Save Chicken Salad with Budget-Friendly Cuts and Fresh Veggies is 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 wanted a filling, protein-rich dinner for my family that wouldn't break the bank. The flavor and heartiness keep everyone happy, and leftovers are perfect for lunch the next day.
Ingredients
- 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)
Instructions
- Prep Oven:
- Preheat oven to 200°C (400°F).
- Season Chicken:
- In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper.
- Roast Chicken:
- Arrange chicken on a baking tray and roast for 18-20 minutes until fully cooked (internal temperature 74°C/165°F). Let cool slightly, then shred or chop into bite-sized pieces.
- Prep Vegetables:
- While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Mix Dressing:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Combine Salad:
- Add cooled chicken to salad bowl. Drizzle with dressing and toss gently to combine.
- Add Garnish:
- Garnish with chopped parsley or cilantro before serving.
Save One afternoon, my kids helped chop veggies for this salad, turning dinner prep into fun family time that made the meal even more special.
Required Tools
Baking tray, large salad bowl, cutting board and knife, small jar or bowl for dressing, tongs or salad servers
Allergen Information
Contains mustard in the dressing. If using canned chickpeas, verify labels for possible cross-contamination. The salad is free from dairy and gluten, but always check packaged ingredients.
Nutritional Information
Each serving: Calories 340, Total Fat 18 g, Carbohydrates 17 g, Protein 28 g
Save Enjoy this salad fresh as a filling meal, or pack leftovers for a protein-rich lunch the next day.
Recipe Help & Answers
- → What chicken cuts work best in this dish?
Boneless, skinless thighs or drumsticks provide rich flavor and remain juicy when roasted. Leftover cooked chicken breast or roasted chicken can also be used.
- → How is the dressing prepared?
The dressing blends olive oil, lemon juice, Dijon mustard, honey, salt, and pepper whisked together to create a smooth, tangy finish.
- → Can I add plant-based protein?
Cooked chickpeas are added here to stretch portions and complement the chicken with extra protein and texture.
- → What vegetables are included?
This salad features chopped romaine lettuce, halved cherry tomatoes, diced cucumber and red bell pepper, shredded carrots, and sliced red onion for a fresh, crisp blend.
- → Are there suggestions for garnishes?
Fresh parsley or cilantro chopped on top adds herbal brightness and a pleasant aroma.
- → Any tips for a crunchier texture?
Try topping with toasted sunflower or pumpkin seeds to add a satisfying crunch.