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Recipe Collections

6 Fresh, Filling Chicken Salad Recipes

The key to making this go-to entrée-salad protein sing: dressing it up with grains, fruit and roasted veggies.
A pink bowl of Chicken Salad with Peanut Butter and Curry Dressing on a pink table against a pink background (Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Chicken Salad with Peanut Butter and Curry Dressing

Add some new flavours to a classic salad with this sweet and tangy bowl. Get this chicken salad with peanut butter and curry dressing recipe.

A pink bowl of farro salad with chicken and caprese on a pink table.

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Warm Chicken and Farro Caprese Salad

Comfort food in salad form–this fibre-rich dish is the perfect winter pick-me-up. Get this warm chicken and farro Caprese salad recipe.

Cobb salad with sliced soft-boiled eggs, tomatoes and chicken in a pink bowl on a pink table.

Rotisserie Chicken Winter Cobb Salad with Crispy Chicken Skin

Take the hearty salad classic up a notch with sweet potatoes and crispy chicken bits. Get this rotisserie chicken winter cobb salad with crispy chicken skin recipe.

Creamy salad with apples, grapes, celery and chicken on a pink plate sitting on a pink table.

Winter Waldorf Salad

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Packed with roasted fruits and nuts, this refreshing salad is bursting with flavour. Get this winter Waldorf salad recipe.

Salad with avocado, sliced chicken and oranges on a pink plate in front of a purple background.

Colourburst Citrus Chicken Salad

Orange slices, beets and radishes give this salad a zesty kick. Get this colourburst citrus chicken salad recipe.

Leafy salad with pears, nuts and shredded chicken on a pink plate.

Chicken, Pear and Roasted Parsnip Salad

Combine fresh pear with sharp gorgonzola cheese for a plate of sweet and salty goodness. Get this chicken, pear and roasted parsnip salad recipe.

4 ways to cook chicken breasts

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For each method, use 4 small skinless, boneless chicken breasts (about 200 g each). A chicken breast is cooked through when a thermometer inserted into the thickest part of the meat reaches 165F. For an easy, no-cook method, substitute store-bought rotisserie chicken.

Pan-frying Season chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil and then chicken breasts. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to medium-low. Flip chicken. Cook, covered with a lid, until bottom of chicken is golden-brown and cooked through, about 7 min.

Poaching Boil 4 cups salted water or chicken broth in a large saucepan. Reduce heat to medium. Add chicken breasts. Gently poach, flipping halfway, until cooked through, 8 to 10 min.

Roasting Season chicken with salt and pepper. Heat a large ovenproof frying pan over medium-high. Add 1 tbsp oil and then chicken breasts. Cook until just golden-brown, about 2 min per side. Transfer pan to a 450F oven. Roast until chicken is cooked through, 10 to 12 min. (If you don’t have an ovenproof pan, transfer chicken to a baking sheet.)

Grilling Preheat barbecue to medium. Brush chicken with 1 tbsp oil and season with salt and pepper. Oil grill. Barbecue chicken until grill-marked and cooked through, 5 to 6 min per side.

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Click here for more beef and pork salads, seafood saladsvegetarian salads and vegan salads from our winter salads series.

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