What Is Chicken Salad?

In the world of salads, we certainly aren’t lacking in variety. And while I love a good pasta salad or barley salad, there’s something about a classic chicken salad that just hits the spot for my fam. Tender chicken is tossed in a mayonnaise-based dressing and mixed with juicy red grapes, crisp celery, red onion, and chopped walnuts. I can’t think of one baby shower, potluck, or picnic that hasn’t had a bowl of chicken salad on the table. And it’s so easy to make! No deli counter, no waiting in line, and no hefty price tag—just simple ingredients and a few minutes in the kitchen are all it takes to make this family favorite.

What Else Can I Add?

This recipe for chicken salad is the perfect ‘let’s clean out the fridge’ dish. Add some apples and dried cranberries for a Waldorf salad vibe, or mix in some halved cherry tomatoes and avocado for extra freshness. Other ingredients that work well in a traditional chicken salad include hard-boiled eggs, bacon, diced bell peppers, and cooked pasta. Basically, if it’s in your fridge and you think it would taste good in this salad, toss it in!

What to Serve With Chicken Salad

The fun thing about this salad is that it can be served as a main meal or as a side dish. Here are some ways my family enjoys it:

• Served in a halved croissant, in dinner rolls, or between two slices of bread as a sandwich.
• Smothered on crackers or crostini.
• Wrapped in lettuce leaves or tortilla wraps (for the quickest lunch ever!).
• Alongside fried green tomatoes, cooked pasta, or air fryer sweet potato fries.
• On top of lettuce greens for a hearty salad.
• In a baked potato!

Storage Instructions

How long this traditional chicken salad recipe will keep totally depends on the freshness of your ingredients. Cooked chicken can last for 3-4 days in the fridge. If you make this salad on the same day you buy your rotisserie chicken, it should be good for at least 3 days when refrigerated and stored in an airtight container. Keep this in mind if you’re making it ahead of time for a party or meal prep for the week.

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Chicken Salad (Traditional)

This Traditional Chicken Salad is creamy, tangy, and full of tender shredded chicken. It's like having a taste of the deli counter at home!

Course Salad

Cuisine Amercian

Total Cost $11.12 recipe / $1.39 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 1 cup per person

Calories 328kcal

Author Jess – Budget Bytes

Ingredients

• 1 rotisserie chicken, about 4 cups of meat $5.97
• 1 cup seedless red grapes, quartered $1.69
• 1 cup red onion, diced $0.61
• 1 cup celery, diced $0.62
• ¼ cup chopped walnuts $1.18
• ¾ cup mayonnaise $0.84
• 1 Tbsp white vinegar $0.02
• 1 tsp salt $0.04
• 1 tsp freshly cracked black pepper $0.15

Instructions

• Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside.
• Gather the quartered grapes, diced red onion, diced celery, and chopped walnuts.
• In a small mixing bowl, add the mayonnaise, white vinegar, salt and pepper.
• Whisk all dressing ingredients to combine.
• Pour dressing ingredients over the shredded chicken, grapes, celery and walnuts.
• Toss all ingredients together until evenly coated. Enjoy on a sandwich or on top of lettuce greens for a filling salad.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 328kcal | Carbohydrates: 6g | Protein: 22g | Fat: 24g | Sodium: 696mg | Fiber: 1g

how to make Traditional Chicken Salad – step by step photos

Carve one rotisserie chicken to remove all the white and dark meat – this should yield around 4 cups of meat. Using two forks, shred the chicken into smaller pieces and set aside for now.

Gather 1 cup of quartered, seedless red grapes, 1 cup of diced red onion, 1 cup of diced celery, and ¼ cup of chopped walnuts.

Add ¾ cups of mayonnaise, 1 Tbsp white vinegar, 1 tsp salt, and 1 tsp freshly cracked black pepper to a small bowl.

Mix the dressing ingredients well to combine.

Add the 4 cups of shredded chicken, 1 cup of quartered red grapes, 1 cup of diced celery, and ¼ cup of chopped walnuts to a bowl and pour over the chicken salad dressing.

Toss all the ingredients together until everything is evenly coated in the dressing. Serve the chicken salad over a bed of greens, on sandwiches, or any other way you like!

This traditional chicken salad is the quickest and easiest way to satisfy your craving for a classic deli-style chicken salad!

More Chicken Salad Recipes

Broccoli Cheddar Chicken Salad

$4.84 recipe / $1.61 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

The post Chicken Salad (Traditional) appeared first on Budget Bytes.

What Is A Santa Fe Salad?

