Chicken Salad with Two Dressings
Transform your mealtime with this vibrant and versatile Chicken Salad with Two Dressings! Packed with protein-rich shredded chicken breast, crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, crunchy croutons, and optional feta cheese, this salad is a textural delight designed to please every palate. But what truly sets this recipe apart is the choice of two homemade dressings—a creamy, tangy yogurt-mayo blend and a zesty balsamic vinaigrette—allowing diners to customize their flavor experience. Quick to assemble in just 20 minutes, this fresh and colorful salad is perfect for a light lunch, satisfying dinner, or a standout addition to any gathering. Bursting with wholesome ingredients and vibrant flavors, it’s a go-to recipe for anyone looking for healthy, delicious meal prep ideas.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast
- 4 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 large Avocado
- 1 cup Croutons
- 0.5 cup Feta cheese (optional)
- 0.25 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
1. Prepare the vegetables: Rinse and dry the romaine lettuce, cherry tomatoes, and cucumber. Chop the lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
2. Prepare the avocado: Cut the avocado in half, remove the seed, and carefully scoop out the flesh. Slice it into thin strips or cubes.
3. Shred or dice the cooked chicken breast into bite-sized pieces.
4. In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, chicken, and avocado. Add croutons and feta cheese if desired.
5. Make the creamy dressing: In a small mixing bowl, whisk together mayonnaise, Greek yogurt, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and a pinch of black pepper. Taste and adjust seasoning if needed.
6. Make the tangy vinaigrette: In a separate bowl, whisk together olive oil, balsamic vinegar, honey, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and a pinch of black pepper until emulsified.
7. Serve the salad: Provide both dressings on the side so each individual can choose their preferred dressing. Garnish the salad with fresh parsley if desired.
8. Enjoy immediately for the best flavor and texture!
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 31.1 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 903 mg | 69% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2499 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
