Save to Pinterest Chicken Salad with Budget-Friendly Cuts and Fresh Veggies is a vibrant, protein-stretching salad using affordable chicken cuts and a generous mix of crisp vegetables for a satisfying, wholesome meal.
I discovered this recipe when searching for affordable dinner ideas that would keep my family full and happy. Stretching chicken with chickpeas and fresh veggies has become a smart way for me to make hearty salads that deliver both flavor and savings.
Ingredients
- Chicken: 500 g (1.1 lb) boneless, skinless chicken thighs or drumsticks, 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Vegetables: 1 large head romaine lettuce, chopped, 1 cup cherry tomatoes, halved, 1 large cucumber, diced, 1 red bell pepper, diced, 2 medium carrots, shredded, 1 small red onion, thinly sliced, 1 cup cooked chickpeas (optional for extra stretch and protein)
- Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp honey (optional), salt and pepper to taste
- Garnish: 2 tbsp fresh parsley or cilantro, chopped
Instructions
- Prepare the Oven:
- Preheat oven to 200°C (400°F).
- Season the Chicken:
- In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper.
- Roast the Chicken:
- Arrange chicken on a baking tray and roast for 18 to 20 minutes until fully cooked (internal temperature 74°C/165°F). Let cool slightly, then shred or chop into bite-sized pieces.
- Prepare the Vegetables:
- While chicken cooks, rinse, chop, and arrange lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas in a large bowl.
- Make the Dressing:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Combine Ingredients:
- Add cooled chicken to the salad bowl. Drizzle with dressing and toss gently to combine.
- Garnish and Serve:
- Garnish with chopped parsley or cilantro before serving.
Save to Pinterest Whenever I serve this salad at family get-togethers, it disappears quickly and even picky eaters find something to love in all the colorful, crunchy veggies.
Required Tools
You will need a baking tray, large salad bowl, cutting board and knife, a small jar or bowl for dressing, and tongs or salad servers.
Allergen Information
The dressing contains mustard. For those with allergies, check chickpea packaging if using canned.
Nutritional Information
Each serving has about 340 calories, 18 g total fat, 17 g carbohydrates, and 28 g protein.
Save to Pinterest Bright, hearty, and easy on the wallet, this salad is ready for weeknight dinners or potlucks. Enjoy every bite and feel free to get creative with your favorite veggies!
Common Recipe Questions
- → What chicken cuts work best for this dish?
Boneless, skinless chicken thighs or drumsticks are ideal for their flavor and affordability, but leftover roasted or poached chicken breast can also be used.
- → Can I add more plant protein to this dish?
Yes, adding cooked chickpeas or lentils boosts protein content and adds a nice texture to the salad.
- → How is the dressing prepared?
The dressing is a simple blend of olive oil, lemon juice, Dijon mustard, honey, salt, and pepper whisked together until emulsified.
- → What are good garnishes to enhance the flavors?
Fresh parsley or cilantro adds a bright herbal note, while toasted sunflower or pumpkin seeds offer extra crunch.
- → Is this suitable for those avoiding dairy or gluten?
Yes, this dish contains no dairy or gluten ingredients, making it suitable for those dietary needs.