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Course Salad

Ingredients
  

  • 2 cups pre-cooked chicken shredded or cubed (rotisserie, grilled, or leftover)
  • 4 cups mixed salad greens romaine, spinach, arugula, or a blend
  • 1 cup chopped crunchy veggies cucumber, bell pepper, or celery
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup thinly sliced red onion optional
  • 1/2 avocado diced (optional but highly recommended)
  • 1/4 cup shredded cheese Parmesan, cheddar, or feta
  • 2 tablespoons toasted nuts or seeds almonds, sunflower seeds, or pumpkin seeds

For the creamy sauce, dressing:

  • 1/3 cup plain Greek yogurt or mayonnaise or a mix of both
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove minced (or 1/4 teaspoon garlic powder)
  • 1 tsp honey or maple syrup optional, for balance
  • Salt and pepper to taste
  • 1-2 tablespoons water or milk to thin if needed

Instructions
 

  • How to Make the Creamy Sauce
  • The dressing is what takes this salad from basic to memorable. It should be smooth, slightly tangy, and well-seasoned.
  • Add Greek yogurt or mayonnaise to a small bowl
  • Whisk in olive oil, lemon juice or vinegar, and Dijon mustard
  • Stir in minced garlic, honey (if using), salt, and pepper
  • Add a splash of water or milk and whisk until the texture is pourable but still creamy
  • Taste the sauce and adjust the seasoning. You might need a bit more salt, lemon, or honey depending on your preferences.
  • Action tip: Make a double batch of the creamy sauce and store it in the fridge for 3–4 days so you can throw together quick salads all week.
  • Assembling Your Pre-Cooked Chicken Salad
  • Once the sauce is ready, the rest of the salad comes together in minutes. Build it in a large bowl so you can toss everything easily.
  • Place mixed salad greens in a large bowl
  • Add chopped crunchy veggies, cherry tomatoes, and red onion
  • Top with pre-cooked chicken and avocado
  • Sprinkle on shredded cheese, nuts, or seeds for texture
  • Drizzle about half of the creamy sauce over the salad. Toss gently until everything is lightly coated, then add more dressing if needed so it’s flavorful but not soggy.