Which chicken cuts work best for this salad?

Boneless, skinless thighs or drumsticks are ideal for roasting and shredding, offering rich flavor and tenderness.

Can I substitute the fresh vegetables?

Yes, feel free to swap in seasonal or preferred vegetables like spinach, radishes, or bell peppers to suit your taste.

Incorporate cooked chickpeas or lentils to enhance protein content and add texture without overpowering flavors.

Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified for a balanced, tangy finish.

Fresh chopped parsley or cilantro adds a bright herbal note that complements the rich chicken and crisp vegetables.

A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.

I first made this chicken salad when I needed a cost-effective way to serve a nutritious and hearty meal to my family on busy weeknights.

Chicken: 500 g (1.1 lb) boneless, skinless chicken thighs or drumsticks, 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Vegetables: 1 large head romaine lettuce (chopped), 1 cup cherry tomatoes (halved), 1 large cucumber (diced), 1 red bell pepper (diced), 2 medium carrots (shredded), 1 small red onion (thinly sliced), 1 cup cooked chickpeas (optional)
Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp honey (optional), salt and pepper (to taste)
Garnish: 2 tbsp fresh parsley or cilantro (chopped)

Prepare chicken:: Preheat oven to 200°C (400°F). In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper. Arrange chicken on a baking tray and roast for 18 to 20 minutes until fully cooked (internal temperature 74°C/165°F). Let cool slightly, then shred or chop into bite-sized pieces.
Prepare veggies:: While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas (optional) in a large bowl.
Make the dressing:: In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (optional), salt, and pepper until emulsified.
Combine and garnish:: Add the cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine. Garnish with chopped parsley or cilantro before serving.

This salad has become our go-to for family picnics and quick dinners, always met with empty plates and requests for seconds.

Baking tray, large salad bowl, cutting board and knife, small jar or bowl for dressing, tongs or salad servers

Contains mustard. If using canned chickpeas, check for possible cross-contamination. Dairy-free and gluten-free as written.

Per serving: Calories 340, Total Fat 18 g, Carbohydrates 17 g, Protein 28 g

This salad is especially delicious served chilled and makes excellent leftovers for lunch the next day.

→ Which chicken cuts work best for this salad?: Boneless, skinless thighs or drumsticks are ideal for roasting and shredding, offering rich flavor and tenderness.
→ Can I substitute the fresh vegetables?: Yes, feel free to swap in seasonal or preferred vegetables like spinach, radishes, or bell peppers to suit your taste.
→ How can I add extra protein to the dish?: Incorporate cooked chickpeas or lentils to enhance protein content and add texture without overpowering flavors.
→ What’s the best way to prepare the dressing?: Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified for a balanced, tangy finish.
→ Are there any recommended garnishes?: Fresh chopped parsley or cilantro adds a bright herbal note that complements the rich chicken and crisp vegetables.