Description
Crispy chicken salad is a vibrant and flavorful dish that combines juicy golden-brown chicken with a medley of fresh vegetables, all drizzled with a zesty dressing. Perfect for any occasion—from casual weeknight dinners to festive gatherings—this salad is not only visually appealing but also offers a delightful crunch in every bite. With simple ingredients and easy preparation steps, you can impress your family and friends with this restaurant-quality meal right at home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 tbsp low-sodium soy sauce
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. In a bowl, combine garlic and soy sauce; marinate the chicken for about 5 minutes.
- Place marinated chicken in the baking dish and bake for 20-25 minutes or until golden brown and cooked through (internal temperature reaches at least 165°F/75°C).
- While the chicken bakes, chop mixed greens, slice cucumbers, halve cherry tomatoes, and dice avocado.
- For the dressing, whisk together olive oil, lemon juice, honey, salt, and pepper in a separate bowl.
- Once baked and slightly cooled, slice the chicken into bite-sized pieces. Toss veggies in a bowl with dressing and top with sliced chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg