Warm Chicken Salad

Warm Chicken Salad is a delicious meal that is perfect for any occasion. This savory dish is full of flavor and texture, with a combination of crisp vegetables, juicy chicken, and a homemade dressing. The taste is truly unforgettable, and the presentation is sure to impress.

Start off by preparing the chicken. Cook the chicken in a skillet until it is golden brown and cooked through. Once cooked, dice the chicken into small, bite-sized pieces.

Next, prepare the salad. Start off with a bed of baby spinach and add in diced cucumbers, tomatoes, and bell peppers. For a little extra crunch, add some croutons. You can use gluten-free croutons if you cannot tolerate gluten. Then, top the salad with the diced chicken. This is just a template. You can change the recipe to your taste.

Finally, make the dressing. The dressing depends on my mood that day – sometimes I make it with dairy, and sometimes, I omit the dairy altogether. For example, in a small bowl, whisk together olive oil, white wine vinegar, dijon mustard, garlic, and salt and pepper. Drizzle the dressing over the salad, and give it a good mix to combine everything together.

When ready to serve, top the warm chicken salad with some freshly grated Parmesan cheese and a few extra sprigs of parsley for garnish. Enjoy this delicious dish with a glass of white wine for a truly memorable meal.

Chicken Salad

5 from 1 vote
Recipe by Dish Lingo Course: Lunch, DinnerCuisine: American


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Chicken salad is a simple but delicious example of a light snack and the perfect start to a multi-course dinner. In America, they love it just like vinaigrette in Russia, and those who promote proper nutrition call the dish ideal. Chicken salad recipes are very different: in some, boiled chicken is cut into cubes, in others, it is fried on the grill, and in others, only baked crispy skin is used. In the original recipe, chopped boiled fillets are mixed with green onions, parsley, and spices. Mayonnaise or sour cream is used as a dressing. In modern cooking, there are many recipes for making chicken salads. Poultry meat is combined with a huge number of products and ingredients: it is ideal in a duet with pesto, apples, and even pineapple, it combines divinely with walnuts or pine nuts, emphasizing the bright taste of cranberries. It can be boiled, baked, or used already smoked, grilled breast and mixed in a salad with vegetables, sprinkled with lemon juice before serving.

Sautéed chicken is a unique ingredient. It pairs perfectly with other meats, vegetables, mushrooms, fruits and dried fruits, nuts, cheese, and most dressings and sauces. White meat will appeal to any gourmet and is also ideal for weight watchers. To prepare a hearty, tasty, and low-carb dish, it is not necessary to have an outstanding culinary talent or spend several hours on complicated recipes: just cut the sautéed breast, mix it with fresh vegetables, and herbs, and season with olive or other vegetable oil.

Despite the fact that most often the preparation of salads traditionally involves the use of boiled fillet, you can also diversify the usual dish by sauteing fillet pieces in a pan or baking them in the oven. Warm chicken salads, which are great at any time of the year and can replace a full meal, will make lunch preparation a breeze.


  • 3 3 boiled eggs

  • 2-3 2-3 chicken breast fillets

  • 2 2 medium cucumbers

  • 1 1 medium tomato

  • 1 can 1 kidney beans, drained (you can use precooked beans too)

  • 1-2 tbsp 1-2 sour cream

  • Microgreens (optional)


  • Gather all the ingredients.
  • Cut the chicken fillets into bite-size pieces or strips. Preheat the cast-iron pan on medium-high heat and add oil to it. Lay the chicken pieces onto the preheated frying pan. Cook for 3-4 minutes on each side.
  • Meanwhile, peel and finely chop boiled eggs. Chop the veggies too: cucumbers and tomatoes.
  • Add all the ingredients together, mix them well, and put them into the serving dishes.
    Top them with a dollop of sour cream and fresh microgreens. Enjoy!

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