Here’s a fresh, balanced chicken and vegetable salad that’s quick, healthy, and versatile.
🥗 Chicken & Vegetable Salad
🧂 Ingredients (Serves 2–3)
- 250g cooked chicken breast (grilled, roasted, or poached), sliced or shredded
- 2 cups mixed greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ½ red bell pepper, sliced
- ¼ red onion, thinly sliced
- 1 carrot, shredded
- Optional: ½ avocado, sliced
- Optional toppings: nuts (almonds, walnuts), seeds, or croutons
For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
🔪 Instructions
- Prepare the chicken: Cook chicken as desired, then slice or shred.
- Mix vegetables: In a large bowl, combine greens, tomatoes, cucumber, bell pepper, onion, and carrot.
- Make the dressing: Whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper.
- Assemble the salad: Add chicken to the vegetables, drizzle dressing, and toss gently to coat.
- Serve immediately with optional toppings like avocado, nuts, or croutons.
🌟 Tips
- Protein swap: Use grilled shrimp, turkey, or tofu instead of chicken.
- Make it hearty: Add cooked quinoa, brown rice, or beans.
- Flavor boost: Add fresh herbs like parsley, cilantro, or basil.
If you want, I can give a South Asian-style chicken salad version with spices and a yogurt-based dressing that’s tangy and aromatic.
