Chicken Salad Cookbook

Healthy and Nutritious Salad Recipes

BY
Stephanie Sharp
 License Notes
Copyright 2021 by Stephanie Sharp All rights reserved.
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The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and
for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no
responsibility if damages occur due to a misinterpretation of suggestions.
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 Table of Contents
Introduction
Salad Recipes
Grilled Lemon Herb Mediterranean Chicken Salad
Ultimate Chicken Salad
Delicious Apple Chicken Salad
Curried Chicken Salad with Mango
Avocado Chicken Salad
Cajun Chicken Salad
Chinese Chicken Salad
Fancy Chicken Salad
Shredded Chicken Salad
Greek Salad with Chicken
Chicken pasta salad
Chicken Caesar Salad
Roast Chicken Salad with Yogurt Dressing
Bang Bang Chicken Salad
Chicken Quinoa Salad
Thai Chicken Salad
Kung Pao Chicken Salad
Harissa Chicken and Couscous Salad
Chicken Satay Noodle Salad
Miso Kale, Pomegranate & Chicken Salad
Kale Chicken Caesar Salad
Spiced Chicken Salad with Cucumber & Cashews
Mediterranean Chicken Salad
Chicken Chimichurri Salad
Chicken & Pineapple Salad
Vietnamese Chicken Salad
Chicken Lentil Salad
Griddled Chicken with Rice & Mango Salad
Grilled Chicken Salad
Green Chicken Salad
Honey-Chicken Salad
Mexican Grilled Chicken Salad
Chicken Salad Sandwiches
Sweet & Simple Chicken Salad
Spicy Indian Chicken Salad
 Canned Chicken Salad
Chopped Chicken Salad
Moroccan-Spiced Greek Yogurt Chicken Salad
Mediterranean Deviled Chicken Salad
Applebee's Oriental Chicken Salad
Conclusion
About the Author
Author's Afterthoughts
 Introduction

Variety is the spice of life and almost all of us enjoy chicken recipes once or twice a week.
Most of the chicken recipes require plenty of butter or oil to cook, however, chicken salad recipes need very less
amount butter or oil. Thus, making them the healthiest food choice!
If you are planning to spend some quality time with your family then, you either need to create delicious recipes or
salad recipes at home. Why not adding chicken to the salad recipes and making them more nutritious?
With this book, you can get plenty of food choices about different types of chicken salad recipes that you can easily
prepare for your loved ones such as, Delicious Apple Chicken Salad, Avocado Chicken Salad, Chinese Chicken
Salad, Greek Salad with Chicken, Chicken pasta salad, Chicken Caesar Salad, Chicken quinoa salad, Thai Chicken
Salad, Kung-pao Chicken Salad, Harissa Chicken & Couscous Salad, Kale Chicken Caesar Salad, Mediterranean
Chicken Salad, Vietnamese Chicken Salad, Honey-Chicken Salad, Mexican Grilled Chicken Salad, Spicy Indian
Chicken Salad, Moroccan-Spiced Greek Yogurt Chicken Salad, Mediterranean Deviled Chicken Salad, Applebee's
Oriental Chicken Salad and so on.
Become a cooking expert on chicken salad recipes. Just turn the pages over, and amaze your family with your
salad-making skills.
Salad Recipes
 Grilled Lemon Herb Mediterranean Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
For added nutrition and to enhance the flavor, feel free to add ½ cup of crumbled feta to the salad. I often sprinkle a
pinch or two of crushed red chili on top.
Ingredients
For Salad:
1 ¼ pounds boneless, skinless chicken breasts or chicken thigh fillets
4 cups Romaine lettuce leaves, cleaned & dried
1 ripe avocado, sliced
2 Roma tomatoes diced
1 sliced red onion, medium-sized
Lemon wedges to serve
1 cucumber, large-sized, diced
1/3 cup black olives or Kalamata olives, pitted or sliced

For Dressing/Marinade:
¼ cup lemon juice, freshly squeezed
2 teaspoons dried basil
2 tablespoons red wine vinegar
2 teaspoons garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Cracked pepper & salt, to taste
2 tablespoons water
1 teaspoon dried oregano
Directions
1. Whisk all of the dressing/marinade ingredients together in a large jug until mixed well. Pour half of the marinade
out into a large-sized, shallow dish & refrigerate the leftover marinade until required.
2. Add chicken to the bowl with marinade, let rest for in the refrigerator for an hour. Meanwhile, prepare the salad
ingredients, mixing them well in a large-sized salad bowl until mixed well.
3. After an hour, over moderate heat in a grill pan, heat up 1 tablespoon of oil until hot. Cook the chicken until both
sides turn brown & cooked through.
4. Set the chicken aside and let rest for a couple of minutes, slice & arrange on top of the salad. Drizzle the prepared
salad with leftover dressing. Serve immediately with fresh lemon wedges and enjoy.
Nutritional Value: kcal: 332, Fat: 19 g, Fiber: 6 g, Protein: 22 g
 Ultimate Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 6 persons
With diced chicken, sweet grapes, green onion, crisp celery, creamy mayonnaise, and fresh herbs, this recipe not
only tastes delicious but it’s nutritious too. You can sub the mayonnaise with Greek yogurt as well.
Ingredients
1 tablespoon Dijon mustard
2 pounds skinless boneless chicken breasts
1 cup mayonnaise
½ cup almonds, sliced
2 celery stalks, diced
Juice of 1 lemon, freshly squeezed
1 cup red grapes, quartered
3 green onions (white and green parts only), sliced
1 tablespoon tarragon, chopped
2 tablespoon fresh parsley, chopped
Pepper & salt, to taste

Directions
1. Fill a large pan or pot with cold water (enough to cover the chicken breasts by an inch). Add the chicken pieces
and then, season with salt. Feel free to add your favorite toppings at this time.
2. Bring it to a gentle simmer, over moderate heat. Once done, decrease the heat to low, cover the pan & let simmer
for 10 to 12 minutes. Remove the chicken from the pot & let rest for a few minutes and transfer into the fridge and
let chill until required.
For Salad:
1. Once ready, dice the chicken into ½” pieces on a clean, large cutting board.
2. Slice & dice the celery, grapes, green onion, tarragon and parsley. Add these ingredients along with the Dijon
mustard, mayonnaise & lemon juice to the mixing bowl then, season with pepper and salt to taste.
3. Combine all of the ingredients together until mixed well. Let chill until ready to serve. Serve chilled & enjoy.
Nutritional Value: kcal: 514, Fat: 37 g, Fiber: 3 g, Protein: 34 g
 Delicious Apple Chicken Salad

Prep Time: 20 minutes

Cooking Time: 20 minutes
Servings: 4 persons
You can even use leftover cooked chicken meat in this recipe. You can sub the apple with Asian pear as well.
Ingredients
For Salad:
2 celery ribs, chopped
1 pound raw skinless, boneless chicken breasts, cut into 2 ½” chunks
4 to 6 green olives, pitted & minced
½ red bell pepper, seeded & chopped
1/3 head of fresh iceberg lettuce, sliced & chopped
1 apple, medium-sized, cored & chopped
¼ cup red onion, chopped

For Dressing:
5 tablespoons mayonnaise
1 tablespoon sweet berry preserve, or plum preserves
2 teaspoons lemon juice, freshly squeezed
 Pepper & salt to taste

Directions
1. Bring 2 quarts of salted water to a boil over moderate heat in a pot. Add the chunks of chicken breast & let
simmer for a couple of minutes. Then turn the heat off & cover the pot, set the post aside for 12 to 15 minutes.
For Dressing:
1. Prepare the dressing for chicken salad in a large-sized mixing bowl. Combine the mayonnaise with lemon juice,
and preserves. Taste and feel free to adjust the taste (by adding more of lemon juice or preserves) to your likings.
Ensure that salad dressing should neither be too sour, nor too sweet. Add pepper and salt to taste.
2. Next, combine the chopped celery with apple, red onion, olives, and bell pepper.
3. Dice the meat & combine it with the vegetables and dressing. Let chill for a couple of minutes.
4. Just before serving, fold in the sliced & freshly chopped iceberg lettuce. Enjoy.
Nutritional Value: kcal: 378, Fat: 16 g, Fiber: 3 g, Protein: 36 g
 Curried Chicken Salad with Mango

