In these hot days, the body asks us for light and fresh meals that keep us hydrated and well nourished. Salads are one of the best options to eat, as they meet all the requirements mentioned. If, in addition, we include chicken among its ingredients, we have a perfect unique dish that will also save us time in the kitchen.
Among the many salads that you can find in Direct to the palate, I have made a selection of the best chicken salads to have them all collected in an entry that serves as a reference. Thus we will save search times and we can vary as much as we want.
These are the best chicken salads according to my preferences, but they are not the only ones. Although I am convinced that there are them for all tastes, if you want to vary or investigate a little more, you can always browse through our files and, within the salad label, you will find many more.
How to make juicy baked chicken breasts
1. Chicken Caesar Salad
The well-known Caesar salad in which they are combined different types of lettuce with a sauce, grilled or roasted chicken tacos, croutons and slices of Parmesan cheese, it is an evolution of the authentic Caesar salad, which was born long before this dish became world famous.
We start by making the croutons, for which we spread the garlic clove on a slice of bread, cut it into small cubes and make them in the oven at 180º, allowing time for them to brown. We reserve and let cool. You can make a good amount and store them in a container to use in other dishes such as other salads or in our traditional Andalusian gazpacho. To make the Caesar dressing or sauce, we chop the anchovies and place them in the blender glass, adding the extra virgin olive oil, the lemon juice, the vinegar and an egg yolk. We grind to make an emulsion like when we make homemade mayonnaise. We booked. For the chicken breast, we used a breast without filleting. Cook it for 5 minutes in salted water and then finish it on the grill or grill, making sure that the lines are well marked on its surface. Then we cut the chicken into slices to be able to distribute them in the salad. We wash and dry the different kinds of lettuce and arrange them gracefully in a bowl, carefully seasoning them. Then we spread the Caesar dressing or sauce, the different chicken slices and the croutons on top, finishing with the Parmesan flakes.
2. Sweet and sour orange chicken salad
Perfect for a light dinner or even a good lunch if we accompany it with a not too heavy first course, is this sweet and sour orange chicken salad. We can prepare the chicken in advance and, simply, assemble the salad at the moment of serving it. For those days of maximum use of our beach and / or pool time.
Ingredients: 250 g of chicken breast in thick fillets, 2 lettuce heads, 10 cherry tomatoes, 1 orange, 15 ml of soy sauce, 5 m of Worcestershire sauce, 5 ml of sherry vinegar, 15 m of bitter orange marmalade, 5 ml of honey, ground black pepper, salt, extra virgin olive oil and sesame seeds.
Elaboration: Dry the chicken breasts with kitchen paper and remove any excess fat. Cut into strips of about the same size and arrange them on a plate or platter. Squeeze the orange juice and mix with the soy sauce, Worcestershire sauce, vinegar, jam, honey and a pinch of salt and pepper. Cover the chicken with the marinade, stir well, cover with plastic wrap and let it rest in the fridge for at least 30 minutes, better a couple of hours. At the moment of cooking, drain the chicken from the liquid, reserving it, and brown it in a non-stick pan with a little olive oil. Season with salt and pepper. Cook the meat well on both sides until it is well browned. Add the marinade, stirring well, and cook for a few more minutes over medium heat, until the liquid is reduced. Remove to a source and let cool. Serve on fresh leaves of buds with some quartered tomatoes and black sesame to taste.
3. Sautéed fresh corn and chicken salad
Although this Chicken Corn Salad can be made with canned sweet corn, the ideal is to use a fresh cob cooked on the grill, what a difference! If we have leftover grilled or cooked chicken, the difficulty of the recipe is minimal, but we can also cook a breast or a couple of thighs in a moment.
Ingredients: 1 ear of raw sweet corn, a quarter of a teaspoon of hot paprika, half a teaspoon of sweet paprika, a quarter of a teaspoon of ground cumin, a quarter of a teaspoon of ground coriander, 1 chicken breast, 1 oak leaf lettuce small, 3 pear tomatoes, 30 g of soft goat cheese, extra virgin olive oil, salt and ground black pepper.
