Chicken Vegetable Salad Recipe
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This chicken vegetable salad is perfect if you’re looking for a “fill me up” kind of salad.
This is one of those recipes that really doesn’t look like much. But once you taste it, you’ll want it every single day for lunch for a whole month straight. At least that was my reaction…
Truly, this simple-looking salad is packed with a ton of flavor that is totally unexpected. What’s the secret?
The guacamole, of course! Make sure when you make your guacamole, that it totally makes your taste buds dance because it will literally make this salad. The better your guacamole is, the better this salad will be.
That being said, I make my guacamole at home and don’t use any salsa or hot spice. I don’t care for spicy or peppery guacamole, and I’m not sure it would serve this dish very well (though some of you may like it that way!). So make the guacamole without spice to start, and then add it if you think you’ll like it.
Trust me, this is good!! Plus, it’s a great way to use up leftovers!
What Vegetables Go Good With Chicken?
You don’t have to stick to just the vegetable listed below. As long as the vegetables you choose go well with guacamole, they’ll work well here. Here are a few ideas:
- Red onion
- Tomatoes or cherry tomatoes
- Cheese – such as cheddar or a Mexican blend.
- Fresh garlic or roasted
- Bell peppers – red bell pepper works best
- Romaine lettuce – if you want to add lettuce for more or a green salad texture
How Can I Make Salad More Nutritious?
Salad is made more nutritious by adding a larger variety of vegetables and even fruits. Different nuts and seeds can be added as well. Also, make sure you use a good quality dressing with clean ingredients. Making your own at home is often the simplest and easiest choice, and it only takes about 3-5 minutes to make.
Is It Safe To Bake Raw Chicken With Vegetables?
If you want to cook some of the vegetables you add to this along with your chicken, it’s possible to do this, but it will depend heavily on the vegetables you want to use. If they are heartier vegetables that would roast for at least 40 minutes in the oven, then they will be fine to cook in the same dish as your chicken. But never remove the vegetables and then continue to cook the chicken. If the vegetables can’t cook for the same time as the chicken, do not cook them together.
You can, however, put them in the oven together in separate dishes. This is a good option for vegetables that don’t need to cook as long as the chicken too.
The main reason for this is, that if your chicken isn’t fully cooked, all that undercooked juice from the chicken is getting on your vegetables. This could make you very, very sick.
Do I Cook The Chicken Or Veggies First?
If you need to cook the chicken and veggies separately, cook the chicken first. Then let it rest while the vegetables cook.
Chicken Vegetable Salad Ingredients
Jicama – peeled and chopped.
Chicken breast – boneless, skinless – cooked and shredded.
Cucumbers – chopped.
Celery – chopped.
Guacamole – see recipe link above.
Cilantro – fresh – optional.
How To Make Chicken Vegetable Salad
Shred the baked chicken breast, chop all the vegetables, and prepare the guacamoles if you haven’t already.
Mix it all together and top with the cilantro if you wish.
How To Store Chicken Vegetable Salad
I highly recommend you store this without the guacamole. If you don’t think you can eat it all in one sitting, avoid mixing the guac into the entire recipe. Instead, simply add some to your own bowl. This does not store well with the guacamole mixed in.
If stored separately, the salad will keep well for up to 3 days. The dressing will do the same if it’s packed airtight.
Freezing is not recommended for this dish.
For this recipe, you’ll want a large salad bowl and tongs for mixing, a cutting board, and a good knife. You can purchase any of the below items by clicking the image. It will take you to that product on the Amazon website. (Affiliate links)
More Healthy Salad Recipes
Chicken Vegetable Salad Recipe Card
Chicken Vegetable Salad
- 1½ cups jicama (peeled and chopped)
- ½ lb. chicken breast (boneless, skinless – cooked and shredded)
- ½ cup cucumbers (chopped)
- ½ cup celery (chopped)
- ¼ cup guacamole (see recipe link above)
- cilantro (fresh – optional)
- Shred the baked chicken breast, chop all the vegetables, and prepare the guacamoles if you haven't already.
- Mix it all together and top with the cilantro if you wish.
Recipe from the Gracious Pantry archives, originally posted on 3/12/14.
yum! right up my alley!
Darlene – I hope you enjoy it! 🙂
Sounds delish, easy, healthy & best of all Paleo & I’m gonna make it.
However, I can’t help wondering why we can’t see the guacamole in the photo. It should’ve added a visible green coating, no?
Reg – I took the photo without it because it would have looked all mushy and gross. But I did mix it in after I took the photo. Some things just don’t photograph very well. At least not for me!
This looks so good. I can’t wait to try it.
Alesha – I hope you enjoy it! 🙂
Best chicken salad I ever had, thanks 🙂
Katie – Fantastic!!
Could you recommend an alternative for jicama? I can´t buy it where I live, but this salad looks wonderful!
Natasha – You could use just about any veggie. If you don’t mind the spicy factor, radishes might work well.