Prep Time: 30 minutes

Cooking Time: 60 minutes
Servings: 8 persons
You can reserve the leftover dressing for up to a week & can use it as a spread for making sandwiches. You can
even sub the golden raisins with currants as well.
Ingredients
For Salad:
1 large-sized mango, ripe
4 bone-in whole chicken legs, or bone-in split chicken breasts, or a mix (3 pounds in total)
1 cup whole almonds (blanched or skinned)
½ cup golden raisins
2 celery stalks
½ tart green apple, diced with the peel
3 tablespoons fresh cilantro, chopped
1 ½ cups green or red grapes, seedless
6 fresh scallions
1 teaspoon salt
4 cups water

For Dressing:
1 tablespoon tomato paste
1 ½ tablespoons cider vinegar, plus more to taste
1 cup mayonnaise
1 ½ tablespoons curry powder
1 tablespoon lemon juice, fresh
¼ teaspoon ground black pepper
 2 tablespoons canola oil
½ teaspoon salt

Directions
For Chicken:
1. Over moderate heat in a large sauce pan or Dutch oven, bring salted water (1 teaspoon salt) to a boil and then,
immediately add the pieces of chicken. Thoroughly skim the surface & decrease the heat to low.
2. Cover the pan & let the chicken to simmer for half an hour, rotating the pieces at the bottom to top halfway
during the cooking process. Cook for several minutes, until the chicken is cooked through.
3. Once done, set aside and let the pieces of chicken to cool for 30 minutes in the liquid and then, remove the pieces
from liquid, pat the pieces dry & finish the cooling process on a large-sized cutting board.
4. Next, pull the chicken from the bones, discarding the bones and skin. Cut the pieces of chicken into 1” cubes or
strips. Transfer to a large-sized mixing bowl.
5. Now, over moderate heat in a small-sized, dry skillet, toast the almonds until brown & aromatic, for a couple of
minutes, shaking the pan every now and then. Transfer to a large plate & let cool.
6. Remove the peel from mango using a vegetable peeler. Slice off large-sized pieces from the four sides, cutting
the pieces into 1” dice. Transfer the mango pieces to a large-sized mixing bowl.
7. Add the pieces of apple to the mango mixture, toss them gently with a squeeze of lemon.
8. Cut the stalks lengthwise into half and then, slice them thinly. Chop the fresh cilantro and halve the grapes. Trim
the roots and tops from the fresh scallions & slice it diagonally. Add all of the ingredients together into the mixing
bowl with the apple-mango mixture.
For Curry Paste:
1. Wipe the skillet out that you use for the almonds. Immediately heat up the oil over moderate heat until hot. Once
done, add and cook the curry powder for half a minute, stirring frequently. Remove from the heat & immediately
stir in the tomato paste. Continue to cook and stir the ingredients until you get paste like consistency. Set aside and
let cool at room temperature.
For Dressing:
1. Whisk the prepared curry paste mixture with mayonnaise, vinegar, pepper, and leftover salt in a large-sized
mixing bowl, give the ingredients a good stir until mixed well.
For Salad:
1. Add chicken followed by raisins & toasted nuts with the leftover ingredients to the bowl. Thoroughly stir the
ingredients using a large metal spoon.
2. Add half of the dressing & give it a good stir. Add more of dressing (to taste) to prepare a well coated salad
Nutritional Value: kcal: 340, Fat: 16 g, Fiber: 2 g, Protein: 16 g
 Avocado Chicken Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 2 persons
You will fall in love with the crunch and sweetness of this recipe. For more zing, feel free to use a watercress or
arugula. If the mixture appears to be a bit dry then, you can stir in a teaspoon of olive oil.
Ingredients
1 cup cooked chicken, finely chopped
¼ cup celery, finely chopped
1 ripe avocado, large-sized, seeded & peeled
¼ cup red onion, finely chopped
1 apple, large-sized, peeled, cored & finely chopped
2 tablespoons parsley or cilantro, finely chopped
Sandwich bread or salad greens
2 teaspoons lime juice, fresh
Freshly ground black pepper & kosher salt, to taste

Directions
1. Place the avocado with chicken, apple, red onion, and celery in a medium-sized mixing bowl. Mash the avocado
gently using a large fork, give the ingredients a good stir until mixed well.
2. Add the parsley or cilantro followed by lemon juice or lime juice, pepper, and salt, mix well
3. Serve on sandwich bread, toasted bread, or salad greens. You can store the leftover salad in the fridge in a large-
sized mixing bowl, covered with a plastic wrap. Enjoy.
Nutritional Value: kcal: 417, Fat: 20 g, Fiber: 4.4 g, Protein: 17 g
 Cajun Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 6 persons
You can sub Tabasco with any of your favorite hot sauce. Absolutely delicious & healthy! Feel free to reserve the
poaching liquid and serve it as a light soup.
Ingredients
1 pound boneless, skinless chicken breasts, cut into large chunks
½ cup mayonnaise
2 teaspoons paprika
1 tablespoon cider vinegar
2 tablespoons mustard
1 teaspoon prepared horseradish
½ cup fresh celery, chopped
2 large-sized eggs, hard-boiled, chopped
¼ cup green onion, chopped
Salt, as required, to taste
½ cup green pepper, chopped
 1 teaspoon Creole or Cajun seasoning
Tabasco to taste

Directions
1. Fill a 2-quart pot with salted water and bring it to a boil, over high heat. Once done, immediately add the pieces
of chicken & let simmer for a couple of minutes. Turn the heat off, cover the pot & let sit for a couple of minutes.
2. Next, combine the mayo with paprika, vinegar, mustard, horseradish and Cajun seasoning in a large-sized mixing
bowl until mixed well. Mix in the green pepper, celery, green onion, and eggs.
3. Remove the chicken from poaching water using a large slotted spoon and then, dice it into large pieces. Combine
it with the leftover ingredients. Add hot sauce and salt to taste. Let chill before you plan to serve.
4. Serve as a sandwich or over fresh butter lettuce. Enjoy.
Nutritional Value: kcal: 243, Fat: 16 g, Fiber: 1 g, Protein: 19 g
 Chinese Chicken Salad

Prep Time: 20 minutes

Cooking Time: 30 minutes
Servings: 6 persons
You can use gluten-free soy sauce and can sub the rice vinegar with cider vinegar. You can sub the bean threads
with dried noodles as well. For more heat, feel free to sprinkle a pinch or two each of crushed red chili and black
pepper and then gently toss the ingredients to coat.
Ingredients
3 cups white chicken meat, cooked, shredded & loosely packed
1 tablespoon sherry
2 ounces bean threads
1 tablespoon sugar
4 green onions, lengthwise shredded
A head of fresh romaine lettuce, large-sized, cut into ½ to ¾” slices
2 tablespoons almonds, chopped & toasted
¼ cup soy sauce
2 tablespoons sesame seeds, toasted
1 cup peanut oil or canola oil

For Dressing:
3 tablespoons rice vinegar
½ teaspoon ground pepper
2 tablespoons sugar
1 tablespoon dark sesame oil
3 tablespoons vegetable oil
1 teaspoon salt

Directions
1. Shred the cooked chicken using two large forks.
2. Combine the soy sauce with sugar and sherry in a large-sized mixing bowl until mixed well and then,
immediately add in the chicken pieces. Set aside for 10 minutes to soak. Remove the chicken & pat dry using paper
towels.
3. Next, fill a small saucepan approximately ¾ full with the cooking oil and heat it over high heat until it starts to
shimmer.
4. Take a bunch of the dried bean threads & break them up a bit gently.
5. Once the oil is hot, work in batches & carefully add a few of threads bean into the hot cooking oil.
6. The moment they puff up, immediately remove them using a pair of tongs & place them on a paper towel to drain
any excess of oil and to cool down.
7. Next, over medium high heat in a large skillet, heat up 2 tablespoons of oil until hot, preferably from bean
threads.
8. Add the pieces of chicken, cook for 2 to 3 minutes, set aside.
9. Cut the green onions into 3 to 4” long pieces, shred them lengthwise.
10. Once done, toast the almonds and then, toast the sesame seeds. Once done, set aside and let cool
For Dressing:
1. Put the entire dressing ingredients in a large jar. Using a lid, cover & shake for a couple of seconds, until
emulsified.
To Serve:
1. Combine all of the ingredients together in a large—sized mixing bowl just before serving. Enjoy.
Nutritional Value: kcal: 263, Fat: 16.4 g, Fiber: 2 g, Protein: 16 g
 Fancy Chicken Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 6 persons
Feel free to add a bit of shredded cheese and a few crumbled pieces of leftover bacon to the salad recipe and enjoy.
You can even sub the pecans with walnuts as well.
Ingredients
For Salad:
1 cup pecans, toasted & coarsely chopped
2 cups red grapes, halved & seedless
1 pound chicken breast, cooked (approximately 4 cups diced)
½ cup finely chopped red onion
1 cup celery, cut lengthwise into halve and then sliced

