Summer Chicken Salad With Everything

Why You’ll Love This Recipe

This salad truly has everything—protein, healthy fats, crunch, creaminess, and bold summer flavors. It’s versatile, customizable, and perfect for using up fresh produce. Whether you’re meal prepping or making a show-stopping dish for a picnic or BBQ, this salad delivers on both taste and nutrition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked or grilled chicken breast, sliced or chopped
• Cherry tomatoes, halved
• Cucumber, chopped
• Avocado, sliced or cubed
• Corn (fresh, grilled, or canned)
• Red onion, thinly sliced
• Mixed greens or romaine lettuce
• Feta or goat cheese, crumbled
• Fresh basil or parsley, chopped
• Olive oil
• Lemon juice or balsamic vinegar
• Salt
• Black pepper
• Optional: olives, bell peppers, boiled eggs, nuts or seeds

Directions

1. In a large bowl, add the chopped greens as a base.
2. Top with chicken, tomatoes, cucumber, corn, red onion, avocado, and any optional add-ins like olives or peppers.
3. Sprinkle with cheese and fresh herbs.
4. Drizzle with olive oil and lemon juice or vinegar.
5. Season with salt and pepper to taste.
6. Gently toss everything until well combined, being careful not to mash the avocado.
7. Serve immediately or chill for a few minutes before serving.

Servings and timing

This recipe serves 2–3 as a main dish or 4–5 as a side. Total prep time is about 20 minutes, depending on whether the chicken is already cooked. No cooking is required if using pre-cooked ingredients.

Variations

• Use different protein: Try grilled shrimp, steak, or tofu for a change.
• Make it dairy-free: Skip the cheese or use a plant-based alternative.
• Add grains: Toss in quinoa, farro, or couscous for a more filling salad.
• Spice it up: Add chili flakes, jalapeños, or a spicy dressing.
• Try different dressings: Swap the lemon vinaigrette for ranch, tahini, or honey mustard.
• Include fruit: Add fresh berries, mango, or peach slices for a sweet contrast.
• Add crunch: Top with toasted nuts, seeds, or croutons.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep avocado and dressing separate until ready to serve. This salad is best enjoyed cold or at room temperature. Do not freeze or reheat.

FAQs

How long does this chicken salad last in the fridge?

Up to 2 days when stored properly, though it’s best enjoyed fresh.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a convenient and flavorful option.

Is this salad good for meal prep?

Yes, just store the dressing and avocado separately to maintain freshness.

What greens work best?

Romaine, mixed greens, spinach, or arugula all work well.

Can I make this salad dairy-free?

Yes, simply omit the cheese or use a dairy-free substitute.

What kind of dressing goes best?

A lemon vinaigrette or balsamic dressing enhances the fresh flavors without overpowering them.

Can I make it vegetarian?

Yes, replace chicken with chickpeas, lentils, or grilled tofu.

Can I add pasta?

Yes, turning it into a pasta salad is a great way to make it even heartier.

Should I serve it cold?

Yes, it’s best served cold or at room temperature.

What’s the best way to cook the chicken for this?

Grilled, pan-seared, or poached chicken works well. Season simply with salt, pepper, and a bit of garlic or herbs.

Conclusion

Summer Chicken Salad With Everything is the ultimate warm-weather dish—fresh, filling, and full of flavor. With juicy chicken, crisp vegetables, creamy avocado, and bright herbs, this salad is a delicious and balanced meal that never gets boring. Whether for a casual lunch or a festive gathering, it’s a healthy crowd-pleaser you’ll want to make all summer long.

Summer Chicken Salad With Everything

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A hearty, vibrant summer salad loaded with grilled chicken, fresh vegetables, creamy avocado, herbs, and cheese, all tossed in a zesty dressing. Perfect as a nutritious main or a colorful side for warm-weather meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: Serves 2–3 as a main, 4–5 as a side
• Category: Salad
• Method: No-cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 cups cooked or grilled chicken breast, sliced or chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, chopped
• 1 avocado, sliced or cubed
• 1/2 cup corn (fresh, grilled, or canned)
• 1/4 cup red onion, thinly sliced
• 4 cups mixed greens or romaine lettuce
• 1/4 cup feta or goat cheese, crumbled
• 2 tablespoons fresh basil or parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup olives or sliced bell peppers
• Optional: 2 boiled eggs, quartered
• Optional: 2 tablespoons toasted nuts or seeds

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Instructions

1. In a large bowl, lay down the chopped greens as a base.
2. Add the chicken, cherry tomatoes, cucumber, corn, red onion, avocado, and any optional ingredients like olives or bell peppers.
3. Sprinkle with crumbled cheese and fresh herbs.
4. Drizzle with olive oil and lemon juice or balsamic vinegar.
5. Season with salt and black pepper.
6. Gently toss everything until well combined, taking care not to mash the avocado.
7. Serve immediately or chill for a few minutes before serving.

Notes

• Use rotisserie chicken for convenience and extra flavor.
• Keep avocado and dressing separate if storing for later.
• Customize with your favorite seasonal vegetables or fruits.
• Add cooked grains or pasta to make it even more filling.
• Top with toasted nuts or seeds for added crunch and nutrition.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 330
• Sugar: 4g
• Sodium: 420mg
• Fat: 21g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 65mg