20 Delicious 5 Ingredient Chicken Salad Recipes Easy

Hungry for something quick, tasty, and fuss-free? You’re in luck! Our roundup of 20 Delicious 5-Ingredient Chicken Salad Recipes is here to save your mealtime with minimal effort and maximum flavor. Perfect for busy weeknights or lazy weekends, these recipes promise to delight your taste buds without keeping you tied to the kitchen. Dive in and discover your next favorite dish!

Classic Chicken Salad with Celery and Mayo

Dive into the creamy, crunchy delight that’s been fooling people into thinking you’ve got your life together since the 1950s. This Classic Chicken Salad with Celery and Mayo is the ultimate no-judgment zone where simplicity meets satisfaction.

Ingredients

• Cooked chicken – 2 cups, shredded
• Celery – 1/2 cup, diced
• Mayonnaise – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and diced celery.
2. Add the mayonnaise to the bowl, starting with 1/4 cup and adding more as needed to reach your desired creaminess. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
3. Sprinkle the salt and black pepper over the mixture.
4. Gently fold all the ingredients together until well combined. Tip: Avoid overmixing to keep the texture of the chicken intact.
5. Taste and adjust seasoning if necessary. Tip: Let the salad chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

You’ll love the contrast between the tender chicken and the crisp celery, all hugged by that creamy mayo goodness. Serve it sandwiched between two slices of artisan bread or atop a bed of greens for a lunch that’s anything but basic.

Avocado Chicken Salad with Lime

Now, let’s dive into a dish that’s as easy to love as it is to make—Avocado Chicken Salad with Lime. Perfect for those days when you want something refreshing yet satisfying, without spending hours in the kitchen.

Ingredients

• Chicken breast – 1 lb
• Avocado – 1 large
• Lime – 1
• Mayonnaise – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly without drying out.
2. Season the chicken breast with salt and black pepper. Place it on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes after baking keeps it juicy.
3. While the chicken cools, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork for a chunky texture.
4. Juice the lime into the bowl with the avocado, add mayonnaise, and mix well. Tip: Fresh lime juice brightens the dish, but don’t overdo it—start with half the lime and adjust to taste.
5. Dice the cooled chicken into bite-sized pieces and fold into the avocado mixture. Tip: For extra flavor, toss the chicken in the lime juice before mixing with the avocado.

Out of the oven and into your bowl, this Avocado Chicken Salad with Lime is creamy, tangy, and utterly delicious. Serve it on toasted bread for a hearty sandwich or over a bed of greens for a lighter option. Either way, it’s a winner.

Greek Yogurt Chicken Salad with Dill

Just when you thought chicken salad couldn’t get any cooler, here comes this Greek Yogurt Chicken Salad with Dill to shake up your lunch routine. It’s creamy, it’s tangy, and it’s packed with enough personality to make your taste buds do a happy dance.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Greek yogurt – 1 cup
• Dill – 2 tbsp, fresh and chopped
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and Greek yogurt until the chicken is evenly coated.
2. Add the chopped dill, lemon juice, salt, and black pepper to the bowl. Mix well to ensure all ingredients are fully incorporated.
3. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
4. Before serving, give the salad a quick stir to refresh the mixture and ensure it’s perfectly creamy.
5. Serve chilled on a bed of greens, between slices of your favorite bread, or with crackers for a crunchy contrast.

Great for meal prep or a quick lunch, this salad boasts a creamy texture with a bright, herby kick from the dill. Try stuffing it into a pita with some crisp lettuce for a handheld meal that’s as fun to eat as it is delicious.

Apple and Walnut Chicken Salad

Salads don’t have to be sad, and this Apple and Walnut Chicken Salad is here to prove it with a crunch that’ll make your taste buds dance and flavors that sing in harmony. Perfect for those who think salads are just rabbit food, this dish is a game-changer.

Ingredients

• Chicken breast – 1 lb
• Apple – 1, diced
• Walnuts – ½ cup, chopped
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly without drying out.
2. Season the chicken breast with salt and black pepper. Place it on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before dicing to keep it juicy.
3. While the chicken bakes, dice the apple and chop the walnuts. Tip: A squeeze of lemon juice on the apple prevents browning.
4. In a large bowl, mix the mayonnaise and lemon juice until smooth. This is your dressing base.
5. Dice the cooked chicken and add it to the bowl with the dressing, followed by the apple and walnuts. Fold gently to combine. Tip: For extra crunch, toast the walnuts before adding them.

And just like that, you’ve got a salad that’s anything but boring. The creamy dressing clings to every bite, while the apples and walnuts add a sweet and nutty crunch. Serve it on a bed of greens, or get creative by stuffing it into a pita for a portable lunch option.

Curry Chicken Salad with Raisins

Ever find yourself staring into the abyss of your fridge, wondering how to turn that leftover chicken into something that doesn’t scream ‘sad desk lunch’? Enter the stage: a curry chicken salad that’s here to jazz up your mealtime with raisins playing the sweet, chewy backup singers.

Ingredients

• Cooked chicken – 2 cups, shredded
• Mayonnaise – ½ cup
• Curry powder – 1 tbsp
• Raisins – ¼ cup
• Celery – ½ cup, diced
• Salt – ½ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and mayonnaise until the chicken is evenly coated. Tip: For a lighter version, you can swap half the mayo with Greek yogurt.
2. Sprinkle the curry powder and salt over the chicken mixture, stirring well to ensure every bite is packed with flavor. Tip: Toast the curry powder in a dry pan for 30 seconds before adding to unlock its full aromatic potential.
3. Fold in the diced celery and raisins, mixing gently to distribute them throughout the salad. Tip: Soak the raisins in warm water for 10 minutes beforehand to plump them up for extra juiciness.
4. Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld together beautifully.

Just like that, you’ve got a salad that’s a riot of textures—creamy, crunchy, and chewy—with a flavor that’s boldly spiced yet balanced. Serve it sandwiched between croissants for a lunch that’s anything but basic, or scoop it onto a bed of greens for a lighter take.

Bacon and Ranch Chicken Salad

Mmm, who knew that throwing bacon and ranch into a chicken salad could turn it from ‘meh’ to ‘more, please’? This dish is the culinary equivalent of a high-five—simple, satisfying, and packed with flavor that’ll make your taste buds do a little happy dance.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Bacon – 6 strips, cooked and crumbled
• Ranch dressing – ½ cup
• Cheddar cheese – ½ cup, shredded
• Green onions – 2 tbsp, chopped

Instructions

1. In a large mixing bowl, combine the shredded chicken and crumbled bacon.
2. Add the ranch dressing to the bowl and mix until the chicken and bacon are evenly coated. Tip: For a creamier texture, let the mixture sit in the fridge for 30 minutes before serving.
3. Stir in the shredded cheddar cheese and chopped green onions until well distributed. Tip: Freshly shredded cheese melts better and tastes fresher than pre-shredded varieties.
4. Serve the salad chilled. Tip: For an extra crunch, serve on a bed of lettuce or with a side of crackers.

Outrageously creamy with a smoky crunch from the bacon, this salad is a flavor bomb that’s perfect for picnics, potlucks, or just because you deserve it. Try stuffing it into a wrap or pita for a portable lunch option that’s anything but boring.

Cranberry and Almond Chicken Salad

Ever find yourself staring into the fridge, dreaming of something that’s both ridiculously easy and embarrassingly delicious? Well, stop the presses because this Cranberry and Almond Chicken Salad is about to become your new go-to for those ‘I can’t even’ days.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Dried cranberries – ½ cup
• Almonds – ½ cup, sliced
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken, dried cranberries, and sliced almonds.
2. Add the mayonnaise, lemon juice, salt, and black pepper to the bowl.
3. Mix all ingredients until well combined. Tip: For a creamier texture, let the salad chill in the fridge for at least 30 minutes before serving.
4. Season with additional salt and pepper if needed. Tip: Taste as you go to avoid over-seasoning.
5. Serve chilled. Tip: For an extra crunch, toast the almonds lightly before adding them to the salad.

Zesty, crunchy, and with just the right amount of sweetness, this salad is a texture lover’s dream. Serve it between two slices of artisan bread for a sandwich that’ll make your taste buds sing, or scoop it onto a bed of greens for a lighter option.

Pesto Chicken Salad with Pine Nuts

Delightfully easy and bursting with flavor, this pesto chicken salad is your ticket to a no-fuss, gourmet lunch that’ll have everyone thinking you’ve got a secret chef up your sleeve. Perfect for those days when you want to impress without the stress, it’s a vibrant mix of juicy chicken, creamy pesto, and crunchy pine nuts that’s as fun to make as it is to eat.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Pesto – ½ cup
• Pine nuts – ¼ cup
• Mayonnaise – ¼ cup
• Lemon juice – 1 tbsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and pesto until the chicken is evenly coated. Tip: For extra flavor, use homemade pesto if you have it.
2. Add the mayonnaise and lemon juice to the bowl, mixing thoroughly to ensure everything is well combined. Tip: Fresh lemon juice will give your salad a brighter taste.
3. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, or until golden brown, stirring frequently to prevent burning. Tip: Keep an eye on them; pine nuts can go from perfectly toasted to burnt in seconds.
4. Fold the toasted pine nuts into the chicken mixture, reserving a few for garnish if desired.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

So there you have it—a pesto chicken salad that’s creamy, crunchy, and packed with herby goodness. Serve it on a bed of greens, stuffed into a sandwich, or just eat it straight out of the bowl (we won’t judge).

Spicy Buffalo Chicken Salad

Who says salads have to be boring? Dive into this Spicy Buffalo Chicken Salad that packs a punch and leaves your taste buds dancing with joy. It’s the perfect blend of fiery and fresh, guaranteed to spice up your meal routine.

Ingredients

• Chicken breast – 1 lb
• Buffalo sauce – ½ cup
• Romaine lettuce – 4 cups
• Blue cheese – ½ cup
• Carrots – 1 cup, shredded
• Celery – 1 cup, chopped

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and stays juicy.
2. Place the chicken breast on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
3. Let the chicken rest for 5 minutes, then shred it using two forks. This keeps it tender.
4. Toss the shredded chicken with buffalo sauce in a bowl until fully coated. Tip: Warm the sauce slightly for easier mixing.
5. In a large bowl, combine romaine lettuce, shredded carrots, and chopped celery.
6. Top the salad with the buffalo chicken and sprinkle blue cheese over it. Tip: Crumble the blue cheese with your hands for a rustic look.

Zesty, crunchy, and unapologetically bold, this salad is a flavor explosion. Serve it with extra buffalo sauce on the side for those who dare to go hotter, or wrap it in a tortilla for a spicy buffalo chicken wrap twist.

Honey Mustard Chicken Salad

Salads don’t always have to whisper; sometimes, they should shout, especially when they’re as boldly flavorful as this Honey Mustard Chicken Salad. Perfect for those days when you want to eat something that’s both a hug and a high-five to your taste buds.

Ingredients

• Chicken breast – 1 lb
• Honey – 2 tbsp
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp
• Mixed salad greens – 4 cups
• Cherry tomatoes – 1 cup, halved
• Avocado – 1, sliced

Instructions

1. Preheat your oven to 375°F because good things come to those who bake (or at least their chicken does).
2. Whisk together honey, Dijon mustard, and olive oil in a bowl. This isn’t just dressing; it’s the golden ticket to flavor town.
3. Place the chicken breast in a baking dish and pour the honey mustard mixture over it, ensuring it’s fully coated. No chicken left behind!
4. Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Patience is a virtue, especially when it comes to juicy chicken.
5. While the chicken is baking, toss the mixed salad greens, cherry tomatoes, and avocado in a large bowl. This is your salad’s foundation—make it strong.
6. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps all those delicious juices right where they belong.
7. Top your salad with the sliced chicken and drizzle any remaining honey mustard sauce from the baking dish over the top. Because more is more when it comes to flavor.

Dig into this salad where every bite is a perfect mix of sweet, tangy, and fresh. The creamy avocado and juicy chicken play off the crisp greens and tomatoes like a well-rehearsed band. Serve it in a hollowed-out pineapple for a tropical twist that’ll have your Instagram followers green with envy.

Blue Cheese and Grape Chicken Salad

Who knew that the secret to making your taste buds do a happy dance was hiding in a bowl of Blue Cheese and Grape Chicken Salad? This dish is a playful twist on the classic, blending bold flavors with a touch of elegance that’s surprisingly easy to whip up.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Blue cheese – ½ cup, crumbled
• Red grapes – 1 cup, halved
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken, blue cheese crumbles, and halved grapes.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Tip: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
4. Serve the salad on a bed of lettuce or between slices of your favorite bread for a delicious sandwich. Tip: If you’re feeling fancy, garnish with a few extra grape halves and a sprinkle of blue cheese on top.
5. Enjoy immediately or store in an airtight container in the fridge for up to 3 days. Tip: The flavors meld together beautifully overnight, making this salad even more delicious the next day.

Rich in textures and flavors, this salad offers a creamy, tangy, and slightly sweet experience that’s perfect for a quick lunch or a fancy picnic. Try serving it in avocado halves for an extra dose of creativity and healthiness!

Thai Peanut Chicken Salad

Just when you thought your lunch routine couldn’t get any more mundane, along comes this Thai Peanut Chicken Salad to shake things up. Packed with flavors that dance on your palate, it’s the culinary equivalent of a surprise party in your mouth.

Ingredients

• Chicken breast – 1 lb
• Peanut butter – ½ cup
• Soy sauce – 2 tbsp
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Red pepper flakes – ½ tsp
• Shredded cabbage – 2 cups
• Chopped cilantro – ¼ cup

Instructions

1. Preheat your grill to medium-high heat (375°F). Tip: A well-heated grill ensures those perfect char marks without drying out the chicken.
2. Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes before slicing keeps it juicy.
3. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and red pepper flakes until smooth. Tip: If the sauce is too thick, a splash of warm water can loosen it up.
4. Slice the grilled chicken into thin strips.
5. Toss the shredded cabbage and chopped cilantro in a large bowl.
6. Add the chicken strips to the bowl with the cabbage and cilantro.
7. Pour the peanut sauce over the salad and toss to coat evenly.

Absolutely bursting with crunch and creaminess, this salad is a textural dream. Serve it in lettuce wraps for a fun, hands-on meal that’ll have everyone reaching for seconds.

Mexican Chicken Salad with Corn and Black Beans

Vibrant, flavorful, and downright addictive, this dish is your ticket to a fiesta in a bowl without the hassle of a passport. Perfect for those days when you want to eat the rainbow but your energy levels are stuck in monochrome.

Ingredients

• Chicken breast – 1 lb
• Corn – 1 cup
• Black beans – 1 cup
• Lime – 1
• Cilantro – ¼ cup
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F) for the chicken.
2. Rub the chicken breast with olive oil, then season with cumin and salt.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes before slicing ensures juicy results.
4. While the chicken cooks, drain and rinse the black beans, and thaw the corn if frozen.
5. Juice the lime and chop the cilantro finely.
6. Slice the rested chicken into bite-sized pieces.
7. In a large bowl, combine the chicken, corn, black beans, lime juice, and cilantro. Tip: For an extra flavor boost, toast the corn in a dry skillet until slightly charred before adding.
8. Toss everything together gently. Tip: If the salad seems dry, a drizzle of olive oil can bring it all together beautifully.

Zesty and satisfying, this salad is a texture lover’s dream with its mix of tender chicken, creamy beans, and crisp corn. Serve it over a bed of greens for a light lunch, or scoop it up with tortilla chips for a more indulgent twist.