For Dressing:
½ cup mayo
2 tablespoons fresh lemon juice
½ cup plain Greek yogurt or sour cream
2 tablespoons finely chopped dill
 ½ teaspoon each of black pepper & salt or to taste

Directions
1. Toast the pecans over medium/low heat on a dry skillet until golden & fragrant, for 3 to 5 minutes, tossing
frequently. Once done, transfer them to a large-sized cutting board & coarsely chop, set aside at room temperature
to cool down a bit.
2. Next, combine the diced chicken with sliced celery, halved grapes, cooled pecans and chopped onion in a large-
sized mixing bowl until mixed well.
3. Add the dressing ingredients together in a small-sized mixing bowl, give the ingredients a good stir until
combined well.
4. Add all of the prepared dressing mix to the salad, give the ingredients a good stir until salad is coated evenly with
the dressing. Cover & refrigerate until you are ready to serve.
Nutritional Value: kcal: 329, Fat: 22 g, Fiber: 3 g, Protein: 16 g
 Shredded Chicken Salad

Prep Time: 20 minutes

Cooking Time: 20 minutes
Servings: 5 persons
It’s a nice recipe, worth trying. Rich in protein, minerals, and vitamins, this recipe would fulfill your daily
requirement for nutrition.
Ingredients
1 tomato, medium-sized
2 medium boiled chicken breasts, shredded
1 onion, medium-sized
A handful of coriander leaves
1 cup rocket leaves
A piece of fresh lettuce leaf
2 pinches of black pepper
Salt, as required, to taste

For Dressing:
1 teaspoon balsamic vinegar
2 teaspoon fresh lemon juice
1 teaspoon each of mustard powder, sugar, and pure honey

For Garnish:
A handful of coriander leaves, chopped
¼ cup raw peanuts
Directions
1. Combine balsamic vinegar with pepper, sugar, honey, lemon juice, mustard and salt in a large-sized mixing bowl
until mixed well.
2. Next, over moderate heat in a non-stick, large pan, roast the chicken breasts lightly, for a couple of minutes,
without adding any oil. In the meantime, chop the onions and tomatoes. Shred the lettuce & rocket leaves and
roughly shred the coriander.
3. Once done, dry roast the peanuts over moderate heat on a large pan. Once done, set aside and let cool at room
temperature. Combine all of the chicken and veggies in a medium-sized mixing bowl until mixed well. Pour the
prepared dressing on top & gently toss the ingredients to coat.
4. Just before serving, top with crushed roasted peanuts, enjoy.
Nutritional Value: kcal: 103, Fat: 4 g, Fiber: 2 g, Protein: 11 g
 Greek Salad with Chicken

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 2 persons
Absolutely delicious and healthy! Feel free to use your favorite veggies in this Greek Salad and serve it with some
ketchup on the side.
Ingredients
1 Greek Marinated Chicken Breast (8 ounces), chopped or sliced
¼ cup feta cheese, broken into small chunks
2 cups sliced tomatoes or Tomato Salad (preferably Mediterranean)
1 cup hothouse or Persian cucumber, sliced
6 cups fresh lettuce, chopped like romaine or iceberg
¼ cup kalamata olives

For Greek Dressing:

1 garlic clove, peeled & minced
¼ cup red wine vinegar
2 teaspoons oregano
¼ cup extra virgin olive oil
1 teaspoon sugar
½ teaspoon each of freshly ground black pepper & kosher salt
Directions
1. Cover the bottom of two salad bowls or a large-sized serving bowl with the lettuce. Once done, immediately top
it with the slices of chicken followed by cucumber, tomato salad, feta cheese, and olives.
2. For Dressing: Add olive oil with garlic, red wine vinegar, oregano, sugar, pepper and salt to a small-sized jar.
Cover with the lid, shake until emulsified and blended well. Feel free to season your salad with additional sugar,
pepper and salt to taste.
3. Drizzle the prepared dressing on top of the salad, gently toss to coat, serve immediately and enjoy.
Nutritional Value: kcal: 324, Fat: 26 g, Fiber: 1 g, Protein: 6 g
 Chicken pasta salad

Prep Time: 20 minutes

Cooking Time: 30 minutes
Servings: 3 persons
If you are looking for a light and protein-packed lunch recipe, then you must go for this delicious recipe.
Ingredients
2 chicken breasts, cooked & torn into small pieces
150g fusilli
A few dashes of Tabasco
2 tablespoons red wine vinegar
½ red onion, sliced thinly
A handful rocket
200g baby plum or cherry tomatoes, halved
1 tablespoon olive oil
A handful of fresh basil, torn

Directions
1. Fill a large pan with salted water, bring it to a boil, over moderate heat. Once done, add & cook the pasta per the
instructions mentioned on the package, drain well.
2. Next, add the oil with Tabasco, vinegar and plenty of seasoning in a large bowl and then, tip into the hot pasta,
mix the ingredients well. Once slightly cooled, add the chicken, tomatoes and red onion, gently mix the ingredients
again & let chill until ready to serve.
3. Just before serving, stir through the basil and rocket & evenly divide between the bowls. Enjoy.
Nutritional Value: kcal: 329, Fat: 7 g, Fiber: 4 g, Protein: 26 g
 Chicken Caesar Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 2 persons
For additional kick, this version uses Worcestershire sauce, Dijon mustard & crème fraîche (half-fat). Absolutely
delicious & healthy! Feel free to sprinkle a pinch or two of ground black pepper on top.
Ingredients
1 chicken breast, cooked & sliced (preferably skinless)
2 Ciabatta slices, cut into small chunks
1 teaspoon Dijon mustard
4 tablespoons crème fraîche, half-fat
Olive oil, as required
½ teaspoon Worcestershire sauce
Salt, to taste

For Dressing:
30g parmesan, finely grated plus a few shavings
2 little gem lettuce, separate the leaves & torn
Juice of ½ lemon, fresh
2 spring onions, shredded
½ garlic clove, crushed

Directions
1. Preheat your oven to 400 F in advance. Toss the bread with approximately 1 tablespoon of olive oil & then,
sprinkle with a bit of salt. Bake in the preheated oven until turn golden, for 12 to 15 minutes.
2. Next, combine the Dijon with crème fraîche, Worcestershire sauce, parmesan and garlic with a splash of water &
a squeeze of the lemon juice then, season to taste.
3. Toss the fresh lettuce with approximately ½ of the prepared dressing & evenly divide between the plates. Top
with chicken with spring onions and croutons then, drizzle with the leftover dressing.
4. Just before serving, shave a bit of parmesan on top of your salad. Enjoy.
Nutritional Value: kcal: 362, Fat: 16 g, Fiber: 1.6 g, Protein: 28 g
 Roast Chicken Salad with Yogurt Dressing

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 2 persons
This low-calorie salad recipe is a hit. Whenever I serve this recipe on the table, my family just starts giving me
compliments. For more heat, feel free to add a teaspoon or two of Tabasco and enjoy.
Ingredients
½ rotisserie chicken or 2 ready-roasted chicken legs or breasts, pulled into small chunks
100g white bread, torn into large, chunky pieces
1 heaping teaspoon of thyme leaves
2 tablespoons olive oil
1 tablespoon chives, chopped
3 Little Gem lettuce hearts, halved through bases

For Dressing:
1 tablespoon malt vinegar
125g natural yogurt, full-fat
1 shallot, or ¼ of small-sized red onion, grated

