This summer chicken salad is packed with 30 grams of protein per serving (and it’s delicious!), so if you’re keeping up with your protein intake and like to eat good food, this one is definitely for you.
I call this my “Never-Get-Tired-of-It Summer Salad” because it’s on repeat in my kitchen all season long.
We currently love this with my easy lemon-tahini dressing (recipe below), and I like to vary it with different healthy salad dressings depending on the day. But this is the method I always come back to. It never disappoints!
This is decidedly a chopped salad. The key to a chopped salad is chopping everything into small, bite-sized pieces, making each bite flavorful and satisfying. Pair it with your favorite dressing, and you’ve got a refreshing, filling meal perfect for any warm evening on the patio.
This summer chicken salad is delicious, easy to make, and never gets old. If you’re into the Mediterranean Diet, it’s definitely for you. It’s also great stuffed inside a pita or on your favorite sandwich bread if you want to go that route.
Summer Chicken Salad Ingredients
- 1 pound chicken breasts, cooked (2 cups cooked leftover chicken, or cook via the method below)
- 1 red bell pepper, chopped
- 1/2 English cucumber, chopped
- 1 cup sliced grape tomatoes
- 1/3 cup chopped red onion (soak in room temperature water for 10 minutes to mellow the flavor)
- 1 avocado, diced
- Microgreens for garnish (about 1/3 cup)
- Optional: Feta or goat cheese for garnish
- Lemon Tahini Dressing:
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini paste
- 1 tablespoon water
- 1/4 teaspoon sea salt (plus more if needed)
- (See recipe below), or your favorite salad dressing (suggestions: balsamic vinaigrette, homemade ranch, sweet Italian vinaigrette, or a simple, fresh lemon and olive oil drizzle)
Tips for a Great Summer Chicken Salad:
- Use Store-Bought Helpers: Save time by purchasing pre-chopped romaine lettuce or cooked chicken breasts from the prepared food section of your grocery store.
- Perfect Chopped Salad Texture: Healthy salad recipes focus on texture. For a great chopped salad, make sure all ingredients are chopped to a similar size. This ensures every bite has a bit of everything, enhancing the flavor and texture.
- The Dressing is Key: A homemade dressing can elevate your salad to a new level. Spend a few extra minutes making a good dressing from scratch, and you’ll never get tired of salads like this.
Summer Chicken Salad with Lemon Tahini Dressing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner, Lunch
- Cuisine: American
Description
Enjoy this easy summer chicken salad recipe with 30 grams of protein per serving. It’s perfect for a healthy lunch or dinner any day of the week.
Ingredients
- 1 pound chicken breasts, cooked (e.g. 2 cups leftover cooked chicken, or cook via the method below)
- 1 red bell pepper, chopped
- 1/2 English cucumber, chopped
- 1 cup sliced grape tomatoes
- 1/3 cup chopped red onion (soak in room temperature water for 10 minutes to mellow the flavor)
- 1 avocado, diced
- Microgreens for garnish (about 1/3 cup)
- Feta or goat cheese for garnish
Dressing:
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini paste
- 1 tablespoon water
- 1/4 teaspoon sea salt (plus more if needed)
Alternatively, you can use your favorite dressing.
Instructions
Stovetop Cooking Method for Chicken (if needed):
- Butterfly open 2 chicken breasts (about 1 pound total) to make them thinner to cook on the stovetop. This will ensure they stay juicy and cook all the way through without putting them in the oven.
- Sprinkle with salt and pepper on both sides
- Over medium-high heat, pan-fry in a tablespoon of extra virgin olive oil for 4-5 minutes on each side until golden brown and the center reaches 165°F.
- Let the chicken rest, then chop into bite-sized pieces.
Directions:
- Cook the Chicken; Then Prepare the Veggies: Chop the bell pepper, cucumber, tomatoes, and red onion. Dice the avocado. (Place the raw onion in a small bowl of room temperature water for 10 minutes to mellow the flavor, if desired.)
- Assemble the Salad: In a large bowl, layer the chopped romaine lettuce. Arrange the cooked chicken and prepared veggies on top.
- Garnish: Sprinkle microgreens and feta or goat cheese over the salad.
- Dress: Blend the dressing ingredients in a small blender until smooth. Alternatively, grate the garlic and place all dressing ingredients in a small jar with a lid, and shake until emulsified, whisking if needed. Drizzle on the salad.
This summer chicken salad is versatile and perfect for any occasion. Whether you’re hosting a summer barbecue or looking for a light dinner option, this recipe will become a favorite. The combination of crisp veggies, juicy roasted chicken, and flavorful dressings will keep you coming back for more.
Enjoy!
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