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Chicken Salad – Quick, Easy, BIG! Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://kitchenbynora.com/chicken-salad-quick-easy-big-recipe/