Directions
1. Combine the dressing ingredients together with some pepper and salt until mixed well.
2. Preheat your oven 350 F in advance. Drizzle the bread with oil on a large-sized baking tray then, scatter with
thyme & add a bit of pepper and salt. Gently toss to evenly coat in the oil and then, roast in the preheated oven until
the bread turns deep golden & crisp, for 12 to 15 minutes, don’t forget to turn it halfway during the roasting
process. Add the chunks of chicken & continue to cook for 10 more minutes.
3. Heat a griddle & add the halved Little Gems until charred & starting to wilt, preferably cut-side down. Layer the
chicken up with the griddled lettuce & croutons. Drizzle with the prepared dressing and then, sprinkle with chives,
serve immediately and enjoy.
Nutritional Value: kcal: 440, Fat: 16 g, Fiber: 6 g, Protein: 36 g
 Bang Bang Chicken Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 4 persons
You can even pack any leftover salad in the Tiffin for the next day. The toasted sesame seeds are optional but it
enhances the taste of this salad. Feel free to freeze the poaching liquid for making a curry base, if desired.
Ingredients
1 tablespoon fish sauce
6 chicken thigh fillets, skinless
1 red chili, shredded finely
¾ pounds green beans, trimmed
1 tin coconut milk (approximately 400g)
4 spring onions, finely shredded
½ cucumber, scrape the seeds out & shredded
3 tablespoons soy sauce
1 red chili, finely chopped
2 tablespoons sesame oil
125g crunchy peanut butter
Toasted sesame seeds to serve

Directions
1. Put the chicken with the coconut milk & fish sauce in a wide, shallow pan, bring the mix to a boil, over high
heat. Once done, decrease the heat and let simmer for 8 to 10 minutes, with the lid on. Remove from the heat, set
aside at room temperature to completely cool.
2. In the meantime, cook the green beans for 3 minutes in boiling water and then, cool them under cold running tap
water, drain well & halve lengthways.
3. For Peanut Sauce: Over moderate heat in a small pan, heat up the peanut butter with approximately 150ml of
water, for 5 minutes, stirring every now and then. Stir in the chili followed by the soy sauce, remove from the heat
& immediately whisk in sesame oil. For thin sauce like consistency, feel free to add a bit of more boiling water.
4. Shred the cooled chicken and then, pile over the plates with the leftover veggies. Immediately spoon the
prepared peanut sauce on top and finish the process with the shredded chili & a bit of sesame seeds. Enjoy.
Nutritional Value: kcal: 614, Fat: 40 g, Fiber: 6 g, Protein: 31 g
 Chicken Quinoa Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 2 persons
Looking for nutritious and tasty chicken recipes? Then this recipe is designed just for you. You can even garnish
your salad with freshly chopped cilantro or parsley.
Ingredients
2 small chicken breasts
75g quinoa
2 plum tomatoes, finely chopped
1 red onion, chopped
2 teaspoons sumac
½ of a large cucumber, chopped
2 teaspoons ground cumin
Juice & zest of 1 lemon, large-sized, fresh
2 teaspoons vegetable oil
1 tablespoon extra-virgin olive oil
2 teaspoons ground coriander
A handful of fresh mint leaves, shredded, plus more to serve

Directions
1. Cook the quinoa per the directions mentioned on the package, preferably in a pan filled with lightly salted water,
drain well.
2. Gently tap the chicken breasts out use a rolling pin until less than 1cm thick, between two large pieces of the
baking paper. Drizzle with the oil and then, season to taste. Once done, dust with the coriander and cumin, turning
it a couple of times until nicely coated.
3. Next, over moderate heat in a non-stick, large frying pan, cook the chicken breasts until charred, golden &
cooked through, for 5 to 7 minutes per side. Move onto a large plate and let rest for a couple of minutes then slice.
4. Next, combine the cucumber with onion, mint and tomatoes with the olive oil, lemon juice, 1 teaspoon sumac &
a bit of seasoning, continue to combine the ingredients until mixed well and then, fold in the cooked quinoa and
sliced chicken (along with any accumulated juices).
5. Pile onto large plates & immediately top with the leftover sumac & additional mint leaves. Serve immediately
and enjoy.
Nutritional Value: kcal: 421, Fat: 12 g, Fiber: 6 g, Protein: 36 g
 Thai Chicken Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 2 persons
This salad recipe has got authentic Asian flavors and I am sure that you would fall in love with it. Feel free to
sprinkle a pinch or two of black pepper on top and enjoy.
Ingredients
2 small chicken breast, cooked & shredded
1 medium-sized carrot, julienned
¼ cucumber, cut into thin batons
1 shallot, sliced very finely
A handful of fresh mint leaves
100g white cabbage chunk, shredded
1 garlic clove, crushed
Juice of 2 limes, fresh
1 to 2 bird’s-eye chilies, finely chopped
2 tablespoons brown sugar, palm or soft
A piece of ginger (preferably thumb-sized), grated finely
3 tablespoons fish sauce
A handful of fresh Thai basil leaves

Directions
1. Combine the chicken with cabbage, shallot, carrot and cucumber in a large-sized mixing bowl. Next, combine all
the ingredients of dressing together in a medium-sized mixing bowl & pour the mix on top of the chicken mix. Set
aside for 10 minutes, stirring occasionally and ensure that the chicken is nicely coated.
2. Just before serving, add herbs to the chicken, gently toss the ingredients to coat. Serve immediately and enjoy.
Nutritional Value: kcal: 314, Fat: 6 g, Fiber: 3 g, Protein: 31 g
 Kung Pao Chicken Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 4 poppers
I just love eating this salad recipe during my free-time. I generally serve this delicious recipe with freshly prepared
mint-curd-chili chutney on side but you can serve them with ketchup as well.
Ingredients
1 pound crunchy salad vegetables, mixed (like sugar snap peas, red peppers, carrots, baby sweetcorn,
and green beans)
2 skinless chicken breasts, butter flied
1 romaine lettuce, fresh & shredded
1½ tsp Chinese five-spice
2 tablespoons sweet chili sauce
1 tablespoon toasted sesame seeds
3 tablespoons soy sauce, low-salt
1 tablespoon rice vinegar
4 spring onions, shredded
1 tablespoon olive oil

Directions
1. Over moderate heat in a large frying pan, heat up the oil until hot. Meanwhile season the chicken with a sprinkle
of Chinese five-spice followed by pepper and salt. Carefully add to the hot pan & fry until turn golden & cooked
through, for 3 to 5 minutes per side, set aside for a couple of minutes until easy to handle and then, shred or slice.
2. Toss the shredded chicken with mixed veggies and lettuce in a large-sized mixing bowl.
3. Combine the sweet chili sauce with the leftover Chinese five-spice, soy sauce and rice vinegar in a medium-sized
mixing bowl using a fork and then, pour this mix on top of the salad, gently toss to coat. Just before serving, scatter
with the spring onion and sesame seeds.
Nutritional Value: kcal: 242, Fat: 8 g, Fiber: 6 g, Protein: 24 g
 Harissa Chicken and Couscous Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 2 persons
This salad recipe is a perfect dish for two individuals. The zesty lemon preserved dressing makes this recipe a hit.
Ingredients
1 red pepper, diced
2 chicken breasts
1 red onion, finely chopped
½ cucumber, diced
100g couscous
½ a small bunch of flat-leaf parsley, torn
1 tablespoon rose harissa
A small handful of hazelnuts, toasted & chopped roughly
½ a small bunch of coriander, torn
For Dressing:
2 preserved lemons, rind, finely chopped (flesh & pith discarded)
Juice of 1 lemon, fresh
4 tablespoons extra-virgin olive oil

Directions
1. Preheat your oven to 450 F in advance. Arrange the meat on a large-sized baking tray lined with paper and then,
season & brush with the harissa, preferably on all sides. Roast until charred & cooked through, for 20 minutes.
2. Fill a large bowl with the couscous, sprinkle with a pinch of salt and then, pour approximately 200ml of boiling
water. Cover & set aside for 8 to 10 minutes and then, fluff up using a large fork.
3. Next, combine all the ingredients of dressing in a small-sized mixing bowl and season to taste.
4. Tip the pepper, onion, cucumber & herbs into the bowl with couscous then, add approximately ¾ of dressing,
continue to mix the ingredients until mixed well. Evenly divide the mix between two large plates and then, top each
with a sliced chicken breast & sprinkle with hazelnuts. Spoon the leftover dressing on top. Serve immediately and
enjoy.
Nutritional Value: kcal: 740, Fat: 34 g, Fiber: 6 g, Protein: 42 g
 Chicken Satay Noodle Salad