This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!

What Else Can I Add?

How To Store Leftovers

As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!

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Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It's loaded with tender, juicy chicken, fresh veggies, and creamy black beans.

Course Salad

Cuisine American, texmex

Total Cost $16.05 recipe / $2.67 serving

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 516kcal

Author Jess – Budget Bytes

Ingredients

For the Dressing

• 1 avocado $0.89
• 1/2 cup sour cream $0.24
• 1 clove garlic, minced $0.08
• 1/4 tsp salt $0.02
• 2 tbsp lime juice $0.50
• 1/4 bunch fresh cilantro $0.20
• 1/4 cup water $0.00

For the Salad

• 2 heads romaine lettuce, chopped into bite-size pieces $2.98
• 1 green bell pepper, diced $0.89
• 5 radishes, sliced thin $0.49
• 1 cup frozen corn, thawed and rinsed $0.47
• 1 15oz. can black beans, rinsed and drained $0.89
• 1/4 cup shredded cheddar cheese $0.83
• 1/2 cup pico de gallo $0.44
• 1 cup crushed tortilla chips $0.50

For the Chicken

• 2 boneless, skinless chicken breasts $5.69
• 2 Tbsp olive oil, divided $0.08
• 1 Tbsp chili powder $0.30
• 2 tsp paprika $0.20
• 1/2 tsp cayenne pepper $0.06
• 1 tsp ground cumin $0.10
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 1 tsp salt $0.05
• 1 tsp freshly ground black pepper $0.05

Instructions

• Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
• Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
• Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
• Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
• Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
• Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
• In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 
• Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!

See how we calculate recipe costs here.

Notes

Nutritional information does not include the guacamole. Click the recipe link to view nutritional information.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 21g | Sodium: 1791mg | Fiber: 14g

how to make a Santa Fe Salad – step by step photos

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

Puré until smooth. Cover and set aside in the refrigerator.

Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.

Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.

Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.

Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.

In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 

Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!

More Salad Recipes

Turkey Taco Salad

$11.29 recipe / $2.82 serving

BLT Pasta Salad

$7.39 recipe / $0.92 serving

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

The post Santa Fe Salad appeared first on Budget Bytes.

What Kind of Chicken to Use

This Pesto Chicken and Broccoli Salad is the perfect recipe for store-bought rotisserie chicken, but if that’s not your jam you can totally cook your own boneless, skinless chicken breast or thighs. You’ll need about one cup of chopped cooked chicken (the amount is flexible), which will be about one chicken breast or two chicken thighs.

What Kind of Pesto to Use

I like the freshness of a basil pesto for this recipe. The herbal flavor really lightens up the dish. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio. And don’t let the rest of that jar of pesto go to waste! Check out our pesto recipe archives for ways to make sure every last drop gets put to good use.

Is the Broccoli Raw??

Yes, this salad is made with raw broccoli. The extra crunchy broccoli gives this salad tons of texture and helps it hold up well in the refrigerator for days. If you absolutely can not do raw broccoli, the next best option would probably be very lightly steamed broccoli, so that it still has some texture but that edge of raw flavor has been taken off.

How to Serve Pesto Chicken and Broccoli Salad

You can eat this salad alone in a bowl, stuff it into a pita, scoop some on top of a green salad, or wrap it up in a tortilla. There are so many options!

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Pesto Chicken and Broccoli Salad

Chicken, broccoli, onion, and a creamy pesto dressing make this quick salad a delicious new lunchtime staple!

Course Lunch, Salad

Cuisine American

Total Cost $6.18 recipe / $1.55 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 1 cup each

Calories 257kcal

Author Beth – Budget Bytes

Ingredients

• 1 cup chopped cooked chicken* $3.50
• 1 lb. fresh broccoli (about 2 cups chopped) $1.25
• 1/4 cup chopped red onion $0.08
• 1/4 cup basil pesto $1.00
• 1/4 cup mayonnaise $0.29
• 1 Tbsp lemon juice $0.04
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Chop the chicken and broccoli into small, bite-sized pieces. Finely dice the red onion.
• In a bowl, stir together the pesto, mayonnaise, and lemon juice.
• Add the chicken, broccoli, and red onion to a large bowl. Pour the creamy pesto over top, and add the freshly cracked pepper. Stir to combine.
• Taste the salad and add salt or pepper to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*You can use store-bought rotisserie chicken, or cook your own chicken breast in a skillet.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 10g | Protein: 15g | Fat: 18g | Sodium: 298mg | Fiber: 3g

How to Make Pesto Chicken and Broccoli Salad – Step by Step Photos

You’ll want about one cup (give or take some) of chopped cooked chicken for this recipe. The easiest option is to use store-bought rotisserie chicken. But, if you aren’t using a rotisserie chicken, you can cook one chicken breast or two chicken thighs to use for this recipe. If you need instructions for cooking chicken breast in a skillet, see my tutorial here. Make sure to let the chicken cool before using it in the recipe.

