An easy chicken salad recipe has been praised by foodies for its simple yet delicious flavour. A chicken salad can be an easy one to throw together, and it can make for a nutrient-packed, delicious, and filling lunchtime meal. When people think of salad, they often think of a boring meal that someone might make when they are on a strict diet. However, salads can be exciting. All you need are the right ingredients for the tastiest salad.
Chicken salad is a great option for those who are conscious of their protein intake. This recipe, says one foodie, is their go-to. Lauren Bair of Simply Recipes has praised Alton Brown’s simple chicken salad recipe, describing it as “substantial yet light”. She points to a number of factors that make this salad one that is worth your time. This includes the fresh lemon juice, which adds a zingy flavour, red onions, which add a tasty crunch and the soft feta cheese, which adds to the diverse texture of the salad. For the recipe’s creator, the thing that really upgrades this salad recipe is the kalamata olives.
These olives are large, dark purple in colour and have a smooth, meaty texture. Kalamata olives are available in a wide range of stores and supermarkets in the UK including M&S, Waitrose, Tesco and Sainsbury’s.
These olives, paired with Greek yoghurt, gives a simple chicken salad an “international upgrade”, according to Brown. It is made in just three simple steps, which makes it a straight-forward, fool-proof summer lunch to enjoy.
The ingredients he uses in this recipe are:
- 1/2 cup low-fat Greek yoghurt
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 pound chicken breast or thighs, grilled, torn, and roughly chopped
- 1 small cucumber, peeled, seeded, and chopped
- 1 Roma tomato, chopped
- 1/2 small red onion, finely chopped
- 1/2 cup Feta cheese
- 1/4 cup Kalamata olives, roughly chopped
The three steps to make this easy but delicious chicken salad are as follows:
- Firstly, in a mixing bowl, you combine the Greek yoghurt with the lemon juice, parsley, salt and pepper.
- Then, add chicken, cucumber, red onion, feta and olives and stir to make sure they are all coated.
- Finally, it’s time to pop the salad in the fridge for around an hour to let it chill.
This chicken salad is a great way to meal prep, as Brown says it lasts in the fridge for up to three days. It takes only ten minutes to prepare before it is placed in the fridge to chill. This recipe makes enough to feed four to six people.