Healthy and Tasty Chicken Salad for Quick Lunches
Discover a healthy chicken salad recipe perfect for quick and convenient lunches.
- 1 chicken breast
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1 tbsp Dijon mustard
- 1 tbsp Greek yogurt
- 1 tsp honey
- 1 tsp vinegar
- 1/2 tsp sumac
- Salad greens of your choice
- 1 chopped green onion
- 50g brie cheese, chopped in cubes
- 1/2 cup walnuts
- 1/4 cup dried cranberries
- 1 cup croutons
- Freshly chopped red chili (optional)
- Meat mallet
- Plastic wrap
- Small bowl
- Aluminum foil
- Immersion blender
- Salad bowl
I must confess that in the last few years, I have created a bad habit of skipping lunch. But since it was not a healthy thing to do, I had to make a change. So I started playing with different types of salads to create healthy lunch ideas. And since chicken breast is a great source of lean protein, I started including it in my meals.
Even though it is not my favorite piece of meat, I am very happy with how this healthy chicken salad recipe turned out. So happy that we eat it regularly. It's not only delicious but also perfect for taking it with you and eating at the office.
This being said, let's make this.
- Place the chicken breast on a chopping block and cover it with plastic wrap. Beat it with a meat mallet until it is of even thickness.
- Remove the plastic wrap and use a fork to make small holes in the chicken breast to allow the marinade to penetrate the meat.
- In a small bowl, mix together 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1 tablespoon of lemon juice, and salt and pepper to taste.
- Coat the chicken breast in the marinade and place it in the refrigerator for at least 1-2 hours or overnight.
- Heat up your grill and place the marinaded chicken breast on it. Cook on medium heat for around 4 minutes on each side.
- Take the chicken off the grill and place it on a plate. Cover with aluminum foil and let it rest.
- In the meantime, prepare the dressing. In a bowl, mix together 1 tablespoon of Dijon mustard, 1 tablespoon of Greek yogurt, 1 tablespoon of olive oil, 1 teaspoon of honey, 1 teaspoon of vinegar, 1/2 teaspoon of sumac, and a pinch of salt.
- Use an immersion blender to combine the ingredients until smooth.
- In a large bowl, combine the salad greens of your choice, chopped green onion, brie cheese, walnuts, dried cranberries, croutons, and the grilled chicken breast that has been chopped into cubes.
- Drizzle the dressing over the salad and toss to combine.
- If you want an extra kick, add some freshly chopped red chili on top.
- Serve and enjoy!
This being said, let me answer a few questions many people have regarding chicken salad.
Q: Is chicken salad healthy?
A: It depends on what ingredients you use. Naturally, if you make a mayo dressing, you won't eat healthily. However, this recipe is healthier without losing points on the deliciousness ladder.
Q: Is chicken salad gluten free?
A: This salad is not as I am using regular croutons. However, you can skip them or use gluten-free ones.
Q: Can chicken salad be frozen?
A: I personally don't recommend it. Especially if you are using greens. However, FDA says it's okay as long as you use airtight containers. Anyway, if you can, stick to the fresh version.
Q: What to eat chicken salad with?
A: We like to eat it just as it is. However, if you want, some baked potatoes or any veggie chips would work.
Now, before we go, I have to ask you. Do you make chicken salad often? If so, what is your favorite recipe? Write us a message and let us know. We are always interested in discovering new flavors. Also, don't forget to tag us on Instagram when you prepare our dish.
P.S. For more delicious salad recipes, check out our Healthy Tuna Salad with Creamy Ricotta or our Autumn Salad with Butternut Squash and Cozy Feelings
Nutrition Facts / Serving
- Calories 568
- Total Fat 36 g
- Cholesterol 117 mg
- Sodium 236 mg
- Potassium 721 mg
- Total Carbohydrate 23 g
- Sugars 16 g
- Protein 39 g