Why You’ll Love This Recipe
This Rainbow Chicken Salad is loaded with vibrant, crunchy vegetables and tender, juicy chicken. The rainbow of ingredients not only makes it eye-catching, but each vegetable brings a host of nutrients to the table, making this a healthy choice. The combination of protein from the chicken and fiber from the vegetables will keep you full and satisfied, while the homemade dressing adds just the right amount of flavor. It’s light, refreshing, and easily customizable with your favorite toppings or add-ins, making it perfect for meal prep or as a fresh dish to share with others.
Ingredients
- 2 chicken breasts, cooked and shredded or diced
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded or julienned
- 1 cup bell peppers (mix of red, yellow, and green), thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- 1/4 cup avocado, diced (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup (optional for sweetness)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Begin by cooking and shredding or dicing the chicken breasts. You can grill, roast, or pan-cook the chicken and then cut it into bite-sized pieces. Set aside.
- In a large bowl, combine the shredded red cabbage, shredded carrots, bell peppers, cucumber, cherry tomatoes, and red onion. Toss them together for an even distribution of the colorful ingredients.
- In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper until the dressing is well combined.
- Add the shredded chicken to the salad bowl and pour the dressing over the top.
- Toss the salad until the ingredients are evenly coated with the dressing.
- If desired, add diced avocado and sprinkle with fresh cilantro or parsley for extra flavor and freshness.
- Serve immediately as a main dish or refrigerate for later use.
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes (for cooking chicken)
Variations
- Add Grains: For extra bulk and texture, toss in some cooked quinoa, couscous, or farro to make the salad even more filling.
- Protein Swap: Swap out the chicken for grilled shrimp, tofu, or chickpeas for a vegetarian or seafood version of this salad.
- Spicy Kick: Add a few sliced jalapeños or a sprinkle of chili flakes to the salad for a spicy twist.
- Cheese: Top with crumbled feta or goat cheese for added creaminess and flavor.
- Crunchy Toppings: Add a sprinkle of nuts or seeds (such as almonds, sunflower seeds, or pumpkin seeds) for some extra crunch.
Storage/Reheating
- Storage: Store any leftover Rainbow Chicken Salad in an airtight container in the refrigerator for up to 2-3 days. The salad ingredients will stay fresh, but the avocado might brown slightly.
- Dressing: You can store the dressing separately and add it to the salad just before serving to keep everything fresh.
- Reheating: This salad is best enjoyed cold or at room temperature, so it does not require reheating.
FAQs
1. Can I make this salad in advance?
Yes! You can prep the salad ingredients ahead of time, but it’s best to keep the dressing separate and add it just before serving to avoid wilting the vegetables.
2. Can I use a different protein instead of chicken?
Absolutely! You can use grilled shrimp, tofu, grilled steak, or even chickpeas for a vegetarian option.
3. Is this salad gluten-free?
Yes, this Rainbow Chicken Salad is naturally gluten-free as long as you use a gluten-free dressing (most store-bought dressings are safe, but always double-check the label).
4. How can I make this salad more filling?
You can add grains like quinoa, couscous, or brown rice to the salad to make it more filling and turn it into a complete meal.
5. Can I add fruits to the salad?
Yes! You can add fruits like orange segments, apple slices, or even pomegranate seeds for extra sweetness and a pop of flavor.
6. Can I make the dressing ahead of time?
Yes, you can prepare the dressing up to a week in advance and store it in an airtight container in the fridge.
7. Can I use a different type of vinegar for the dressing?
Yes! You can use balsamic vinegar, red wine vinegar, or lemon juice in place of apple cider vinegar for a different flavor profile.
8. How do I make the salad spicy?
You can add sliced jalapeños, a drizzle of sriracha, or chili flakes to the salad for some extra heat.
9. Can I use a store-bought dressing?
Yes, you can use any dressing you like. A light vinaigrette or a creamy dressing like tahini would complement the salad ingredients well.
10. Can I add roasted vegetables?
Yes, roasted vegetables like sweet potatoes, beets, or zucchini would be great additions to this salad, adding flavor and texture.
Conclusion
Rainbow Chicken Salad is a healthy, colorful, and satisfying dish that’s perfect for lunch, dinner, or as a side dish. With a blend of fresh vegetables, juicy chicken, and a tangy dressing, this salad is bursting with flavor and nutrients. It’s versatile, easy to make, and easily customizable based on your preferences. Whether you enjoy it as a light meal or a hearty side, this vibrant salad will become a go-to in your recipe rotation!
PrintRainbow Chicken Salad
Rainbow Chicken Salad is a vibrant, healthy dish featuring colorful vegetables, tender chicken, and a flavorful dressing, perfect for a quick lunch, dinner, or refreshing side.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes (for cooking chicken)
- Total Time: 30-35 minutes
- Yield: 4-6 servings
- Category: Salad, Main Dish, Side Dish
- Method: Tossing, Whisking
- Cuisine: American
Ingredients
- 2 chicken breasts, cooked and shredded or diced
1 cup red cabbage, shredded
1 cup carrots, shredded or julienned
1 cup bell peppers (mix of red, yellow, and green), thinly sliced
1 cup cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro or parsley, chopped (optional)
1/4 cup avocado, diced (optional)
For the Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon honey or maple syrup (optional for sweetness)
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Begin by cooking and shredding or dicing the chicken breasts. You can grill, roast, or pan-cook the chicken and then cut it into bite-sized pieces. Set aside.
- In a large bowl, combine the shredded red cabbage, shredded carrots, bell peppers, cucumber, cherry tomatoes, and red onion. Toss them together for an even distribution of the colorful ingredients.
- In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper until the dressing is well combined.
- Add the shredded chicken to the salad bowl and pour the dressing over the top.
- Toss the salad until the ingredients are evenly coated with the dressing.
- If desired, add diced avocado and sprinkle with fresh cilantro or parsley for extra flavor and freshness.
- Serve immediately as a main dish or refrigerate for later use.
Notes
- Storage: Store any leftover Rainbow Chicken Salad in an airtight container in the refrigerator for up to 2-3 days. The salad ingredients will stay fresh, but the avocado might brown slightly.
- Dressing: You can store the dressing separately and add it to the salad just before serving to keep everything fresh.
- This salad is best enjoyed cold or at room temperature and does not require reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