Prep Time: 20 minutes

Cooking Time: 1 hour & 10 minutes
Servings: 4 persons
I used roasted peanuts in this recipe but you can use any of your favorite roasted nuts.
Ingredients
2 chicken thighs
½ small red cabbage, sliced thinly
A small bunch of fresh mint, leaves shredded
2 nests rice noodles
½ red onion, sliced thinly
2 carrots, shredded
A small handful of roasted peanuts, chopped roughly

For Dressing:
1 red chili, finely chopped
2 tablespoons crunchy peanut butter
½ a garlic clove, crushed
2 limes (2 juiced & 1 zested)
A piece of ginger (preferably thumb-sized), grated

Directions
1. Preheat your oven to 450 F in advance. Season the meat on a large-sized baking tray & roast in the preheated
oven until crisp & tender, for 35 to 40 minutes. Remove from the oven place it on a kitchen paper to drain and let
rest on a plate for 10 minutes. Separate the meat from bones & shred.
2. Next, prepare the noodles per the instructions mentioned on the package and then, rinse well under cold running
tap water, thoroughly drain the noodles.
3. For Dressing: Whisk the peanut butter with 3 tablespoons of boiling water in a large-sized mixing bowl until
loosen. Once done, immediately add the garlic, ginger, chili, lime juice and zest, and mix the ingredients again until
mixed well. Toss in the carrots, red cabbage, mint and red onion followed by the noodles, gently toss to coat.
Evenly divide the mix among the plates & top with the crispy chicken & roasted peanuts. Serve immediately and
enjoy.
Nutritional Value: kcal: 254, Fat: 10 g, Fiber: 5 g, Protein: 12 g
 Miso Kale, Pomegranate & Chicken Salad

Prep Time: 10 minutes

Cooking Time: 1 hour & 10 minutes
Servings: 4 persons
I often prepare and serve this delicious salad recipe on Christmas but you can prepare it on any occasion.
Absolutely healthy and nutritious!
Ingredients
4 chicken breasts, skin-on
¾ pound sweet potatoes, cubed
50g prosciutto, chopped
Olive oil, as required
2 red onions

For Salad:
1 ripe avocado, large-sized
Juice of one lemon, fresh
100g fresh pomegranate seeds
3 carrots, medium-sized, peeled into long strips
150g baby kale
2 tablespoons olive oil

For Dressing:
4 tablespoons toasted sesame oil
1 tablespoon tahini
Juice of one lemon, fresh
1 tablespoon white miso paste
2 tablespoons olive oil
1 tablespoon runny honey
Directions
1. Preheat your oven to 400 F in advance. Drizzle the red onions and sweet potatoes generously with oil on a large-
sized baking tray. Season and then, roast in the preheated oven until tender (ensure it’s not mushy at all), for 40 to
45 minutes, turning halfway.
2. In the meantime, combine all the ingredients of dressing together in a medium-sized mixing bowl. Place the
chicken with the chopped prosciutto on a separate baking tray. Drizzle with approximately 2 teaspoons of the
prepared dressing & add to the hot oven with the sweet potatoes during the last 10 to 15 minutes.
3. Heat your grill over high heat and grill the chicken until turn golden, for 3 to 5 minutes.
4. Put the green with the olive oil & plenty of seasoning in a large-sized mixing bowl. Pour the lemon juice on top
& mix in ½ of the pomegranate seeds and carrot.
5. Arrange the prepared salad with the onions and potatoes on a platter. Slice the avocado & chicken, and add to the
platter as well. Drizzle with the dressing & scatter with the leftover pomegranate seeds. Serve immediately and
enjoy.
Nutritional Value: kcal: 767, Fat: 36 g, Fiber: 12 g, Protein: 36 g
 Kale Chicken Caesar Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 2 persons
Absolutely delicious, healthy, and a perfect midweek meal! This salad recipe would give you enough strength and
power throughout the day.
Ingredients
2 chicken breasts, skinless & butter-flied
150g kale, remove the stalks & chop it roughly
½ garlic clove, crushed
4 tablespoons grana padano or parmesan
2 tablespoons Greek yogurt, fat-free
1 tablespoon lemon juice, fresh
2 anchovies, chopped
Olive oil, as required

To Serve:
Toasted Ciabatta

Directions
1. Preheat your grill pan over high heat until very hot. Meanwhile, rub the meat with approximately 1 teaspoon of
oil. Once hot, char the meat until cooked through, for 3 minutes per side. Rest under the foil.
2. Next, whizz the garlic with anchovies, yogurt, lemon juice, 1 teaspoon oil and half of the parmesan in a blender
then season to taste. Loosen the dressing by adding a splash of water. Tip the green into a large bowl, gently toss
with approximately ½ teaspoon of oil, rubbing well using your hands until nicely coated.
3. Evenly divide between two large plates. Once done, slice the cooked chicken & evenly add to the plates as well.
Sprinkle with the leftover parmesan followed by the dressing. Serve immediately and enjoy.
Nutritional Value: kcal: 354, Fat: 14 g, Fiber: 0.6 g, Protein: 40 g
 Spiced Chicken Salad with Cucumber & Cashews

Prep Time: 20 minutes

Cooking Time: 40 minutes
Servings: 8 persons
You can serve this delicious salad recipe at parties or even small get-togethers.
Ingredients
1 ½ pounds boneless skinless chicken thigh fillets
2 teaspoons each of ground cumin, and ground coriander
½ teaspoon cayenne pepper
1 teaspoon each of ground cinnamon, and ground turmeric
2 tablespoons Greek yoghurt
1 lemon (1 juiced and ½ zested)
Olive oil, as required

For Salad:
200g dried cranberries or dried sour cherries
2 tablespoons each of cumin seeds and coriander seeds, dry toasted & roughly crushed
A bunch of coriander, roughly chop the leaves & thinly slice the stalks
1 large cucumber, dice into 1cm pieces
A bunch of spring onions, thinly sliced
1 tablespoon chili flakes
4 tablespoons rice wine vinegar
extra-virgin olive oil, as required
 2 tablespoons pure honey

Directions
1. Marinate the fillets in yogurt, 3 tablespoons oil, lemon juice and zest and spices for an hour in the fridge. Just 20
minutes before you plan to prepare the salad, remove the meat from fridge, season well & mix again.
2. Next, over a medium heat in a large heavy-based frying pan, heat up a bit of olive oil until hot and gently fry the
meat until cooked through, for 8 to 10 minutes per side. Remove & slice into pieces.
3. Now, combine the chicken with cucumber, coriander seeds, cumin, spring onions, sour cherries, chili flakes,
coriander and cashews in a large-sized mixing bowl, immediately pour the rice vinegar followed by pure honey & a
bit of olive oil. Season to taste & serve in a platter or wide, shallow bowl. Enjoy.
Nutritional Value: kcal: 416, Fat: 22 g, Fiber: 3.2 g, Protein: 22 g
 Mediterranean Chicken Salad

Prep Time: 20 minutes

Cooking Time: 20 minutes
Servings: 4 persons
I generally serve this delicious salad for lunch. You can serve it anytime you want. Packed with Mediterranean
flavors, this salad recipe is awesome and delicious!
Ingredients
100g croutons
2 chicken breasts or thighs, shredded
1 celery heart, chopped
2 beefsteak tomatoes, cut into large pieces
1 small red onion, halved & sliced into half-moons
100g red peppers, roasted & chopped
extra-virgin olive oil, as required
3 tablespoons red wine vinegar
1 tablespoon capers or olives (approximately 10)
A small bunch of basil, only leaves

Directions
1. Combine the shredded chicken with roasted peppers, celery, tomatoes, croutons, red onion, basil, and capers or
olives in a large-sized mixing bowl until mixed well and then, season to taste.
2. Just before eating, drizzle with 3 tablespoons of olive oil and the vinegar, gently toss the ingredients to coat.
Serve and enjoy.
Nutritional Value: kcal: 324, Fat: 16 g, Fiber: 3.1g, Protein: 22 g
 Chicken Chimichurri Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 2 persons
Absolutely delish! Feel free to serve this salad recipe with some store-bought Doritos. Enjoy.
Ingredients
2 chicken breasts, small-sized
1 teaspoon each of dried oregano, and dried chili flakes
Olive oil, as required to taste

