Chicken salad doesn’t have to mean globs of mayo and limp lettuce. There’s a whole world of flavor-packed, refreshing, and healthy versions that put a fresh spin on this classic. Whether you want something herby, zesty, crunchy, or fruity, you can mix it up with simple ingredients and bold dressings that go way beyond the jar of mayonnaise.
These recipes are perfect for warm-weather lunches, meal prep, or a no-heat dinner after a long day. You’ll find options with tangy vinaigrettes, creamy Greek yogurt bases, citrusy blends, even peanut-lime dressings that totally change the game. Some are light and crisp with lots of crunch. Others lean into comfort with roasted veggies and bold herbs.
No matter your style, this list has something that fits. Whether you’re tossing it over greens, scooping it into lettuce wraps, or stuffing it into a warm pita—chicken salad just got a serious glow-up.
Quick Recipe Table
| Recipe Title | Flavor Profile | Base Ingredient | Dressing Style |
|---|---|---|---|
| Herbed Chicken and Farro Salad | Earthy, lemony | Farro | Lemon Vinaigrette |
| Greek Yogurt Chicken Salad Wraps | Creamy, tangy | Shredded Chicken | Greek Yogurt Dill |
| Thai-Inspired Chicken Cabbage Salad | Spicy, nutty, fresh | Cabbage Slaw | Peanut-Lime Dressing |
| Mediterranean Chicken and Quinoa Salad | Herby, briny, crisp | Quinoa | Olive Oil & Lemon |
| Curry Chicken Apple Salad | Warm, sweet-savory | Chopped Chicken | Greek Yogurt + Curry |
| Avocado Chicken Salad Lettuce Cups | Creamy, cool, zesty | Avocado, Chicken | Lime Juice & Cilantro |
| Chimichurri Chicken and Veggie Salad | Bold, herby, savory | Grilled Veggies | Chimichurri Sauce |
| Chicken and Peach Arugula Salad | Fruity, peppery, sweet | Arugula, Grilled Chicken | Honey-Balsamic Glaze |
| Spicy Chicken and Mango Slaw | Sweet, crunchy, fiery | Mango, Cabbage | Chili-Lime Vinaigrette |
| Roasted Chicken and Lentil Salad | Hearty, garlicky | Lentils, Roasted Chicken | Mustard Vinaigrette |
| Chicken and Avocado Pasta Salad | Creamy, light | Rotini Pasta | Greek Yogurt & Herbs |
| Chicken and Watermelon Feta Salad | Fresh, juicy, salty | Watermelon & Arugula | Lime-Honey Dressing |
| Pesto Chicken Caprese Salad | Basil, cheesy, tomato-rich | Tomatoes & Mozzarella | Basil Pesto |
| Southwest Chicken and Corn Salad | Zesty, smoky, bold | Grilled Corn & Beans | Lime-Cumin Dressing |
| Asian Chicken Noodle Salad | Tangy, crunchy, sesame | Rice Noodles | Soy-Sesame Vinaigrette |
| Chicken and Roasted Beet Salad | Sweet, earthy, rich | Roasted Beets | Balsamic Vinaigrette |
| Dill Pickle Chicken Salad | Briny, creamy, fresh | Diced Chicken | Yogurt + Pickle Juice |
| Chicken and Strawberry Spinach Salad | Sweet, fresh, nutty | Spinach & Berries | Poppyseed Dressing |
| Buffalo Chicken Cauliflower Salad | Spicy, tangy, crisp | Roasted Cauliflower | Greek Yogurt Ranch |
| Chicken and Chickpea Chopped Salad | Crunchy, protein-packed | Chickpeas & Veggies | Lemon-Herb Dressing |
1. Herbed Chicken and Farro Salad
This isn’t your average chicken salad—it’s got texture, freshness, and a bright, lemony finish that lingers in the best way. Farro brings chew and a subtle nutty flavor that balances beautifully with the soft shredded chicken. Fresh dill and parsley add an herbal pop that wakes up the whole dish, while chopped cucumber gives it that crisp, cold crunch you want in a salad. There’s no mayo or creamy element here—just a clean olive oil and lemon dressing that makes everything taste lighter. It’s hearty enough to fill you up but still feels refreshing, especially on a warm day.
You can make this ahead and let it chill for a few hours—the flavor only improves as the herbs and dressing soak into the farro. It’s the kind of meal that works just as well packed for lunch as it does as a light dinner. Add a slice of sourdough or a handful of greens underneath, and it becomes even more satisfying. You won’t miss mayo at all, and it’s the kind of bowl that earns repeats all week long.