To make the creamy pesto dressing, stir together ¼ cup basil pesto, ¼ cup mayonnaise, and 1 Tbsp lemon juice.

Chop about two cups of broccoli into small bite-sized pieces. Making sure to chop the broccoli small enough is key to making this salad work. They should be small enough that a few pieces could fit onto a fork.

Chop the chicken into small ¼-½ inch pieces (the cutting board pictured above is quite small, for reference)

Finely dice ¼ cup red onion. Place the broccoli, chicken, and onion in a bowl.

Pour the creamy pesto dressing over the ingredients in the bowl. Add about ¼ tsp freshly cracked pepper.

Stir everything together, give it a taste, and add salt or pepper to taste.

Enjoy in a bowl, stuffed into a pita, or on a green salad!

The post Pesto Chicken and Broccoli Salad appeared first on Budget Bytes.

If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.

Can I Use Different Greens?

Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.

What Kind of Chicken to Use

I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe. 

Raisin Substitutes

I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced). 

Dressing Options

If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.

How to Meal Prep Kale and Chicken Salad

The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.

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Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!

Course Main Course, Salad, Side Dish

Cuisine American

Total Cost $8.29 recipe / $2.07 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 446kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards

Ingredients

Salad

• 1.5 cups chopped cooked chicken $4.33
• 6 cups chopped kale $1.25
• 1 cup chopped celery $0.37
• 1/3 cup sliced or slivered almonds $0.79
• 1/3 cup golden raisins $0.47

Dressing

• 1/2 cup mayonnaise $0.50
• 3 Tbsp apple cider vinegar $0.18
• 1.5 Tbsp honey $0.27
• 1/2 Tbsp Dijon mustard $0.09
• 1/4 tsp salt $0.02
• 1/4 tsp Freshly cracked black pepper $0.02

Instructions

• Chop the cooked chicken into small, bite-sized pieces. Clean the celery and chop into similar small bite-sized pieces.
• Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well.
• To make the dressing, whisk together the mayonnaise, vinegar, honey, Dijon, salt, and pepper.
• To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins. Drizzle the dressing over top, toss until everything is coated, then enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 28g | Protein: 23g | Fat: 28g | Sodium: 444mg | Fiber: 2g

How to Make Crunchy Kale and Chicken Salad – Step by Step Photos

You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.

While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.

Next, dice two ribs of celery, or about 1 cup once chopped.

Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).

Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…

Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.

Pour your dressing over top just before serving.

Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)

Check out these other great summer salads

• Tomato Mozzarella Pasta Salad
• Panzanella
• Super Fresh Cucumber Tomato Salad
• Orzo Pasta Salad

The post Crunchy Kale and Chicken Salad appeared first on Budget Bytes.

What Kind of Cooked Chicken to Use

I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe). But you can use any pre-cooked chicken like, poached chicken, baked chicken, or rotisserie chicken. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.

What Else Can I Add to My Chicken Salad?

Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery adds a nice crunch and fresh herbs make the flavor nice and lively (basil, terragon, chives). And if you don’t have dried cranberries, golden raisins or red grapes also work really well in this recipe.

How Long Does it Last?

This salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.

How to Serve

You can serve chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. It’s also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).

Love chicken salad? You might also like Curry Chicken Salad, Broccoli Cheddar Chicken Salad, or our Traditional Chicken Salad.

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Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.

Total Cost $10.35 recipe / $2.59 serving

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 1 cup each

Calories 367kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Measuring Cups Spoons

Ingredients

• 3 cups chopped cooked chicken $7.97
• 1 apple (1.5 cups chopped) $0.76
• 1/4 cup diced red onion $0.20
• 1/4 cup dried cranberries $0.22
• 1/3 cup mayonnaise $0.53
• 1/3 cup plain yogurt $0.35
• 1 Tbsp Dijon mustard $0.18
• 1 Tbsp red wine vinegar $0.10
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Chop the cooked chicken and the apple into small pieces. Finely dice the red onion.
• Place the chicken, apple, onion, and dried cranberries in a large bowl.
• Combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a bowl. Stir until smooth.
• Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Serving | Calories: 367kcal | Carbohydrates: 15g | Protein: 34g | Fat: 19g | Sodium: 395mg | Fiber: 2g

How to Make Chicken Salad with Apples – Step By Step Photos

You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.

Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.

Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.

Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.

To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.

Pour the prepared dressing over top of the salad ingredients.

Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.

The post Chicken Salad with Apples appeared first on Budget Bytes.

Salad Add-Ins

This Kale White Bean and Pesto Salad already has good bones. I can eat it as is and be perfectly happy. But when I do want to switch it up I can add things like a chopped hard boiled egg, some crumbled feta, leftover roasted vegetables, avocado, croutons or toasted pita triangles, or even leftover cooked quinoa. You can make each bowl unique.

Substitutions

If you’re not a kale fan, you can use chopped spinach in a pinch, but it won’t give this salad as much volume, or hold up as well in the refrigerator as kale. I’m almost more inclined to suggest using chopped parsley, which has a similar sturdiness to kale.

You can feel free to simply leave the chicken out, or add an extra can of white beans in its place. And while cannelini beans are the best for this salad due to their creamy, yet firm texture, I can see chickpeas also working well.

If you can’t find pesto for a good price in your area, my parsley pesto is a great homemade substitute to the convenience of store bought pesto. You can also swap it out for my tangy Tomato Basil Vinaigrette.

How to Store Leftovers

I try to design my recipes with as little leftovers as possible, but for this recipe I had leftover kale, tomatoes, and pesto. The tomatoes will be no problem because I like to snack on grape tomatoes, add them to my scrambled eggs, and many other things. When faced with large amounts of fresh kale, I like to sauté it down with a little garlic, salt, and pepper. It’s so good that I can eat it straight, and because it wilts so much when it’s cooked, one big bag of kale quickly becomes one serving. And for the leftover pesto, I’ll consult my archives.

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Kale White Bean and Pesto Salad

This Make Ahead Kale White Bean and Pesto Salad keeps your fridge stocked with good for you food that you can customize each day for a new meal.

Course Lunch, Salad

Cuisine American

Total Cost $7.06 recipe / $1.77 serving

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 about 2 cups each

Calories 332.2kcal

Ingredients

• 6 cups kale, finely chopped $1.50
• 1 15oz. can cannellini beans $0.69
• 1 cooked chicken breast* $2.00
• 1 cup grape tomatoes $1.00
• 1/2 cup pesto $1.44
• 1 large lemon, cut into wedges $0.43

Instructions

• Place the finely chopped kale in a large bowl. Rinse and drain the cannellini beans, slice the tomatoes in half, and then add them both to the bowl. Chop or shred the chicken, and add it to the bowl as well.
  
• Add the pesto to the bowl with the other salad ingredients, then toss until everything is lightly coated in pesto. Taste and add more pesto if desired (I used only 1/2 cup).
  
• Serve the salad immediately, or refrigerate until ready to eat. Serve each portion of the salad with a wedge of lemon and squeeze the fresh lemon juice over top just before eating.
  

See how we calculate recipe costs here.

Notes

*I used a chicken breast from a rotisserie chicken, but you could also simply grill or cook a chicken breast in a skillet, then chop it once cooked.

Nutrition

Serving: 2Cups | Calories: 332.2kcal | Carbohydrates: 23.13g | Protein: 27.9g | Fat: 14.43g | Sodium: 715.18mg | Fiber: 7.38g

How to Make Kale and White Bean Pesto Salad – Step by Step Photos

Pre-chopped kale is one of the very few produce convenience items I buy. It’s usually about the same price as a kale bunch where I live, but all the hard work is already done for you, so why not?! I like this brand in particular because there are very few stems to pick out and it’s already chopped quite fine…

But I ended up chopping my kale even a bit more finely. I just took a handful or two at a time and ran my knife over it a few times until it was very small pieces like this. You’ll want about 6 loosely packed cups of finely chopped kale for this salad.

Place the kale in a large bowl. Rinse and drain one 15 oz. can of cannellini beans. Chop or shred one cooked chicken breast (mine is from a rotisserie chicken), and slice 1 cup grape tomatoes. Add the beans, chicken, and tomatoes to the bowl with the kale.

This is the type of basil pesto I’m using this time around, because it was the best price per ounce at the store (this is Kroger’s private label brand). I find that you can usually find pretty good deals on store brand pesto, whether it be 365 brand from Whole Foods, Trader Joe’s brand, or any other store brand. You can usually find them near the pasta sauces.

