Chicken salad recipes are often a favorite of many for summer gatherings, a quick lunch, or a light dinner in the evening. They’re also a staple in my weekly quick and simple protein meal prep. Chicken salads last in the fridge for a week and often get better as the flavors combine.

10 healthy chicken salads for all occasions

The following chicken salad recipes are perfect for anyone who has little time to cook but is looking for something tasty and nutritious. Here are 10 healthy, delicious and absolutely delicious paleo chicken salad recipes for every occasion.

Healthy Sesame Chicken Salad

If you are looking for chicken salads with an Asian flavor , you will love this one and will leave you more than satisfied.


For the dressing:

  • 1/3 cup coconut (or soy) aminos
  • 1/4 cup red wine vinegar (or apple cider vinegar)
  • 3 tablespoons avocado oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons minced ginger
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the salad

  • 70 grams of boneless, skinless chicken thighs
  • 4 diced white onions (you can substitute with 1/2 finely chopped red onion)
  • 1/2 large green cabbage, thinly sliced ​​or a whole green cabbage if small
  • 1/2 red cabbage, thinly sliced
  • 2 cups carrots, grated
  • 1 cup sliced ​​almonds
  • 1 mandarin or orange diced (peeled)
  • 1/2 cup coriander chopped
  • 1 tablespoon of black sesame seeds
  • 1 tablespoon of white sesame seeds


  • Combine all the ingredients for the dressing in a bowl
  • In a plastic bag, add about 3-4 tablespoons of the dressing to the chicken.
  • Let marinate for at least half an hour
  • Add the chicken with the dressing to a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked through or on the grill.
  • Let cool to room temperature before cutting and adding to salad
  • Combine all of the other salad ingredients plus the dressing and chicken in a large bowl.
  • When the chicken is cold, add it to the salad.
  • Mix well and enjoy

Chicken salad with bacon and ranch dressing

A very summery flavor for chicken salads that you cannot miss. The bacon and ranch dressing will give this salad the crunchy, satisfying flavor you’re looking for. Spiced up with good fats and fiber, your stomach won’t wane and will keep you full for most of the day.



  • 12 ounces boneless, skinless chicken breast
  • Salt pepper
  • Olive oil

Chicken salad

  • 150 grams of bacon (cooked and chopped)
  • 2 celery stalks (chopped)
  • 1/4 cup finely chopped red onion
  • 1 cup low calorie mayonnaise
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of fresh ground pepper



  1. Preheat the oven to 220ºC
  2. Salt and pepper chicken breasts, grease a roasting plate with oil and place the roasting chicken on the plate.
  3. Bake for 25-30 minutes or until internal temperature reaches 73ºC (time varies depending on thickness)
  4. Let cool and then crush or chop.

Chicken salad

  1. Combine all the ingredients with chicken. Mix until well combined.
  2. Serve over salad, wraps, sandwiches, or on its own.

Grilled chicken, cucumber and avocado salad

If you are looking for light chicken salads , this is a good option.


For the chicken:

  • 2 large boneless chicken breasts, skinless and thawed
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 tablespoons avocado oil
  • 1 teaspoon of paprika
  • 1 teaspoon onion powder
  • 1 teaspoon of cumin

For the salad

  • 2 avocados, diced
  • 1 romaine lettuce heart, chopped
  • 1 medium cucumber, diced
  • 1/2 red onion, diced
  • 1 large tomato, diced
  • 1 / 4–1 / 2 cup fresh cilantro, chopped
  • 2 tablespoons avocado oil


  1. Combine the spices in a small bowl or plate.
  2. Generously season each chicken breast with the spice mixture on both sides.
  3. Heat the avocado oil in a skillet over medium heat and add the chicken once hot
  4. Don’t move the chicken too much, let it rest undisturbed for at least 5 minutes to get a nice browning
  5. Flip the chicken breasts and cook until no longer pink (10-15 minutes, depending on thickness)
  6. Remove from heat and set aside
  7. In a large bowl, combine all of the salad ingredients except the avocado oil.
  8. Once the chicken is cool enough to handle, cut it into small pieces
  9. Add to salad and mix to combine, add oil now
  10. Serve and enjoy!

Halve the recipe if you only serve two or double it for a large crowd. If you’re doing this for meal prep, do everything exactly as written, with the exception of the diced avocado. To avoid oxidation, wait to add the avocado in individual servings until ready to eat.

Low calorie keto chicken salad

If you are looking for salads that contain chicken and are low in calories, check out our next option.