Preparation: Remove the corncob leaves and the filaments, cut the base and, if necessary, the tip. Wash and dry gently. Brush with olive oil and heat an iron or grill over medium-high heat. Cook the cob with a pinch of salt, turning it from time to time, so that it browns well all over. Make sure that the temperature is not too high so that it does not burn. It will take about 15-20 minutes. Remove and let cool a little. Remove the grains by means of straight cuts with a good knife, vertically, leaving the stem clean. Heat a frying pan with a little oil and add the grains, stirring carefully to separate them completely. Add all the spices, season and sauté for about 8-10 minutes. Remove and let cool. Prepare the salad by washing the lettuce well and cutting the chicken into strips, or shredding it. Wash and chop the tomatoes. Place a base of well drained leaves, distribute the corn, tomato and chicken. Add the goat cheese (feta, Burgos or mozzarella would also be good options) and season with good extra virgin olive oil and season.
4. Chicken and avocado salad
This avocado chicken salad recipe is really easy to make. It is important to use avocados that are well ripe to enhance their flavor and texture. As a dressing we will simply use a mayonnaise, which can be light.
Ingredients: 2 chicken breasts, 2 ripe avocados, 30 g of mayonnaise, 15 ml of lemon juice, 1 jalapeño or serrano cutlet, fine herbs, salt and ground black pepper.
Elaboration: We are going to heat the olive oil in a frying pan and grill the chicken breasts over medium heat. We season them with the fine herbs, salt and pepper, we lower the heat slightly and leave them for about 25 minutes, turning them from time to time. When they are ready, we remove them from the pan, let them cool for about 10 minutes and cut them into pieces. Peel the avocados, remove the bone and cut into pieces similar in size to chicken. We place the chicken and the avocado in a bowl to which we add the mayonnaise and the lemon juice. Adjust the seasoning if necessary, chop the chili and stir. Let cool for about 20 minutes before serving.
5. Caesar pasta salad
Let anyone who enjoys the great classic of salads raise their hands: the Caesar salad. I knew it, there are many of you. Well, if you like the classic, you can’t imagine what you are going to like this pasta Caesar salad. Although she is essentially a normal Caesar, the contribution of pasta, which combines perfectly with the rest of the ingredients, changes its texture quite a bit. Surprisingly delicious.
Ingredients: 1 chicken breast, 1 egg, breadcrumbs, lettuce mix, 0 g of dry short pasta, 12 cherry tomatoes, croutons, Parmesan cheese, Caesar sauce.
Elaboration: We logically start by bringing the water to a boil. Meanwhile, we fillet the breast into thick fillets, smear it in beaten egg and pass it through the breadcrumbs. If you like it very crunchy, we can pass it again through the beaten egg and again through the bread.When the water starts to boil, add plenty of salt and the pasta. Cook for the time indicated on the package, drain and let cool. On the other hand, fry the chicken breasts in plenty of oil, until they are golden brown. Remove and place them on a plate with kitchen paper so that the excess oil drains off. Finally, we assemble the salad. In a bowl of the appropriate size, add the lettuce mix, the split cherry tomatoes, the pasta, the croutons and the chopped breasts. Add the Caesar sauce (here’s the Caesar sauce recipe in case you want to make it at home) and finish with a little grated Parmesan cheese.
6. Rice salad with roast chicken, asparagus and corn
This recipe for rice salad with roasted chicken, asparagus and corn, in addition to being great for a single dish at a dinner or at lunchtime, it can also be a starter or a perfect garnish To accompany a barbecue, being also ideal to take to work in a lunch box.
Ingredients: 200 g of basmati rice, 50 g of grain corn, 100 g of cooked wild asparagus, 100 g of tomato, two tablespoons of extra virgin olive oil, one tablespoon of vinegar, two tablespoons of mayonnaise, a pinch of ground cumin, salt to taste, 200 g of roasted chicken breast, 2 kumquat cut into slices.
Elaboration: We start by soaking the basmati rice for a few minutes so that it softens and releases some starch. Then we cook it following the manufacturer’s instructions – it will take about twelve minutes – and when we have it ready, we drain it well in a colander. To make the dressing, mix the oil, vinegar and mayonnaise in a bowl and add a pinch of ground cumin. Mix well until emulsified and reserve. Chop the green asparagus into small pieces and drain the cooked corn from the can. We cut the tomatoes into small portions and prepare the roast chicken, cutting the breast into small portions. If you have some sauce from the chicken, it is also good to mix in our dressing, lightening it a bit and adding more flavor. We finish by mixing the ingredients so that they are well distributed and we dress just before eating the salad, so that the ingredients do not stay straight but maintain their smoothness …