Chicken breast salad

Every time I'm not in the mood to cook but want something quick and easy, I make this chicken salad. I prepare it quite often, especially when I have some leftover chicken from another meal. I love it because it's simple, doesn't require any special ingredients, and I can vary the vegetables based on what I have in the fridge. There's nothing fancy about it, but it turns out to be a nutritious and tasty salad.

Quick Info

Total time: 20-25 minutes
Preparation time: 15-20 minutes
Cooking time: only if you don't have cooked chicken, 10-15 minutes
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, light lunch or dinner

Ingredients

300 g chicken breast (boiled or fried)
200 g lettuce (or mixed greens for more color)
1 red onion
1 carrot
nuts, to taste
salt
olive oil
balsamic vinegar

Instructions

1. Wash the lettuce thoroughly under running water and let it drain or gently pat it dry with a towel. Chop it into small pieces so it's easy to mix and eat. If I have different types of lettuce on hand, I combine them for a more colorful salad.

2. Peel, wash, and chop the carrot. I usually grate it, but sometimes I cut it into thin sticks or cubes, depending on my mood that day. When I chop it smaller, the salad turns out finer.

3. Peel the red onion and slice it thinly. If it seems too strong, you can soak it in cold water for a few minutes.

4. Place all the vegetables in a large bowl.

5. If the chicken breast isn't already cooked, boil or fry it simply, without special seasonings. Once it cools down a bit, cut it into cubes and add it to the vegetables.

6. Add salt, olive oil, and balsamic vinegar to taste. I usually don't measure; I just add what feels right for the amount of salad.

7. Finally, sprinkle the chopped nuts on top. I usually crush them slightly in my palm without chopping them too finely, so I can still feel the texture.

8. Mix everything well with two spoons, trying not to crush the leaves. That's it; the salad can be served immediately.

Why I make this recipe often

I prepare it because it's quick, doesn't require complicated ingredients, and I can use leftover chicken from another meal. It's perfect when I want something lighter or when I'm trying to cut down on bread and heavy sides. I've noticed it keeps me full for quite a while, and I can change the vegetables according to the season.

Tips and Variations

Tips

If you're using boiled chicken, let it cool completely before cutting it. This way, it won't fall apart when you mix it with the salad. For a crunchier texture, don't cut the lettuce leaves too thin.

Substitutions

You can replace the chicken breast with boneless thighs if you have them, but the taste will be slightly different. The lettuce can be any type—baby spinach, arugula, or mixed greens. If you don't have nuts, it's fine to leave them out, but they do add an interesting texture.

Variations

You can add other vegetables if you like—cucumbers, bell peppers, or even cherry tomatoes, though the original recipe doesn’t include them. The nuts can be substituted with almonds or pumpkin seeds if you have nut restrictions.

Serving Ideas

It’s great on its own, straight from the bowl. For those who want something more substantial, you can serve the salad on a slice of toasted bread or alongside a wrap. It also works well for takeout if you don’t add too much vinegar.

Frequently Asked Questions

Do I have to use boiled chicken, or can I use grilled chicken?

Either works; the important thing is that it’s cooked and cut into cubes. The taste changes slightly, but both options are good.

Can the salad be made without nuts?

Yes, you can omit them if you don't like them or have allergies. The salad will still taste great, just without the crunchy texture.

What can I use instead of red onion?

White or green onions work, but red onion is sweeter and better suited for salads. If you want a milder option, try green onions.

Can I prepare the ingredients in advance?

You can cook the chicken and wash the vegetables a few hours ahead. I don't recommend mixing everything too far in advance, as the salad will get soggy.

How long does the salad last if there are leftovers?

It's best eaten fresh. However, if there are leftovers, store it in the fridge in a covered container for up to a day. The lettuce leaves lose their texture after a while.

Nutritional Values

Approximately per serving (out of 3 servings):
Calories: about 250-300 kcal
Protein: 25-30 g
Fat: 14-18 g (depending on how much oil and nuts you add)
Carbohydrates: 7-10 g
These values are approximate and can vary depending on how much oil, vinegar, or nuts you add.

Storage and Reheating

Chicken salad doesn’t store well for more than a day. If you need to keep it, place it in the fridge in a sealed container. It should be served cold and not reheated. The leaves lose their texture after a few hours, so it's best to mix the ingredients just before serving. If you want to prepare it in advance, keep the vegetables and chicken separate, and add the dressing when serving.

 Ingredients: -300 g boiled or fried chicken breast -200 g green or colorful salad -1 red onion -1 carrot -nuts -salt -olive oil -balsamic vinegar

 Tags:  chicken salad