Chicken Vegetable Salad
A vibrant chicken vegetable salad combining tender chicken, fresh vegetables, and a creamy herb dressing, perfect for light lunches or summer gatherings.
Ingredients
- 1 cup mayonnaise ⓘ
- 1/4 cup thinly sliced green onions ⓘ
- 1/4 cup chopped parsley ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon dried basil ⓘ
- 1/8 teaspoon pepper
- 4 cups cooked chicken, cut into strips ⓘ
- 3 cups broccoli flowerets ⓘ
- 1 cup frozen peas, thawed and drained ⓘ
- 1 cup sliced carrots, cooked ⓘ
- 1/4 cup chopped red pepper ⓘ
- 1 small zucchini, thinly sliced ⓘ
Instructions
- In a small bowl, mix mayonnaise, green onions, parsley, salt, dried basil, and pepper.
- In a large bowl, combine cooked chicken, broccoli florets, thawed peas, cooked sliced carrots, chopped red pepper, and sliced zucchini.
- Add the mayonnaise mixture to the large bowl with vegetables and chicken.
- Toss everything together to coat well.
- Chill for at least 2 hours to blend flavors before serving.
Tips & Substitutions
For added crunch, consider substituting fresh snap peas for the frozen peas or adding sliced almonds. If you prefer a lighter dressing, you can use Greek yogurt mixed with a little lemon juice instead of mayonnaise. Fresh herbs such as dill or cilantro can also enhance the flavor profile. This Chicken Vegetable Salad can even be a great filling for wraps or sandwiches.
Serving Suggestions
Serve this Chicken Vegetable Salad chilled as a refreshing dish for picnics or barbecues. It pairs beautifully with crusty bread or a light vinaigrette salad on the side. For a complete meal, consider adding a side of quinoa or brown rice. This recipe also complements well with other chicken recipes, such as Chicken Noodle Delight Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier. To reheat, if desired, gently warm the chicken and vegetables in a skillet over low heat, ensuring not to overcook the vegetables. It's also delicious served cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetable Salad contains roughly 1197 calories, with 33g protein, 66g carbohydrates, and 99g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (188% of the Daily Value), and dietary fiber (137% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1973mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a fantastic time-saver and adds great flavor to the salad. Just shred or chop the chicken into strips as per the recipe, and combine it with the vegetables and dressing for a quick meal.
Is there a vegetarian option for this salad?
Yes, you can easily make this salad vegetarian by substituting the chicken with chickpeas or tofu. You may also want to increase the amount of vegetables to maintain a hearty texture. The dressing remains the same, ensuring a flavorful result.
How can I make this salad more tangy?
To add a tangy flavor to your Chicken Vegetable Salad, consider mixing in some lemon juice or adding a splash of vinegar to the mayonnaise dressing. You could also incorporate diced pickles or capers for an extra zing that complements the chicken and vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).