You know those days when lunchtime sneaks up on you, and suddenly you’re staring into the fridge like it’s a puzzle? That was me every Tuesday until I perfected this Chicken Veggie Salad. It’s my go-to for busy weekdays because it comes together in 15 minutes flat—yes, I timed it! Packed with juicy chicken, crisp veggies, and a zippy lemon dressing, it keeps me full all afternoon without that heavy “why did I eat that?” feeling. Trust me, this isn’t some sad desk salad. The colors alone make my coworkers peek over my shoulder asking, “Wait, can I get that recipe?”

Why You’ll Love This Chicken Veggie Salad

This isn’t just another salad—it’s your new lunchtime superhero. Here’s why it never fails me:

• Speed demon: Seriously, 15 minutes from fridge to fork (I’ve raced my coffee maker and won)
• Packs a nutrition punch with lean protein and rainbow veggies that actually make you feel good
• The dressing? Just oil, lemon, and magic—no cooking, no fuss
• Got picky eaters? Swap ingredients like a salad bar (my kids nix onions but go wild for avocado)

Pro tip: The chicken veggie salad tastes even better after soaking up the dressing while you pretend to answer emails.

Ingredients for Chicken Veggie Salad

Here’s everything you’ll need to make my favorite quick-fix meal. I’ve learned the hard way that prep matters—skip dicing the veggies uniformly, and you’ll get some sad, uneven bites!

The Main Players

• 2 cups cooked chicken, shredded (rotisserie chicken saves my life on busy days)
• 1 cup cherry tomatoes, halved (sweet ones burst like flavor bombs)
• 1 cucumber, diced (about 1 cup—leave the skin on for crunch!)

The Supporting Cast

• 1 bell pepper, thinly sliced (I use whatever color’s on sale)
• ½ red onion, paper-thin slices (soak in ice water for 5 minutes if you hate raw onion bite)
• 2 cups mixed greens (baby spinach + arugula is my power duo)

The Dressing Magic

• ¼ cup olive oil (the good stuff—it makes a difference!)
• 2 tbsp lemon juice (freshly squeezed, please—bottled tastes like regret)
• 1 tsp salt (I use kosher—it disperses better)
• ½ tsp black pepper, freshly ed (pre-ground tastes like dust)

See? Nothing weird or hard-to-find. Just real food that actually tastes like food.

How to Make Chicken Veggie Salad

Okay, let’s turn these ingredients into something magical! I’ve made this chicken veggie salad so many times I could do it in my sleep, but here’s how to nail it on your first try.

Step 1: Prep the Vegetables

Grab your sharpest knife—this is where the texture magic happens! I cut everything about the size of a blueberry (except the greens, obviously) so you get perfect bites. The tomatoes get halved, cucumber diced into little cubes, and bell pepper sliced thin enough to see light through. Pro tip: If you’re sensitive to raw onion, soak those red slices in ice water for 5 minutes first—it takes the edge off without losing flavor.

Step 2: Mix the Dressing

Now for the liquid gold! In a small bowl, whisk the olive oil and lemon juice like you mean it—about 30 seconds until it looks creamy. That’s the emulsion forming! Then stir in salt and pepper. Taste it! Too tart? Add a teaspoon of honey. Too bland? Another pinch of salt. This dressing makes or breaks your chicken veggie salad, so get it right.

Step 3: Assemble the Salad

Here’s where most people mess up—don’t just dump everything together! Layer the mixed greens first, then chicken, then colorful veggies on top like you’re building a salad skyscraper. Pour dressing around the edges (not directly on greens!) and toss with salad tongs or clean hands—just 3-4 gentle flips to coat everything without crushing the delicate leaves. Let it sit for 5 minutes before serving so flavors can party together.

Tips for the Best Chicken Veggie Salad

Want to take your chicken veggie salad from good to “can I get your recipe?” great? These little tricks make all the difference:

• Dry that chicken! Pat shredded chicken with paper towels—wet meat makes soggy salad. I learned this the hard way after one too many watery lunches.
• Dressing timing matters. Add it right before eating unless you love wilted greens. (For meal prep, keep dressing separate!)
• Salt your veggies. Sprinkle cucumbers and tomatoes with a pinch of salt first—it draws out water so your salad stays crisp.
• Tear, don’t cut greens. Ripping lettuce by hand keeps edges from browning as fast. My grandma’s trick!

