Delicious and simple chicken breast salads

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken breast salads are popular both on holidays and on everyday tables. This is explained simply: such dishes are easy to prepare, and they can be dietary, depending on the dressing and other components. Below are the most interesting recipes.

Pumpkin and chicken salad

This is an original chicken breast salad recipe that suggests using a sweet dressing. All you need:

• 800 grams pumpkin pulp, chopped;
• 2 tablespoons maple syrup;
• 1 tablespoon olive oil;
• half a cup of walnuts;
• 600 grams chicken breast fillet;
• 100 grams of spinach;
• 1 red onion, thinly sliced.

For refueling:

• 2 tablespoons olive oil;
• 2 table spoons of apple cider vinegar;
• 1 teaspoon mustard;
• 2 teaspoons of maple syrup.

How to make it?

Preheat oven to 220°C. Line a baking sheet with parchment paper. Place pumpkin, syrup and oil in a bowl, stir well. Place the mixture in a single layer on the prepared baking sheet. Season with s alt andpepper. Bake for 20-30 minutes adding the walnuts during the last 8 minutes of cooking.

Coat the pan with oil. Heat up over medium heat. Grill the chicken for 6-7 minutes on each side, or until cooked through. Transfer to a plate. Cover with foil for 5 minutes, then cool and slice thinly.

Meanwhile, make the mustard dressing: place the oil, vinegar, syrup and mustard in a jar with a lid. Close and shake to combine all ingredients. Place pumpkin, walnuts, chicken, spinach, onion and dressing in a bowl. Mix well and serve.

Chicken salad with avocado

This is a very tasty and hearty chicken breast salad that can be prepared in a hurry. For him you need;

• chicken breast fillet;
• arugula or green salad;
• avocado;
• canned black beans;
• cherry tomatoes cut in half;
• canned or roasted corn;
• mayonnaise;
• chili sauce.

How to make this salad?

To make the chicken breast salad less high-calorie, it is advisable not to fry the chicken, but to bake it. This should be done in the oven at 180 degrees for 18 minutes. If you are using fresh corn, rub the cob with s alt and pepper and bake in the oven for 30 minutes before cutting off the kernels.

Meanwhile, place the arugula on a serving platter. Drain liquid from beans. Cut the avocado and chicken breast into cubes. Put all the ingredients on the arugula leaves. Add chili sauce to mayonnaise to taste to the desired spiciness, stir. Pour the dressing over the salad and toss everything together.

American Chicken Salad

Breast goes with absolutely everything: from cherry tomatoes to sweet ingredients. Any chicken salad can be served as a main course as it contains a significant amount of protein. You can even use it as a sandwich filling. Below is a peculiar recipe for chicken breast salad, which involves the use of dried cranberries or lingonberries. In this case, it is desirable to find a berry cooked without adding sugar.

This recipe is especially good because the chicken fillet needs to be boiled for it. Just place it in a large pot with onions, 3-4 carrots, 2 celery stalks, s alt and pepper to taste. Add enough water to cover the chicken and cook for about 50 minutes over medium heat. The chicken breast will then be used in a salad, while the homemade broth is suitable for making soup. Thus, you will get the basis for two different dishes at once.

For the salad you need:

• 4 cups cooked diced chicken breast;
• 1 ½ cup dried cranberries or cranberries;
• 1 cup celery, chopped;
• 2 green onions, chopped;
• ½ cup green bell pepper, chopped;
• 1 teaspoon paprika;
• ½ cup homemade or ready-made mayonnaise;
• sea s alt andfreshly ground black pepper to taste.

Cooking Classic Chicken Salad

Delicious chicken breast salad is prepared like this. In a large bowl, mix mayonnaise and paprika. Add chicken breast, celery, bell pepper and green onion and combine well. Put in the cranberries. Mix again and season to taste with s alt and pepper. Place in refrigerator to chill and then serve.

You can serve this dish in an original way. To do this, cut off the tops of bell peppers or large hard tomatoes, peel the inside of the cavity and put the lettuce in there.

Thai chicken salad

In Asian cuisines, chicken fillet is also used very widely due to its availability and ease of preparation. For this Thai salad you will need:

• 1 tablespoon peanut butter;
• 1 stick of lemongrass, white part only, finely chopped;
• 1 red chili, minced;
• 1 red onion, finely chopped;
• 750 grams minced chicken breast;
• 1 lime, juice and zest;
• 1 tablespoon fish sauce;
• 2 teaspoons palm or brown sugar;
• half a cup of chopped coriander leaves;
• 3 cup chopped mint leaves;
• 1 small lettuce divided by leaves;
• 2 tablespoons crushed peanuts.

