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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
Cook Time 15 minutes
Total Time 30 minutes
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.