Introduction

This chicken salad is a quick and easy dish that serves up big flavors and generous portions. Packed with fresh veggies, tender roast chicken, and a tangy homemade dressing, it’s perfect for a light lunch or a satisfying dinner.

Chicken Salad - Quick, Easy, BIG! Recipe - Recipe Image

Ingredients

3 cups store-bought roast chicken, shredded
12 cups cos or romaine lettuce (2 medium, 1 giant), chopped into bite-size pieces (or other leafy greens)
1 cup corn kernels, drained (about 2/3 can)
1/2 red onion, finely sliced
300g (10oz) cherry or grape tomatoes, halved (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 large avocado)
150g (5oz) bacon, cooked until crisp then chopped (optional)
2 1/2 tablespoons cider vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, minced (~1 tsp)
1 teaspoon Dijon mustard (or any smooth, non-spicy mustard, optional)
2 teaspoons dried mixed herbs
1 teaspoon sugar (optional)
3/4 teaspoon salt
1/2 teaspoon black pepper

Instructions

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

Tips & Variations

For extra crunch, add toasted nuts or seeds such as almonds or pumpkin seeds.
Try swapping the chicken for cooked turkey or leftover roast beef for a different twist.
If you don’t have mixed herbs, substitute with Italian seasoning or a blend of dried oregano and basil.
Omit the bacon for a lighter, vegetarian-friendly version.

Storage

Store any leftover salad ingredients separately from the dressing in airtight containers in the refrigerator for up to 2 days. Keep avocado chunks stored with a little lemon juice to prevent browning. Mix just before serving to keep the salad fresh and crisp. Reheating is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked chicken instead of store-bought roast chicken?

Yes, freshly cooked chicken breast or thighs shredded or chopped works perfectly. Just make sure the chicken is fully cooled before adding to the salad.

How can I make this salad vegan?

Replace the roast chicken and bacon with plant-based protein options like chickpeas, grilled tofu, or tempeh. Use a vegan mustard and ensure the dressing ingredients are all plant-based.

Chicken Salad – Quick, Easy, BIG! Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This quick and easy Chicken Salad recipe is perfect for a wholesome and satisfying meal, featuring tender shredded roast chicken, fresh crunchy vegetables, and a tangy, flavorful homemade dressing. Ideal for lunches or light dinners, the salad combines romaine lettuce, tomatoes, cucumbers, avocado, and optional crispy bacon for added texture and taste.

Author: Zane
Prep Time: 15 minutes
Cook Time: 10 minutes (for cooking bacon if used)
Total Time: 25 minutes
Yield: 4–6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Salad Ingredients

3 cups store-bought roast chicken, shredded
12 cups cos/romaine lettuce, chopped into bite-size pieces (about 2 medium and 1 giant head)
1 cup canned corn kernels, drained (about 2/3 can)
1/2 red onion, finely sliced
300g/10oz cherry or grape tomatoes, halved or 2 normal tomatoes chopped
2 cucumbers, halved lengthwise then sliced 1cm 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 (such as oregano, thyme, rosemary)
1 tsp sugar (optional)
3/4 tsp salt
1/2 tsp black pepper

Instructions

Make the Dressing: In a jar, combine the cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar (if using), salt, and black pepper. Seal the jar tightly and shake vigorously to emulsify the ingredients. Set the dressing aside for at least 10 minutes to allow the flavors to meld and intensify.
Prepare the Salad: In a large bowl, add the shredded roast chicken, chopped romaine lettuce, drained corn kernels, finely sliced red onion, cherry tomatoes, sliced cucumbers, and avocado chunks. Pour most of the prepared dressing over the salad ingredients and toss everything together thoroughly to ensure an even coating with the dressing.
Serve the Salad: Transfer the tossed salad into a serving bowl. Drizzle the remaining dressing on top for extra flavor. Finally, sprinkle the crispy cooked chopped bacon over the salad if using. Serve immediately to enjoy the freshness and contrasting textures at their best.

Notes

Note 1: Using store-bought roast chicken saves time, but leftover or freshly roasted chicken works equally well.
Note 2: The cider vinegar adds a bright tang to the dressing, balancing the richness of the olive oil and avocado.
Note 3: If dried mixed herbs are unavailable, substitute with equal parts of dried oregano and thyme for a similar flavor profile.
Note 4: Sugar is optional in the dressing to slightly mellow the vinegar’s acidity; you can omit it if preferred.
Bacon is optional but adds a delightful crunch and smoky flavor to the salad.

Keywords: chicken salad, quick chicken salad, easy chicken salad, roast chicken salad, healthy salad, avocado chicken salad, bacon chicken salad