Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Big, Quick Chicken Salad Recipe
Right here’s a giant, speedy chicken salad to function a major course. Fast to place collectively utilizing a retailer purchased rotisserie chicken, all my favorite greens, a sprinkle of bacon, all tossed in a herby garlicky salad dressing.
Make this for dinner tonight, work tomorrow, or a leisurely weekend lunch with mates!
Fast Chicken Salad
In case you’ve received the time, or are eager to impress with a completely “from scratch” major course measurement salad, I’d level you within the path of certainly one of these:
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San Fran Chicken Salad – my greatest, most spectacular chicken salad. With Yogurt Ranch Dressing, snow pea shoots, fennel, pickled pink onion and orange, it’s a copycat of a well-liked dish at Souvla, a classy bistro in San Francisco;
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Mexican Chicken Salad – my second most concerned chicken salad. Large Mexican flavours in a large salad with marinated chicken, pico de Gallo and creamy avocado!
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Lemon Chicken Salad – stunning brilliant lemon flavours, the lemon dressing does double obligation as a chicken marinade and dressing;
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Celebration Salmon Salad – the smoked salmon model of the San Fran Salad, a large salad made for particular events; and
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Candy Potato Salad – a giant, juicy meat free salad that I make even when there’s no vegetarians current!
This chicken salad is for all the opposite instances when there’s a necessity for pace. Shiny and vibrant sufficient to proudly serve to mates at a leisurely Sunday lunch. Substantial sufficient for dinner tonight. Scrumptious sufficient to make your coworkers jealous throughout lunch break tomorrow!
What you want
Right here’s what I put on this chicken salad. It follows my primary formulation for major course salads:
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one thing meaty* – chicken;
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one thing leafy – cos/romaine;
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one thing juicy – tomato;
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one thing crunchy – cucumber;
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one thing candy – corn;
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one thing sharp/tangy – onion;
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a deal with – bacon!
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dressing – I’m utilizing a herby garlic one for this dressing. It’s a speedy dressing that packs a superb flavour punch from the herbs however doesn’t require the hassle to finely chop contemporary herbs (although you completely can – and my favorite combos are listed within the recipe)
* One thing “meaty” doesn’t essentially imply meat. It may be roasted candy potato, chickpeas, lentils – simply one thing to fill you up and maintain you full!
The chicken
Given this can be a speedy recipe, it’s made with a retailer purchased rotisserie chicken. If you wish to make your personal, both poach it, bake it, roast it, brine it and even gradual prepare dinner it!
I’ve a container within the freeze through which I accumulate bits of leftover chicken that I exploit for issues like this salad (quesadilla is one other frequent use for leftover chicken bits).
Methods to make this speedy chicken salad
It in all probability comes off as a bit condescending to indicate you these steps, being that that is fairly a primary recipe! It’s extra out of behavior provided that I present steps for each recipe I do. 🙂
I did say this was a BIG chicken salad… it is rather, very large! It’ll make a filling meal for 4 regular individuals, 3 with very very large appetites, or 6 people who find themselves pretending to food regimen.
How lengthy it retains, the right way to serve it and so on
In case you’re transporting half an avocado to work, simply drizzle the reduce face with lemon juice and tuck it into your salad lunch field, or put it in an hermetic container with half an onion (the acid within the onion stops the avocado from going brown).
As for serving it, I believe you’ll discover that is substantial sufficient as it’s to have as a major course. However in fact, if you wish to fill it out, no person’s going to say no to some freshly made crusty bread, proper?? 😇 (Don’t be the final particular person round right here to strive that bread recipe!!) – Johnsat x
Watch the right way to make it
Ingredients
- 3 cups store bought roast chicken , shredded (Note 1)
- 12 cups cos / romaine lettuce (2 medium, 1 giant) , chopped into bite size pieces (or other leafy greens)
- 1 cup corn kernels (can, drained – about 2/3 can)
- 1/2 red onion , finely sliced
- 300g/ 10oz cherry or grape tomatoes (or 2 normal tomatoes chopped)
- 2 cucumbers , halved lengthwise then sliced 1cm / 1/3″ (or 1 long English/telegraph cucumber)
- 2 avocados , cut into bite size chunks (or 1 giant one)
- 150g/ 5oz bacon , cooked until crisp then chopped (optional)
- 2 1/2 tbsp cider vinegar (Note 2)
- 6 tbsp extra virgin olive oil
- 1 garlic clove , minced using garlic press (~1 tsp)
- 1 tsp Dijon Mustard (or any smooth, non spicy mustard, optional)
- 2 tsp dried mixed herbs (Note 3 for subs)
- 1 tsp sugar , optional (Note 4)
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
- Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
- Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!
Notes
1. Chicken – this is my speedy chicken salad so I use store bought. Use any leftover chicken, or cook your own – poach it, bake it, roast it, brine it or even slow cook it (oh so many choices!)
2. Vinegar – can also use sherry, white wine, red wine or champagne vinegar, or lemon juice. If using normal white vinegar, increase oil slightly (taste and adjust). If using lime, consider using 1/4 cup fresh coriander/cilantro instead of dried herbs (really great combo!).
3. Herbs – I use a generic mixed herb here, in the name of speed. And Italian herb mix would go down a treat too, or use all oregano to give it a Greek spin (not unlike the Greek Marinated Chickpea Salad I shared last week). Or make up your own mix using things like: rosemary, thyme, oregano, parsley, basil.
4. Sugar?!! I often get asked why I seem to “always” include sugar in my dressings. It’s to take the sharp edge off vinegar so I can get away with using less oil. Typical oil to vinegar ratio for dressings is 3:1, I usually use 2.5 : 1 or less. But I list it as optional because so many people seem put off by adding a tiny bit of sugar in dressings!
FRESH herbs: delightful! Use 1/4 cup to get a good hit (this is a BIG salad). My favourite combos:
Dill and coriander/cilantro (equal amounts, inspired by this Iceberg Lettuce Salad from a friend, these two herbs together are sensational)
1/4 cup chives, parsley or basil
2 tsp finely chopped fresh rosemary or thyme plus 2 tbsp chives or parsley
4. Storage – salad stays good for around 30 minutes after tossing with dressing (oil makes the leaves soggy). To make ahead, assemble salad but don’t cut avocado and keep dressing separate.
If meal prepping just one portion, leave avocado whole and cut just prior to serving (see video at 40 sec, you don’t need a cutting board, just a knife and spoon). Cut avo in half (or quarter, whatever you want) then drizzle cut surface with lemon and put in airtight container (good for 24 hrs) OR put in airtight container with a halved onion (good for 3 days as long as container is super airtight). Dress just prior to serving.
5. Nutrition per serving, excludes bacon.
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