Quick Healthy Chicken Salad

This healthy chicken salad recipe is fast to make (even faster if you use leftover chicken!) and is a great lunch, dinner, or snack. Pack in container for a fast on-the-go meal. This recipe is from FoodFood TV channel

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Quick Healthy Chicken Salad
Main Ingredients Boneless chicken breasts, Salt
Cuisine Fusion
Course Salads
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Quick Healthy Chicken Salad

  • 2 Boneless chicken breasts
  • to taste Salt
  • 1 teaspoon Garlic crushed
  • 3 teaspoons Olive oil
  • 3 teaspoons Balsamic vinegar
  • 1½ teaspoons Crushed black peppercorns
  • 2-3 Fresh rosemary sprigs
  • 2-3 Fresh thyme sprigs
  • 8-10 Button mushrooms halved
  • ½ cut into dices Red bell pepper
  • ½ cut into dices Green capsicum
  • ½ cut into dices Yellow bell pepper
  • 1 teaspoon Garlic chopped
  • 2 teaspoons Oil
  • 3-4 + for garnishing Basil leaves
  • 2-3 Iceberg lettuce leaves
  • 2-3 Lollorosso lettuce leaves
  • 2-3 Arugula leaves
  • For dressing
  • 1 tablespoon Balsamic vinegar
  • 3 tablespoons Olive oil
  • to taste Salt
  • ¼ teaspoons Crushed black peppercorns


  1. Marinate chicken breasts with salt, crushed garlic, 1 tsp olive oil, 1 tsp Balsamic vinegar, ½ tsp crushed peppercorns, rosemary and thyme. Mix and set aside for 10-15 minutes.
  2. Combine mushrooms, red pepper, capsicum, yellow pepper, ½ tsp crushed peppercorns, salt, chopped garlic, remaining Balsamic vinegar, remaining olive oil and remaining crushed peppercorns in a bowl. Mix well and set aside to marinate for 5-10 minutes.
  3. Heat 1 tsp oil in a non-stick grill pan. Place marinated chicken on it and grill till evenly done from both sides and chicken is cooked.
  4. Heat remaining oil in another non-stick pan. Add marinated vegetables and sauté well.
  5. To make dressing, combine Balsamic vinegar, olive oil, salt and crushed peppercorns in a bowl and mix well into a homogenous mixture.
  6. Transfer sautéed vegetables in a bowl. Add 3-4 torn basil leaves and toss well. Cool to room temperature. Add torn Iceberg lettuce leaves, Lollorosso leaves and arugula leaves and mix well. Add some dressing and toss well.
  7. Place the vegetable salad on a serving plate. Cut the grilled chicken into thick slices and place along the salad. Drizzle remaining dressing on top, garnish with some basil leaves and serve immediately.

Nutrition Info

Calories 983 kcal
Carbohydrates 10.2 gm
Protein 65.7 gm
Fat 72.7 gm