Bonus tip: Always make extra dressing—it keeps for days and turns boring leftovers into something exciting.

Chicken Veggie Salad Variations

Listen—rules are made to be broken, especially with salads! When I get bored (or my fridge rebels), here’s how I remix my chicken veggie salad without losing that fresh crunch:

• Grain power: Swap greens for quinoa or couscous when you need extra staying power—my post-workout favorite!
• Creamy twist: Mix yogurt with lemon and garlic for a tangy dressing that clings to every bite.
• Protein shuffle: Out of chicken? Canned tuna, chickpeas, or even hard-boiled eggs work in a pinch.
• Seasonal switch: In winter, I use roasted sweet potatoes instead of cukes—warm salad magic!

The best part? My picky toddler devours the “confetti version” with shredded carrots instead of peppers. Salad win!

Serving Suggestions for Chicken Veggie Salad

This chicken veggie salad plays well with others! I love it with warm crusty bread for scooping up runaway chickpeas, or piled onto toasted pita for a quick wrap. Hot days? Pair it with icy mint tea—the cool crunch against sweet tea is *chef’s kiss*. For potlucks, I serve it in a giant wooden bowl with extra dressing on the side (because we all have that one friend who drowns everything).

Storing and Reheating Chicken Veggie Salad

Here’s the deal—this chicken veggie salad is best eaten fresh, but I get it, life happens. If you must store it, keep it in an airtight container for max 2 days (any longer and those greens turn into sad, soggy messes). No freezing! The veggies turn to mush when thawed. Pro tip: Store the dressing separately and toss just before eating—otherwise, you’ll get that dreaded watery puddle at the bottom of your bowl. Learned that lesson after one too many lunchbox disappointments!

Chicken Veggie Salad Nutrition

Let’s get real—this chicken veggie salad isn’t just delicious, it’s legit good for you! One generous serving packs about 320 calories with a whopping 28g protein to keep you full. The 18g fat comes mostly from heart-healthy olive oil (no guilt here!). Values are estimates though—brands and your veggie sizes may tweak the numbers slightly. My nutritionist friend calls it “the trifecta”: lean protein, smart fats, and fiber-rich veggies all in one bowl. Now that’s what I call eating the rainbow!

FAQs About Chicken Veggie Salad

Can I use turkey instead of chicken?
Absolutely! Leftover Thanksgiving turkey makes an amazing swap—just chop it small so it mixes well. My aunt actually prefers the slightly richer flavor of dark turkey meat in her salad.

How do I keep the salad from getting soggy?
Two words: dressing timing! I always pack the dressing separately if I’m taking this chicken veggie salad to work. And pat those veggies dry after washing—extra water is the enemy of crunch.

What if I hate raw onions?
Try quick-pickling them! Soak thin slices in 1/2 cup vinegar + 1 tsp sugar for 15 minutes. Or skip them entirely—green onions or chives give milder flavor. (My husband does this and swears it’s better.)

Can I make this vegetarian?
Of course! Chickpeas or white beans work beautifully. I often do half chicken, half beans when feeding mixed-diet groups. The protein still keeps you full for hours.

Is bottled lemon juice okay?
I’ll be honest—fresh makes a huge difference! But in a pinch, use 1.5 tbsp bottled juice since it’s more concentrated. Just add a tiny pinch of zest if you have it to brighten the flavor.

Final Thoughts

There you have it—my foolproof chicken veggie salad that never lets me down! Give it a try and let me know what you think. Snap a pic and tag me—I love seeing your kitchen creations. Now go enjoy that fresh, crunchy goodness!

15-Minute Chicken Veggie Salad: A Fresh, Flavorful Lifesaver

---

• Author: ushinzomr
• Total Time: 15 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

A fresh and healthy chicken veggie salad packed with protein and nutrients.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, sliced
• 1/2 red onion, thinly sliced
• 2 cups mixed greens
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

---

Instructions

1. In a large bowl, combine chicken, cherry tomatoes, cucumber, bell pepper, red onion, and mixed greens.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

• Use rotisserie chicken for quick prep.
• Add avocado for extra creaminess.
• Swap lemon juice with balsamic vinegar for a different flavor.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Salad
• Method: No Cook
• Cuisine: International

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg

Keywords: chicken salad, healthy salad, veggie salad, quick meal