

Here’s a tasty recipe for Chicken Caprese Salad:

Ingredients:

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • Salt and pepper to taste

For the Salad:

  • 4 large tomatoes, sliced
  • 1 ball fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Balsamic glaze for drizzling

For the Pesto Vinaigrette:

  • 1/4 cup basil pesto
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

For the Grilled Chicken:

  1. Preheat the grill to medium-high heat.
  2. Rub the chicken breasts with olive oil and sprinkle with Italian seasoning, salt, and pepper.
  3. Grill the chicken for about 6-8 minutes per side or until fully cooked.
  4. Allow the chicken to rest for a few minutes, then slice it into thin strips.

For the Salad:

  1. On a serving platter, arrange the sliced tomatoes, fresh mozzarella, and grilled chicken.
  2. Tuck fresh basil leaves between the tomato and mozzarella slices.
  3. Drizzle the salad with balsamic glaze.

For the Pesto Vinaigrette:

  1. In a small bowl, whisk together the basil pesto, balsamic vinegar, and extra-virgin olive oil.
  2. Season the vinaigrette with salt and pepper to taste.
  3. Drizzle the pesto vinaigrette over the Chicken Caprese Salad just before serving.
  4. Serve the Chicken Caprese Salad immediately and enjoy the vibrant flavors!

Feel free to add extra ingredients like pine nuts, olives, or avocado to enhance the salad. This Chicken Caprese Salad is a perfect combination of fresh ingredients and savory grilled chicken, making it a delightful and satisfying dish.

The recipe for this Italian-inspired salad can be found here.

11. A Honey-Mustard Affair

salad-with-chicken-recipes

This salad combines the savory taste of chicken with the refreshing crunch of cucumber and red pepper. The honey-mustard dressing ties all the flavors together.

The Recipe

Here’s a delightful recipe for a Honey-Mustard Affair Salad:

Ingredients:

For the Honey-Mustard Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil

For the Salad:

  • Mixed salad greens (lettuce, spinach, arugula, etc.)
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Red onion, thinly sliced
  • Avocado, sliced
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1/4 cup toasted almonds or walnuts, chopped (optional)

For the Honey-Mustard Dressing:

  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

For the Honey-Mustard Chicken:

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper.
  3. In a small bowl, mix together Dijon mustard and honey. Brush the mixture over the chicken breasts.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is fully cooked. Allow it to rest for a few minutes before slicing.

For the Salad:

  1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
  2. If using, sprinkle crumbled goat cheese or feta and toasted almonds or walnuts over the salad.

For the Honey-Mustard Dressing:

  1. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, extra-virgin olive oil, salt, and pepper.
  2. Drizzle the dressing over the salad just before serving.

To Assemble:

  1. Slice the Honey-Mustard chicken and arrange it on top of the salad.
  2. Serve the Honey-Mustard Affair Salad immediately and enjoy the sweet and tangy flavors!

Feel free to customize the salad by adding your favorite vegetables or protein. This salad combines the sweetness of honey with the tanginess of mustard, creating a perfect harmony of flavors.

The recipe for this sweet and savory salad can be found here.

12. Fall Flavors: Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon

salad-with-chicken-recipes

This salad celebrates autumn flavors with its combination of smoked chicken, crunchy apples, walnuts, and bacon. It’s the perfect dish to enjoy on a crisp, fall day.

The Recipe

Here’s a delicious recipe for Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon:

Ingredients:

For the Smoked Chicken:

  • 2 boneless, skinless smoked chicken breasts, sliced
  • Salt and pepper to taste

For the Salad:

  • 6 cups fresh baby spinach leaves, washed and dried
  • 1 large apple, thinly sliced (use a crisp variety like Honeycrisp or Fuji)
  • 1/2 cup walnuts, toasted and chopped
  • 4 slices cooked bacon, crumbled
  • 1/2 cup crumbled blue cheese (optional)

For the Maple Dijon Vinaigrette:

  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

For the Smoked Chicken:

  1. If you don’t have pre-smoked chicken, you can purchase smoked chicken breasts or smoke them at home following your preferred method.
  2. Slice the smoked chicken breasts into thin strips.

For the Salad:

  1. In a large salad bowl, combine the fresh baby spinach, sliced apple, toasted and chopped walnuts, crumbled bacon, and crumbled blue cheese (if using).

For the Maple Dijon Vinaigrette:

  1. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, extra-virgin olive oil, salt, and pepper until well combined.

To Assemble:

  1. Drizzle the Maple Dijon Vinaigrette over the salad.
  2. Toss the salad gently to coat the ingredients with the dressing.
  3. Arrange the sliced smoked chicken on top of the salad.
  4. Serve the Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon immediately and enjoy the delightful combination of flavors and textures!

Feel free to adjust the ingredients and quantities based on your preferences. This salad is a perfect blend of smokiness, sweetness, and crunch, making it a satisfying and flavorful meal.

The recipe for this autumn-inspired salad can be found here.

Conclusion

These 12 salad with chicken recipes options offer a delicious way to enjoy chicken. Each dish brings unique flavors and textures, ensuring that you never get bored of your salad. So, grab your apron and start your culinary journey today!

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