Chicken Salad - quick, easy, BIG!
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.96 out of 5 stars
(25)
Ingredients
4 servings
- 3 cups store bought roast chicken (, shredded (Note 1)
- 12 cups cos / romaine lettuce (2 medium, 1 giant) (, chopped into bite size pieces (or other leafy greens)
- 1 cup corn kernels (can, drained - about 2/3 can)
- 1/2 red onion (, finely sliced)
- 300g/ 10oz cherry or grape tomatoes (or 2 normal tomatoes chopped)
- 2 cucumbers (, halved lengthwise then sliced 1cm / 1/3" (or 1 long English/telegraph cucumber)
- 2 avocados (, cut into bite size chunks (or 1 giant one)
- 150g/ 5oz bacon (, cooked until crisp then chopped (optional)
- 2 1/2 tbsp cider vinegar (Note 2)
- 6 tbsp extra virgin olive oil
- 1 garlic clove (, minced using garlic press (~1 tsp)
- 1 tsp Dijon Mustard (or any smooth, non spicy mustard, optional)
- 2 tsp dried mixed herbs (Note 3 for subs)
- 1 tsp sugar (, optional (Note 4)
- 3/4 tsp salt
- 1/2 tsp black pepper
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Preparation
Step 1
Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
Step 2
Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
Step 3
Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!
Step 4
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