Gone are the days when salads resided solely in the realm of leafy greens and guilt-tinged lunch breaks. Today, these vibrant creations serve as satisfying main courses, tantalising taste buds and fuelling active lifestyles. And at the heart of this healthy revolution lies a culinary hero: Chicken.

This lean protein lauded for its versatility and affordability makes a perfect partner for greens, veggies, and bold flavours. It brings texture to the salad party, and its protein content also plays a starring role in supporting a healthy diet. So, if you’re looking for a delicious and nutritious way to shake up your dinner routine, look no further than the irresistible world of chicken dinner salads. With endless flavour combinations and the power of protein at their core, these culinary creations are guaranteed to leave you feeling satisfied and energised.

Arielle Oliver, brand manager at The Best Dressed Chicken, offers a useful tip: “Batch-cooking chicken is a lifesaver for busy families and individuals on-the-go. It empowers you to make healthy, delicious choices throughout the week without sacrificing time or taste.”

Check out these inspiring salad recipes and you’ll be well on your way to conquering weeknight dinners in a flash.

The Best Dressed Chicken Cobb Salad

This recipe combines all the classic elements of a Cobb salad for a satisfying and flavourful meal. Feel free to adjust the ingredients to your liking!

Ingredients:

For the salad:

2 cups The Best Dressed Chicken Boneless Breast (grilled, baked, or sauteed)

4 cups romaine lettuce, chopped

1 cooked and shredded chicken breast, 4 slices crispy bacon, crumbled

1 avocado, sliced

1 tomato, chopped

1/2 cucumber, sliced

1/4 red onion, thinly sliced (optional)

1/4 cup crumbled blue cheese

2 hard-boiled eggs, quartered

Fresh chives, for garnish (optional)

For the dressing:

1/4 cup mayonnaise

1/4 cup plain yogurt (Greek yogurt adds more tang)

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon dried thyme

Salt and pepper to taste

Method:

Prepare the dressing: Whisk together all dressing ingredients in a small bowl until smooth. Season with salt and pepper to taste.

Assemble the salad: Divide the romaine lettuce among individual plates.

Top with shredded chicken, crumbled bacon, sliced avocado, tomato, cucumber, red onion (if using), blue cheese, and quartered eggs.

Drizzle with desired amount of dressing.

Tips:

For a lighter option, use low-fat mayonnaise or sour cream in the dressing.

Add diced celery or chopped walnuts for extra crunch.

Marinate the chicken in your favourite herbs and spices before cooking for added flavour.

Creamy Chicken Pasta Salad with String Beans, Corn, and Peas

This recipe combines tender pasta, juicy chicken, vibrant vegetables, and a creamy dressing for a refreshing and satisfying side dish or light lunch.

Ingredients:

For the salad:

1 pound dried pasta (eg, fusilli, rotini, or penne)

1 pound boneless, skinless chicken breasts, cooked and shredded

1 cup fresh green beans, trimmed and halved

1 cup frozen corn kernels, thawed

1 cup frozen peas, thawed

1/2 red onion, finely diced

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

For the dressing:

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon salt

Pinch of black pepper

Method:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.

Cook the green beans: While the pasta cooks, blanch the green beans in boiling water 2-3 minutes until tender-crisp. Drain and rinse under cold water.

Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.

Assemble the salad: In a large bowl, combine the cooked pasta, shredded chicken, blanched green beans, corn, peas, red onion, parsley, and dill.

Pour the dressing over the salad and toss gently to combine. Make sure all ingredients are evenly coated.

Chill the salad in the refrigerator for at least 30 minutes to allow the flavours to meld.

Serve cold, garnished with additional fresh herbs (optional).

The Best Dressed Chicken Caesar Salad with Homemade Croutons

This recipe captures the essence of a classic Caesar salad, featuring crispy chicken, crunchy croutons, creamy dressing, and fresh romaine lettuce. The homemade croutons add a special touch!

Ingredients:

For the chicken:

2 The Best Dressed Chicken Boneless Breast

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and black pepper to taste

2 tablespoons olive oil

For the homemade croutons:

4 slices crusty bread, cubed

2 tablespoons olive oil

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

Salt and black pepper to taste

For the salad:

4 cups mixed greens chopped

1/4 cup shaved Parmesan cheese

2 tablespoons chopped fresh parsley

For the Caesar dressing:

1/4 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 clove garlic, minced

1/4 teaspoon Worcestershire sauce

2 anchovy fillets (optional)

Pinch of salt and black pepper

Method:

Prepare the chicken:

Preheat oven to 400°F

In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper.

Rub the spices onto the chicken breasts.

Drizzle with olive oil and massage it into the chicken.

Place the chicken breasts on a baking sheet lined with parchment paper.

Bake for 20-22 minutes, or until cooked through and golden brown.

Make the croutons:

Preheat oven to 350°F (175°C).

In a bowl, toss the bread cubes with olive oil, thyme, garlic powder, salt, and pepper.

Spread the cubes on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.

Assemble the salad:

In a large bowl, combine the mixed greens and croutons.

Slice the cooked chicken breasts and arrange them on top of the salad.

Drizzle with your desired amount of Caesar dressing (see recipe below).

Sprinkle with Parmesan cheese and parsley.

Prepare the Caesar dressing (optional):

In a blender or food processor, combine all dressing ingredients except the anchovy fillets (if using). Blend until smooth and creamy.

If using anchovies, pulse them into the dressing until finely chopped and well incorporated.

Season with additional salt and pepper to taste.