Big Quick Chicken Salad

A speedy, main course-sized salad packed with colorful vegetables, tender shredded roast chicken, and a zesty homemade herb vinaigrette dressing. Ready in just 15 minutes.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

3 cups store-bought roast chicken shredded
12 cups cos / romaine lettuce chopped into bite-size pieces, about 2 medium heads
1 cup corn kernels canned, drained, about 2/3 of a 15 oz can
0.5 red onion finely sliced
10 oz cherry or grape tomatoes halved, or 2 regular tomatoes chopped
2 cucumbers halved lengthwise then sliced 1/3 inch thick
2 avocados cut into bite-size chunks, added last
5 oz bacon cooked until crisp then chopped, optional
6 tbsp extra-virgin olive oil
2.5 tbsp apple cider vinegar white wine vinegar works as substitute
1 garlic clove minced, about 1 tsp
1 tsp Dijon mustard optional, or any smooth non-spicy mustard
2 tsp dried mixed herbs Italian seasoning works as substitute
1 tsp sugar optional
0.75 tsp salt
1 pinch black pepper to taste

Equipment

large salad bowl
Mason jar or small bowl for dressing
Garlic press

Method

Make the dressing: Combine olive oil, apple cider vinegar, minced garlic, Dijon mustard, dried mixed herbs, sugar if using, salt, and black pepper in a mason jar. Seal and shake well. Set aside for at least 10 minutes to let the flavors meld.
Shred the chicken: Pull or fork-shred the roast chicken into generous strips and set aside.
Build the salad: Add the shredded chicken, chopped romaine, corn kernels, sliced red onion, halved tomatoes, and sliced cucumbers to a large salad bowl.
Add avocado and dress: Gently fold in the avocado chunks. Drizzle about three-quarters of the dressing over the salad and toss well to coat everything evenly.
Serve: Transfer to a serving bowl. Drizzle the remaining dressing on top and scatter the crispy bacon over the salad. Serve immediately.

Notes

Chicken: Use store-bought rotisserie chicken for speed, or any leftover cooked chicken. Avocado: Add last and toss with a squeeze of lemon to prevent browning. Make-ahead: Store all components separately and assemble just before serving. Not suitable for freezing once dressed.