Name: Green Salad with Chicken
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Cuisine: European
Ingredients: 1 bag mixed baby leaf salad (approx. 100g); 150g cooked chicken breast (around 1 cup, shredded or sliced); 5 mini cucumbers, sliced into rounds; 1 cup cherry tomatoes, halved; ½ cup pumpkin seeds, toasted; ¼ cup extra virgin olive oil; Drizzle of balsamic vinegar; 4–5 stems fresh dill, finely chopped; 1 shallot, thinly sliced; 1 garlic clove, minced or finely grated; Salt and pepper to taste

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Green salad with chicken is one of those versatile, go-to recipes that never fails to deliver – fresh, vibrant, and utterly satisfying. It’s the sort of dish that feels both wholesome and flavourful, with a perfect balance of textures and colours. It is perfect for a quick work lunch, a nutritious post-gym meal, or a light dinner. And surely this green salad with chicken ticks all the boxes.

Why I Keep Making This Salad

This green salad with chicken isn’t just another salad—it’s a well-rounded plate full of goodness. For starters, it’s incredibly easy to make, requiring minimal prep and just a few wholesome ingredients. You get that unbeatable crunch from mini cucumbers and toasted pumpkin seeds, matched with the sweetness of cherry tomatoes and the brightness of fresh dill. The drizzle of balsamic vinegar and extra virgin olive oil pulls everything together with a tangy, silky finish.

The cooked chicken brings in a hearty dose of protein, turning this salad into a proper meal rather than just a side. It’s refreshing, thanks to the cucumbers and dill, while still having enough substance to satisfy. Best of all, it’s budget-friendly, incredibly adaptable, and ready in under 10 minutes. Whether you’re an experienced cook or just starting your kitchen journey, this green salad with chicken is a no-fuss, flavourful recipe worth adding to your rotation.

So, what's inside?

As usual - only simple and affordable ingredients! And each ingredient combines perfectly with each other and earns its place on the plate:

Mixed Baby Leaf Salad: A delicate base of baby greens like lettuce, lamb’s lettuce, and baby spinach offers a soft texture and mild flavour. Their subtle bitterness pairs beautifully with the sweet and tangy elements in the dish. I like to use pre-washed baby leaves mix, just as in that recipe.
Cooked Chicken Breast: This adds lean, satisfying protein to the mix. Using pre-cooked chicken saves time while still offering a meaty bite that transforms the salad from a side into a full meal. You can either use packed chicken breast, or use the leftovers from your Sunday chicken roast.
Mini Cucumbers: Crisp, juicy, and seedless, these are a game-changer. They’re crunchier and less watery than standard cucumbers, so they keep the salad light and fresh without making it soggy.
Cherry Tomatoes: These little bursts of sweetness bring colour and juiciness to every bite. Their natural sugars balance out the sharpness of the dressing.
Toasted Pumpkin Seeds: Crunchy-crunchy! Toasting enhances their nutty flavour and gives them a satisfying crunch, adding texture and depth to the salad.
Extra Virgin Olive Oil: A rich, smooth oil that acts as the perfect base for the dressing. It ties all the ingredients together while offering a healthy fat component.
Balsamic Vinegar: This brings a slight tang and a touch of sweetness, lifting the flavours and complementing the tomatoes and chicken beautifully.
Fresh Dill: Dill adds a unique herbaceous note that works wonderfully with cucumber and chicken. It’s refreshing, light, and slightly citrusy.
Shallot: Milder than onion, shallot adds a gentle sharpness to the dressing without overwhelming the other flavours.
Garlic: Just a touch, grated or minced finely, gives a hint of warmth and pungency to the dressing.
Salt & Pepper: Simple but essential. These balance and enhance the flavours across the whole dish.

Quick and Simple Method

Making this green salad with chicken couldn’t be easier. Start by toasting the pumpkin seeds in a dry skillet for just a minute or two until they’re golden and fragrant—this step makes a world of difference. Remove seeds from the skillet right after toasting, as they can be easily over burned on a still hot skillet. Next, prep your vegetables: slice the cucumbers into rounds, halve the cherry tomatoes, and shred or slice the cooked chicken. Whisk together your dressing using olive oil, balsamic vinegar, finely minced garlic, dill, shallot, salt, and pepper.

Lay out your baby leaves on a large serving plate or bowl, layer over the cucumbers, tomatoes, chicken, and seeds, then drizzle over the dressing. Gently toss everything together and serve straight away.

Substitution Ideas

The beauty of a green salad with chicken lies in its flexibility. You can easily swap out ingredients to suit what you have on hand or tailor it to your taste:

No chicken? Try grilled tofu, roasted chickpeas, turkey meat, or even flaked tuna. And use your leftovers!
Can’t find pumpkin seeds? Toasted sunflower seeds or chopped almonds work just as well. For a touch of luxury try roasted pine nuts.
No fresh dill? Mint or basil will add a different but equally refreshing twist.
Want a bit more punch? Crumble in some feta cheese or add a spoonful of dices olives for a salty kick.

How to Serve It

This salad is a fantastic stand-alone lunch or a light yet fulfilling dinner. If you're serving it in the evening, consider pairing it with a slice of crusty sourdough bread. A chilled glass of white wine or a sparkling elderflower tonic would pair beautifully. For a more decorative and rustic touch, serve it in a wide, shallow bowl and top with an extra sprinkle of toasted seeds and a few fronds of dill.

How to Store It

While it’s best to enjoy this green salad with chicken fresh, there are ways to make it work for meal prep. You can prep all the ingredients ahead of time—chop the veg, cook and slice the chicken, and whisk the dressing. Just be sure to keep the components separate, especially the dressing and toasted seeds. Store everything in airtight containers and assemble when you’re ready to eat. The seeds should be kept in a small container on their own to retain their crunch - it is a good addition to morning granola or just snacking on its own. With this approach, you can pack a ready-to-toss lunch for work that’s fresh and delicious.