Introduction
It all began one warm afternoon when Lina Vexley hosted a casual lunch for her friends. Wanting to serve something light yet satisfying, she opened her fridge and found grilled chicken leftovers, crisp greens, and fresh vegetables. With a spark of creativity, she tossed them together with a creamy homemade dressing, creating what would become her signature Chicken Salad. The combination of tender chicken, crunchy vegetables, and tangy dressing was an instant hit. Since then, it has become a staple in Lina’s kitchen — a dish that’s wholesome, colorful, and easy to prepare, perfect for both quick lunches and elegant gatherings.
Classic Chicken Salad
Equipment
- Grill Pan or Skillet
- Mixing Bowl
- Knife
Ingredients
Salad Base
- 2 cups grilled chicken breast sliced
- 4 cups romaine or mixed greens washed and chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup croutons optional for crunch
- 1/4 cup shredded Parmesan cheese
Dressing
- 1/3 cup Greek yogurt or mayonnaise
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey optional for sweetness
- 1/4 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Grill or pan-sear chicken breasts until cooked through, about 6–7 minutes per side. Let rest, then slice thinly.
- In a large bowl, combine the greens, cherry tomatoes, cucumber, Parmesan, and croutons.
- In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss gently to coat evenly.
- Top with the sliced grilled chicken and serve immediately.
Notes
Nutrition
How to Make Chicken Salad
To make Chicken Salad, start by preparing the chicken. Grill or pan-sear the chicken breasts for 6–7 minutes per side until golden brown and fully cooked. Let them rest for a few minutes before slicing into thin, even strips. This step ensures juicy, tender chicken that blends perfectly with the fresh salad base.
In a large mixing bowl, combine the chopped greens, cherry tomatoes, cucumber slices, Parmesan cheese, and croutons. The combination of crisp vegetables and crunchy toppings provides both texture and freshness to every bite.
Next, prepare the dressing. In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, honey, salt, and black pepper. Adjust the flavors to your liking — add more lemon juice for tanginess or honey for a touch of sweetness. Whisk until smooth and creamy.
Drizzle the dressing over the salad and toss gently until everything is evenly coated. Finally, arrange the sliced chicken over the top. Garnish with extra Parmesan or a few fresh herbs if desired.
Serve the salad immediately for a fresh, satisfying meal. This dish pairs beautifully with a slice of crusty bread or soup on the side. For a heartier version, you can add avocado, boiled eggs, or roasted chickpeas.
This chicken salad is quick, nutritious, and bursting with flavor — ideal for busy weekdays, light dinners, or meal prep lunches that stay fresh and delicious.
Conclusion
Chicken Salad, crafted by Lina Vexley, is a perfect harmony of health, flavor, and simplicity. With tender grilled chicken, crisp vegetables, and a creamy dressing, it’s both refreshing and satisfying. Versatile and easy to make, this salad can adapt to any taste or occasion. Whether served for a quick lunch or a wholesome dinner, it embodies Lina’s philosophy of creating meals that nourish the body and delight the senses — fresh, vibrant, and full of life in every forkful.