Fresh food doesn’t have to be complicated. This salad with chicken is built for the kind of days when you want something clean, quick, and reliable—something that tastes good without taking much thought. It’s a meal that feels balanced, light, and calm. No heat, no clutter, no fuss. Just a handful of fresh ingredients combined with care. Whether you’re working through lunch, winding down after a long day, or preparing a healthy dinner in minutes, this salad gives you everything you need with nothing unnecessary. The focus is on clarity—crisp greens, tender chicken, and a simple dressing that ties everything together quietly but perfectly.

Why This Recipe Works

Straightforward Structure: Every ingredient has a reason to be here—no extras, no confusion. The recipe follows a clean process that’s easy to repeat.
Balanced Nutrition: This meal blends lean protein, fresh produce, and healthy fats. It provides energy without heaviness, making it ideal for a weekday lunch or a post-workout meal.
Quick Assembly: Because it uses pre-cooked chicken, you can assemble it in under 15 minutes. It’s no-cook convenience at its best.
Flexible Foundation: The components are adaptable. You can change greens, add grains, or adjust dressings to suit your taste or what’s already in your fridge.
Minimal Cleanup: Everything happens in two bowls and one cutting board. The process is efficient and leaves no kitchen mess behind.

Ingredients

2 cups cooked chicken breast, sliced or shredded
4 cups mixed salad greens (romaine, arugula, or spinach)
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced thin
1/4 red onion, finely sliced
1/4 cup shredded carrots
1/4 cup crumbled feta cheese or shaved Parmesan (optional)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Optional toppings: sliced almonds, sunflower seeds, or avocado slices

Equipment Needed

Large salad bowl for assembling
Small bowl or jar for dressing
Whisk or fork
Cutting board
Knife
Measuring spoons and cups
Salad tongs or serving spoons

Instructions

Step 1: Prepare the Greens

Rinse and dry the salad greens thoroughly. Moist leaves will dilute the dressing, so aim for dry and crisp. Arrange the greens in a large bowl. Choose a mix with texture—romaine for crunch, arugula for pepperiness, and spinach for body. This base defines the character of the salad. A clean foundation is key to a good minimalist dish.

Step 2: Add the Vegetables

Add the cherry tomatoes, cucumber, red onion, and shredded carrots to the bowl. Keep the cuts consistent for visual appeal and even flavor distribution. The idea is simplicity, not uniformity—each color stands out on its own. When tossed, the salad should look composed, not chaotic.

Step 3: Layer the Chicken

Place the chicken pieces over the vegetables. Use pre-cooked, chilled chicken for the best texture. If using leftovers, trim any dry edges. The mild, tender flavor of the chicken works as the neutral center of this dish. You can use grilled, poached, or rotisserie chicken—each brings a slightly different tone but all maintain balance within the minimalist structure.

Step 4: Make the Dressing

In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and emulsified. The dressing should taste bright and balanced, not overpowering. Olive oil provides softness, lemon brings acidity, and Dijon gives it quiet depth. It’s a dressing that complements rather than competes. For a slightly richer version, add a teaspoon of honey or a few drops of white wine vinegar.

Step 5: Toss the Salad

Drizzle the dressing over the salad. Use tongs or clean hands to toss gently, coating everything without crushing the greens. Minimal movement is better—the dressing will distribute naturally as you serve. This step ties the textures together: the crisp leaves, juicy vegetables, and smooth chicken. The result should feel cohesive but never heavy.

Step 6: Finish and Serve

Sprinkle feta or Parmesan on top if you’re using cheese. Add a handful of sliced almonds, sunflower seeds, or avocado slices for extra texture. Serve immediately. The salad should taste clean, cool, and balanced—each bite distinct but connected by the dressing’s quiet sharpness.

Step 7: Optional Storage

If you’re making it ahead, store the salad and dressing separately. The greens will stay crisp for up to three days, and the chicken for up to four. Combine only when ready to serve. The structure of this salad is built for flexibility; it fits a daily routine as easily as a weekend meal.

Tips and Tricks

Keep Ingredients Cold

Cold ingredients make the salad feel refreshing and preserve the crispness of the greens. Chill the vegetables and chicken for at least 10 minutes before assembling. If preparing in advance, store them in separate airtight containers lined with paper towels to absorb moisture.