  • 1/4 cup mayonnaise
  • 2 tablespoons mustard
  • 2 tablespoons fresh dill (chopped)
  • 3 cups shredded chicken (cooked)
  • 2 tablespoons fresh parsley (chopped)
  • 2 garlic cloves (minced)
  • 1/2 cup green onions (chopped)
  • Sea salt
  • Black pepper


  1. Mix the mayonnaise, mustard, fresh dill, fresh parsley, and garlic until smooth.
  2. Add the chicken and chives. Season with sea salt and black pepper to taste.
  3. Refrigerate for at least two hours before serving.

Chicken curry salads


  • 3 cups cooked shredded chicken *
  • ½ cup of chopped walnuts
  • 3 tablespoons fresh chives or chopped green onion
  • ½ cup golden raisins or dried apricots (diced)
  • 3.5 teaspoons curry powder
  • 1 teaspoon of sea salt
  • 3/4 cup mayonnaise (or more to taste)
  • ¾ cup red grapes, sliced


  1. Add the shredded chicken, walnuts, scallions, browned raisins, curry powder, and salt to a large bowl and mix.
  2. Add the mayonnaise and mix until just combined and then add the grapes.
  3. Serve immediately or store in an airtight container in the refrigerator.

Chicken salad with tahini dressing


Chicken cut into slices

  • 2 lemons in juice
  • 1/2 c. avocado oil
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground black pepper
  • 2 teaspoons of paprika
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons of cumin
  • 90 grams of boneless, skinless chicken thighs


  • 1/2 head of romaine lettuce
  • 1/2 head of butter lettuce
  • 1 small red onion, thinly sliced
  • 1/2 c. chopped fresh parsley
  • 1/2 c. minced fresh mint
  • 2 C. cherry tomatoes cut in half
  • 1/2 cucumber seeded and sliced

Tahini dressing

  • ½ c. tahini
  • ¼ – ½ c. Water
  • ¼ c. olive oil
  • 1 lemon juice
  • sea ​​salt to taste
  • ground black pepper to taste


  1. In a small bowl add the lemon juice, avocado oil, salt, pepper and spices and mix. Place the raw chicken thighs in a gallon resealable bag and pour the marinade over the chicken. Rub the marinade on the chicken with your hands on the outside of the bag, then scoop the air out of the bag, seal, and place in the refrigerator. Marinate at least a few hours and up to overnight.
  2. When ready to cook, preheat the oven to 220ºC.
  3. Remove the chicken from the marinade and place it on a rimmed baking sheet. Pour the excess marinade over the chicken. Roast for 30 minutes, until the chicken is fully cooked. Let cool slightly, then cut into 1/2 ″ strips or slices.
  4. While the chicken is roasting, make the salad. Chop the lettuce and herbs, then mix to combine.
  5. Chop the tomatoes and cucumber, and chop the red onion.
  6. Place the tahini, olive oil, lemon juice, salt, and pepper in a blender along with 1/4 cup of water to start. Blend until emulsified. Add additional water to achieve the desired consistency.
  7. Arrange the tomatoes, cucumbers, and red onions on the herb salad base. Top with the chicken, then add tahini to taste. Serve immediately.

Chicken salad with strawberries and almonds

If you are looking for chicken salads with a fruity touch , this is a great option that will offer you that and more. With the rich sweet and sour taste of the strawberry, this salad will be an exotic option and also very satisfying for your stomach.


  • 2 cups cooked chicken, cubed
  • 1/2 cup strawberries, chopped
  • 1/4 cup red onion, minced
  • 1 to 2 tablespoons chopped fresh basil
  • 1/4 cup diced celery
  • 1/4 cup sliced ​​almonds, toasted
  • 1 / 4–1 / 3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon poppy seed
  • Salt and pepper to taste
  • Leaf lettuce or butter lettuce
  • Chopped green onion


  1. In a medium bowl, combine the chicken, strawberries, onion, celery, toasted almonds, and fresh basil.
  2. To toast almonds: place the almonds in a small skillet over medium heat. Toast until lightly browned, stirring occasionally. This only takes a few minutes, so watch carefully.
  3. In a small bowl, combine the mayonnaise, lemon juice, and poppy seeds. Gently stir in the chicken mixture. Salt and pepper to taste.
  4. Serving option: place a lettuce leaf or place it on a bed of greens and top with green onions and some toasted almonds.

Asian chicken salad

  • ½ cup whole unsalted cashews, halved or chopped
  • 1 tablespoon of sesame seeds
  • 2 chicken breasts, grilled and sliced ​​(or use leftover chicken)
  • ½ head of cabbage, thinly sliced
  • 2 cups carrots, grated
  • 1 cup fresh coriander leaves
  • ½ cup sliced ​​green onion
  • 4 tangerines, peeled and cut into segments

Creamy dressing:

  • ½ cup olive or avocado oil
  • 2 tablespoons cashew or almond butter
  • 1 tablespoon of coconut amino acids or soy sauce
  • 2 tablespoons of honey
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper


  1. Preheat the oven to 180ºC.
  2. Place the cashews and sesame seeds on a small baking sheet and bake for 5-7 minutes.
  3. Meanwhile, combine cabbage, carrots, coriander leaves, and green onions in a large bowl. Top with grilled chicken and tangerines.
  4. Add all dressing ingredients to food processor and blend until well combined; drizzle on top of salad.
  5. Garnish with cashews and sesame seeds and serve.

