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10 chicken salad recipes to have a lighter and healthier routine

If you want to improve your diet, you can now include these nutritious chicken salad recipes in your menu. For this dish to be more attractive, it can be increased with seasonings, differentiated leaves and delicious sauces. Eating salad will be much easier after so many tasty combinations. Check out!

1. Chicken salad with lettuce

Ingredients

  • 200 grams of chicken breast
  • salt to taste
  • sweet paprika to taste
  • color to taste
  • Mix parsley, chives and garlic to taste
  • fine herbs to taste
  • Black pepper to taste
  • 5 tablespoons of olive oil
  • ½ onion chopped
  • 1 chopped tomato
  • 1 chopped cucumber
  • 1 grated carrot
  • 5 chopped Brazil nuts
  • 8 lettuce leaves
  • 170 grams of natural yogurt
  • 1 tablespoon mustard
  • 1 lemon juice

Preparation mode

  1. Cut the chicken into cubes and transfer to a bowl;
  2. Add salt, sweet paprika, paprika, seasoning mix, fine herbs, black pepper and 4 tablespoons of olive oil. Mix well, cover and let it rest for 30 minutes;
  3. Fry the seasoned chicken in a skillet with olive oil. Remove from skillet and place in a new large bowl;
  4. Along with the chicken, add the onion, tomato, cucumber, carrot, chestnuts and lettuce. Reserve;
  5. Pour the natural yogurt into a small bowl. Add mustard, black pepper, salt, lemon juice and 1 tablespoon of olive oil. Mix until smooth;
  6. Pour the dressing into the bowl with the salad. Stir well to reach all the ingredients;
  7. Serve immediately.

2. Chicken salad with cabbage

Ingredients

  • 1/2 shredded cabbage
  • 200 grams shredded and seasoned chicken
  • 1 chopped tomato
  • 1/2 grated carrot
  • 80 grams of mayonnaise
  • pepper to taste

Preparation mode

  1. Place the cabbage in a large bowl;
  2. Add the shredded chicken, tomato and carrot. Shake well;
  3. Add pepper and mayonnaise. If necessary, season with salt;
  4. Mix everything until uniform and transfer to the container in which you will serve the salad;
  5. Is ready!

3. Chicken salad with yogurt

Ingredients

  • Mix of lettuces to taste
  • watercress to taste
  • 1 chicken breast
  • salt to taste
  • Black pepper to taste
  • olive oil to taste
  • 1 pot of natural yogurt
  • Juice of 1/2 lemon
  • 1 cup cherry tomatoes
  • 3 tablespoons of boiled corn

Preparation mode

  1. Sanitize lettuce and watercress;
  2. Roughly chop with your hands and place on a large plate;
  3. Cut the chicken into strips. Season with salt and pepper;
  4. Pour olive oil into a skillet and fry the chicken on both sides. Reserve;
  5. For the sauce, place the natural yogurt in a small pot;
  6. Add the lemon juice, salt, pepper and olive oil. Stir well and reserve;
  7. Cut the tomatoes in half and distribute over the mix of leaves;
  8. Add the chicken strips and corn;
  9. Finish by carefully pouring the yogurt sauce;
  10. Now just taste.

4. Colorful chicken salad

Ingredients

  • 1/2 chicken breast
  • salt to taste
  • Sazon seasoning sachet to taste
  • Black pepper to taste
  • 1 strand of oil
  • lettuce to taste
  • Arugula to taste
  • cherry tomato to taste
  • Diced mozzarella to taste
  • oregano to taste
  • olive oil to taste

Preparation mode

  1. Cut the chicken into strips and season with salt, Sazon and black pepper;
  2. Heat a skillet with 1 tsp of oil. Fry the seasoned chicken and set aside;
  3. Clean the leaves and cherry tomatoes;
  4. Arrange the lettuce and arugula on a large plate;
  5. Cut the tomatoes in half and place on the leaves;
  6. Add the chicken strips and the mozzarella cubes;
  7. Finish with oregano and olive oil;
  8. enjoy.

5. Chicken salad for weight loss

Ingredients

  • 500 grams of cooked and shredded chicken
  • 2 raw carrots
  • 1 cup of corn
  • 1 cup of peas
  • 1 leek stalk, sliced,
  • 1/2 cup of raisins
  • 2 cups unsweetened, unsweetened plain yogurt
  • 2 tablespoons of olive oil
  • salt to taste

Preparation mode

  1. Place the shredded chicken in the refractory in which to serve the salad;
  2. Grate the carrots and add to the refractory;
  3. Add the corn, peas, leeks and raisins. Mix;
  4. In another pot, put the yogurt, oil and salt. Mix;
  5. Pour the dressing into the salad and mix;
  6. serve.