Simplify the Dressing

If you prefer an even lighter version, skip the mustard and whisk only olive oil and lemon juice with salt and pepper. You can also replace lemon with rice vinegar for a softer tang or lime juice for a citrus edge.

Texture Control

Balance soft and firm textures. Greens should be crisp, vegetables snappy, and chicken tender. If adding avocado, slice it just before serving to avoid browning. A minimalist salad relies on precision rather than quantity, so every ingredient’s texture matters.

Add Grains or Legumes

To make this a full meal, include cooked quinoa, brown rice, or chickpeas. These additions extend the dish while keeping the same clean profile. Grains should be cooled and dry to prevent sogginess.

Keep Seasoning Subtle

Use salt sparingly and taste before adding more. A minimalist salad doesn’t rely on heavy seasoning. The flavor should come from the quality of the ingredients and the light acidity of the dressing.

Presentation

Serve the salad in a wide, shallow bowl. Spread ingredients naturally rather than stacking. This creates visual simplicity and easier mixing at the table. A drizzle of dressing or a few fresh black pepper cracks on top finish the look without clutter.

Meal Prep Strategy

For multiple servings, prep components in batches: wash and chop vegetables, cook and portion chicken, and store dressing in a sealed jar. When ready to eat, assemble only what you need. This keeps everything tasting fresh and avoids waste.

Recipe Variations

Mediterranean Variation: Add sliced olives, diced cucumber, crumbled feta, and a touch of oregano. Replace lemon juice with red wine vinegar for a sharper note.
Asian-Inspired Version: Swap Dijon for soy sauce, add sesame oil to the dressing, and top with chopped peanuts and shredded cabbage.
Southwest Style: Mix in black beans, corn, and avocado. Use lime juice instead of lemon and sprinkle with a small amount of shredded cheddar.
Greek-Inspired Bowl: Add red onion, cucumber, tomatoes, and feta with olive oil and lemon. Simple, salty, and refreshing.
High-Protein Upgrade: Add boiled eggs, chickpeas, or edamame for extra fullness while keeping the same clean structure.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes. Rotisserie chicken works perfectly and saves time. Remove the skin and shred the meat into bite-sized pieces. Its mild flavor complements the salad without overpowering it.

How long will this salad last?
Undressed, it stays fresh for up to three days in the refrigerator. Once dressed, it’s best eaten within 24 hours. Store the dressing separately to preserve the crispness of the greens.

What’s the best alternative to Dijon mustard?
You can use yellow mustard for a milder flavor or omit mustard entirely for a cleaner dressing. Greek yogurt or a small spoon of hummus can also provide creaminess without heaviness.

Can I make it vegetarian or vegan?
Yes. Replace chicken with chickpeas, tofu, or tempeh. Omit the cheese or use plant-based feta. The dressing remains the same—simple and adaptable.

Can I prepare this salad for meal prep?
Absolutely. Portion each element separately: greens in one container, protein in another, and dressing in a small jar. Assemble right before eating. This keeps the textures distinct and the flavors clear.

Is this salad suitable for a light dinner?
Yes. It’s substantial enough for dinner when paired with bread, soup, or a small grain bowl. Its balance of protein and vegetables makes it a complete, light meal.

What if I want more flavor intensity?
Add herbs like basil, parsley, or dill. For sharper contrast, sprinkle capers or use pickled onions. The salad remains minimalist but gains subtle complexity.

Summary
This salad with chicken is simplicity refined. It’s fast to prepare, adaptable to any lifestyle, and built around clean structure rather than excess. The greens stay crisp, the chicken stays tender, and the dressing ties everything together quietly and effectively. It’s not about flash—it’s about function and calm precision. A salad for modern living: minimal ingredients, maximum balance, and a focus on clarity from the first bite to the last.

Fresh Chicken Salad for Simple Everyday Meals

Recipe by Joseph HudsonCourse: Cooking

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

300

kcal

Ingredients

2 cups cooked chicken breast, sliced or shredded
4 cups mixed greens
1/2 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 red onion, finely sliced
1/4 cup shredded carrots
1/4 cup feta or Parmesan cheese (optional)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Directions

Arrange greens in a large bowl.
Add tomatoes, cucumber, onion, and carrots.
Place chicken on top.
In a small bowl, whisk olive oil, lemon juice, mustard, salt, and pepper.
Drizzle dressing over the salad. Toss gently.
Add cheese or nuts if desired. Serve immediately.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.