Easy Chicken Salad

Easy Chicken Salad is served on a bed of fresh greens making the perfect meal for a delicious lunch or a light dinner.

Our Easy Chicken Salad

This chicken salad is Loaded with bite-sized broccoli, tomatoes, green onions, and grilled chicken, and tossed with a light flavorful mustard sauce.

After one bite, you’ll fall in love with the combination of flavors. This recipe is wonderful to make ahead, chill, and serve. Also, great for outdoor picnics, potluck, and family gatherings.

A chicken salad served in a white bowl.

Ingredients Overview for This Salad:

For this easy chicken salad recipe, you will need the following ingredients:

  • CHICKEN CUTLETS – about 3 to 4 chicken cutlets, and they are easily sautéed in a skillet with some olive oil until fully cooked.
  • FRESH BROCCOLI – one small or medium-sized head of broccoli, cleaned, chopped into bite-size (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 – are sliced in halves 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.
  • VINEGAR – you can use either Champagne, Tarragon, or White Balsamic vinegar with this recipe.
  • FRESH TARRAGON – a few leaves of fresh tarragon is 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 – to place on the bottom of each plate when serving. It will elevate this tasty chicken salad.
A white board with cherry tomatoes and green onions sliced, and a silver bowl with pieces of cooked chicken, tomatoes and green onions.

How to make this Easy Chicken Salad?

Here are only 3 Easy-To-Follow Steps:

1. First, The Grill 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-size pieces.

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.

A forkful of broccoli, chicken and cherry tomato from a bowl of salad.

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

  1. Don’t care for onions? No problem, omit them. Toss in some thinly sliced celery instead.
  2. How to clean broccoli properly? Need some help? Here is our guide with step-by-step photos on How to Clean Broccoli Properly?
  3. 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.

A white bowl filled with lettuce, cherry tomatoes and chunks of grilled chicken.

Reasons to make this salad…

  • This Chicken Salad happens to be one of the easiest meals you can whip up.
  • You can grill the chicken inside in a skillet on the stovetop, or grill it on the barbecue if you prefer. This is a great salad to make all summer long.
  • Store chicken salad in a sealed container, and the refrigerator. It will stay fresh for up to 3 days.

Try this recipe, and enjoy!

A white bowl filled with lettuce, tomatoes and grilled pieces of chicken.

More Delicious Lunch Ideas!

If you tried our easy chicken salad, let us know and leave a comment below. We’d love to hear from you, and it will benefit everyone who reads them. Stay in touch on Instagram, Pinterest, and Facebook, for all the latest updates.

Yield: 4 servings

Easy Chicken Salad

A chicken salad served in a white bowl.

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!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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

  1. In a medium-sized non-stick skillet, heat olive oil on moderate heat. Sprinkle with salt and black pepper over each chicken cutlet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover with clear wrap and refrigerate for at least 30 minutes or more before serving.
  7. When ready to serve? Serve this chicken salad over a bed of fresh arugula or mixed greens.
  8. 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 serving

Amount Per Serving: Calories: 288Total Fat: 15.3gCarbohydrates: 11.3gFiber: 1.6gSugar: 3.8gProtein: 27.8g

Did you make this recipe?

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Happy and Healthy Cooking! 🙂

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Welcome! From Anna and Liz

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