Start by adding 1/2 cup pesto to the salad, then toss until everything is lightly coated.

You can add more pesto if you prefer, but I stuck with just the 1/2 cup.

And that’s it! I highly suggest serving the salad with a lemon wedge for an extra pop of bright flavor. Squeeze the lemon over top just before eating, and enjoy!

The post Kale White Bean and Pesto Salad appeared first on Budget Bytes.

Out of all of the recipes I’ve made with curry spices, this Curry Chicken Salad might just be my favorite. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH. …Mmmm.

Chicken salad is never really “cheap”, but when you get your chicken on sale, it approaches affordable. And then when you consider the fact that you can sometimes pay $10/lb. for pre-made chicken salad at the deli, this is actually quite a steal. So, even if you have to save this for a special occasion, bookmark this recipe because you won’t be sorry you did!

Mayo-Yogurt Combo Magic

I chose to use both mayonnaise and yogurt in the dressing for this Curry Chicken Salad because they each have their own unique flavor qualities that they bring to the party. Yogurt is light and tangy and is a classic pairing with curry spices, while mayonnaise offers a deep creaminess. If you need to you, you can just use yogurt or just use mayonnaise, but I’m telling you that the combination fo the two is magic. ;)

Can I Use Rotisserie Chicken for this Curry Chicken Salad?

Absolutely. If you don’t want to go through the process of cooking your own chicken breast or happen to have leftover rotisserie chicken, go ahead and chop it up and use it in this recipe. You’ll probably want about 3 cups of chopped chicken for this recipe.

Love chicken salad? You might also like Chicken Salad with Apples or Broccoli Cheddar Chicken Salad.

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Curry Chicken Salad

Curry chicken salad is a quick and tasty alternative to your traditional chicken salad with exotic curry spices, sweet raisins, and crunchy almonds.

Total Cost $5.69 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 1 cup each

Calories 431.08kcal

Ingredients

DRESSING

• 1/4 cup mayonnaise $0.41
• 1/4 cup plain yogurt $0.19
• 1 tsp lemon juice $0.02
• 1/2 tsp honey $0.02
• 1 tsp curry powder $0.10
• 1/4 tsp salt $0.02
• freshly cracked pepper $0.02

SALAD

• 2.5 cups chopped cooked chicken* $2.95
• Pinch salt & pepper $0.05
• 2 stalks celery $0.34
• 3 whole green onions $0.12
• 1/2 cup sliced almonds $0.87
• 1/2 cup raisins $0.57

Instructions

• Make the dressing by stirring together the mayonnaise, yogurt, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
• Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
• Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
• Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.

See how we calculate recipe costs here.

Video

Notes

*You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You’ll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.

Nutrition

Serving: 1Cup | Calories: 431.08kcal | Carbohydrates: 22.38g | Protein: 28.08g | Fat: 27.25g | Sodium: 746.7mg | Fiber: 3.65g

How to Make Curry Chicken Salad – Step By Step Photos

To make the dressing for the Curry Chicken Salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.

Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.

You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw. 

Season the chicken with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill pate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken.

Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.

While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.

Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).

Add the prepared curry dressing…

Then stir until everything is coated in dressing. And then it’s ready to eat! I ate a bunch just by itself with a fork, but it would also be good with crackers or stuffed into a pita.

The post Curry Chicken Salad appeared first on Budget Bytes.

Alternative Ingredients

I’m sure not everyone will have the same leftovers that I had, so I want to offer a few alternate ingredients that I think would work well. Instead of tender baby greens you can use finely shredded cabbage, or even bagged coleslaw mix. Not a fan of canned mandarin oranges? Try a diced mango instead. No sliced almonds? Try some chow mein or broken up ramen noodles for crunch instead.

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Chicken and Mandarin Salad with Simple Sesame Dressing

This meal-worthy Chicken and Mandarin Salad boasts sweet mandarin oranges, creamy avocado, crunchy almonds, and homemade sesame dressing.