For Salad
1 ½ tablespoons red wine vinegar
2 handfuls rocket
½ red onion, diced finely
Extra-virgin olive oil, as required
½ small garlic clove, crushed
A small bunch each of coriander & flat-leaf parsley, leaves picked

Directions
1. Bash the meat between clingfilm until approximately 1cm thick.
2. Add in a large bowl along with the chili flakes, oregano, 2 teaspoons of olive oil and a bit of seasoning.
3. Whisk the red wine vinegar with 1 tablespoon extra-virgin olive oil and a bit of seasoning in a small-sized mixing
bowl until mixed well and then, add in the garlic and red onion.
4. Next, over moderate to high heat in a griddle pan, carefully fry the chicken pieces until charred & cooked
through, for 3 to 5 minutes per side.
5. Let rest on the plate for a couple of minutes and then, slice into pieces.
6. Add the rocket, parsley leaves and coriander to the prepared dressing, gently toss to coat.
7. Arrange it on the plates & top with the sliced chicken (along with any accumulated juice). Serve immediately and
enjoy.
Nutritional Value: kcal: 241, Fat: 10 g, Fiber: 4.6 g, Protein: 34 g
 Chicken & Pineapple Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 2 persons
You would fall in love with this sweet and sour chicken salad recipe. Feel free to garnish your salad with toasted
sesame seeds and enjoy.
Ingredients
2 large chicken thighs, cooked, bone & skin discarded and meat shredded
1 head of pak choi, separated & shredded
3 spring onions, chopped
¼ cucumber, halved lengthways, deseeded & sliced
100g pineapple, cut into small chunks
A handful of coriander leaves

For Dressing:
1 tablespoon sesame oil, toasted
Juice of 1 lime, fresh
1 teaspoon runny honey
1 red chili, finely chopped

Directions
1. Combine all of the ingredients for dressing together in a medium-sized mixing bowl, season to taste.
2. Next, add all of the ingredients for salad (don’t add the coriander) in a separate medium-sized mixing bowl.
Immediately add the mix of dressing ingredients, gently toss to coat. Just before serving, add the coriander leaves
& toss again. Serve and enjoy.
Nutritional Value: kcal: 310, Fat: 17 g, Fiber: 2 g, Protein: 20 g
 Vietnamese Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 2 persons
A quick healthy meal for two! You can sub the brown sugar with palm sugar as well.
Ingredients
½ pound chicken breast, cooked
8 cherry tomatoes, halved
1 shallot, finely sliced
A handful of each of fresh mint leaves and Thai basil leaves

For Dressing:
1 garlic clove, crushed
3 tablespoons fish sauce
A piece of ginger (preferably thumb sized), finely grated
2 tablespoons brown sugar
Juice of 2 limes, fresh
1-2 bird’s-eye chilies, finely chopped

Directions
1. In a large-sized mixing bowl, add the chicken with cherry tomatoes and shallot.
2. Next, combine the ingredients for dressing together in a separate bowl and immediately pour the mix on top of
the chicken. Add in the herbs, gently toss the ingredients, serve immediately and enjoy.
Nutritional Value: kcal: 286, Fat: 1 g, Fiber: 3.2 g, Protein: 31 g
 Chicken Lentil Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 3 persons
You can prepare this low-calorie delicious salad just under 30 minutes. For a tangy-hot flavor, feel free to squeeze
a lemon on top of everything, then sprinkle with a pinch or two of red chili powder.
Ingredients
2 chicken breasts
1 teaspoon herbs de Provence
100g green beans, trimmed
1 tin of green lentils (approximately 400g), drained & rinsed
A handful of mangetout, halved
60g bag of baby leaves, mixed
1 tablespoon Dijon mustard
2 teaspoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons olive oil
A handful of flat-leaf parsley, leaves torn

Directions
1. Fill a large pan with salted water and bring it to a boil, over moderate heat. Once done, add & cook the green
beans for a minute and then refresh them in cold water. Once done, drain & cut each into half.
2. Next, bash the meat to approximately 1cm thickness, use a rolling pin between two pieces of baking paper and
then, drizzle with the oil then, generously season & sprinkle with the herbs de provence.
3. Once done, heat a griddle pan over high heat & cook the coated meat until charred & cooked through, for 5 to 7
minutes per side. Place it on a large plate & let for a couple of minutes and then, slice into pieces.
4. Whisk the dressing ingredients together with approximately 1 tablespoon of cold water & a bit of seasoning in a
medium-sized mixing bowl. Tip in the green beans, mangetout and lentils, toss well. Mix through the parsley and
salad leaves, evenly divide the mix between the plates and then, top each plate with the griddled chicken (along
with any accumulated juices). Enjoy.
Nutritional Value: kcal: 228, Fat: 6.1 g, Fiber: 4.2 g, Protein: 30 g
 Griddled Chicken with Rice & Mango Salad

Prep Time: 20 minutes

Cooking Time: 30 minutes
Servings: 2 persons
Absolutely delicious, healthy, and quite easy to prepare! It tastes better than any of the restaurant bought chicken
salad recipes.
Ingredients
2 chicken breasts, skinless
A handful of radishes, quartered
½ cucumber, large-sized, peeled, seeded & chopped
A bunch of coriander, leaves torn
80g red camargue & wild rice
½ mango, very ripe & diced
Toasted sesame seeds, to serve
1 teaspoon chili flakes, dried
2 teaspoons vegetable oil
½ red pepper, diced

For Dressing:
½ mango, chopped
2 tablespoons rice vinegar

Directions
1. Prepare the rice in a large pan with lightly salted water until tender, for half an hour, drain well & let cool.
2. For Dressing: Whiz the rice vinegar with mango and 2 tablespoons cold water in a food processor until
completely smooth and you get drizzle like consistency.
3. Next preheat a griddle pan over high heat until hot. Once done, add the meat between pieces of clingfilm &
gently tap to an even 1cm thickness using a rolling pin. Immediately drizzle with the vegetable oil and then, season
to taste.
4. Griddle the meat until cooked through and grill marks appear, for 4 to 5 minutes on each side. Let rest on a large
plate for a couple of minutes, until easy to handle and then, slice into pieces.
5. Add the radishes with cucumber, mango, red pepper & ¾ coriander into a large bowl, gently toss the ingredients
with ½ of prepared dressing & rice. Evenly divide the mix among the plates & top with the chicken, leftover
coriander & sesame seeds. Serve immediately, drizzled with the leftover dressing and enjoy.
Nutritional Value: kcal: 420, Fat: 6.1 g, Fiber: 4.2 g, Protein: 41 g
 Grilled Chicken Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 4 persons
For added nutrition, feel free to add a small piece of gouda cheese. For a delicious weekend dinner, feel free to
serve it with spicy Spaghetti Bolognese. Absolutely delicious and healthy!
Ingredients
4 chicken breasts, cut into 1” pieces, thoroughly washed & cleaned
8 whole almonds, roasted & salted
½ green bell pepper, chopped
2 sprig Parsley leaves, chopped thoroughly
2 garlic cloves, grated
1 cucumber, chopped
3 cherry tomatoes, cut into half
1 teaspoon Lemon juice
4 teaspoons extra virgin olive oil
10 fresh lettuce leaves, chopped roughly
Black pepper & salt, to taste

For Vinaigrette:
2 sprig of fresh parsley leaves
1 teaspoon vinegar
 3 garlic cloves, grated
1 teaspoon extra virgin olive oil
Red chili flakes & salt, to taste

Directions
1. Add the meat with lime juice, parsley, garlic, 2 teaspoon olive oil, pepper & salt in a large-sized mixing bowl,
mix well. Set aside for an hour and let marinate.
2. Once done, grill the marinated chicken over moderate heat on a grilling pan for 10 to 12 minutes, until both sides
are cooked through. While grilling, add the leftover olive oil to the chicken & continue to grill until cooked
through.
3. In the meantime, prepare the vinaigrette. Combine the vinegar with parsley, olive oil, garlic, chili flakes and salt
in a medium-sized mixing bowl until mixed well, set the mix aside until required.
4. Add the tomatoes, gouda cheese, cucumber, lettuce, capsicum, almonds and toss it along with the vinaigrette in a
large-sized mixing bowl.
5. Add the pieces of chicken & cheese. Serve immediately and enjoy.
Nutritional Value: kcal: 329, Fat: 8 g, Fiber: 4 g, Protein: 16.3 g
 Green Chicken Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 1 person
Feel free to add your favorite cheese to this delicious & crunchy salad recipe. You can even add a pinch or two of
black pepper on top as well.
Ingredients
1 Granny Smith’s green apple
2 celery sticks
1 breast of chicken, grilled & sliced
2 scallions or spring onions
1 dessertspoon French dressing, low-fat
⅓ of a head broccoli, bite-sized florets
1 teaspoon fresh rosemary and thyme, mixed, chopped well