How to make Thai salad?

Thai chicken breast salad recipe is as follows. Heat the cauldron or wok on high heat. Add oil, lime zest, chili and onion. fry onfor 2 minutes. Add minced chicken. Fry for 5 minutes, breaking up the pieces with a wooden spoon. Reduce the heat and simmer in the juices that stand out for 15 minutes or until tender. Stir in 2 tablespoons lime juice, fish sauce, sugar and herbs.

Spread lettuce leaves on serving plates. Place chicken mixture on top. Sprinkle with peanuts. Serve salad warm or at room temperature.

Grilled chicken breast salad

Grilled chicken fillet is a satisfying meal on its own. A salad with its addition can be a combination of two favorite foods that is suitable for lunch or dinner.

First, season the chicken with lemon and oregano for a delicate flavor, and then roast it over charcoal or in a skillet. The addition of hard-boiled eggs, as well as croutons, tomatoes, avocado, Parmesan cheese, and crispy bacon, completes the chicken in an unusual and interesting way. In addition, it is recommended to dress this simple chicken breast salad not with mayonnaise alone, but with its combination with Greek yogurt. This will not only reduce the calorie content of the dish, but also give it a delicate flavor. So you need:

• 2 large chicken breast fillets, skinless;
• 1 teaspoon olive oil;
• 2 tablespoons lemon juice;
• 1 teaspoon minced garlic;
• 2 teaspoons dried oregano;
• a pinch of s alt;
• freshly ground black pepper;
• 1/4 cup bacon, smallcubes;
• 2 hard-boiled eggs;
• 6 cups Romaine lettuce leaves, washed and drained;
• 1 cup cherry tomatoes, halved;
• 1 avocado, diced;
• half a cup of grated parmesan cheese;
• half a cup of small crackers.

For refueling:

• a quarter cup of mayonnaise;
• 1/4 cup low-fat Greek yogurt (or sour cream);
• 1 tablespoon olive oil;
• 1 garlic clove, minced;
• 3-4 anchovy fillets, finely chopped;
• 1 tablespoon lemon juice;
• 2 tablespoons finely grated parmesan cheese;
• s alt and pepper.

Cooking Grilled Chicken Salad

Some ingredients can be substituted for others if desired. For example, prepare chicken breast salad with chinese cabbage instead of Romaine lettuce if you use young green leaves.

Spice the chicken with oil, lemon juice, garlic, oregano, s alt and pepper. Heat a frying pan or grill grate, grease lightly with olive oil. Fry the chicken until golden brown on both sides. Cover with foil for a few minutes, then refrigerate. Next, a simple and delicious chicken breast salad is prepared as follows.

For the dressing, combine mayonnaise, yogurt, butter, garlic, anchovies, lemon juice and parmesan. Blend with a blender for a good mix of ingredients, add s alt and pepper to your taste and blend again. Taste and adjust spices. Add water for a thinner consistency if needed.

Cut the chicken breast into thick slices. Chop the eggs. In a large bowl, toss the lettuce with the avocado, tomatoes, Parmesan cheese, and croutons. Top with chicken, bacon and eggs. Pour dressing over salad and top with croutons. Stir thoroughly just before serving.

Chicken and mango salad

This Indian chicken breast salad recipe features curry powder and fruit puree. To prepare such an interesting dish, you need:

• 1 very ripe mango (in 1 cm cubes);
• 1 bunch green onion, minced;
• 1-2 red chillies, minced;
• juice 2 limes (or to taste);
• 1 chilled cooked chicken breast, cut into pieces;
• 1 small lettuce, shredded;
• 1 small sprig of fresh coriander, finely chopped;
• 1 teaspoon of any vegetable oil;
• 4 drops of toasted sesame oil.

How to make Indian chicken salad?

Place the mango cubes and the juice that came out when cutting the fruit into a bowl. Mix with chopped green onions and chili, squeeze lime juice into it. Taste the mixture at this stage. Add as much citrus juice as you see fit. Then transfer the mixture to a blender bowl, add the coriander, sesame oil and other (your choice) vegetable oil and blend until smooth.

Place the rest of the ingredients on a serving platter, toss with the whipped sauce. Garnish with fresh herbs.

Smoked chicken salad

As a rule, simple chicken breast salads involve pre-frying or baking fillets. But you can also use smoked chicken, which significantly reduces the cooking time. The recipe below also suggests adding creamy homemade dressing to the salad. All you need:

• 70 grams (half a cup) pecans;
• 2 x 250 grams smoked chicken breast fillet, skinless, coarsely chopped;
• 2 avocados, thinly sliced;
• 2 green apples, finely chopped;
• 2 celery stalks, small cubes.