Total Cost $5.20 recipe / $2.60 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 581.55kcal

Author Beth – Budget Bytes

Ingredients

SIMPLE SESAME DRESSING

• 2 Tbsp light or neutral oil* $0.08
• 1 Tbsp rice vinegar $0.12
• 4 tsp soy sauce $0.13
• 1 tsp toasted sesame oil $0.11
• 1 Tbsp brown sugar $0.02
• 1 tsp grated fresh ginger $0.04
• 1/2 Tbsp sesame seeds $0.04

SALAD

• 6 cups salad greens** $1.25
• 11oz can mandarin oranges $0.77
• 1 rotisserie chicken breast $1.50
• 1/4 cup sliced almonds $0.50
• 1/4 small red onion $0.14
• 1/2 avocado $0.50

Instructions

• Prepare the dressing first, so the flavors have a few minutes to blend. In a small bowl or jar, whisk together the oil, vinegar, soy sauce, toasted sesame oil, brown sugar, ginger, and sesame seeds. Set the dressing aside.
• Slice the red onion very thinly and soak the slices for a few minutes in ice water to take the edge off. Drain the can of mandarin oranges. Slice the avocado and chop the chicken breast.
• To assemble the salads, place about 3 cups of salad greens in each bowl or plate. Top with mandarin orange segments, chopped chicken, sliced avocado, and a few slices of the soaked red onion. Give the dressing one last whisk and then drizzle it over the salads. The dressing is potent, so start with a small amount and add more as needed.

See how we calculate recipe costs here.

Notes

*Use a light flavored or neutral oil, like canola, grapeseed, or an untoasted sesame oil.

**This salad works with a variety of salad greens, or even very thinly sliced cabbage.

Nutrition

Serving: 1Serving | Calories: 581.55kcal | Carbohydrates: 30.9g | Protein: 31.35g | Fat: 40.35g | Sodium: 918.65mg | Fiber: 10.95g

How to Make Chicken and Mandarin Salad – Step by Step Photos

Make the dressing first, so the flavors have a few minutes to blend (this is a double batch pictured). In a small jar or bowl, whisk together 2 Tbsp light or neutral oil, 1 Tbsp rice vinegar, 4 tsp soy sauce, 1 tsp toasted sesame oil, 1 Tbsp brown sugar, 1 tsp fresh grated ginger, and 1/2 Tbsp sesame seeds.

Here’s a really handy trick for red onions, which can be a bit strong sometimes (I love their flavor, but they can be over powering and sometimes give me a stomach ache). Slicing them VERY thinly can help balance their strong flavor with the rest of the foods you’re eating (big chunks or thick slices = potent). Soaking them for about 5 minutes in ice water also really takes the edge or the bite off the onion. 

You can use just about any salad green for this, but I chose this mix of baby greens (because I’m also going to use it in pasta and some for smoothies). Salad greens can be expensive if you’re buying the small bags, but larger bags or tubs of greens are usually much less per pound. It’s hard to tell in this photo, but this bag is about 3-4 times the size of a regular bagged salad.

To build the salad, place about 3 cups of salad greens to each large bowl or plate, along chopped rotisserie chicken breast, sliced avocado, mandarin orange segments, some of the sliced red onion, and about 2 Tbsp sliced almonds per salad.

Give the dressing one last whisk, then drizzle it over the salad. Go slowly and add more if needed after stirring the salad.

And that’s it! This Chicken and Mandarin Salad might be the most epic “leftover” meal I’ve ever made. :D

TRY THESE OTHER SPINACH SALAD RECIPES:

• Tomato Mozzarella Pasta Salad
• Roasted Vegetable Salad Meal Prep
• Spinach and Orzo Salad
• Wilted Spinach Salad

The post Chicken and Mandarin Salad with Simple Sesame Dressing appeared first on Budget Bytes.

Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

The Salting Cabbage Technique

This technique comes to you via my friend Alexandra from Alexandra’s Kitchen. She wrote this recipe for Chicken and Cabbage Salad with Sesame Seeds, Scallions, and Almonds, which uses salt to tenderize the cabbage, making it juicier, easier to eat, and more receptive to absorbing the flavors of the dressing. It really did make a big difference in the overall texture of the salad.

Instead of that dry, slightly waxy texture that raw cabbage often has, the pre-salted cabbage was tender-yet-crisp, juicy, and much more enjoyable to chew. I’m definitely going to give all my cabbage salads the salt treatment in the future. And don’t worry! The salt gets rinsed away before you actually build the salad.

Chicken and Cranberry Salad Flavor Profile

Instead of doing an Asian inspired salad like Alexandra’s, I decided to go the sweet-tart route and paired my chicken with dried cranberries and a homemade lemon poppy seed dressing. This dressing is incredibly simple and not too-too sweet. If you prefer a creamy lemon poppy seed dressing, you can always sub half of the oil with mayonnaise or Greek yogurt. And as always, you can always taste and adjust the sweetness to your liking.

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Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

This Chicken and Cranberry Salad combines tender cabbage, sweet cranberries, nutty almonds, a tart lemon poppy seed dressing, plus enough chicken to make it a meal!