Pesto chicken salads with avocado

This salad is one of the most complete chicken salads you can have. Delicious for its “Italian” flavor as it contains basil. Do not stop trying it.


For the dressing

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1 garlic clove, crushed
  • salt and pepper to taste

For the pesto

  • 1 large bunch fresh basil, leaves only
  • ½ clove of garlic
  • 1/3 cup olive oil
  • ¼ teaspoon unrefined sea salt
  • ¼ cup pine nuts, macadamia nuts, hemp seeds, or pumpkin seeds

For the salad

  • 4 boneless skinless chicken thighs
  • 1 tablespoon butter, ghee, melted (or whatever fat / oil you like)
  • 2 garlic cloves, crushed
  • 1/4 teaspoon of salt
  • 5 cups romaine lettuce, thinly sliced
  • 1 avocado, peeled and sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts
  • basil leaves, thinly sliced


For the dressing: In a glass jar combine all the dressing ingredients, replace the lid and shake vigorously. Set aside.

For the pesto: Place the basil leaves and garlic in the food processor and process until completely broken into a paste. Add olive oil and salt and continue processing until smooth. Add pine nuts, macadamia nuts, hemp seeds or pumpkin and pulse until you get the desired consistency.

For the chicken: drizzle the melted fat of your choice, crushed garlic and salt over the chicken thighs. Stir to coat evenly. Preheat the grill and turn down to medium heat. Place the thighs on the grill and grill on each side until golden brown and cooked through. Once cooked, remove them from the grill and place them in a bowl. Drizzle 1/4 cup pesto over them, toss to coat, and set aside.

For the salad: Place the lettuce on a large plate or large bowl. Cut the chicken into strips and place it on top. Add sliced ​​tomatoes, avocado, and pine nuts. Cover with basil strips. Drizzle with the dressing. Serve and enjoy! Mexican chicken salad

  • 2 cups fresh green beans / green beans cut into 2 cms.
  • 2 cups carrots, peeled and diced small
  • 4 cups of shredded chicken breast
  • 2 cups of white potato cut into small cubes
  • 1½ cups of shelled corn
  • 1½ peas or peas
  • 1 cup of mayonnaise
  • 1/3 of cup of cream
  • 4 pickled jalapeños, diced (optional)
  1. Steam (or in water) green beans, carrots and potatoes.
  2. In a large bowl, combine the cooled vegetables, shredded chicken, corn kernels, and green peas.
  3. Add the mayonnaise, cream, jalapeno peppers, and vinegar.
  4. Stir until completely combined. Season with coarse salt to taste.
  5. Refrigerate the salad for at least 2 hours before serving.
  6. To serve, place 3-4 heaping tablespoons of salad on lettuce with crackers, on croissants, on sandwiches, etc.

Fiesta chicken salads with black beans and corn

This is one of the most requested chicken salads when choosing a recipe that gives us all the flavor, freshness and nutrients in a single dish. The combination of corn and black beans gives it a very special touch because it combines rich flavors with the sauce. Excellent for a delicious dinner that you can accompany with corn tostadas, on a salad, or in lettuce wrappers.


  • 2 boneless, skinless chicken breast halves
  • 1/4 tablespoon of paprika
  • 1/4 teaspoon pepper
  • 1/4 tablespoon of salt
  • 1/4 of chili powder or cayenne
  • 1 can (15 oz.) Black beans, rinsed and drained
  • 1 can (11 ounces) Mexican-style corn
  • 1/2 cup tomato sauce
  • Mixed vegetable salad
  • 1 tablespoon vegetable oil
  • 1 chopped onion
  • 1 tomato, cut into wedges
  • 1/2 cucumber diced


  1. Rub the chicken evenly with half of the seasoning spices such as paprika, salt, pepper, and cayenne.
  2. Heat the oil in a skillet over medium heat and cook the chicken for 8 minutes on each side, or until the juices run clear; set aside.
  3. In a large saucepan, combine beans, corn, salsa, and the other half of the seasoning.
  4. Heat over medium heat until lukewarm.
  5. Prepare the salad by putting the vegetables, onion and tomato on a plate.
  6. Top the salad with chicken and season with the bean and corn mixture.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

Leave a Reply

Your email address will not be published. Required fields are marked *