For refueling:

• 65 grams of mayonnaise;
• 60ml extra virgin olive oil;
• 1 tablespoon white wine vinegar;
• 1 tablespoon finely chopped fresh onion;
• 1 teaspoon honey;
• s alt and ground black pepper.

Cooking a salad with smoked chicken and nuts

Salad with smoked chicken breast is prepared like this. Preheat oven to 180°C. Arrange the pecans on a baking sheet. Roast in a preheated oven for 5 minutes. Remove and set aside to cool for five minutes.

In the meantime, blend the mayonnaise, oil, vinegar, onion and honey in a blender to make the dressing. Taste and adjust the amount of s alt and pepper.

Place the chicken, avocado, apple, celery and nuts in a large bowl and mix gently. Drizzle with sauce and serveimmediately.

Pineapple and chicken breast salad

This is a delicate salad that decorates any table. It is especially liked by women and children. The combination of smoked tender meat and sweet fruit looks quite unusual. To make Pineapple Chicken Breast Salad you will need:

• 250 grams smoked chicken breast;
• 300 grams canned pineapple, no liquid;
• 150 grams of hard cheese;
• 100 grams of walnuts;
• 2 table spoons of sour cream;
• 2 tablespoons of mayonnaise;
• 2 garlic cloves.

How to make Chicken Pineapple Salad?

Cut the smoked chicken into cubes. Drain the liquid from the pineapple jars and cut them into small pieces. Grate the cheese on a medium grater, crumble the nuts.

Mix sour cream with mayonnaise and garlic until smooth. Place the chicken breast, pineapple, nuts, and cheese on a serving plate. Pour mayonnaise-sour cream dressing and stir. Decorate a salad with pineapple and chicken breast with rings of this fruit.

Pineapple and mushroom salad

There are many recipes for salads with chicken and fruits. Below is another version of the chicken breast salad with pineapple and cheese. For it you will need:

• 1 medium chicken breast;
• 300 grams of champignon mushrooms;
• 3 large eggs;
• 200 grams of hard cheese;
• 1 small onion;
• 2 garlic cloves;
• canned pineapple;
• mayonnaise.

How to make mushroom and pineapple salad?

Chop the onion and cut the mushrooms into cubes (not too small). Heat a frying pan over moderate heat and fry the mushrooms on it with onions in any vegetable oil.

Remove the skin from the chicken breast, boil it in a little s alted water. Cool and cut into pieces. Boil hard-boiled eggs, chop them with a special cut, mix with chicken. Put the fried mushrooms with onions in the same place.

Grate the cheese on a coarse grater, add to the mixture of eggs and chicken breast. Drain the syrup from the pineapples, cut them into small pieces. Add to the rest of the ingredients and stir.

Chop the garlic using a press or a fine grater. Mix with mayonnaise until completely smooth. Pour the prepared mixture over the salad and mix thoroughly. The finished dish can be decorated with pineapple rings.

Chicken and Lemon Rice Salad

This Mediterranean salad can be served warm or cold. However, be sure to adjust the amount of seasoning: chilled dishes often require more s alt and pepper than hot ones. You will need the following:

• a quarter cup of pine nuts;
• a quarter glass of lemon juice;
• s alt;
• fresh ground black pepper;
• half a cup of olive oil;
• one and a half cups of frozen small peas;
• 2 cups coarse grain rice;
• 600 grams skinless chicken breast;
• a quarter cup of golden raisins;
• 6 small onion stalksleeks, finely chopped;
• 3 tablespoons chopped parsley;
• one and a half teaspoons grated lemon zest.

In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden brown, about 5 minutes.

In a small bowl, whisk together the lemon juice, teaspoon s alt and 1/4 teaspoon pepper. Add butter gradually while whisking.

Bring a large pot of s alted water to a boil. Add peas and cook until tender, about 3 minutes. Using a slotted spoon, transfer it to a large bowl. Add rice to water and cook until tender, about 15 minutes. Drain the water and leave the boiled rice in the pot.

Meanwhile, pour about 0.7 cm of water into a high-rimmed pan, put the chicken breast, rubbed with pepper and s alt. Reduce heat and simmer, turning once, until cooked through, about 12 minutes. Then cool it and cut into pieces.

Place the pine nuts, rice, chicken, raisins, leek, parsley, lemon zest in a serving bowl, pour over the dressing and toss gently.