Loaded Chicken Salad with Creamy Herb Dressing

Name: Loaded Chicken Salad with Creamy Herb Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 cup store bought roast chicken; 150 g bacon; 12 cup cos / romaine lettuce; 1 cup corn kernels; 300 g cherry or grape tomatoes; 2 cucumbers; 2 avocados; 1/2 red onion; 2 1/2 tbsp cider vinegar; 6 tbsp extra-virgin olive oil; 1 clove garlic; 1 tsp Dijon mustard; 2 tsp dried mixed herbs; 1 tsp sugar; 3/4 tsp salt; 1/2 tsp black pepper

This loaded chicken salad is fresh, hearty, and packed with tender roast chicken, crisp romaine, creamy avocado, smoky bacon, and a tangy herb dressing. It comes together quickly, making it a great option for lunch, dinner, or easy entertaining.

Servings4 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

store bought roast chicken
3 cup
bacon
150 g
cos / romaine lettuce
12 cup
corn kernels
1 cup
cherry or grape tomatoes
300 g
cucumbers
2
avocados
2
red onion
0.5
cider vinegar
1 tbsp
extra-virgin olive oil
6 tbsp
garlic
1 clove
Dijon mustard
1 tsp
dried mixed herbs
2 tsp
sugar
1 tsp
salt
0.8 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Make the dressing: In a jar or small bowl, combine the cider vinegar, extra-virgin olive oil, minced garlic, Dijon mustard, dried mixed herbs, sugar, salt, and black pepper. Shake or whisk until well combined, then let it sit for 10 minutes so the flavors can blend.

Prepare the salad: In a large bowl, combine the shredded roast chicken, chopped romaine lettuce, corn kernels, thinly sliced red onion, halved cherry tomatoes, sliced cucumbers, and chopped avocados. If the bacon is not yet cooked, cook it until crisp, then crumble or chop it.

Dress and serve: Pour most of the dressing over the salad and toss gently until everything is evenly coated. Transfer to a serving bowl or platter, drizzle with the remaining dressing, and scatter the crispy bacon over the top. Serve right away.

Chef's Tips

For the best texture, add the avocado and bacon just before serving. Rotisserie chicken works well in place of roast chicken, and you can swap the romaine for mixed salad greens if needed. Leftover undressed salad can be refrigerated for up to 1 day, but once dressed it is best eaten immediately.