Introduction
When Lina Vexley first started meal-prepping for her busy weekdays, she wanted something that was wholesome, flavorful, and easy to make ahead. One Sunday afternoon, while roasting chicken for dinner, she decided to turn the leftovers into a vibrant salad. Tossing together crisp greens, juicy tomatoes, and a creamy homemade dressing, Lina discovered a recipe that quickly became her favorite. Her chicken salad wasn’t just nutritious — it was refreshing, light, and full of texture. Since then, it’s been her go-to dish for lunches, picnics, and family gatherings, reminding her that simple food can still feel special when made with care.
Classic Chicken Salad
Equipment
- Mixing Bowl
- Sharp Knife
- Cutting board
Ingredients
Salad Base
- 2 cups cooked chicken breast shredded or diced
- 1 cup romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup toasted nuts or seeds optional for crunch
Dressing
- 1/3 cup Greek yogurt or mayonnaise
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1/4 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a large bowl, combine cooked chicken, lettuce, tomatoes, cucumber, red onion, and nuts or seeds if using.
- In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Refrigerate for 10 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
Nutrition
How to Make Chicken Salad Recipe
To make Chicken Salad, start by preparing the base ingredients. Use cooked chicken breast — you can either shred or dice it, depending on your preferred texture. Grilled or poached chicken works best for a tender, flavorful bite. Wash and chop the lettuce, halve the cherry tomatoes, slice the cucumber and red onion thinly, and set aside your favorite crunchy element such as toasted almonds, sunflower seeds, or walnuts.
In a small mixing bowl, prepare the dressing. Combine Greek yogurt or mayonnaise with freshly squeezed lemon juice, Dijon mustard, salt, and pepper. Whisk everything together until smooth and creamy. This dressing provides the perfect balance of tanginess and creaminess without being too heavy.
Place all the salad ingredients in a large bowl. Pour the dressing over the top and toss gently to coat every piece evenly. Be careful not to overmix, as you want to maintain the crisp texture of the vegetables. Once mixed, refrigerate the salad for about 10 minutes to allow the flavors to meld together beautifully.
Serve the chicken salad chilled as a main course or as a side dish. It pairs wonderfully with crusty bread, crackers, or even wrapped in lettuce leaves for a low-carb option. You can also customize it by adding diced avocado, apples, or celery for an extra layer of flavor and crunch.
This chicken salad is light, refreshing, and packed with protein — ideal for lunches, picnics, or quick dinners that don’t compromise on taste or nutrition.
Conclusion
Chicken Salad, crafted by Lina Vexley, is a perfect harmony of freshness and flavor. With tender chicken, crisp vegetables, and a creamy homemade dressing, it’s a dish that’s both wholesome and satisfying. Whether served as a sandwich filling, in lettuce wraps, or enjoyed on its own, this salad brings balance and nourishment to every meal. Quick to prepare and endlessly customizable, it’s a staple recipe for anyone who loves clean, delicious eating. Simple, nutritious, and full of texture — it’s everything a great salad should be.