Why This Recipe Works
- Farro adds a chewy, satisfying base that holds up after dressing
- Lemon and olive oil brighten everything without masking natural flavors
- Fresh herbs boost both aroma and taste without needing extra salt
- Great for making ahead—flavors deepen the longer it sits
Ingredient Swap Ideas
- Substitute farro with barley, quinoa, or couscous if needed
- Swap in basil, mint, or tarragon for the herbs depending on what’s available
- Try chopped celery or radishes in place of cucumber for crunch
- Add crumbled goat cheese or feta for extra richness
Ingredients
- 1 cup cooked farro
- 1 ½ cups shredded cooked chicken
- ½ cup chopped cucumber
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- In a large mixing bowl, combine cooked farro, shredded chicken, chopped cucumber, parsley, and dill.
- In a separate bowl or small jar, whisk together the lemon juice, olive oil, salt, and freshly ground pepper until emulsified.
- Pour the dressing over the salad and toss thoroughly so everything gets evenly coated.
- Taste and adjust with more salt, lemon, or olive oil as needed.
- Chill in the fridge for at least 30 minutes before serving to let the flavors meld.
2. Greek Yogurt Chicken Salad Wraps
This version keeps all the creamy texture you expect in a chicken salad, but skips the heaviness of mayo. Instead, it uses plain Greek yogurt, which adds a nice tang and extra protein. The fresh dill brings that classic deli flavor while celery gives it a subtle crunch that contrasts the soft chicken. Red onion adds just enough bite without overpowering, and a bit of Dijon mustard ties it all together. It’s flavorful, clean, and bright—perfect as a filling for wraps, lettuce cups, or crackers. Plus, it doesn’t leave you feeling sluggish like heavier versions can.
This chicken salad holds up well in the fridge, which makes it ideal for meal prep. You can make a big batch and portion it out throughout the week. It’s also flexible—use it for lunch, as a snack with crackers, or stuffed into mini pita pockets. It tastes best cold, right out of the fridge, and you can add sliced tomatoes or greens to bulk it up. Once you make this yogurt-based version, you’ll probably never go back to the mayo-loaded kind.
Why This Recipe Works
- Greek yogurt gives the same creaminess as mayo with more protein
- Dill and Dijon bring savory depth and brightness
- Celery keeps it light and crunchy for better texture
- Great for batch prep—it keeps well for up to 4 days
Ingredient Swap Ideas
- Try scallions instead of red onion for milder bite
- Add chopped pickles or capers for a salty punch
- Swap in rotisserie chicken or grilled thighs
- Serve in pita, tortillas, lettuce wraps, or over toast
Ingredients
- 2 cups shredded cooked chicken
- ¾ cup plain Greek yogurt
- 2 ribs celery, finely chopped
- ¼ cup finely chopped red onion
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Whole wheat wraps or butter lettuce leaves, for serving
Instructions
- In a medium bowl, whisk together the Greek yogurt, Dijon mustard, dill, salt, and pepper until smooth.
- Add the shredded chicken, chopped celery, and red onion to the bowl and fold everything together until well coated.
- Taste and adjust with more salt, yogurt, or dill depending on your preference.
- Spoon the mixture into your preferred wrap—either a tortilla, pita, or lettuce leaves.
- Serve immediately or chill until ready to eat. Store leftovers covered in the fridge.
3. Thai-Inspired Chicken Cabbage Salad
This chicken salad is bold, colorful, and absolutely packed with flavor. It’s built on a crisp cabbage base and finished with a peanut-lime dressing that’s sweet, savory, spicy, and nutty all at once. Shredded carrots add sweetness, while chopped cilantro gives it freshness that cuts through the richness of the sauce. The chicken soaks up all that flavor, making each bite feel like something from your favorite Thai takeout spot. Best of all, it holds up in the fridge without getting soggy—making it perfect for meal prep, lunchboxes, or outdoor gatherings.
This salad has that perfect mix of texture and balance. It feels light, but it fills you up. You can top it with chopped peanuts for crunch or throw in some chili flakes if you want extra heat. It’s naturally gluten-free if you use tamari instead of soy sauce, and it works well with grilled, roasted, or even rotisserie chicken. Whether you serve it over lettuce, noodles, or just by the bowl, it’s going to be a favorite.
