Save A vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
This salad helped me stretch our weeknight dinner budget and still deliver a meal packed with flavor and color. The mix of roasted chicken and fresh veggies quickly became a regular request after our first try.
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
- Roast the chicken:
- Preheat oven to 200°C (400°F). Toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper. Arrange on baking tray and roast for 18-20 minutes until fully cooked (74°C/165°F internal temperature). Let cool, then shred or chop.
- Prepare the vegetables:
- Rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Mix the dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a jar or bowl until combined.
- Assemble the salad:
- Add cooled chicken to bowl of vegetables, drizzle dressing, and gently toss to combine.
- Finish and serve:
- Top with chopped parsley or cilantro before serving.
Save My kids loved helping toss the salad, and even picky eaters were drawn in by the gorgeous colors and variety in the bowl.
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. Dairy-free, gluten-free as prepared. Confirm packaged ingredient safety for dietary needs.
Nutritional Information
Per serving: Calories 340, Total fat 18 g, Carbohydrates 17 g, Protein 28 g
Save This salad stays fresh and crisp for hours – perfect for meal prep or a crowd-pleaser at summer gatherings.
Recipe FAQ
- → What chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks provide juicy, flavorful meat that roasts evenly and stays tender when shredded.
- → Can I prepare the vegetables in advance?
Yes, chopping vegetables like lettuce, tomatoes, and cucumbers ahead saves time and keeps the dish fresh when combined later.
- → How is the dressing made?
The dressing blends olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for a tangy, slightly sweet coating.
- → What alternatives add extra protein and texture?
Incorporate cooked chickpeas or lentils to stretch protein content and add a pleasant bite alongside the vegetables.
- → How long should the chicken be roasted?
Roast the chicken at 200°C (400°F) for 18-20 minutes until it reaches an internal temperature of 74°C (165°F) and is fully cooked.