6. Caesar salad with chicken

Ingredients

  • 1 head of iceberg or romaine lettuce
  • 200 grams of chicken breast
  • Black pepper to taste
  • salt to taste
  • 3 tablespoons of lemon juice
  • 1 to 2 anchovy or anchovy fillets
  • 1 finely minced garlic clove
  • 40 grams of coarsely grated Parmesan cheese
  • 6 tablespoons of mayonnaise
  • 2 tablespoons of olive oil
  • ½ cup of croutons

Preparation mode

  1. Season the chicken with pepper, salt and half the lemon juice. Leave to marinate for 10 minutes;
  2. Chop the anchovy fillet into very small pieces. Add the garlic and mince again. Mix the two together and place in a bowl;
  3. In the bowl, add 20 grams of the grated cheese, 1 tablespoon of the olive oil, the rest of the lemon juice, mayonnaise, salt and pepper. Mix until everything is incorporated;
  4. Pour 1 tablespoon of olive oil into a skillet and fry the chicken breast until golden brown;
  5. Cut the chicken into strips. If you wish, return to the skillet for another golden brown; Reserve;
  6. Tear the lettuce leaves with your hands and place in a large bowl;
  7. Pour the sauce over the leaves and mix well;
  8. Place the desired amount of leaves on a large plate. Assemble the salad with the chicken strips, grated Parmesan, croutons and grilled chicken;
  9. Serve immediately.

7. Shredded chicken salad with mayonnaise and cabbage

Ingredients

  • Coarsely shredded chicken to taste
  • grated beetroot to taste
  • grated carrot to taste
  • shredded cabbage to taste
  • chopped onion to taste
  • chopped chives to taste
  • salt to taste
  • Black pepper to taste
  • lemon mayonnaise to taste

Preparation mode

  1. In a bowl, add the shredded chicken, grated beetroot, grated carrot, grated cabbage, chopped onion and chopped chives;
  2. Season with salt and pepper;
  3. Add the mayonnaise;
  4. Mix well until all the ingredients are incorporated;
  5. enjoy.

8. Chicken and potato salad

Ingredients

  • 3 medium potatoes cut into cubes
  • salt to taste
  • 200 grams of chopped chicken breast fillet
  • Homemade seasoning to taste
  • 1 clove of garlic
  • Juice of 1/2 lemon
  • 1/2 chopped apple
  • ½ cup of mayonnaise
  • 3 tablespoons of sour cream
  • Black pepper to taste
  • Mix of dehydrated garlic, parsley and onion to taste
  • Chopped green chili to taste

Preparation mode

  1. Put water in 2 pans and let it boil;
  2. In a pan, insert the cubed potatoes and season with salt. Cook for 8 minutes, drain under running water and set aside;
  3. In the other pan, add the chopped chicken breast, homemade seasoning and garlic. Cook for 20 minutes, drain and shred. Reserve;
  4. When the potato and chicken are cool, mix the two together in a bowl;
  5. Add the lemon juice, chopped apple, mayonnaise and sour cream. Mix well;
  6. Season with black pepper, garlic mix, parsley and dehydrated onion and chopped parsley;
  7. Stir until everything is well mixed;
  8. Now it’s just a case of tasting.

9. Chicken noodle salad

Ingredients

  • 1/2 package of penne noodles
  • olive oil threads
  • chopped onion to taste
  • minced garlic to taste
  • salt to taste
  • saffron to taste
  • Black pepper to taste
  • oregano to taste
  • 500 grams of shredded chicken
  • green smell to taste
  • 1 can of corn
  • 1 can of pickled vegetables
  • Olives to taste
  • ½ box of mayonnaise
  • 1/2 box of sour cream
  • 3 tablespoons of cream cheese

Preparation mode

  1. Cook the macaroni until al dente. Drain and reserve;
  2. In the same pan, add olive oil and sauté the onion and garlic;
  3. Add the salt, saffron, black pepper, oregano, shredded chicken, chopped parsley and pasta. Mix and give it a light stir. Turn off the fire;
  4. Add the corn, the vegetable selection and the olives. Shake well;
  5. Insert the mayonnaise, the cream and the cream cheese;
  6. Mix until all ingredients are incorporated;
  7. Transfer to a refractory and serve.

10. Chicken salad with vegetables

Ingredients

  • 1 cup of pod tea
  • 1 teacup of peas
  • 2 large carrots in cubes
  • 8 tablespoons of raisins
  • 1 to 2 chopped apples
  • 1 small onion
  • 500 grams of diced potatoes, cooked al dente
  • ½ cup pitted olives
  • salt to taste
  • Black pepper to taste
  • 1 large shredded chicken breast
  • green smell to taste
  • juice of ½ lemon
  • 1 tablespoon of olive oil
  • 400 grams of mayonnaise
  • 1 tablespoon mustard
  • 4 boiled eggs

Preparation mode

  1. Chop the green beans and cook in boiling water for 1 to 2 minutes. Remove and reserve;
  2. In the same pan, cook the peas. Remove and reserve;
  3. Insert the diced carrots, cook for 6 to 7 minutes. Remove and reserve;
  4. In the bowl where you are going to serve the salad, add the raisins, carrots, apples, onions, peas, potatoes, olives and green beans. Mix;
  5. Season with salt and pepper. Mix again;
  6. Add the shredded chicken, stir and adjust salt if necessary;
  7. Add the chopped parsley and lemon juice. Mix;
  8. Add the oil, mayonnaise and mustard. Shake well;
  9. Transfer to a refractory and leave in the fridge;
  10. When it is cold, remove;
  11. Chop the boiled eggs and place on top;
  12. Serve immediately.

This delight goes well as a side dish or main dish for a lighter meal. And if you like to eat healthy, check out these tropical salad recipes that will brighten up your table.

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