Sun-Dried Tomato and Basil Chicken Salad

Oh, what a glorious day to toss aside the mundane and dive fork-first into something that screams summer louder than a kid in a splash pad! This dish is your ticket to flavor town, with a layover in freshness central.

Ingredients

• Chicken breast – 2 lbs
• Sun-dried tomatoes – ½ cup
• Fresh basil – ¼ cup
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to 375°F. While it heats, pat the chicken breasts dry with paper towels for better browning.
2. Season both sides of the chicken with salt and black pepper. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. While the chicken rests, chop the sun-dried tomatoes and basil. Mix them with mayonnaise and lemon juice in a large bowl.
4. Slice the chicken into bite-sized pieces and toss them into the bowl with the mayo mixture. Stir until everything is evenly coated. Tip: For an extra flavor kick, add a pinch of garlic powder to the mix.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully. Tip: Serve on a bed of greens or between slices of crusty bread for a delightful twist.

Vibrant and packed with punchy flavors, this salad is a textural dream with tender chicken, chewy tomatoes, and creamy dressing. Try scooping it onto crackers for a quick appetizer that’ll disappear faster than your patience on a slow internet day.

Chicken Salad with Grapes and Pecans

Buckle up, buttercups, because we’re about to dive into a dish that’s as refreshing as a splash of cold water on a hot summer day—no fancy jargon, just straight-up deliciousness.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Red grapes – 1 cup, halved
• Pecans – ½ cup, chopped
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken, halved grapes, and chopped pecans.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to fold the ingredients together to keep the grapes from getting squished.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Tip: This salad tastes even better the next day, so feel free to make it ahead of time.
5. Give the salad a quick stir before serving to redistribute the dressing.

Zesty and crunchy with a creamy dressing, this chicken salad is a textural dream. Serve it on a bed of leafy greens for a light lunch or between two slices of crusty bread for a satisfying sandwich that’ll make your taste buds sing.

Lemon Pepper Chicken Salad

Just when you thought chicken salad couldn’t get any zingier, along comes this Lemon Pepper Chicken Salad to prove you deliciously wrong. Packed with bold flavors and a playful crunch, it’s the kind of dish that makes your taste buds do a happy dance.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Lemon juice – 2 tbsp
• Black pepper – 1 tsp
• Mayonnaise – ½ cup
• Celery – ½ cup, diced
• Salt – ½ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and mayonnaise until the chicken is evenly coated.
2. Add the lemon juice, black pepper, and salt to the bowl, stirring well to ensure the flavors are distributed throughout the chicken.
3. Fold in the diced celery for that essential crunch, mixing gently to keep the texture lively.
4. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
5. Serve the salad on a bed of greens, sandwiched between your favorite bread, or straight from the bowl for the truly committed.

So there you have it—a salad that’s as vibrant in texture as it is in flavor, with the lemon and pepper playing off each other like old friends. Perfect for picnics, lunches, or those days when you need a little sunshine on your plate.

Chicken Salad with Cucumber and Feta

Alright, let’s dive into a dish that’s as refreshing as a splash of cold water on a scorching summer day—Chicken Salad with Cucumber and Feta. This isn’t just any salad; it’s a crunchy, creamy, tangy symphony that’ll have your taste buds dancing in delight.

Ingredients

• Chicken breast – 1 lb
• Cucumber – 1 large, diced
• Feta cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). Tip: A well-heated surface ensures your chicken gets those gorgeous grill marks without sticking.
2. Season the chicken breast with salt and black pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes after cooking keeps it juicy.
4. While the chicken rests, dice the cucumber and crumble the feta cheese.
5. In a large bowl, whisk together olive oil and lemon juice. Tip: Fresh lemon juice beats bottled any day for that zesty kick.
6. Slice the rested chicken into strips and add to the bowl along with the cucumber and feta.
7. Toss everything gently to coat in the dressing.

Fresh, vibrant, and bursting with flavors, this salad is a testament to the magic of simple ingredients. Serve it over a bed of greens for extra crunch or stuff it into a pita for a portable feast.

