Why Make This at Home?

You know those store-bought salads that can be a bit bland or overly salty? Let’s turn the tables! Making your own boiled chicken salad is simple, quick, and way more vibrant—plus, you get to control every flavorful bite.

Sensory Tease & Why It’s Special

Imagine tender, juicy chunks of chicken mingling with crispy veggies, all tossed in a zingy, tangy dressing. The aroma? Bright and inviting—like a summer breeze. This salad isn’t just fresh; it’s a fun, light punch of flavor and texture that keeps your taste buds dancing.

Kitchen Hack & Playful Tagline

And here’s the kicker—this dish is a total breeze with pantry staples, making dinner or lunch a snap. Who knew something so simple could be so satisfying? Well, this isn’t just any salad—call it the “cluck-cluck hero” of your meal prep!

Ready to Get Started?

Let’s jump right in and whip up something refreshingly easy. Your taste buds will thank you, and your guests might just ask for seconds!

Boiled Chicken Salad

This dish features tender, shredded chicken combined with fresh, crispy vegetables and a tangy dressing. Main ingredients include cooked chicken, mixed veggies, and a zesty vinaigrette, resulting in a light, colorful salad with a mix of tender and crunchy textures.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 cups chicken breast boneless, skinless
1 cup carrots finely chopped
1 cup cucumber diced
0.5 cup red bell pepper diced
0.25 cup fresh cilantro chopped
0.5 cup olive oil for dressing
2 tbsp white vinegar or lemon juice
1 tsp honey optional, for sweetness
to taste salt and pepper for seasoning

Equipment

Large pot for boiling chicken
Strainer
Cutting board
Chef's knife
Mixing Bowl
Whisk

Method

Place chicken breasts in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to simmer and cook for about 12-15 minutes until fully cooked. Remove chicken, transfer to a cutting board, and let cool slightly. Shred chicken into bite-sized pieces.
2 cups chicken breast
While the chicken boils, prepare the vegetables. Wash and finely chop carrots, dice cucumbers and red bell peppers, and chop fresh cilantro. Arrange all prepared vegetables on a clean cutting board for visual reference.
2 cups chicken breast
Drain and let the shredded chicken cool slightly. Once cool enough to handle, transfer chicken to a large mixing bowl.
2 cups chicken breast
Add the chopped vegetables to the bowl with chicken. Toss gently to combine, creating a colorful mix of textures.
2 cups chicken breast
In a small bowl, whisk together olive oil, white vinegar, honey, salt, and pepper until fully combined and slightly emulsified. Pour dressing over the salad ingredients.
2 cups chicken breast
Pour the dressing over the salad and toss gently until all ingredients are well coated and visually appealing. The salad should look vibrant and evenly dressed.
2 cups chicken breast
Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with additional cilantro if desired.
2 cups chicken breast

Notes

For a richer flavor, marinate the shredded chicken in some dressing for 10 minutes before mixing with vegetables. Adjust salt and pepper to taste. Keeps well in refrigerator for up to 2 days.

Summing up, this boiled chicken salad is a light, flavorful, and versatile dish you’ll want to make again and again. Serve it on its own or atop greens for an extra boost. Got your own twist? Share your pics and tips—we’d love to hear! Happy cooking!

Refreshing Boiled Chicken Salad: Your New Bright & Easy Favorite