Why This Recipe Works
- Cabbage stays crisp even after mixing with dressing
- Peanut-lime sauce brings layers of flavor with minimal ingredients
- Chicken absorbs the dressing, making it juicy and bold
- Keeps well for 2–3 days, great for meal prep or picnics
Ingredient Swap Ideas
- Use almond butter instead of peanut butter
- Swap in green cabbage or coleslaw mix if needed
- Add julienned mango or red bell pepper for extra brightness
- Use grilled chicken thighs instead of breast for richer flavor
Ingredients
- 2 cups shredded green or red cabbage
- 1 ½ cups shredded cooked chicken
- 1 carrot, peeled and grated
- ¼ cup chopped fresh cilantro
- 2 tbsp chopped roasted peanuts
For the dressing:
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- ½ tsp sriracha
- 2 tbsp warm water (to thin)
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sriracha, and warm water until smooth and pourable.
- In a large mixing bowl, combine the shredded cabbage, chicken, grated carrot, and cilantro.
- Pour the dressing over the salad and use tongs to toss until every strand is well coated.
- Sprinkle chopped peanuts on top and toss lightly once more.
- Chill in the refrigerator for at least 30 minutes before serving to deepen the flavor.
4. Mediterranean Chicken and Quinoa Salad
This is the kind of salad you want when you’re craving something clean, flavorful, and satisfying. It’s a mix of shredded chicken, fluffy quinoa, crisp cucumber, juicy cherry tomatoes, and briny olives—all tied together with a lemony olive oil dressing. Fresh parsley brings the whole thing to life. The textures here are just as good as the flavors: soft quinoa, juicy veggies, and chewy chicken with a bit of crunch from the veggies.
It’s easy to make in large batches, and it tastes even better after a few hours in the fridge. You can serve it as a side or make it the main event by adding a handful of greens or a scoop of hummus on the side. It works as a picnic dish, a meal prep lunch, or a light dinner with a glass of white wine. The ingredients are flexible, and the flavors are timeless.
Why This Recipe Works
- Quinoa is a hearty grain that doesn’t get mushy
- Lemon and olive oil dressing keeps it light and fresh
- Olives and herbs bring bold Mediterranean flavor
- Great warm, cold, or room temp—super versatile
Ingredient Swap Ideas
- Swap quinoa for couscous, bulgur, or orzo
- Add feta, goat cheese, or grilled halloumi for creaminess
- Use basil or mint instead of parsley
- Mix in sun-dried tomatoes or artichokes for variety
Ingredients
- 1 cup cooked quinoa
- 1 ½ cups shredded or chopped cooked chicken
- ½ cup halved cherry tomatoes
- ¼ cup chopped cucumber
- ¼ cup sliced kalamata olives
- 2 tbsp chopped fresh parsley
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine quinoa, chicken, cherry tomatoes, cucumber, olives, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Pour dressing over the salad and mix thoroughly until all ingredients are well coated.
- Taste and adjust seasoning as needed, adding more lemon or salt if desired.
- Cover and refrigerate for at least 30 minutes before serving, or enjoy it slightly warm.
5. Curry Chicken Apple Salad
This chicken salad isn’t just full of flavor—it’s full of personality. The warm curry spice blends beautifully with sweet, crisp apples and crunchy celery, while the creamy Greek yogurt dressing ties everything together without overwhelming it. Each bite has just enough tang, a little heat, and plenty of texture. It’s the kind of salad that feels indulgent but is actually light and packed with protein.
You can serve it on a sandwich, spoon it into lettuce wraps, or enjoy it by the forkful straight from the fridge. It travels well, keeps well, and adds a colorful twist to your lunch routine. If you’ve never tried curry with chicken and apples, this is the combo that’ll win you over instantly.
Why This Recipe Works
- Curry powder adds warmth and spice without overpowering
- Apples bring crisp, sweet contrast to the creamy dressing
- Greek yogurt keeps it light and healthy
- A great way to use up leftover chicken and apples
Ingredient Swap Ideas
- Use sour cream instead of Greek yogurt for tang
- Add golden raisins or dried cranberries for a sweet bite
- Swap in diced grapes or pears if apples aren’t in season
- Stir in chopped cashews or almonds for more crunch
Ingredients
- 2 cups cooked shredded chicken
- ½ cup plain Greek yogurt
- 1 tbsp curry powder
- 1 small apple, diced (skin on)
- 1 stalk celery, diced
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- In a large bowl, whisk together Greek yogurt, curry powder, lemon juice, salt, and pepper until smooth.
- Add the shredded chicken, diced apple, and celery to the bowl and stir until evenly coated.