Total Cost $5.25 recipe / $1.31 serving

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 367.75kcal

Author Beth – Budget Bytes

Ingredients

LEMON POPPY SEED DRESSING

• 1/4 cup neutral salad oil* $0.16
• 2 Tbsp fresh lemon juice $0.30
• 1/2 Tbsp honey $0.06
• 1/4 tsp sugar $0.01
• 1/2 Tbsp Dijon mustard $0.04
• 1/4 Tbsp poppy seeds $0.07
• 1/8 tsp onion powder $0.01
• 1/4 tsp salt $0.01

SALAD

• 6 cups shredded cabbage, (about 1/2 head) $0.54
• Salt, as needed $0.10
• 1 cup cooked chicken, diced or shredded $2.02
• 1/2 cup sliced almonds $1.04
• 1/2 cup dried cranberries $0.63
• 3 green onions, sliced $0.26

Instructions

• Remove an damaged outer leaves from the cabbage. Cut the cabbage into wedges, remove the core, then slice crosswise into thin shreds. Place the thinly shredded cabbage in a colander and sprinkle liberally with salt. Massage the salt into the cabbage and let it sit for about five minutes.
• While the cabbage is being salted, prepare the dressing by combining the oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt in a bowl or jar. Whisk the ingredients together or place a lid on the jar and shake until it forms an emulsion (10-15 seconds).
• Rinse the cabbage well to remove the salt. Toss the cabbage in the colander as you rinse to make sure all the salt is removed. Let the excess water drain away.
• Once the cabbage is rinsed and drained, add it to a bowl with the chopped chicken, sliced almonds, dried cranberries, and sliced green onions. Give the dressing a quick stir, then pour it over the salad. Toss the salad until everything is evenly mixed and coated in dressing. Let marinate 5-10 minutes before serving.

See how we calculate recipe costs here.

Notes

*Because the flavor of this dressing is so light and fresh, a neutral or light flavored oil is best. You can use oils like canola, safflower, grape seed, sesame (untoasted), or a light olive oil.

Nutrition

Serving: 1Serving | Calories: 367.75kcal | Carbohydrates: 28.73g | Protein: 14.38g | Fat: 24.43g | Sodium: 395.75mg | Fiber: 7.63g

Love cabbage salads? Check out my Vinaigrette Slaw with Feta!

How to Make Chicken and Cranberry Salad – Step by Step Photos

This salad begins with cabbage, which is inexpensive, bulky, and good for you! You’ll need about 1/2 head, or 6 cups shredded. Shred your cabbage as fine as possible for this one. If you have a food processor, that makes the job easy. Once it’s shredded, place it in a colander and sprinkle salt liberally over the surface. Massage the salt into the cabbage, making sure to get all the layers at the bottom of the colander as well. Let the cabbage sit for about five minutes, or until it becomes just slightly soft and wet (the edges of the cabbage may look a little transparent). Then rinse the cabbage really, really well and let the excess water drain off.

While the cabbage is doing its thing, prepare the lemon poppy seed dressing (this is a double batch pictured above). In a jar or bowl combine 1/4 cup neutral salad oil (like canola, grape seed, light olive, safflower, or untoasted sunflower), 2 Tbsp fresh lemon juice, 1/2 Tbsp honey, 1/4 tsp sugar, 1/2 Tbsp Dijon mustard, 1/4 Tbsp poppy seeds, 1/8 tsp onion powder, and 1/4 tsp salt. Whisk the ingredients together, or put a lid on the jar and shake-shake-shake until it creates an emulsion, like in the photo. Set the dressing aside.

Once the cabbage is rinsed and drained, add it to a bowl along with about one cup chopped or shredded cooked chicken, 1/2 cup sliced almonds, 1/2 cup dried cranberries, and 3 sliced green onions.

Pour on your dressing…

And then toss everything together! I suggest letting the salad sit for a few minutes (5-10) to let the flavors of the dressing get all up in there. 

But then it’s ready to serve! Not only is the cabbage super inexpensive and healthy, but it holds up excellently in the fridge, too. So you can eat the leftovers of this Chicken and Cranberry Salad for a few days.

Enjoy those healthy eats!

More Cabbage Salad Recipes

Ramen Noodle Salad

$8.33 recipe / $1.39 serving

Green Goddess Salad

$13.69 recipe / $1.71 serving

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

The post Chicken and Cranberry Salad with Lemon Poppy Seed Dressing appeared first on Budget Bytes.

