Save Chicken Salad with Budget-Friendly Cuts and Fresh Veggies offers a hearty and vibrant dish that stretches protein and combines fresh vegetables for a balanced, budget-conscious meal. Enjoy crisp veggies tossed with tender chicken, all topped with a zesty homemade dressing.
I started making this salad when I needed a satisfying weeknight dinner that would be easy on the grocery bill and still taste delicious. It's become a go-to for busy days because everything comes together quickly and feels wholesome with every bite.
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 a baking tray and roast for 18 20 minutes until cooked through (internal temperature 74°C/165°F). Let cool slightly and chop or shred into bite sized pieces.
- Prepare the vegetables:
- Rinse, chop, and arrange romaine lettuce, cherry tomatoes, cucumber, red bell pepper, carrots, red onion, and chickpeas in a large bowl.
- Make the dressing:
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper together in a small jar or bowl until emulsified.
- Assemble the salad:
- Add the cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine.
- Garnish and serve:
- Top with chopped parsley or cilantro before serving.
Save Sharing this salad with my family always sparks conversations about how budget recipes can still bring so much color and flavor to the table. Even picky eaters end up asking for seconds!
Required Tools
Baking tray, large salad bowl, cutting board and knife, small jar or bowl, tongs or salad servers
Nutritional Information
Each serving provides approximately 340 calories, 18 g total fat, 17 g carbohydrates, and 28 g protein.
Allergen Information
Contains mustard. Check chickpea packaging for possible cross contamination and confirm all dairy free and gluten free ingredients if needed.
Save Try this salad for a nutritious weeknight meal that stretches your budget. The leftovers make a delicious lunch the next day.
Recipe FAQ
- → What chicken cuts work best for this salad?
Boneless, skinless chicken thighs or drumsticks provide tender, flavorful meat that roasts evenly for this dish.
- → Can I use leftover cooked chicken?
Yes, leftover roasted or poached chicken can be substituted to save time without sacrificing taste.
- → How can I add extra crunch to the salad?
Try topping with toasted sunflower or pumpkin seeds for a satisfying crunch and additional texture.
- → Is it possible to boost plant-based protein here?
Adding cooked lentils or extra chickpeas stretches the salad’s protein content naturally and complements the flavors.
- → What dressing flavors are used in this dish?
A zesty mix of olive oil, lemon juice, Dijon mustard, and optional honey creates a bright, balanced dressing.
- → Does this dish accommodate dietary restrictions?
It's dairy-free and gluten-free as prepared, but check ingredient labels for hidden allergens like mustard in dressing.