- Taste and adjust seasoning—add more curry powder or lemon juice if you like it stronger.
- Chill for at least 30 minutes before serving so flavors meld together.
- Serve on toast, in a sandwich, inside a pita, or over greens for a fresh, complete meal.
6. Avocado Chicken Salad Lettuce Cups
This salad is creamy, vibrant, and loaded with fresh flavor—with no mayo in sight. The avocado acts as the base here, blending into the chicken with lime juice and cilantro to form a soft, guacamole-like mixture that’s full of healthy fats and brightness. It’s light yet filling, with a rich texture that doesn’t feel heavy. Served in cool, crisp lettuce cups, it makes for a clean, refreshing lunch or light dinner.
What makes this dish so good is the simplicity. It’s just a few ingredients, but they all work together. The lime cuts the richness of the avocado, the cilantro brings depth, and the chicken makes it satisfying. Whether you’re following a low-carb plan or just looking for something fresh, this one fits the bill.
Why This Recipe Works
- Avocado replaces mayo with a creamy, nutrient-rich base
- Lime juice keeps it zesty and bright
- Lettuce cups make it crisp, clean, and low-carb
- Great for summer lunches or light dinners
Ingredient Swap Ideas
- Swap lime for lemon if needed
- Use parsley instead of cilantro
- Add chopped tomato, onion, or jalapeño for flavor
- Use tortillas or pita if you don’t want lettuce cups
Ingredients
- 2 ripe avocados
- 2 cups shredded cooked chicken
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- Salt and pepper, to taste
- Bibb or Romaine lettuce leaves, for serving
Instructions
- In a large bowl, mash the avocados with lime juice, salt, and pepper until mostly smooth.
- Stir in the chopped cilantro and shredded chicken until evenly combined.
- Taste and adjust seasoning—add more lime juice or salt as needed.
- Scoop the mixture into clean, dry lettuce leaves.
- Serve immediately, or refrigerate the filling for up to 24 hours.
7. Chimichurri Chicken and Veggie Salad
This salad brings bold South American flavor straight to your lunch table. It’s made with chopped grilled chicken, roasted vegetables, and spoonfuls of fresh chimichurri sauce, which acts as both the dressing and the flavor bomb. Chimichurri’s mix of parsley, garlic, vinegar, and olive oil brings a punchy, herb-forward brightness that ties everything together.
The best part is how flexible it is—you can use any roasted veggie you’ve got and any cut of chicken. It’s a fantastic way to clear out your fridge while making something that tastes exciting and bold. It’s satisfying warm or cold, and leftovers taste even better.
Why This Recipe Works
- Chimichurri adds bold flavor with minimal effort
- Roasted veggies make it hearty without feeling heavy
- Chicken adds protein, turning it into a full meal
- Works warm, cold, or at room temp
Ingredient Swap Ideas
- Use zucchini, bell peppers, or cauliflower for the roasted veggies
- Swap chimichurri with pesto or a garlic-herb vinaigrette
- Add a squeeze of lemon or sprinkle of feta on top
- Use grilled steak instead of chicken for a variation
Ingredients
- 2 cups chopped roasted or grilled vegetables
- 1 ½ cups cooked chopped chicken
- ¼ cup chimichurri sauce (store-bought or homemade)
- Optional: extra olive oil or lemon juice
Instructions
- Roast vegetables at 400°F for 20–25 minutes if not already cooked. Let cool.
- In a large bowl, combine roasted vegetables and cooked chicken.
- Add chimichurri sauce and toss to coat evenly.
- Taste and add olive oil or lemon juice if you want more brightness.
- Serve chilled or at room temperature with crusty bread or rice on the side.
8. Chicken and Peach Arugula Salad
This salad is summer in a bowl. Juicy sliced peaches pair with peppery arugula, grilled chicken, and a light honey-balsamic glaze that adds just the right amount of sweetness and tang. It’s delicate yet satisfying—fresh enough for hot days, but still substantial thanks to the chicken.
The contrast of sweet fruit, savory protein, and bitter greens makes this one of those salads you’ll keep in rotation all season. The textures, the color, and the burst of flavor in every bite all make it feel like something from a cafe menu—without the cafe price.
