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Five delicious chicken salad recipes for summer and beyond 

As i write this, i am wondering if it’s a good idea to mention that today is one of the hottest days ever and i am sweating my face off. Ok maybe it doesn’t sound appealing but i feel like i have to mention it because you know, I’m real. Shall i tell you what is great in hot weather? A chicken salad! Ok that was so lame and obvious. Sorry! Anyhow, i think everyone needs a bunch of recipes for chicken salads that are fun and i have got you covered! 😉

five great chicken salads for summer and beyond

These were some of my go to salads from when we overhauled our diets last year. Yeah.. about that i need to start again and we are. Just you know..on Monday.

I have made these salads from flavours inspired by global recipes. So we have:

Tandoori

Cajun

Asian

Greek

Turkish

I can’t pick a favourite but what i can say is i love all of them, a lot.

Also because these are salads, i have used skinless chicken breast. I know, i know chicken thighs are so much more moist and flavoursome but all that moistness also means a higher calorie content which is fine sometimes but not all the time. However all the recipes are adaptable and you could always use chicken thighs BUT i would suggest marinating for at least an hour and baking in the oven for 20 mins on gas mark 6 before flash frying for  10 minutes in a pan or until the thighs are cooked.

Tandoori Chicken Salad

The tandoori chicken salad is paired with red onion pickle, a tomato chutney and mango. You have to try this combination. Even if you are not a fan of tandoori chicken (like the hubby), when you have it with the pickled red onion, the sweet mango and the tomato chutney it.is.divine. I ALWAYS make red onion pickle and a mango chutney when i make tandoori chicken and i think you will too once you try the combo. In this salad, i have just used raw mango and made a tomato chutney instead and it works so well!

five great chicken salads for summer and beyond

Ingredients:

Chicken: 1 lb chicken breast washed, 3 tbsp tandoori masala powder, 2 tbsp plain yoghurt, 1 tsp chilli flakes, 1 tbsp oil

Pickled red onions: 1/2 red onion sliced very finely, Juice of 1 lime, 1/4 tsp salt

Tomato Chutney: 1 tsp mustard seeds, 1 clove crushed garlic, 1 green chilli sliced finely, 1/2 tsp brown sugar, pinch turmeric, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chilli powder, 200g baby plum tomatoes.

Additional Ingredients: 1 mango stoned and sliced into wedges

Recipe:

Marinade the chicken in all the ingredients listed. Add the oil to a non stick pan and add the chicken. Cook over a medium heat for about 10 minutes.  Flip the chicken over and cook for a further ten minutes. Allow to rest for 5 minutes and cut into strips.

In a small non stick pan over a medium heat, add mustard seed and once they begin to pop add the garlic and green chilli. Allow to cook for for 1 minute and add the remaining ingredients. Turn the heat to low, cover the pan and cook for about ten minutes or until the tomatoes have broken down completely and the sauce is thick. Check midway to ensure they aren’t catching.

In a small bowl combine the ingredients for the pickled onion and set aside.

Assemble: 

On a plate add the mango, chicken and tomato and red onions and enjoy!

Based on 4 servings:

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Cajun Chicken Salad

The cajun chicken salad is smoky and deep and paired with a yummy sour ranch dressing and avocados and griddled corn. I did use spinach in this salad, but you could always use romaine lettuce instead. There’s one piece of cucumber in this salad picture that really bothers me. Can you guess which one?

five great chicken salads for summer and beyond

Ingredients:

Chicken: 1lb chicken breast washed, 1 tbsp oil, 1 flat tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper powder.

Salad: 1 avocado stoned and sliced finely, 1/2 cucumber deseeded and chopped into 2cm strips, handful of spinach leaves, 1 tbsp gherkins, 1 tbsp pickled jalapeños, 2 tbsp corn 

Avocado dressing: Juice of half lime, 1/2 tsp red chilli flakes, pinch of salt and black pepper

Dressing: 115g sour cream sauce, 115g mayonnaise, 120 ml milk, 2 tbsp lemon juice, 1 tsp white wine vinegar, 2 crushed garlic cloves, 1 tsp chives, 1/2 tsp black pepper.

Recipe:

Marinade the chicken in all the ingredients listed. Add the oil to a non stick pan and add the chicken. Cook over a medium heat for about 10 minutes.  Flip the chicken over and cook for a further ten minutes. Allow to rest for 5 minutes and cut into strips.

Combine all the salad ingredients in a bowl, apart from the avocado and corn

In a small non stick griddle pan, heat the corn for 3-4 minutes.

Whisk together the ingredients for the dressing and set aside.

Assemble:

In a small plate arrange the avocado and top with the avocado dressing. Add the remaining salad ingredients next to the avocado. Add the cooked chicken. Top with the dressing.

