Chicken Vegetable Salad

There's something about a proper chicken salad that makes a weekday lunch feel like an occasion. I discovered this particular version on a warm afternoon when I had leftover roasted chicken and an almost empty fridge—just some vegetables, Greek yogurt, and a jar of Dijon mustard. Rather than make something predictable, I decided to build layers of flavor, mixing creamy richness with bright acidity and fresh crunch. That first bite convinced me this wasn't just lunch; it was something I'd be making again and again.

I remember serving this to friends on a patio in late August, when everyone was tired of heavy dinners and humidity made the kitchen feel like a sauna. Someone asked if I'd bought it from somewhere, which made me laugh—this is the kind of recipe that looks effortlessly put-together but is actually just honest cooking. The combination of tender chicken, crisp vegetables, and that tangy dressing had everyone asking for seconds, and more importantly, asking if I'd make it again next week.

Ingredients

• Chicken breasts: Two large boneless, skinless breasts give you enough protein to make this a proper main dish; roasting them gently keeps the meat tender and flavorful.
• Mixed salad greens: Use whatever you have—romaine, spinach, arugula—each brings its own personality to the bowl.
• Cherry tomatoes: Halving them prevents them from rolling around and means each bite gets a burst of sweetness and acidity.
• Cucumber: Half of one, sliced, adds cool refreshment and a delicate crunch that balances heavier ingredients.
• Red onion: Thinly sliced and used sparingly, it brings sharpness without overpowering the other flavors.
• Celery: One stalk, diced, contributes a clean crunch that you'll notice but won't overpower the salad.
• Mayonnaise and Greek yogurt: Together they create a dressing that's creamy but not heavy, tangy but not overwhelming.
• Dijon mustard: A single teaspoon adds sophistication and helps emulsify the dressing into something silky.
• Lemon juice: Brings brightness that ties everything together and prevents the dressing from tasting flat.
• Fresh parsley: Chopped fine, it adds a whisper of herbaceousness and a touch of color.
• Walnuts or pecans: Optional but worthwhile—toasted nuts add texture and a subtle earthiness that makes the salad feel complete.
• Feta cheese: If you use it, crumbled pieces add salty, tangy notes that complement the creamy dressing beautifully.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and let it reach temperature before the chicken goes in.

Season and roast the chicken:

Rub your chicken breasts with olive oil, salt, and pepper, then place them on a baking tray. Roast for 15 minutes until cooked through—you'll know it's ready when the thickest part reaches 165°F or shows no pink inside. Let it cool for a few minutes, then dice or shred it into bite-sized pieces.

Build your vegetable base:

In a large bowl, combine your salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and diced celery. This is where you can taste as you go and adjust proportions based on what you prefer.

Whisk the dressing:

In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chopped parsley, and a small pinch of salt and pepper. Whisk until it's smooth and creamy, with no streaks of white left—this takes just a minute or two and makes a real difference in the final texture.

Bring it all together:

Add your cooled chicken to the vegetables, then pour the dressing over everything. Toss gently so the greens don't bruise and the dressing coats evenly without pooling at the bottom.

Add finishing touches:

Top with toasted walnuts or pecans and crumbled feta if you're using them. Serve immediately while the greens are still crisp and the chicken is still cool.

Save

I'll never forget the moment my partner took a bite and said, 'This tastes like you spent way more time on this than you actually did.' That's when I knew the recipe had something special—when simple ingredients and honest technique combine to feel unexpectedly elegant. It's become the salad I make when I want to impress without the stress.

Why This Works as a Main Dish

Most salads feel like a side course, but this one lands solidly as dinner because of the protein-to-vegetable ratio. The roasted chicken breast provides nearly 30 grams of protein per serving, which means it actually fills you up and satisfies that need for something substantial. The creamy dressing ties it all together in a way that feels nourishing rather than light, so you finish the bowl feeling content rather than searching for what else to eat.

The Art of the Perfect Dressing

This dressing is where the salad earns its appeal. The combination of mayonnaise and Greek yogurt creates something creamy without being heavy, and the Dijon mustard acts as an emulsifier that keeps everything unified. The lemon juice and fresh parsley brighten everything up, preventing the dressing from tasting flat or one-note. What impressed me most was how forgiving this dressing is—you can adjust the ratios slightly based on what you have, and it still works beautifully.

Make It Your Own

One of the best parts of this salad is how flexible it is without losing its identity. Grapes add subtle sweetness that plays off the savory elements, while apple cubes bring tartness and crunch. If you're in the mood for something earthier, add roasted beets or swap in spinach for some of the mixed greens. You can even pile it onto crusty bread for lunch the next day, and it becomes something entirely different but equally satisfying.

• For a lighter version, replace mayonnaise entirely with extra Greek yogurt and a touch of olive oil for richness.
• Grilled or rotisserie chicken works beautifully if you want to skip the roasting step and save time.
• Make the dressing a few hours ahead so the flavors have time to meld, then dress the salad right before serving.

Save

This salad has become my default when I need something that feels special but doesn't require special effort. It's the kind of recipe that transforms a simple lunch into something you actually look forward to.

Common Questions

→ What is the best way to cook the chicken for this salad?

Roasting the chicken breasts at 200°C (400°F) for about 15 minutes ensures they stay tender and juicy. You can also use grilled or rotisserie chicken for added flavor.

→ Can I substitute the nuts used in the salad?

Yes, toasted walnuts or pecans work well to add texture and a nutty flavor. You can omit them if you have allergies or prefer a lighter salad.

→ How can I make the dressing lighter?

Replace mayonnaise entirely with Greek yogurt for a tangier, lower-fat dressing option that still maintains creaminess.

→ Are there any good additions to enhance the salad?

Adding fresh grapes or diced apples provides a subtle sweetness that contrasts nicely with the savory chicken and tangy dressing.

→ What are ideal serving suggestions for this dish?

Serve as a standalone light meal or alongside crusty bread. It also works well as a filling for sandwiches or wraps.