Why This Recipe Works
- Peaches add natural sweetness and juiciness
- Arugula gives a peppery, bright counterbalance
- Balsamic glaze ties it all together with tang
- Great salad for summer dinners or outdoor meals
Ingredient Swap Ideas
- Use nectarines or plums if peaches aren’t in season
- Swap arugula for spinach or mixed greens
- Add goat cheese or feta for creaminess
- Use rotisserie chicken or grilled thighs
Ingredients
- 2 cups arugula
- 1 ripe peach, sliced thin
- 1 ½ cups grilled chicken breast, sliced
- 2 tbsp balsamic glaze
- 1 tbsp olive oil
- Salt and black pepper
Instructions
- Arrange arugula in a large bowl or on a serving platter.
- Top with sliced peaches and grilled chicken.
- Drizzle olive oil evenly over the top, followed by balsamic glaze.
- Season lightly with salt and pepper.
- Serve immediately while the peaches are still fresh and juicy.
9. Spicy Chicken and Mango Slaw
This slaw-style salad is bright, crunchy, and just the right amount of spicy. It blends juicy mango, crunchy cabbage, and cooked chicken in a chili-lime vinaigrette that adds heat, citrus, and a touch of sweetness. Every forkful has that balance of hot and cool that keeps you coming back.
You can serve this on its own, pile it onto tostadas, or wrap it up in tortillas for a flavor-packed lunch. It holds up well and stays crunchy even after sitting in the fridge for a day or two.
Why This Recipe Works
- Mango adds juicy sweetness to cut through spice
- Chili-lime vinaigrette gives it kick and tang
- Cabbage holds crunch and texture
- Works as a side or main depending on portion
Ingredient Swap Ideas
- Use pineapple or peach if you don’t have mango
- Add shredded carrots or jicama for more crunch
- Swap in chipotle powder or hot sauce instead of chili flakes
- Serve with tortilla chips or over rice
Ingredients
- 2 cups shredded cabbage (green or red)
- 1 ripe mango, julienned or chopped
- 1 ½ cups cooked shredded chicken
- 2 tbsp chopped cilantro
For the vinaigrette:
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tsp honey
- ¼ tsp chili flakes
- Salt, to taste
Instructions
- In a small bowl, whisk together lime juice, olive oil, honey, chili flakes, and salt.
- In a large bowl, combine cabbage, mango, chicken, and cilantro.
- Pour dressing over the salad and toss until well mixed.
- Let it chill for 15–30 minutes before serving to allow flavors to blend.
- Garnish with extra cilantro or lime wedges if desired.
10. Roasted Chicken and Lentil Salad
This hearty salad is built for cooler days or when you want something that’s filling and wholesome. Roasted chicken and earthy lentils come together with garlic, mustard, and herbs in a punchy vinaigrette that coats everything with bold flavor. It’s simple, nutritious, and satisfying—great for lunch or dinner.
Lentils make this dish more than just a salad—they bring body and protein, making it a real meal. Add roasted veggies or greens if you like, but even on its own, it’s plenty to keep you full and focused.
Why This Recipe Works
- Lentils add protein, fiber, and a hearty texture
- Mustard vinaigrette cuts through the richness of the chicken
- Works warm or chilled depending on your mood
- Ideal for batch-cooking or meal prep
Ingredient Swap Ideas
- Use canned lentils for speed
- Swap in roasted sweet potatoes or beets
- Add arugula or baby spinach for greens
- Use grilled chicken if preferred
Ingredients
- 1 cup cooked green or brown lentils
- 1 ½ cups chopped roasted chicken
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper
Instructions
- In a bowl, whisk together olive oil, mustard, garlic, vinegar, salt, and pepper.
- In a large bowl, toss lentils and chicken with the vinaigrette.
- Mix well until everything is evenly coated.
- Let sit at room temperature or chill in the fridge for at least 20 minutes.
- Serve as-is or over greens for an added layer of texture.
11. Chicken and Avocado Pasta Salad
This salad hits that sweet spot between creamy and light. Instead of mayonnaise, it uses mashed avocado and Greek yogurt for a velvety, green dressing that coats every bit of the rotini and chicken. The avocado gives it richness, but the Greek yogurt keeps it tangy and cool. Add a bit of garlic and lemon, and the whole thing becomes the kind of dish that’s fresh enough for summer but filling enough to count as dinner.
This is also a crowd-pleaser—easy to double for potlucks or cookouts. It’s colorful, chilled, and super versatile. Toss in chopped cucumbers, cherry tomatoes, or red onion to bulk it up. Or keep it simple and let the avocado dressing shine.
