Introduction

This chicken salad is a quick and easy meal that’s big on flavor and perfect for busy days. Packed with fresh vegetables, tender shredded chicken, and a zesty homemade dressing, it’s both satisfying and healthy. Ideal for a light lunch or a refreshing dinner.

Chicken Salad - Quick, Easy, BIG! Recipe - Recipe Image

Ingredients

3 cups store-bought roast chicken, shredded
12 cups cos/romaine lettuce (2 medium, 1 giant), chopped into bite-size pieces (or other leafy greens)
1 cup corn kernels, drained (about 2/3 can)
1/2 red onion, finely sliced
300g (10oz) cherry or grape tomatoes, or 2 normal tomatoes chopped
2 cucumbers, halved lengthwise then sliced 1 cm / 1/3 inch thick (or 1 long English/telegraph cucumber)
2 avocados, cut into bite-size chunks (or 1 giant avocado)
150g (5oz) bacon, cooked until crisp then chopped (optional)
2 1/2 tablespoons cider vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, minced (~1 teaspoon)
1 teaspoon Dijon mustard (or any smooth, non-spicy mustard, optional)
2 teaspoons dried mixed herbs
1 teaspoon sugar (optional)
3/4 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Prepare the dressing by placing cider vinegar, olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar, salt, and black pepper in a jar. Shake well and set aside for at least 10 minutes to allow the flavors to meld.
Step 2: In a large bowl, combine shredded chicken, chopped lettuce, corn kernels, sliced red onion, tomatoes, cucumbers, and avocado chunks. Drizzle most of the dressing over the salad and toss gently to coat all ingredients evenly.
Step 3: Transfer the salad to a serving bowl. Drizzle with the remaining dressing and sprinkle crispy chopped bacon on top if using. Serve immediately for the freshest taste.

Tips & Variations

For extra crunch, add toasted nuts like almonds or walnuts.
Swap the mixed herbs for fresh basil or parsley to vary the flavor.
To make it vegetarian, omit the chicken and bacon, and add chickpeas or grilled tofu instead.
If you prefer a creamier dressing, add a tablespoon of Greek yogurt to the dressing mix.

Storage

Store any leftover salad (without dressing) in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate and add just before serving to prevent sogginess. Leftover salad with dressing is best eaten immediately but can be briefly refrigerated and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this salad?

Yes, leftover roast or grilled chicken works perfectly. Just shred it before adding to the salad for easy eating.

What can I substitute if I don’t have cider vinegar?

You can use white wine vinegar or apple cider vinegar as alternatives. Lemon juice also works well for a fresh, tangy flavor.

Chicken Salad – Quick, Easy, BIG! Recipe

Print Recipe

★★★★★

4.7 from 116 reviews

A quick and easy chicken salad packed with fresh vegetables, crisp bacon, and a tangy homemade dressing. Perfect for a big, satisfying meal that combines protein and greens with vibrant flavors.

Author: Nora
Prep Time: 15 minutes
Cook Time: 10 minutes (for bacon crisping)
Total Time: 25 minutes
Yield: Serves 6-8 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad

3 cups store-bought roast chicken, shredded
12 cups cos/romaine lettuce (2 medium, 1 giant), chopped into bite-size pieces (or other leafy greens)
1 cup corn kernels (can, drained – about 2/3 can)
1/2 red onion, finely sliced
300g/10oz cherry or grape tomatoes (or 2 normal tomatoes chopped)
2 cucumbers, halved lengthwise then sliced 1cm / 1/3" (or 1 long English/telegraph cucumber)
2 avocados, cut into bite-size chunks (or 1 giant one)
150g/5oz bacon, cooked until crisp then chopped (optional)

Dressing

2 1/2 tbsp cider vinegar
6 tbsp extra virgin olive oil
1 garlic clove, minced using garlic press (~1 tsp)
1 tsp Dijon mustard (or any smooth, non-spicy mustard, optional)
2 tsp dried mixed herbs
1 tsp sugar (optional)
3/4 tsp salt
1/2 tsp black pepper

Instructions

Make the Dressing: Place cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar, salt, and black pepper into a jar. Secure the lid and shake vigorously until well combined. Set the dressing aside for at least 10 minutes to allow the flavors to meld together.
Prepare the Salad: In a large bowl, combine the shredded roast chicken, chopped romaine lettuce, drained corn kernels, finely sliced red onion, halved and sliced cucumbers, halved cherry tomatoes, and bite-sized avocado chunks. Drizzle most of the prepared dressing over the ingredients and toss well to coat evenly.
Serve: Transfer the tossed salad mixture into a serving bowl. Drizzle the remaining dressing over the top, sprinkle the crisp cooked and chopped bacon over the salad if using, and serve immediately for the freshest taste and texture.

Notes

Note 1: Using store-bought roast chicken saves time and adds great flavor, but you can also use leftover roasted chicken.
Note 2: The cider vinegar provides tanginess; you can substitute with white wine vinegar if preferred.
Note 3: The dried mixed herbs can be replaced with Italian seasoning or a combination of dried thyme, oregano, and basil.
Note 4: Adding sugar to the dressing is optional and helps balance the acidity of the vinegar.

Keywords: chicken salad, easy chicken salad, healthy salad, bacon salad, quick lunch recipe, roast chicken salad, fresh vegetable salad