Here’s a fresh and tasty Chicken and Vegetable Salad with Creamy Dressing recipe! It’s light, yet filling, and packed with healthy ingredients. The creamy dressing adds a rich flavor that ties everything together perfectly.
Ingredients:
For the Salad:
- 2 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (such as spinach, arugula, or romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup corn kernels (optional, can be fresh, frozen, or canned)
- 1/4 cup sliced almonds or walnuts (optional, for crunch)
For the Creamy Dressing:
- 1/2 cup Greek yogurt (or regular mayonnaise for a richer flavor)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (or apple cider vinegar)
- 1-2 tsp honey or maple syrup (to taste)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1-2 tbsp water to thin the dressing, if needed
Instructions:
- Cook the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F or 75°C).
- Remove from the pan and let the chicken rest for a few minutes before slicing it into strips or cubes.
- Prepare the Salad:
- While the chicken is cooking, prepare the vegetables. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrots, and corn (if using).
- Add the sliced almonds or walnuts on top (optional, but adds a nice crunch).
- Make the Dressing:
- In a small bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, honey (or maple syrup), garlic, salt, and pepper. If the dressing is too thick, add a little water to reach your desired consistency.
- Assemble the Salad:
- Once the chicken is sliced and the veggies are prepared, add the chicken to the salad.
- Drizzle the creamy dressing over the top and toss everything gently to coat evenly.
- Serve:
- Serve the salad immediately, or chill it for a little while if you prefer it cold.
Enjoy!
This chicken and vegetable salad with creamy dressing is a great meal on its own or a wonderful side dish for a larger spread. It’s fresh, satisfying, and full of nutrients, with the creamy dressing adding a rich flavor without being too heavy. You can easily adjust the vegetables or swap in different nuts or seeds depending on what you have on hand!