Directions
1. Add the chicken slices to a large bowl.
2. Add the broccoli florets to your bowl with the chopped apple, sliced celery and finely sliced scallions or spring
onions.
3. Sprinkle with the fresh herbs & immediately pour 1 dessertspoon of dressing on top. Serve immediately and
enjoy.
Nutritional Value: kcal: 284, Fat: 3.6 g, Fiber: 3 g, Protein: 17 g
 Honey-Chicken Salad

Prep Time: 20 minutes

Cooking Time: 20 minutes
Servings: 6 persons
Feel free to garnish your salad recipe with toasted pecans and decrease the amount of honey to taste (if you prefer a
less sweet salad recipe).
Ingredients
1 ½ cups mayonnaise
4 cups chicken, cooked & chopped
½ cup pecans, chopped & toasted
1 cup dried cranberries, sweetened
⅓ cup pure honey
3 celery ribs, diced (approximately 1 ½ cups)
¼ teaspoon each of pepper & salt

For Garnish, Optional:

Toasted pecans, chopped

Directions
1. Combine chicken pieces with celery ribs, dried cranberries and toasted pecans in a large-sized mixing bowl.
2. Whisk the mayonnaise with honey pepper & salt. Add this mix to the chicken mixture, gently stir the ingredients
until mixed well.
Nutritional Value: kcal: 256, Fat: 8 g, Fiber: 2 g, Protein: 14.2 g
 Mexican Grilled Chicken Salad

Prep Time: 20 minutes

Cooking Time: 20 minutes
Servings: 6 persons
Don’t compare this recipe with any of the other chicken salad recipes. This salad recipe is loaded with plenty of
veggies and topped with the spicy tomato ranch dressing.
Ingredients
1 pound boneless, skinless chicken breast
2 heads romaine lettuce
1 cup bacon, cooked & crumbled
2 avocados, ripe, peeled & sliced
1 cup corn kernels, fresh
½ cup spicy salsa, fresh
1 packet Old El Paso Taco Seasoning
½ cup queso fresco cheese, crumbled
1 pint cherry or grape tomatoes, halved
 A bunch of green onions, chopped
1 cup ranch dressing, thick

Directions
1. Preheat your grill over moderate heat in advance. Sprinkle the meat with the Old El Paso Taco Seasoning in a
large-sized baking dish, turning a couple of times until all sides are nicely coated. Chop the fresh lettuce & prepare
all of the leftover vegetables.
2. Grill the meat for 5 to 7 minutes on each side and then, set aside, let rest for a couple of minutes and then, slice
into pieces. In the meantime, puree the salsa with ranch dressing in a blender until completely smooth.
3. Arrange the chopped lettuce on a platter, preferably large-sized. Slice the chicken into pieces & arrange on top of
the lettuce. Once done, arrange the sliced tomatoes and avocados around the meat. Sprinkle the chopped green
onions, corn, queso fresco and crumbled bacon on top of your salad. Serve immediately and enjoy.
Nutritional Value: kcal: 523, Fat: 31 g, Fiber: 11 g, Protein: 23 g
 Chicken Salad Sandwiches

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
Feel free to stir in 1 teaspoon each of yellow mustard and fresh lemon juice in this recipe and sub the chicken with
turkey as well.
Ingredients
1 ½ cups chicken, cooked & chopped
1 stalk celery, medium-sized, chopped (approximately ½ cup)
½ cup salad dressing or mayonnaise
1 onion, small-sized, finely chopped (approximately 1/3 cup)
8 bread slices
¼ teaspoon each of pepper & salt

Directions
1. Combine all of the ingredients (except the bread) together in a medium-sized mixing bowl until mixed well.
2. Next, evenly spread the prepared mixture on half of the bread slices and then, top with the leftover bread. Serve
immediately and enjoy.
Nutritional Value: kcal: 420, Fat: 26 g, Fiber: 1 g, Protein: 17 g
 Sweet & Simple Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
Just like the name, this salad recipe is quite sweet and simple to prepare. You can sub the red grapes with celery,
apples, or raisins or can even use a mix in this recipe.
Ingredients
1 cup red grapes, halved (make great subs or add-ons)
2 to 3 cups rotisserie chicken, skin & bones removed and meat shredded
¼ cup walnuts or almonds or pecans, chopped
1 tablespoon poppy seeds
¼ cup mayonnaise
1 teaspoon each of pepper & salt

Directions
1. Add all of the ingredients together in a large-sized mixing bowl until mixed well. Let chill in an air-tight
container for a couple of minutes. Serve over a bed of greens and enjoy.
Nutritional Value: kcal: 312, Fat: 10 g, Fiber: 2 g, Protein: 6 g
 Spicy Indian Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
One of the best chicken salad recipes I have ever prepared for my loved ones. I generally prepare this recipe on
weekends and serve it with a glass full of red wine.
Ingredients
¼ pound green beans
4 boneless, skinless chicken breast halves (approximately 6 ounces each)
½ teaspoon mustard seeds
1 tablespoon coriander seeds
½ teaspoon fennel seeds
1 ½ teaspoons cumin seeds
¼ teaspoon fenugreek
2 tablespoons lemon juice, fresh
1/3 cup cashews, chopped & roasted
2 tablespoons tawny port
1 shallot, minced
8 cups Boston lettuce leaves, torn
½ pint of cherry tomatoes, halved
2 garlic cloves, thinly sliced
1 ripe, large red papaya, peeled, seeded & cut into 1 ½” chunks
5 tablespoons extra-virgin olive oil
Ground turmeric, freshly ground pepper & kosher salt, to taste

Directions
1. Over moderate heat in a small-sized skillet, toast the whole spices for a minute. Once done, set aside and let
completely cool and then, grind it coarsely.
2. Next, combine 1 tablespoon & 2 teaspoons ground spices with 2 tablespoons olive oil, garlic, port, turmeric, ½
teaspoon pepper and ¼ teaspoon salt in a large, shallow baking dish. Add the meat, turning several times until
nicely coated. Cover & refrigerate for a couple of hours.
3. Once done, combine the leftover ground spices with olive oil, shallot and lemon juice and then, season with
pepper and salt to taste.
4. Cook the beans in a saucepan with salted boiling water for 2 to 3 minutes. Drain & rinse them carefully under
cold running tap water. Pat the beans dry then, cut lengthwise into 2” pieces.
5. Preheat your grill pan in advance. Remove the meat from marinade, discarding the garlic, grill the meat for 3 to 5
minutes on each side, until cooked through, over moderately high heat. Let rest for a couple of minutes and then,
cut in to 1 ½” chunks.
6. Toss the lettuce with the tomatoes, papaya, chicken, green beans & dressing in a large-sized mixing bowl. Just
before serving, sprinkle with the roasted cashews & enjoy.
Nutritional Value: kcal: 220, Fat: 16 g, Fiber: 2 g, Protein: 16 g
 Canned Chicken Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes
Servings: 4 persons
This salad recipe tastes similar to the creamy tuna salad recipe. You can replace the mayo with Greek yogurt.
Absolutely healthy & delicious!
Ingredients
1/8 teaspoon black pepper
1 can chicken breast chunks in water (12.5 ounces), drained
¼ cup mayo
1 onion, small-sized, finely diced
½ cup Greek yogurt
2 stalks celery, large-sized, diced
¼ teaspoon each of seasoned salt, garlic powder, and onion powder

Directions
1. In a medium-sized mixing bowl, stir all of the ingredients together until mixed well.
2. Serve over salad greens, or stuffed in pita bread, in a sandwich, or spread on the crackers. Enjoy.
Nutritional Value: kcal: 182, Fat: 12 g, Fiber: 1 g, Protein: 11 g
 Chopped Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
Feel free to add your favorite veggies such as bell peppers, cherry tomatoes, and baked sweet potato to this salad
recipe. You can even use the leftover chicken in this recipe as well.
Ingredients
For Chicken Breast:
1 teaspoon each of garlic powder and paprika
2 organic small chicken breasts, free range
1 tablespoon olive oil
Black pepper & salt to taste

