Description

Dive into this vibrant chicken salad recipe that combines tender shredded chicken with crisp vegetables for a refreshing meal. Perfect for summer picnics or quick lunches, this dish is easy to prepare and bursting with flavor. With every bite, you’ll enjoy the delightful crunch of fresh ingredients, making it a favorite among family and friends. Customize it to your liking, and watch everyone come back for seconds!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
4 cups fresh romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/2 small red onion, diced
1/2 cup mayonnaise
2 tbsp Dijon mustard
Salt and pepper to taste
Juice of 1 lemon
2 tbsp fresh herbs (parsley or dill), chopped

Instructions

Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper; place in a baking dish and bake for 25-30 minutes until cooked through.
Let the chicken cool for about 10 minutes, then shred it into bite-sized pieces.
While the chicken cools, chop romaine lettuce, halve cherry tomatoes, slice cucumber and dice red onion. Combine in a large mixing bowl.
In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Add shredded chicken to the vegetable mix and pour in the dressing; toss gently to combine without crushing the tomatoes.
Garnish with chopped herbs before serving immediately or refrigerate for 30 minutes if preferred cold.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup (200g)
Calories: 320
Sugar: 3g
Sodium: 360mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 28g
Cholesterol: 70mg

Keywords: For a lighter option, substitute mayonnaise with Greek yogurt. Add grapes or nuts for extra texture and flavor variations. Store leftovers in an airtight container and consume within three days for best taste.