Why This Recipe Works
- Avocado + yogurt = creamy without being heavy
- Pasta makes it hearty enough to be a full meal
- Chicken adds protein to balance the carbs
- Tastes great cold or at room temp
Ingredient Swap Ideas
- Use penne or bowtie pasta instead of rotini
- Add arugula or spinach for a green boost
- Stir in bacon bits or parmesan for extra flavor
- Swap Greek yogurt with light sour cream
Ingredients
- 2 cups cooked rotini pasta
- 2 ripe avocados, mashed
- ¾ cup plain Greek yogurt
- 1 ½ cups cooked chopped chicken
- 1 garlic clove, minced
- Juice of 1 lemon
- Salt and pepper
Instructions
- In a large bowl, mash avocado with lemon juice, garlic, salt, and pepper.
- Stir in Greek yogurt until smooth and creamy.
- Add pasta and chicken and fold until well coated.
- Taste and adjust seasoning as needed.
- Chill before serving or serve at room temperature.
12. Chicken and Watermelon Feta Salad
This salad is crisp, cold, and full of contrast—salty, sweet, juicy, and fresh. Cubes of watermelon and briny feta cheese pair beautifully with grilled chicken and peppery arugula. The lime-honey dressing brings a zippy balance to the whole thing. It’s a perfect summer salad, especially for outdoor meals or picnics.
Each bite feels refreshing thanks to the watermelon, and the feta gives it a creamy, salty punch. You won’t need anything creamy or heavy here—it’s all about simplicity and brightness.
Why This Recipe Works
- Watermelon keeps it juicy and hydrating
- Feta adds sharpness and richness
- Arugula gives it a peppery edge
- Chicken grounds it as a full meal
Ingredient Swap Ideas
- Use cantaloupe or strawberries instead of watermelon
- Swap feta with goat cheese or mozzarella
- Add mint or basil for more freshness
- Use grilled shrimp instead of chicken
Ingredients
- 2 cups cubed watermelon
- 1 cup arugula
- 1 ½ cups grilled chicken, sliced
- ½ cup crumbled feta cheese
- Juice of 1 lime
- 1 tsp honey
- Salt and pepper
Instructions
- In a small bowl, whisk together lime juice, honey, salt, and pepper.
- In a large bowl, toss watermelon, arugula, and chicken together.
- Drizzle the lime dressing over and toss gently.
- Add feta and fold just once to combine.
- Serve chilled with extra lime on the side.
13. Pesto Chicken Caprese Salad
If you love a Caprese salad, this version will take it up a notch. It combines juicy cherry tomatoes, sliced mozzarella, and tender chicken all tossed in a fresh pesto dressing. It’s bright, herby, and summery—everything you’d want on a hot day.
The pesto adds tons of flavor with just a spoonful. It replaces any need for a mayo or vinaigrette base while keeping the salad cohesive and bold. Serve it over greens, in a sandwich, or just as-is.
Why This Recipe Works
- Pesto packs flavor without needing extra seasoning
- Tomato + mozzarella is always a winning combo
- Chicken makes it more filling than a typical Caprese
- Great for picnic lunches or quick dinners
Ingredient Swap Ideas
- Use store-bought or homemade pesto
- Swap mozzarella balls with sliced cheese or feta
- Add avocado or arugula for a twist
- Use balsamic glaze to finish it off
Ingredients
- 1 ½ cups cooked chicken, chopped
- 1 cup halved cherry tomatoes
- ½ cup mozzarella pearls or diced mozzarella
- 2 tbsp pesto
- Salt and pepper
Instructions
- In a bowl, combine chicken, tomatoes, and mozzarella.
- Add pesto and stir gently to coat.
- Season with salt and pepper as needed.
- Let sit for 10 minutes before serving for the flavors to settle.
- Serve cold or room temp with greens or crusty bread.
14. Southwest Chicken and Corn Salad
This salad brings the heat—and the flavor. It’s a mix of grilled corn, black beans, chicken, and crunchy peppers, all tossed with a lime-cumin vinaigrette. It has a smoky, zesty vibe that works great as a main or side.
It’s colorful, filling, and perfect for when you want something hearty but not heavy. Add crushed tortilla chips on top or wrap it in a tortilla for a handheld lunch.
Why This Recipe Works
- Zesty lime dressing brightens the bold ingredients
- Beans and corn make it extra filling
- Crunchy veggies keep it lively
- Can be served in bowls, wraps, or tacos
Ingredient Swap Ideas
- Use chickpeas instead of black beans
- Swap corn with grilled zucchini or bell pepper
- Add avocado or cheese for creaminess
- Serve warm or cold
Ingredients
- 1 ½ cups cooked chicken
- ½ cup grilled corn
- ½ cup black beans
- ¼ cup chopped red bell pepper
- 2 tbsp chopped cilantro
For the dressing:
- Juice of 1 lime
- 2 tbsp olive oil
- ½ tsp cumin
- Salt and pepper
Instructions
- In a bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- In a large bowl, combine chicken, corn, beans, pepper, and cilantro.