For Salad:
¼ cup bacon, cooked & chopped
1 cup cucumber, sliced
½ cup red onions, sliced
5 cups fresh lettuce, chopped
1 avocado, ripe & sliced
For Dressing:
1 tablespoon lemon juice, freshly squeezed
A pinch of red pepper, crushed
2 tablespoons extra virgin olive oil
Fresh ground black pepper & salt to taste

Directions
For Chicken:
1. Preheat your oven to 425 F in advance.
2. Next, season the meat with garlic powder, paprika, pepper and salt.
3. Line a large-sized roasting pan or baking dish with parchment paper & place the meat, preferably in a single
layer. Drizzle olive oil over the chicken, rub well using your fingers.
4. Once done, bake in the preheated oven until cooked through, for 17 to 20 minutes. Immediately remove &
transfer the chicken breast from the oven to a large cutting board. Set aside and let cool for 5 minutes then, chop
into pieces.
For Salad:
1. Spread the lettuce in a large-sized salad bowl and then, top with cooked bacon, avocado, cucumber and red
onions.
2. Pour olive oil with lemon juice in a mason jar, add black pepper and salt, give the ingredients a good whisk until
combined well.
3. Taste and feel free to adjust the amount of seasoning then, pour on top of salad.
4. Just before serving, add the diced chicken breast. Enjoy!
Nutritional Value: kcal: 310, Fat: 24 g, Fiber: 4.2 g, Protein: 14.2 g
 Moroccan-Spiced Greek Yogurt Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
For a vegetarian version, feel free to sub the meat with cubed tofu. You can sub the toasted pecans with toasted
sliced almonds and dried cherries with cranberries.
Ingredients
2 cups chicken breast (12 ounces), cooked, diced or shredded
½ cup 2% Greek yogurt or non-fat
1 tablespoon tahini
1/8 teaspoon cayenne pepper
1 teaspoon Dijon mustard
½ teaspoon each of ground turmeric, cinnamon, and cumin
Freshly ground black pepper, as required
¼ teaspoon salt or to taste
Add-ins:
⅓ cup toasted pecans, chopped
2 tablespoons fresh parsley, chopped
⅓ cup green onion, diced
2 tablespoons fresh cilantro, chopped
½ cup cherries, dried

Directions
1. Combine the yogurt with cinnamon, dijon mustard, tahini, cumin, turmeric, pepper and salt in a large-sized
mixing bowl until smooth.
2. Fold in the diced breast of chicken followed by parsley, green onion, tart cherries, chopped pecans and cilantro.
Taste & adjust the amount of seasonings per your likings. Serve as it is, or on a bun or sandwich or in lettuce cups
Nutritional Value: kcal: 242, Fat: 12 g, Fiber: 2 g, Protein: 20 g
 Mediterranean Deviled Chicken Salad

Prep Time: 10 minutes

Cooking Time: 30 minutes
Servings: 4 persons
A well-balanced chicken salad recipe for a perfect weekend lunch! You can’t dream of anything else when you
have this salad on the table.
Ingredients
For Salad
½ cup red onion, sliced
4 cups salad greens
¼ cup parsley or cilantro, chopped

For Chicken
¾ cup Quaker Oats
2 tablespoons coarse Dijon mustard
¼ cup Parmesan cheese, grated
2 chicken breasts (6 to 8 oz each)
½ teaspoon ground cumin

For Dressing
¾ teaspoon ground cumin
2 tablespoons white wine vinegar
¼ cup apple juice concentrate, frozen & thawed
2 teaspoons coarse Dijon mustard
1/8 teaspoon cayenne pepper

Directions
1. Combine the dressing ingredients together in a small-sized mixing bowl until blended thoroughly then, chill in a
refrigerator until required.
2. Preheat your broiler in advance. Lightly coat the rack of your broiler pan with the cooking spray.
3. Next, blend the oats with cumin and cheese in a food processor or blender for a minute, on high speed, stopping
& stirring every now and then, set aside until required.
4. Pound the chicken breast half to approximately ¼” thickness between sheets of waxed paper. Spread the mustard
thinly on both sides of the chicken and then, coat with the oat mixture.
5. Place the chicken on prepared broiler pan, evenly coat one side of the chicken with cooking spray. Broil for 3 to
4 minutes (approximately 6” from the heat), remove the pan from broiler.
6. Turn the chicken over & coat with the cooking spray until nicely coated. Broil again until the chicken is no
longer pink in the middle and turn golden brown, for 3 to 4 minutes.
7. Meanwhile, combine the salad greens with chopped herbs and sliced onion. Just before serving, toss the salad
with prepared dressing & place the warm chicken on top. Serve with more of orange wedges & cilantro. Enjoy.
Nutritional Value: kcal: 230, Fat: 6 g, Fiber: 2 g, Protein: 26 g
 Applebee's Oriental Chicken Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes
Servings: 4 persons
This salad recipe is very nutritious and delicious!! Just before serving, feel free to garnish your salad with sesame
seeds.
Ingredients
3 romaine hearts, chopped
1 head purple cabbage, medium-sized, shredded or finely chopped
4 green onions, chopped
1 cup carrots, shredded
⅓ cup slivered almonds
1 cup mayonnaise
½ cup crunchy chow-mein noodles
8 crispy chicken tenders, frozen
1 tablespoon Dijon mustard
6 tablespoons honey
¼ cup rice vinegar
1 can mandarin oranges (11-oz), drained well & dabbed dry
½ teaspoon sesame oil

Directions
1. Prepare the chicken tenders per the directions mentioned on the package, cooking for some more minutes for
more crispness.
2. Meanwhile, combine the lettuce with cabbage, green onions, carrots and almonds in a large-sized mixing bowl,
mix well.
3. Next, whisk the mayonnaise with honey, vinegar, sesame oil and mustard in a small-sized mixing bowl until
mixed well.
4. Once the chicken is cooked through, remove & let slightly cool.
5. Chop the chicken evenly into small pieces, preferably bite-sized.
6. Evenly divide the lettuce mixture among the dinner plates.
7. Top with the chicken, crunchy noodles and oranges.
8. Serve with the dressing on side. Enjoy.
Nutritional Value: kcal: 290, Fat: 13.8 g, Fiber: 2 g, Protein: 28 g
 Conclusion
Thank you again for choosing this book.
There is no doubt in saying that salad recipes are the healthiest & tastiest recipes in the world these days. To
increase the protein level of salad recipes, we can add chicken to them.
As mentioned above, this book would help you become a master of chicken salad recipes. You can actually increase
the protein levels and decrease the calories count as well. With the detailed instructions, you can prepare these
recipes quite easily.
This book would also help you in saving plenty of dollars that you may spend on the restaurants for different
chicken salad recipes.
What are you still waiting for? If you haven’t bought this book yet, then do it now, turn the pages, and surprise
your guests with your salad-making techniques.
 About the Author
Born in New Germantown, Pennsylvania, Stephanie Sharp received a Masters degree from Penn State in English
Literature. Driven by her passion to create culinary masterpieces, she applied and was accepted to The International
Culinary School of the Art Institute where she excelled in French cuisine. She has married her cooking skills with
an aptitude for business by opening her own small cooking school where she teaches students of all ages.
Stephanie’s talents extend to being an author as well and she has written over 400 e-books on the art of cooking and
baking that include her most popular recipes.
Sharp has been fortunate enough to raise a family near her hometown in Pennsylvania where she, her husband and
children live in a beautiful rustic house on an extensive piece of land. Her other passion is taking care of the furry
members of her family which include 3 cats, 2 dogs and a potbelly pig named Wilbur.
Watch for more amazing books by Stephanie Sharp coming out in the next few months.
 Author's Afterthoughts

I am truly grateful to you for taking the time to read my book. I cherish all of my readers! Thanks ever so much to
each of my cherished readers for investing the time to read this book!
With so many options available to you, your choice to buy my book is an honour, so my heartfelt thanks at reading
it from beginning to end!
I value your feedback, so please take a moment to submit an honest and open review on Amazon so I can get
valuable insight into my readers’ opinions and others can benefit from your experience.

Thank you for taking the time to review!

Stephanie Sharp
For announcements about new releases, please follow my author page on Amazon.com!
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