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Salad with chicken breast

Author
Cookinero 18 Oct 2025
800
Salad with chicken breast

A delicious and interesting salad that will come to the rescue when guests are at the door and you have no time to do anything. It is prepared from ingredients that are in every apartment and available for purchase at any local store. Fast and filling! The unusual combination of beans, fresh vegetables and crispy croutons will not leave anyone indifferent! This salad will especially please those who are tired of the classic Olivier and Mimosa.

How to cook Salad with chicken breast

Step 1

Salad with chicken breast

Cut the chicken breast into medium squares.

Step 2

Salad with chicken breast

Heat a frying pan, add oil and fry the chicken until golden brown.

Step 3

Salad with chicken breast

While the chicken breast is cooking, finely chop the tomatoes.

Step 4

Salad with chicken breast

Chop the lettuce leaves.

Step 5

Salad with chicken breast

Grate the cheese on a fine grater.

Step 6

Salad with chicken breast

Once the chicken is done, remove the meat from the heat and transfer it to a bowl.

Step 7

Salad with chicken breast

Add cheese, chopped tomatoes, lettuce and beans.

Step 8

Salad with chicken breast

Add mayonnaise to taste.

Step 9

Salad with chicken breast

Mix all ingredients thoroughly.

Step 10

Salad with chicken breast

Add croutons to the salad. Do not stir, otherwise the croutons will lose their crispiness.

Salad with chicken breast - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the cheese with any other hard or semi-hard cheese you like. Cheddar, gouda, or even a plant-based alternative would work well. Just ensure it's shredded so it distributes evenly throughout the salad.
For best quality, enjoy the salad within one day of making it. The fresh vegetables will start to wilt and release water over time. If you plan to store it, keep the dressing (mayonnaise) separate and only mix it in right before serving to maintain the best texture.
Yes, but with some prep. You can cook and chill the chicken, chop the vegetables, and keep the components separate. Combine everything with the mayonnaise only just before serving to keep the lettuce crisp and prevent the salad from getting soggy. Store the prepared ingredients in airtight containers in the fridge.
For a vegetarian version, you can replace the chicken with chickpeas, grilled tofu cubes, or even roasted chickpeas for a protein boost. If you're using canned chickpeas, drain and rinse them well before adding to the salad. The key is to keep the protein component similar in size for even eating.
Absolutely. The croutons add a nice crunch but are optional. If you're avoiding them for carb reasons, the salad is still great without them. For extra crunch, consider adding seeds like sunflower or pumpkin seeds, or even some chopped nuts like almonds or walnuts.
Yes, the recipe as written is naturally gluten-free, provided you use a gluten-free mayonnaise and ensure your croutons are gluten-free if you choose to use them. Always check the labels on packaged ingredients like mayonnaise and canned beans to be certain.
Yes, feel free to experiment. While mayonnaise is used here, a light vinaigrette made with olive oil, lemon juice, salt, and pepper would also be delicious and lower in calories. For a creamy option without mayo, a thinned Greek yogurt or tahini-based dressing would work well. Just adjust the quantity to your taste.
We wouldn't recommend it. Freezing will drastically change the texture of the fresh vegetables (like lettuce and tomatoes), making them limp and watery when thawed. The cooked chicken can be frozen separately for up to three months, but the assembled salad is best enjoyed fresh.

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