BBQ Chicken Salad with Corn

Let’s face it, salads can sometimes feel like the consolation prize of meals—until now. This BBQ Chicken Salad with Corn is here to shake up your salad game with smoky flavors and a crunch that’ll make you forget you’re eating something healthy.

Ingredients

• Chicken breast – 1 lb
• BBQ sauce – ½ cup
• Romaine lettuce – 4 cups
• Corn kernels – 1 cup
• Red onion – ¼ cup, thinly sliced
• Cilantro – 2 tbsp, chopped
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Tip: A well-heated grill ensures those perfect char marks without drying out the chicken.
2. Season the chicken breast with salt and brush with ¼ cup of BBQ sauce. Tip: Letting the chicken sit with the sauce for a few minutes before grilling enhances the flavor.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid the guesswork and ensure juicy chicken every time.
4. Remove the chicken from the grill, let it rest for 5 minutes, then slice into strips.
5. In a large bowl, combine romaine lettuce, corn kernels, red onion, and cilantro.
6. In a small bowl, whisk together lime juice, olive oil, and the remaining BBQ sauce to create the dressing.
7. Pour the dressing over the salad and toss to combine.
8. Top the salad with the sliced BBQ chicken.

Unbelievably, this salad brings the smoky sweetness of BBQ and the fresh crunch of veggies into a harmonious dish that’s anything but boring. Serve it in a tortilla bowl for an edible twist that’ll have everyone asking for seconds.

Chicken Salad with Mango and Coconut

Salivating yet? Because this Chicken Salad with Mango and Coconut is about to take your taste buds on a tropical vacation without the hassle of airport security. It’s the perfect blend of juicy, sweet, and creamy that’ll have you questioning why you ever settled for boring old chicken salad.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Mango – 1 cup, diced
• Coconut flakes – ½ cup
• Greek yogurt – ½ cup
• Lime juice – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and diced mango.
2. Add the coconut flakes to the bowl, mixing gently to avoid crushing the mango.
3. In a separate small bowl, whisk together the Greek yogurt, lime juice, and salt until smooth.
4. Pour the yogurt mixture over the chicken and mango, folding everything together until evenly coated. Tip: For extra creaminess, let the salad chill in the fridge for 30 minutes before serving.
5. Serve the salad on a bed of greens or scoop it into lettuce cups for a low-carb option. Tip: Garnish with extra coconut flakes for a crunchy texture contrast.
6. Enjoy immediately, or store in an airtight container in the fridge for up to 2 days. Tip: The flavors meld beautifully overnight, making it even tastier the next day.

Unbelievably refreshing, this salad is a symphony of textures—creamy, crunchy, and juicy all in one bite. Try it as a sandwich filler or alongside some grilled veggies for a meal that screams summer, no matter the season.

Herbed Chicken Salad with Olives

Now, who said chicken salad had to be boring? Dive fork-first into this Herbed Chicken Salad with Olives, where every bite is a high-five to your taste buds. It’s the kind of dish that makes you want to write home about—or at least text your foodie friend with all caps.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Green olives – ½ cup, sliced
• Fresh parsley – ¼ cup, chopped
• Fresh dill – 2 tbsp, chopped
• Mayonnaise – ⅓ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded chicken and sliced green olives.
2. Add the chopped parsley and dill to the bowl, mixing gently to distribute the herbs evenly.
3. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
4. Pour the dressing over the chicken mixture and stir until everything is well coated. Tip: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
5. Serve the herbed chicken salad on a bed of greens, in a sandwich, or with crackers for a crunchy contrast. Tip: If you’re feeling fancy, garnish with a sprinkle of extra dill or a few whole olives.

Perfect for picnics or a quick lunch, this salad boasts a creamy texture with pops of briny olives and fresh herbs. Play around with serving it in avocado halves for an Instagram-worthy twist that’s as delicious as it is photogenic.

Conclusion

Zesty, simple, and utterly delicious—these 20 chicken salad recipes prove that less is more! Perfect for busy home cooks across North America, each dish promises maximum flavor with just five ingredients. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest for your next easy meal inspiration. Happy cooking!

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