Craving a chicken salad sandwich that's bursting with flavor but takes mere minutes to whip up? Look no further; I'm about to spill the beans on the Big Quick Chicken Salad, a recipe so simple it'll become your new go-to.
The secret's in the vibrant dressing, and it starts with this:
Dressing Instructions
I'm going to tell you how to make the dressing—it's super easy! Grab a jar—any jar will do as long as it's clean, of course.
Now, toss in 2 1/2 tablespoons of cider vinegar. If you're feeling fancy, sherry or lemon juice works too! Next up: 6 tablespoons of extra virgin olive oil. Then, mince one garlic clove—or use about a teaspoon of the pre-minced stuff; I won't judge! Honestly, I'd use a garlic press for this step. I think it helps make it taste more like a restaurant.
After that, add a teaspoon of Dijon mustard—or any smooth mustard. Time for 2 teaspoons of dried mixed herbs. Don't be shy, those are the flavor buds! If you're feeling sweet, add a teaspoon of sugar, then add the ¾ teaspoon salt and 1/2 teaspoon – you guessed it – black pepper. Now, similar to balsamic dressing, a touch of sweetness will help to balance the acidity. Now, shake it all up until the dressing likes a party in the jar.
Set aside for at least 10 minutes. I know it is hard, but it helps. I promise!
Salad Preparation
Let's explore into making the salad itself! First, grab a big bowl—bigger than you think you'll need, trust me; it's way easier to toss everything around. I put all my salad ingredients in: 12 cups of chopped romaine, 1 cup of corn kernels—drained, of course—1/2 finely sliced red onion, 300g of halved cherry tomatoes, 2 sliced cucumbers, and 2 of those big juicy avocados. For a lighter spin you can also make a simplified version of this salad with grilled chicken breasts.
Now, for the fun part! Drizzle most of the dressing you made earlier over the salad—but not all, save a little for later. Toss everything together really well, making sure everything is evenly coated. I don't want anyone getting a dressing-less bite, you know?
Finally, move the salad to a serving bowl and drizzle the rest of the dressing over it. I then sprinkle that chopped bacon on top. Serve it quickly so it doesn't get soggy, it is fantastic!
Recipe Notes
Alright, let's talk notes – recipe notes, that is! For the chicken, I usually grab a store-bought one to save time, but leftover, poached, baked, or roasted chicken works. So many choices!
Vinegar-wise, I'm flexible. Sherry, white wine, or even lemon juice can sub in. If you're using regular white vinegar, up the oil a tad – just taste and adjust. Want to use lime? Toss in 1/4 cup of fresh coriander/cilantro instead of dried herbs – trust me, it's a killer combo!
Herb mix-ups are welcome! Italian herbs? Go for it! All oregano for a Greek twist? Why not! Get creative with rosemary, thyme, basil or parsley.
I add just a touch of sugar to my dressing to mellow the vinegar so I can use less oil, but feel free to skip it! Fresh herbs are amazing! Add 1/4 cup of whatever you like most!
Short Recipe Version
Big Quick Chicken Salad
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients:
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 2 tablespoons sweet pickle relish
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bacon bits
Instructions:
- In a large bowl, combine shredded chicken, mayonnaise, celery, red onion, and sweet pickle relish.
- Add sugar, Dijon mustard, salt, and pepper. Mix well.
- Stir in bacon bits.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later.
Nutrition Information (Per Serving Estimated):
- Calories: 400
- Protein: 30g
- Fat: 28g
- Carbohydrates: 6g