- Pour dressing over the top and toss thoroughly.
- Let sit for 15–20 minutes to allow flavors to mingle.
- Top with tortilla chips or extra herbs if desired.
15. Asian Chicken Noodle Salad
This chilled noodle salad is savory, tangy, and a little bit sweet. It combines rice noodles, chicken, crisp veggies, and a soy-sesame vinaigrette that clings to everything. It’s satisfying but still feels light—perfect for a hot day or a quick lunch.
The textures are unbeatable: soft noodles, crunchy cabbage, tender chicken, and sesame seeds on top. Serve it as a main dish or a side to something spicy or grilled.
Why This Recipe Works
- Rice noodles soak up flavor fast
- Soy-sesame dressing gives an umami kick
- Crisp veggies give it texture
- Great served cold
Ingredient Swap Ideas
- Use soba noodles or spaghetti in place of rice noodles
- Add shredded carrot, cucumber, or bell pepper
- Top with peanuts or sesame seeds
- Swap chicken with tofu or shrimp
Ingredients
- 4 oz rice noodles
- 1 ½ cups cooked shredded chicken
- 1 cup shredded cabbage
- 2 green onions, chopped
For the dressing:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp grated ginger
Instructions
- Cook noodles according to package directions, then rinse with cold water.
- In a bowl, whisk together soy sauce, sesame oil, vinegar, honey, and ginger.
- In a large bowl, combine noodles, chicken, cabbage, and green onions.
- Pour dressing over and toss until well coated.
- Chill for 30 minutes before serving for best flavor.
16. Chicken and Roasted Beet Salad
Sweet roasted beets and chicken may not seem like the obvious pairing—but trust us, it works. The earthy richness of the beets is the perfect match for tender chicken and a tangy balsamic vinaigrette. A sprinkle of goat cheese or nuts on top finishes it off beautifully.
This is a great cool-weather salad, but it also works for summer if served chilled. It’s colorful, unexpected, and deeply satisfying.
Why This Recipe Works
- Roasted beets add natural sweetness and color
- Balsamic vinaigrette balances earthy and tangy
- Great with chilled or warm chicken
- Perfect base for cheese or toasted nuts
Ingredient Swap Ideas
- Use golden beets or carrots instead of red beets
- Add walnuts, pecans, or almonds for crunch
- Use arugula or spinach as a bed
- Swap chicken with roasted tofu
Ingredients
- 2 roasted beets, sliced
- 1 ½ cups cooked chicken
- 2 cups spinach or arugula
- 2 tbsp balsamic vinaigrette
- Optional: goat cheese or chopped nuts
Instructions
- Toss greens with balsamic vinaigrette in a large bowl.
- Top with sliced roasted beets and chicken.
- Add goat cheese or nuts if using.
- Drizzle with extra dressing if desired.
- Serve cold or at room temperature.
17. Dill Pickle Chicken Salad
If you’re a pickle fan, this salad is your dream. It’s tangy, crisp, and creamy in all the right ways. Instead of mayo, it uses Greek yogurt and a bit of pickle juice for the base—plus plenty of chopped pickles for that briny crunch.
Serve it on toasted bread, in lettuce cups, or straight from the spoon. It’s bold, quick, and surprisingly refreshing.
Why This Recipe Works
- Briny, crunchy, tangy flavor throughout
- Pickle juice adds sharpness to yogurt base
- No cooking required—fast lunch option
- Keeps well in the fridge
Ingredient Swap Ideas
- Use chopped pepperoncini or capers for a twist
- Add celery or green onion for extra crunch
- Mix in shredded cheese for richness
- Use sour cream instead of yogurt
Ingredients
- 2 cups shredded cooked chicken
- ¾ cup plain Greek yogurt
- ½ cup chopped pickles
- 1 tbsp pickle juice
- Salt and black pepper
Instructions
- In a bowl, stir together yogurt, pickle juice, salt, and pepper.
- Add chicken and chopped pickles.
- Mix until evenly coated.
- Chill for 15 minutes before serving.
- Serve in sandwiches, wraps, or on crackers.
