Big & Easy Chicken Salad Recipe

Introduction

This quick and easy chicken salad is perfect for a light lunch or a hearty side. Packed with fresh vegetables, tender roast chicken, and a tangy homemade dressing, it serves a crowd and comes together in no time.

Ingredients

• 3 cups store-bought roast chicken, shredded
• 12 cups cos/romaine lettuce (2 medium, 1 giant), chopped into bite-size pieces (or other leafy greens)
• 1 cup corn kernels (canned, drained – about 2/3 can)
• 1/2 red onion, finely sliced
• 300g/10oz cherry or grape tomatoes (or 2 normal tomatoes, chopped)
• 2 cucumbers, halved lengthwise then sliced 1cm / 1/3″ (or 1 long English/telegraph cucumber)
• 2 avocados, cut into bite-size chunks (or 1 giant one)
• 150g/5oz bacon, cooked until crisp then chopped (optional)
• 2 1/2 tbsp cider vinegar
• 6 tbsp extra virgin olive oil
• 1 garlic clove, minced using garlic press (~1 tsp)
• 1 tsp Dijon mustard (or any smooth, non-spicy mustard, optional)
• 2 tsp dried mixed herbs
• 1 tsp sugar (optional)
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Make the dressing by placing the cider vinegar, olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar (if using), salt, and black pepper into a jar. Shake well and set aside for at least 10 minutes to allow the flavors to meld.
2. Step 2: In a large bowl, combine the shredded chicken, chopped lettuce, corn kernels, sliced red onion, tomatoes, cucumbers, and avocado chunks.
3. Step 3: Drizzle most of the dressing over the salad and toss well to coat all ingredients evenly.
4. Step 4: Transfer the salad to a serving bowl, drizzle with the remaining dressing, sprinkle the crispy chopped bacon on top if using, and serve immediately.

Tips & Variations

• For extra crunch, add toasted nuts or seeds like almonds or pumpkin seeds.
• Swap the bacon for grilled pancetta or omit it for a vegetarian option.
• If fresh herbs are available, use them instead of dried mixed herbs for a brighter flavor.
• Use leftover roast chicken or rotisserie chicken to save time.

Storage

Store leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. The avocado and lettuce may brown slightly on storing, so it’s best enjoyed fresh. To reheat, avoid warming the salad; instead, serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the dressing and chop ingredients in advance, but toss the salad and add avocado and bacon just before serving to keep it fresh and vibrant.

What can I use instead of cider vinegar in the dressing?

You can substitute cider vinegar with white wine vinegar or lemon juice for a similar tangy flavor.

Big & Easy Chicken Salad Recipe

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4.6 from 94 reviews

A quick, easy, and hearty Chicken Salad featuring shredded roast chicken, fresh vegetables, and a tangy homemade dressing. Perfect for a light lunch or a satisfying meal, this salad is loaded with crunchy romaine, juicy tomatoes, creamy avocado, and optional crispy bacon for extra flavor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes (to cook bacon if using)
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: International
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 cups store bought roast chicken, shredded
• 12 cups cos / romaine lettuce (2 medium, 1 giant), chopped into bite size pieces (or other leafy greens)
• 1 cup corn kernels, canned and drained (about 2/3 can)
• 1/2 red onion, finely sliced
• 300g (10oz) cherry or grape tomatoes (or 2 normal tomatoes, chopped)
• 2 cucumbers, halved lengthwise then sliced 1cm / 1/3″ thick (or 1 long English/telegraph cucumber)
• 2 avocados, cut into bite size chunks (or 1 giant avocado)
• 150g (5oz) bacon, cooked until crisp then chopped (optional)

Dressing Ingredients

• 2 1/2 tbsp cider vinegar
• 6 tbsp extra virgin olive oil
• 1 garlic clove, minced using garlic press (~1 tsp)
• 1 tsp Dijon mustard (or any smooth, non-spicy mustard, optional)
• 2 tsp dried mixed herbs
• 1 tsp sugar (optional)
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Make the Dressing: Place the cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar, salt, and black pepper into a jar. Shake vigorously until well combined. Set aside for at least 10 minutes to allow the flavors to meld together and deepen.
2. Prepare the Salad: In a large bowl, combine the shredded roast chicken, chopped romaine lettuce, drained corn kernels, finely sliced red onion, halved and sliced cucumbers, cherry tomatoes, and avocado chunks. These fresh ingredients provide a perfect balance of textures and flavors for the salad.
3. Toss the Salad: Drizzle the majority of the prepared dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing, enhancing the taste of each component.
4. Assemble and Serve: Transfer the tossed salad into a serving bowl. Drizzle with the remaining dressing for added flavor. Finally, sprinkle the crispy chopped bacon on top if using, adding a savory crunch. Serve immediately to enjoy the freshness and textures at their best.

Notes

• Note 1: Using store-bought roast chicken saves time and adds great flavor, but you can substitute with freshly cooked chicken if preferred.
• Note 2: Cider vinegar lends a subtle tang; if unavailable, you can substitute with white wine vinegar or lemon juice.
• Note 3: Dried mixed herbs such as oregano, thyme, and basil work well; fresh herbs can also be used but adjust quantities accordingly.
• Note 4: Sugar is optional but helps balance the acidity in the dressing.
• The bacon is optional but highly recommended for a smoky, crispy texture.

Keywords: chicken salad, quick salad, roast chicken recipe, healthy salad, easy lunch, avocado salad, bacon salad, fresh salad dressing