Based on 4 servings:

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Asian Chicken Salad

The asian chicken salad can be made gluten free by using a gluten free soy sauce. As some of you know i am on week 2 of a gluten free trial. So far, i have noticed that my skin hasn’t broken out, i do still feel really tired but i haven’t been as anxious. So weird right? Overall, i have decided to cut back on wheat based food but i am not yet convinced that i need to cut it out altogether. 

five great chicken salads for summer and beyond

Ingredients:

Chicken: 1lb chicken breast, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp fish sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 clove crushed garlic

Salad: 1/4 small cabbage shredded, 1 small romaine lettuce shredded, 1/2 carrot grated, 1/2 red onion sliced finely, 1/4 handful coriander chopped, 3 tbsp peanuts crushed, 1 tbsp sesame seeds

Dressing:1 tbsp sesame oil, 1/2 tsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 cm ginger crushed, 1 lime juiced, 1/2 tsp red chilli powder, 1/2 tsp white pepper

Recipe: 

Marinade the chicken in all the ingredients listed. Add the oil to a non stick pan and add the chicken. Cook over a medium heat for about 10 minutes.  Flip the chicken over and cook for a further ten minutes. Allow to rest for 5 minutes and cut into strips.

Combine all the ingredients of the salad in a small bowl.

Combine all the ingredients for the dressing and whisk well.

Assemble:

Toss the salad with the dressing ingredients and top with the cooked chicken.

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 Greek Chicken Salad

The greek salad is delicious, fresh, vibrant and yummy. The creamy feta and the yoghurt marinaded chicken make this salad anything but boring.

five great chicken salads for summer and beyond

Ingredients:

Chicken: 1lb chicken breast washed, 3 lives garlic crushed, 1 lemon juiced, 1 tbsp olive oil, 3 tbsp plain yoghurt, 2 tsp oregano, salt and pepper to taste.

Salad:  ½ cucumber, halved lengthways, deseeded and roughly chopped, 1 green pepper, deseeded and sliced, ½ x 325g pack baby plum tomatoes halved, ½ red onion thinly sliced, ½ x 290g jar pitted kalamata olives drained, 2 tbsp olive oil, 2 tbsp red wine vinegar, ½ tsp dried oregano

Feta: 1 x 200g pack feta, 1 tbsp fresh thyme leaves, 1 red chilli, diseeded and finely chopped or 1 tsp red chilli flakes, 1 garlic clove, thinly sliced, 1 tbsp olive oil
 

Recipe:

Marinade the chicken in all the ingredients listed. Add the oil to a non stick pan and add the chicken. Cook over a medium heat for about 10 minutes.  Flip the chicken over and cook for a further ten minutes. Allow to rest for 5 minutes and cut into strips.
 
For the salad and feta, i use this recipe
 
Assemble:
 
Arrange the salad in a plate and top with the feta and chicken. 
 
Based on 4 servings:
 
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Turkish Chicken Salad

The turkish salad – Ok i think i do have a favourite. This salad has all the flavours you would expect in a turkish salad and the chicken is served atop a smooth hummus with cucumbers, tomatoes and juicy pomegranate seeds. What’s not to like?

five great chicken salads for summer and beyond

Ingredients:

Chicken: 1lb chicken breast washed, 1 tsp aleppo chilli flakes or 1 tsp red chilli powder, 2 tsp cumin powder, 1 tsp cinnamon powder, 1/2 tsp oregano, 1 tsp sumac, 2 tbsp pomegranate molasses

Hummus: Ingredients and recipe for the plain hummus here and top with 1 tsp Zataar

Toppings: Seeds from half a pomegranate, 1/4 cucumber sliced finely, 1 tbsp pine nuts, 1 tsp sesame seeds, 1 pack dried beetroot crisps (optional)

Recipe:

Marinade the chicken in all the ingredients listed. Add the oil to a non stick pan and add the chicken. Cook over a medium heat for about 10 minutes.  Flip the chicken over and cook for a further ten minutes. Allow to rest for 5 minutes and cut into strips.

Make the hummus using this recipe (the plain one) and top with the zataar. 

Assemble:

In a bowl spread the hummus, top with the chicken and topping ingredients. 

Based on 4 servings:

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So that’s it! Woah that took forever to type up. I think i may be welded to my seat. 😉

I hope you enjoy the recipes as much as we do!

 

10 thoughts on “Five delicious chicken salad recipes for summer and beyond

  1. Wow! What a diverse grouping of salads, once I spotted one that I wanted to make, I scrolled to the next and saw another that appealed to me. Thank you for sharing, I’m always looking for new salad recipes.

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