Chicken Salad Recipe

Prep the vegetables

Wash and dry romaine and mixed greens thoroughly. Chop romaine into bite-size pieces, halve cherry tomatoes, slice cucumber, thinly slice red onion, and shred carrots. Place all vegetables in a large mixing bowl.

Prepare the chicken

If not already cooked, poach or roast boneless chicken breasts (about 1 lb raw yields ~3 cups cooked): poach in simmering salted water for 12–15 minutes until internal temperature reaches 165°F (74°C), then cool and shred or dice. Add 3 cups of cooked chicken to the bowl with the vegetables.

Season the combined salad base lightly with 1/2 tsp salt and 1/4 tsp black pepper. Add croutons and chopped parsley if using. Toss gently to combine and set aside while you make the dressings.

Whisk dressing

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.

If the dressing is too thick, whisk in up to 1 tablespoon of water, 1 teaspoon at a time, to reach a spreadable/tossable consistency. Taste and adjust seasoning (more lemon for brightness, more honey for sweetness, or more salt/pepper).

Keep refrigerated until ready to toss with salad. This dressing will coat the salad and chicken well for a creamy finish.

Emulsify vinaigrette

In a jar or small bowl, combine 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a sealed jar until emulsified.

Taste and adjust: add a little more vinegar for acidity, a bit more oil for mellowness, or a pinch of salt to brighten. Keep refrigerated until serving.

Tossing with sauce (if selected)

If the customer selects a toss-in sauce (+$0.75), place the 3 cups of cooked chicken in a medium bowl and add 1/4 cup Buffalo sauce or 1/4 cup BBQ sauce. Toss thoroughly until chicken is evenly coated. Taste and add up to 1–2 teaspoons more sauce if desired. Let sit 1–2 minutes to absorb flavors, then add sauced chicken to the salad base.

Note: when using a toss-in sauce, use the Classic Creamy Dressing sparingly or skip it — the sauced chicken imparts strong flavor. The vinaigrette can still be drizzled lightly if desired.

Combine salad and dressing

Choose one dressing: Classic Creamy or Vinaigrette. Add 3–4 tablespoons of the chosen dressing to the full salad (more if you prefer). Toss gently to coat the greens, chicken, and vegetables evenly.

Plate or portion the salad into 2 large servings or 3 moderate servings. Garnish with extra parsley and a few croutons if desired. Serve immediately.

Storage: keep leftover dressing refrigerated for up to 5 days. Store unsauced salad components separately from dressing for best texture; sauced chicken is best consumed within 2 days when refrigerated.