Chicken Salad

Name: Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Chicken breast 14.1 oz; Spinach 10 cups; Belgian endive 10.5 oz; Lamb's lettuce 6.7 cups; Avocado 1; Cucumbers 1; Cherry tomatoes 16; Walnut kernels 8; Lemons ½; Rosemary to taste; Curry sauce (optional) 4 spoonfuls; Balsamic vinegar 2 tsp; Extra virgin olive oil 4 spoonfuls; Fine salt to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Chicken salad recipes usually stick to the basics, but this one—oh, this one—adds a fresh twist that really makes it pop. You’ve got tender grilled chicken breast strips tossed with leafy greens, creamy avocado slices, and a splash of extra virgin olive oil and balsamic vinegar. Seriously good. This combo gives the chicken salad recipe a boost of moist and crispy textures. So satisfying, especially in summer. And the sauce? It's a creamy curry delight that turns a classic dish into something super special. People are really into how the curry gives a little extra tangy flavor without going overboard. Pretty much awesome. It's a cool way to make a classic chicken salad feel new but still keep it light and colorful for brunch, lunch, or a quick dinner.

Unlike some heavier versions, this easy chicken salad feels just right for sunny days. You wanna eat well without overdoing it, right? Folks who like their salads with a bit more will love the mix of crispy greens and that tender chicken. Plus, the creamy avocado? Makes everything extra smooth. Grilling the chicken adds a smoky, golden outside and keeps things juicy inside. So, so tender. Many people even opt for a healthy chicken salad by skipping extra bread or mayo—just pile it high on a plate or toss it in a wrap. You know, something portable. It’s not just for lunch; this kind of chicken salad recipe fits right into a Sunday brunch spread or even as a filling for a lighter chicken salad sandwich.

Look, the bright veggies, high-quality olive oil, and that unique curry sauce make this fusion-style salad a fun way to mix up your usual routine. For sure, it brings all the fresh flavors and colors you’d expect from a modern kitchen that likes to keep things balanced. Whether it’s for a work lunch or a weekend gathering, this dish really really brings a colorful and exciting touch to your table.

INGREDIENTS

Chicken breast 14.1 oz (400 g)

Spinach 10 cups (300 g)

Belgian endive 10.5 oz (300 g)

Lamb's lettuce 6.7 cups (200 g)

Avocado 1

Cucumbers 1

Cherry tomatoes 16

Walnut kernels 8

Lemons ½

Rosemary to taste

for the dressing: Curry sauce 4 spoonfuls - (optional); Balsamic vinegar 2 tsp; Extra virgin olive oil 4 spoonfuls; Fine salt to taste

Preparation

How to prepare Chicken Salad

To prepare the chicken salad, start with the vegetables: wash and halve the cherry tomatoes 1, then clean the Belgian endive and slice it thinly 2. Peel the cucumber and cut it into thin slices 3.

Peel the avocado, remove the central pit, and slice the flesh 4. Set aside the vegetables and prepare the dressing: in a small bowl, pour the extra virgin olive oil, balsamic vinegar 5, and curry sauce 6.

Add salt 7 and mix to obtain a homogeneous sauce 8. Move on to cooking the chicken: rub the raw chicken breasts with half a lemon 9.

Do the same with the chopped rosemary 10, then let them marinate for a few minutes at room temperature. Heat a grill or a non-stick pan well and cook the chicken breasts for 5 minutes on each side 11, until they are well browned on the outside and cooked inside (cooking time may vary depending on the thickness of the meat) 12.

Once cooked, let them cool slightly 13 and then cut them into thin strips 14. Wash and dry the spinach thoroughly, then transfer them to a large bowl 15.

Do the same with the lamb's lettuce 16. Add the cherry tomatoes 17 and walnut kernels 18.

Add to your salad the Belgian endive 19, cucumbers, avocado 20, and grilled chicken strips 21.

Dress with the dressing 22 and mix carefully to distribute all flavors well 23. Serve your chicken salad immediately 34!

Storage

We recommend consuming the dressed chicken salad immediately.

The salad without dressing can be stored in the refrigerator for a couple of days.

Tip

If you prefer a fresher and lighter dressing, you can replace the curry sauce with a cream based on Greek yogurt, lemon juice, and mild mustard. Alternatively, you can opt for a honey and mustard vinaigrette, which pairs perfectly with the sweetness of the avocado and cherry tomatoes.

As for the ingredients, try replacing the Belgian endive with arugula or radicchio for a more bitter touch, or add some mango for a fruity note!

For the translation of some texts, artificial intelligence tools may have been used.