Boiled Chicken Salad Recipe

Boiled chicken salad is one of those recipes that doesn’t look like much on paper, but it quietly does exactly what you need it to do. It’s clean, filling, and flexible, and it works for everything from quick lunches to light dinners. I usually make this when I want something simple and nourishing without a lot of extra seasoning or steps—especially on weeks when the fridge needs something dependable.

This recipe came from wanting a chicken salad that felt lighter and more balanced than mayo-heavy versions, but still satisfying. Boiling the chicken keeps it tender and neutral, which makes it easy to season in different ways depending on mood or what’s on hand. Over time, this became my base recipe—the one I adjust slightly but always come back to.

Recipe Origin or Trivia

Boiled chicken has long been used as a foundational protein in home cooking because it’s simple, affordable, and easy to digest. Chicken salads built on boiled chicken are common across many cultures, often adapted with different vegetables, herbs, and dressings.

Why You’ll Love This Recipe

• Simple and clean: No heavy sauces
• High-protein: Keeps you full
• Easy to customize: Endless variations
• Meal-prep friendly: Stores well
• Light but satisfying: Not greasy
• Budget-conscious: Uses basic ingredients
• Works multiple ways: Salad, wrap, or bowl

Chef’s Pro Tips for Perfect Results

• Season the water: Flavor starts there
• Don’t overcook the chicken: Keeps it tender
• Let chicken cool slightly before chopping: Better texture
• Dress lightly: You can always add more

Kitchen Tools You’ll Need

1. Medium pot: For boiling chicken
2. Cutting board: For chopping
3. Sharp knife: Clean cuts matter
4. Mixing bowl: For assembling salad
5. Colander: For draining

Ingredients in This Recipe

1. Chicken breasts: Lean, tender protein base
2. Salt: Seasons the chicken and salad
3. Black pepper: Gentle warmth
4. Celery: Adds crunch and freshness
5. Red onion or green onion: Mild bite
6. Cucumber: Light, crisp texture
7. Fresh herbs: Parsley or dill work well
8. Mayonnaise or Greek yogurt: Light binding agent
9. Lemon juice or vinegar: Brightens flavor
10. Olive oil (optional): Adds smoothness

Ingredient Substitutions

• Chicken breast → chicken thighs: Juicier texture
• Mayonnaise → Greek yogurt: Lighter option
• Celery → bell pepper: Different crunch
• Parsley → cilantro: Fresh herbal twist

Ingredient Spotlight

• Boiled chicken: Neutral, tender, and versatile
• Fresh herbs: Lift the entire salad

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.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• Chicken breasts: Lean tender protein base
• Salt: Seasons the chicken and salad
• Black pepper: Gentle warmth
• Celery: Adds crunch and freshness
• Red onion or green onion: Mild bite
• Cucumber: Light crisp texture
• Fresh herbs: Parsley or dill work well
• Mayonnaise or Greek yogurt: Light binding agent
• Lemon juice or vinegar: Brightens flavor
• Olive oil optional: Adds smoothness

Equipment

• Medium pot: For boiling chicken
• Cutting board: For chopping
• Sharp knife: Clean cuts matter
• Mixing bowl: For assembling salad
• Colander: For draining

Method

 

1. Boil chicken: Place chicken in salted water and simmer until cooked through
2. Drain and cool: Let rest until warm, not hot
3. Chop chicken: Bite-sized pieces work best
4. Prepare vegetables: Dice celery, cucumber, and onion
5. Combine: Add chicken and vegetables to a bowl
6. Mix dressing: Stir mayonnaise or yogurt with lemon juice, salt, and pepper
7. Toss gently: Coat evenly
8. Adjust seasoning: Taste and tweak before serving

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.

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Make-Ahead and Storage Tips

• Refrigerate: Store up to 4 days
• Keep covered: Prevents drying
• Stir before serving: Refreshes texture

How to Serve This Dish

• On its own: Light meal
• In wraps or sandwiches: Easy lunch
• Over greens: Turns into a full salad

Creative Leftover Transformations

• Stuffed avocados: Spoon inside halves
• Grain bowls: Serve over rice or quinoa
• Lettuce cups: Fresh and light

Additional Tips

• Use warm chicken for mixing: Absorbs flavor better
• Add crunch last: Keeps vegetables crisp
• Adjust texture: More dressing if needed

Make It a Showstopper

• Serve on a platter: Clean presentation
• Finish with fresh herbs: Visual and flavor boost
• Add lemon zest: Bright final touch

Variations to Try

• Classic deli-style: Add a little mustard
• Mediterranean: Add olives and cucumber
• Spicy version: Add chili flakes
• Low-fat: Use all Greek yogurt
• Protein boost: Add chickpeas or beans

FAQ’s

1. Is boiling chicken healthy?: Yes
2. Can I use rotisserie chicken?: Yes
3. Does it taste bland?: Not if seasoned well
4. Can I make it ahead?: Absolutely
5. Is this gluten-free?: Yes
6. Can I skip mayo?: Yes
7. How long does it last?: About 4 days
8. Can I freeze it?: Not recommended
9. What herbs work best?: Parsley or dill
10. Can I double the recipe?: Easily

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