18. Chicken and Strawberry Spinach Salad
This salad leans sweet, fresh, and beautifully vibrant. Juicy strawberries are the star here, paired with tender chicken and baby spinach for a light, feel-good base. Toasted almonds bring crunch, while a tangy poppyseed dressing adds just enough richness to round everything out. It’s a salad that looks and tastes like something from a bistro—but takes less than 15 minutes to put together.
Great as a lunch or brunch centerpiece, this one really shines during spring and summer. The sweet-tart strawberries and savory chicken balance each other perfectly, while the greens and dressing tie it all together.
Why This Recipe Works
- Strawberries give natural sweetness and color
- Spinach is tender but hearty enough for chicken
- Poppyseed dressing adds creaminess and acidity
- Almonds bring a nutty crunch that rounds it out
Ingredient Swap Ideas
- Swap almonds with pecans or walnuts
- Use romaine or arugula instead of spinach
- Add goat cheese or feta for tang
- Try raspberries or blueberries if strawberries aren’t in season
Ingredients
- 2 cups baby spinach
- 1 cup sliced strawberries
- 1 ½ cups cooked sliced chicken
- ¼ cup sliced almonds, toasted
- 3 tbsp poppyseed dressing
Instructions
- In a large bowl, toss spinach, strawberries, and sliced chicken together.
- Drizzle with poppyseed dressing and gently toss again.
- Top with toasted almonds and serve immediately.
- For extra protein, add a hard-boiled egg on top.
- Serve chilled or at room temperature.
19. Buffalo Chicken Cauliflower Salad
If you like spice, this one brings it. Buffalo chicken gets a healthy makeover with roasted cauliflower, chopped celery, and a Greek yogurt–based ranch dressing. It’s got crunch, heat, and creaminess without relying on anything heavy. The cauliflower holds the buffalo flavor beautifully, while the yogurt ranch cools it down.
You can enjoy this warm or cold, and it works just as well in a lettuce wrap as it does in a bowl. It’s great for meal prep and totally hits that bar-food craving in a lighter way.
Why This Recipe Works
- Roasted cauliflower is filling and bold
- Buffalo sauce adds spicy heat without being greasy
- Yogurt ranch gives it tang and balance
- Celery adds that classic buffalo crunch
Ingredient Swap Ideas
- Use broccoli instead of cauliflower
- Add carrots or cabbage for crunch
- Swap in blue cheese crumbles instead of ranch
- Make it a wrap with tortillas or pita
Ingredients
- 2 cups roasted cauliflower florets
- 1 ½ cups cooked shredded chicken
- 2 tbsp buffalo sauce
- ½ cup chopped celery
- 3 tbsp Greek yogurt ranch dressing
Instructions
- Toss chicken and cauliflower with buffalo sauce in a large bowl.
- Add chopped celery and mix to combine.
- Drizzle in ranch dressing and stir to coat.
- Chill for 15–20 minutes or serve warm.
- Garnish with more sauce or green onions if desired.
20. Chicken and Chickpea Chopped Salad
This salad is crunchy, hearty, and all about texture. It combines chopped vegetables, chickpeas, and shredded chicken, all tossed with a lemon-herb vinaigrette. Every bite is balanced—savory, crisp, and tangy. It’s a full meal in a bowl that’s fresh enough to eat any day of the week.
The chickpeas add substance and fiber, while the dressing soaks into everything without making it soggy. It’s perfect for lunches, packed meals, or whenever you want something light but satisfying.
Why This Recipe Works
- Chickpeas bring plant-based protein and texture
- Lemon-herb vinaigrette adds brightness and sharpness
- Easy to chop, toss, and go
- Stays fresh and crisp for 1–2 days in the fridge
Ingredient Swap Ideas
- Swap chickpeas with white beans or lentils
- Add cucumber, radishes, or shredded carrots
- Use parsley, mint, or basil as the herb
- Stir in crumbled feta or parmesan
Ingredients
- 1 ½ cups cooked shredded chicken
- 1 cup canned chickpeas, rinsed and drained
- ½ red bell pepper, diced
- ½ cup chopped cucumber
- 2 tbsp chopped parsley
For the dressing:
- 2 tbsp olive oil
- Juice of 1 lemon
- ½ tsp Dijon mustard
- Salt and pepper
Instructions
- In a small bowl, whisk together lemon juice, olive oil, mustard, salt, and pepper.
- In a large bowl, combine chickpeas, chicken, bell pepper, cucumber, and parsley.
- Pour dressing over salad and mix until evenly coated.
- Let sit 10–15 minutes for flavors to develop.
- Serve as-is, in lettuce cups, or with toasted pita.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.