Introduction
The first time I made this chicken salad, it wasn’t meant to be anything special—just a quick lunch on a busy weekday. But as I layered the juicy sliced chicken over crisp romaine, added cool cucumber rounds, and whisked together a creamy herbed dressing, the dish transformed into something memorable. My friend Lina Vexley stopped by just as I plated it, and after one bite she smiled and said, “This isn’t just lunch, this is a recipe worth writing down.” That comment turned a simple meal into a signature dish—fresh, balanced, and endlessly adaptable for any occasion.
Crispy Chicken Garden Salad
Equipment
- Skillet
- Cutting board
- Mixing Bowl
Ingredients
Chicken
- 2 pieces chicken breasts boneless, skinless
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad Base
- 4 cups romaine lettuce chopped
- 1 cucumber sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup croutons
Dressing
- 1/3 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice fresh
- 1 tsp dijon mustard
- 1 tbsp fresh parsley minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Season chicken breasts with garlic powder, salt, and pepper.
- Heat olive oil in a skillet and cook chicken for 6–7 minutes per side until golden and cooked through.
- Let chicken rest for 5 minutes, then slice into strips.
- Assemble salad base: lettuce, cucumbers, tomatoes, and croutons.
- Whisk dressing ingredients together until smooth.
- Place sliced chicken on top of salad and drizzle with dressing.
- Serve immediately or refrigerate dressing separately if meal prepping.
Notes
Nutrition
How to Make the Recipe
Start by preparing the chicken. Pat the chicken breasts dry and season them with garlic powder, salt, and black pepper. Heating the skillet properly is key—add olive oil and let it warm before placing the chicken in the pan so you get a nice golden crust. Cook the chicken for about 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, let the chicken rest on a cutting board for five minutes before slicing; this keeps the meat juicy instead of drying out.
While the chicken cooks, you can prepare the salad base. Chop the romaine into bite-sized pieces and add them to a large serving platter or bowl. Slice the cucumber and halve the cherry tomatoes. Arrange them neatly on the greens for a beautiful presentation. If you’re including croutons, save them for just before serving so they stay crunchy.
The dressing is incredibly simple but packed with flavor. Combine Greek yogurt, olive oil, lemon juice, Dijon mustard, chopped parsley, salt, and pepper in a bowl. Whisk until creamy and smooth. The yogurt provides richness while the lemon brightens the flavor, and the herb adds freshness. If you want a thinner dressing, add a splash of water or more lemon juice.
Once the chicken has rested, slice it into even pieces and place it on top of the salad. Drizzle the dressing over the entire platter or serve it on the side if guests want to control their portions. For meal prep, keep the dressing separate until serving time, and store the sliced chicken and vegetables in airtight containers.
This salad can be enjoyed warm, cold, or somewhere in between, making it perfect for lunchboxes, picnics, or an easy weeknight dinner. With minimal ingredients and maximum flavor, it’s a go-to recipe for healthy eating without sacrificing satisfaction.
Conclusion
This chicken salad strikes the perfect balance between wholesome and satisfying, proving that simple ingredients can create an impressive meal. The tender chicken, crisp vegetables, creamy dressing, and crunchy croutons make every bite a mix of textures and flavors. Whether you’re preparing it for a quick lunch, serving dinner guests, or packing meals for the week, this recipe adapts beautifully. As Lina Vexley often says, “Good food doesn’t need to be complicated—just thoughtfully made.” And this dish is the perfect example: fresh, flavorful, and effortlessly delicious.