Easy Chicken Salad
Classic and Easy Chicken Salad is packed with bite-sized pieces of broccoli, tomatoes, green onions, and grilled chicken, all tossed in a light and flavorful mustard sauce. It is not only delicious but also served on a bed of fresh greens, making it the perfect choice for a satisfying lunch or a light dinner. Don’t miss out on this ideal meal option!
Our Easy Chicken Salad
We love easy chicken salads, especially those packed with vegetables, and this one is a great example. It’s very easy to make and features fresh, simple, and easy to find produce. Best of all, it isn’t heavy with a lot of mayonnaise.
The flavors of each ingredient shine through, making this chicken salad very enjoyable. After one bite, you’ll fall in love with the combination of flavors.
Besides, this is an ideal recipe to make ahead, chill, and serve. Also, great for outdoor picnics, potlucks, and family gatherings.
Ingredients Overview for This Salad:
For this easy chicken salad recipe, you will need the following ingredients:
- CHICKEN CUTLETS – You will need about 3 to 4 chicken cutlets, and they are easily sautéed in a skillet with some olive oil until fully cooked.
- FRESH BROCCOLI – Use one small or medium-sized head of broccoli, cleaned, chopped into bite-sized (small) pieces, then blanched for 1 minute in hot water. It adds a lovely texture and crunch to this salad. Here is a post on: Blanching and Steaming Vegetables for some help.
- GRAPE or CHERRY TOMATOES – These are sliced in half and tossed into the salad.
- SCALLIONS – Scallions are long, thin green onions, sliced and mixed into the salad.
- DIJON MUSTARD – Whole grain mustard is preferred and gives this salad its lovely appearance.
- MAYONNAISE – A good quality mayonnaise is preferred for the best flavor. And, not too much, but just the right amount.
- VINEGAR – You can use either Champagne, Tarragon, or White Balsamic vinegar with this recipe.
- FRESH TARRAGON – A few leaves of fresh tarragon are added for additional flavor to this chicken salad. (NOTE: If you don’t care for tarragon, you can leave it out)
- FRESH ARUGULA or MIXED GREENS – Are needed to place on the bottom of each plate when serving. It will elevate this tasty chicken salad.
How to make this Easy Chicken Salad?
Our full printable recipe is below, but let’s go over the steps so you can understand what’s involved before you start. Here are only 3 Easy-To-Follow Steps:
1. First, Grill the Chicken: Sprinkle each chicken cutlet with a little salt and black pepper. Sauté the chicken in a skillet with some olive oil until golden brown. This will give them flavor. This only takes a few minutes to cook them. Then cut it into bite-sized pieces.
Helpful Tip! You can grill the chicken inside in a skillet on the stovetop, or grill it on the barbecue if you prefer.
2. Second, Blanch Broccoli: Blanch the broccoli in boiling water for 1 minute. Then drain.
3. Third, Make Dressing: Make this easy dressing, then toss it with all the rest of the ingredients together. Then chill before serving.
Make it your own…
For additional texture and flavor, try adding to the salad these options:
- Add a couple of raisins…
- Toss in some crunchy walnuts…
- Some sunflower seeds…
- Toss in some green or red grapes…
FAQ’s
- Don’t care for onions? No problem, omit them. Toss in some thinly sliced celery instead.
- How to clean broccoli properly? Need some help? Here is our guide with step-by-step photos on How to Clean Broccoli Properly?
- How to store leftovers? Transfer any leftovers to an airtight container and place it into the refrigerator. It will stay fresh for up to 3 days.
- Can we freeze this salad? Not really. Keep in mind that the high water content in lettuce and other salad greens causes ice crystals to form during freezing, which will leave you with a soggy or mushy texture when thawed. Not very ideal when serving.
- Can we freeze the cooked chicken? Yes, you can freeze the chicken pieces, thaw them, and toss them into your salad when ready to serve.
This recipe will make 4 servings
This Chicken Salad recipe will make 4 servings. You can save the leftovers for lunch the next day. Be sure to store any leftover chicken salad in a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 3 days.
Try this recipe, and enjoy!
Your comments help us! Tried our easy chicken salad? Don’t forget to leave a comment below. We’d love to hear from you, and it will benefit everyone who reads them. Stay in touch: Instagram, Pinterest, & Facebook, for latest updates.
More Delicious Lunch Ideas!
- Grilled Cheese & Apple Sandwich
- Grilled Chicken Balsamic Chicken Salad
- Zucchini Pepperoni Pizza Boats
- Baked Nut-Crusted Chicken
- Italian Muffuletta Sandwich
- Mom’s Best Zucchini Omelet (+video)
- Also, try Honey Mustard Dressing with this salad.
Easy Chicken Salad
Easy Chicken Salad is made with bite-sized pieces of chicken, broccoli, tomatoes, and green onions, and tossed with a light mustard sauce. Served on a bed of fresh greens, this easy chicken salad is perfect for a delicious lunch or a light dinner!
Ingredients
- 4 boneless chicken cutlets
- 1 Tbsp. olive oil
- salt and black pepper, to season the chicken
- 1 small or medium-size head of fresh broccoli - rinsed, cut into 1 inch pieces
- 8 ounces (227grams) grape tomatoes - sliced in halves
- 1/2 cup mayonnaise
- 2 Tbsp. Dijon mustard (whole grain)
- 1/2 Tbsp. of fresh tarragon leaves - chopped
- 2 Tbsp. of any light vinegar (either Tarragon, Champagne, or White Balsamic)
- Fresh arugula or fresh mixed greens, for serving
Instructions
- In a medium-sized non-stick skillet, heat olive oil on moderate heat. Sprinkle with salt and black pepper over each chicken cutlet.
- Sauté the chicken in the skillet until golden brown on both sides, about 4 minutes per side. Turn off the heat. Remove and cut the chicken into bite-size pieces, about 1 inch. Transfer to a salad mixing bowl. Add the sliced tomatoes.
- Meanwhile, bring a medium pot of water to a boil. Toss in the chopped broccoli. Turn off the heat, and allow the broccoli to cook for 1 minute while it sits in the water. When the broccoli turns to a bright green, drain well and transfer to the salad mixing bowl with the chicken and tomatoes.
- Make the Dressing: whisk together the mayonnaise, Dijon mustard, vinegar, fresh tarragon, a pinch of salt, and some freshly cracked black pepper. Taste, and adjust the seasonings.
- Pour the dressing over the chicken, broccoli, and tomatoes and mix gently to combine. Taste the salad. NOTE: Here is where you can add additional mayo and Dijon to your preference.
- Cover with clear wrap and refrigerate for at least 30 minutes or more before serving.
- When ready to serve? Serve this chicken salad over a bed of fresh arugula or mixed greens.
- Yields: 4 servings,
Notes
We prefer our salads to be on the "lighter side" of the dressings. However, if you prefer, you can increase the amount and add in additional mayonnaise, and Dijon mustard to your liking.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 288Total Fat: 15.3gCarbohydrates: 11.3gFiber: 1.6gSugar: 3.8gProtein: 27.8g
Have a Delicious Day and Happy Cooking! 🙂
Thanks for stopping by…
xo anna and liz
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!