Greek Chicken Pasta Salad Portion Sizes

This Greek Chicken Pasta Salad comes together quickly and easily and makes about four large meal-sized portions, or about six smaller side dish portions. It’s also a great candidate for potlucks, and would be super easy to double, or even triple if needed.

Can I Use Chicken Breast Instead of Thighs?

Yes, just make sure you pound your chicken breast to an even thickness, about 3/4-inch thick before marinating. Making sure the chicken is thin and even will help it cook quickly without drying it out. You can also filet your chicken breast into two thinner pieces, or use chicken tenders.

Make it Vegetarian

Want to make it vegetarian? No problem. Just skip the chicken and you can probably halve the dressing/marinade (or just make the full batch if you really like a lot of dressing on your salads). The medley of vegetables are plenty to keep this salad filling and interesting on its own! And if you want a little more protein in there, chickpeas would do very well with these flavors!

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Greek Chicken Pasta Salad

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.

Total Cost $8.91 recipe / $2.23 serving

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 to 6

Calories 710.18kcal

Author Beth – Budget Bytes

Ingredients

MARINADE/DRESSING

• 1 lemon $0.59
• 1/4 cup olive oil $0.64
• 3 cloves garlic, divided $0.24
• 1/2 Tbsp dried oregano $0.07
• 1/2 tsp salt $0.02
• Freshly cracked pepper $0.03

SALAD

• 2 boneless, skinless chicken thighs $2.10
• 8 oz. pasta (any shape) $0.50
• 1 bell pepper (any color) $1.50
• 4 oz. grape tomatoes* $1.00
• 1/2 cucumber (1.5 cups diced) $1.00
• 1/4 bunch parsley $0.20
• 2 oz. feta $1.12

Instructions

• Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least 1/4 cup juice.
• Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
• Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
• While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
• Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
• While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
• Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*I got a sale on a snack pack of grape tomatoes for $1.00, but two Roma tomatoes (diced) or one medium tomato can be used in place of the grape tomatoes.

Nutrition

Serving: 1Serving | Calories: 710.18kcal | Carbohydrates: 50.93g | Protein: 17.38g | Fat: 49.13g | Sodium: 561.98mg | Fiber: 4.25g

Scroll down for the step by step photos!

How to Make Greek Chicken Pasta Salad – Step by Step Photos

Start by removing the zest from one lemon. The zest is the magic part of the lemon. It provides an incredibly lemony flavor without making things too sour. So, for this recipe we use both the juice and the zest for an extra lemony kick. Use a zester, microplane, or small-holed cheese grater to scrape the thin layer of yellow zest from the peel. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least 1/4 cup of juice.

Now prepare the mixture that will be used as both the dressing and the marinade. Mince two cloves of garlic and combine them in a bowl with 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 Tbsp dried oregano, 1/2 tsp salt, some freshly cracked pepper, and a pinch of that lemon zest. Whisk with a fork until well combined.

Add two boneless, skinless chicken thighs to a zip lock bag and add half of that dressing, plus one more clove of minced garlic (you really want the chicken to be garlicky!). Squeeze out all the air, give the bag a quick massage to distribute the marinade, then refrigerate the chicken for at least 30 minutes.

While the chicken is marinating, cook 8oz. of pasta (any shape) according to the package directions. Drain the pasta in a colander, and let it cool.

Heat a skillet over a medium flame and once hot, add the marinated chicken thighs. There should be enough oil on them from the marinade to keep them from sticking. Cook the thighs on each side until well browned and cooked through (about five minutes each side). Seriously, this chicken was SO GOOD that I’m probably going to feature it as its own recipe soon. I wanted to eat it by itself.

Remove the chicken from the skillet and let it rest for a few minutes, then chop it into smaller, bite-sized pieces.

While the chicken is cooking, prepare the rest of the vegetables. Dice 1/2 cucumber (1.5 cups diced), dice the bell pepper, slice the tomatoes in half (or dice if using Roma or regular tomatoes), and give the parsley a rough chop.

Finally, it’s time to put everything together! Place the cooked, drained, and cooled pasta in a large bowl (it’s under there, I swear). Top the pasta with the tomatoes, cucumber, bell pepper, parsley, and chopped chicken. Finally, crumble 2oz. feta over everything and add one last pinch of lemon zest.

Pour the remaining dressing over the salad…

And toss until everything is coated in dressing. Done!

I miiiiiight have to make this Greek Chicken Pasta Salad again immediately after this batch is gone. Yeah, definitely.

The post Greek Chicken Pasta Salad appeared first on Budget Bytes.