Chicken salad

Ingredients

• 400 gchicken breast
• 300 gspinach
• 300 gBelgian endive
• 200 glamb’s lettuce
• 1avocado
• 1cucumber
• 16cherry tomatoes
• 8walnuts
• ½lemon
• to tasterosemary
• 4 tablespoons (60 ml)curry sauce (optional)
• 2 teaspoons (10 ml)balsamic vinegar
• 4 tablespoons (60 ml)extra-virgin olive oil
• to tastefine salt

Instructions

1. 1

   Prepare the vegetables

   Wash and halve the cherry tomatoes. Trim and finely slice the Belgian endive, then peel the cucumber and cut it into thin slices.

2. 2

   Make the dressing

   Peel and stone the avocado, then cut the flesh into pieces and set the prepared vegetables aside. In a small bowl, combine the extra-virgin olive oil, balsamic vinegar and curry sauce.

3. 3

   Season the dressing

   Add salt to the dressing and stir until evenly combined. Rub the chicken breasts with the juice of half a lemon.

4. 4

   Grill the chicken

   Rub the chicken with chopped rosemary and leave it at room temperature for a few minutes. Heat a grill or non-stick frying pan well, then cook the chicken for 5 minutes on each side, until browned outside and cooked through; the time can vary with the thickness of the meat.

5. 5

   Slice the chicken

   Leave the cooked chicken to cool slightly, then cut it into thin strips. Wash and dry the spinach thoroughly and put it in a large bowl.

6. 6

   Add the leaves

   Wash and dry the lamb’s lettuce, then add it to the bowl with the spinach. Add the cherry tomatoes and walnuts.

7. 7

   Assemble the salad

   Add the endive, cucumber, avocado and grilled chicken strips to the bowl.

8. 8

   Dress and serve

   Pour over the dressing and toss gently so everything is coated. Serve the chicken salad straight away.

What is chicken salad?

Chicken salad is a flexible combination of cooked chicken and fresh ingredients, served as a complete cold meal. This version brings together spinach, lamb’s lettuce, Belgian endive, avocado and walnuts for a mix of soft, crisp and leafy textures.

There is no single traditional origin for this particular combination. Its grilled chicken and simple oil-and-vinegar dressing make it a straightforward, modern salad that is easy to adapt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 39g protein, 21g carbs, 27g fat.

Chicken provides most of the protein, while the olive oil, avocado and walnuts contribute much of the fat. The vegetables supply some carbohydrates and fibre, and the curry sauce can add further energy and salt. For a more balanced plate, serve a portion with wholegrain bread or another wholegrain side.

Choosing the ingredients

Leafy greens: spinach and lamb’s lettuce give the salad a tender base, while Belgian endive adds a pleasantly crisp bite. Dry the leaves well so the dressing clings rather than turning watery.

Ripe avocado: choose one that yields slightly when pressed but is not mushy. Cut it shortly before serving to keep the pieces neat.

Walnuts: their rich flavour and crunch balance the juicy tomatoes and soft avocado. Keep them in larger pieces if you want them to stand out in each forkful.

Getting the chicken right

Even thickness: the recipe’s 5 minutes per side is a guide, since thicker breasts take longer than thinner ones. Check the thickest part is cooked through before taking the chicken off the heat.

Resting: give the cooked chicken a short pause before slicing. This makes it easier to cut into strips and helps keep the pieces juicy.

Building the dressing

Curry sauce: it brings a savoury, spiced note and is optional, so the dressing can still be made with oil, balsamic vinegar and salt. Stir it thoroughly into the oil and vinegar before adding it to the salad.

Gentle tossing: add the dressing once the chicken has cooled slightly and the vegetables are in the bowl. Toss carefully to avoid crushing the avocado or bruising the leaves.

Texture and timing

Dry leaves: wash and dry the spinach and lamb’s lettuce thoroughly before assembling. Excess water dilutes the dressing and can make the salad limp.

Serve promptly: the greens stay crispest when the salad is dressed just before eating. The chicken can cool while you finish preparing the other ingredients.

What to serve with it

On its own: the chicken, avocado and walnuts make this a substantial salad for lunch or a light dinner. A slice of crusty bread is an easy addition if you would like something alongside it.

For a larger meal: serve it with boiled new potatoes or a simple grain such as couscous. Keep any side lightly seasoned so it does not compete with the curry dressing.

Recipe notes & tips

• Dry the spinach and lamb’s lettuce thoroughly after washing.
• Slice the endive and cucumber thinly so they mix easily with the leaves.
• Chop the rosemary finely so it coats the chicken evenly.
• Let the pan or grill heat well before adding the chicken to encourage browning.
• Add the avocado and dressing gently to keep the pieces intact.
• Dress the salad just before serving to preserve its crisp texture.

Variations

• Skip the curry: leave out the curry sauce for a simpler balsamic dressing.
• Add herbs: use extra chopped rosemary for a more pronounced herbal flavour.
• Swap the leaves: replace some spinach with another tender salad leaf.
• Add citrus: squeeze a little extra lemon over the finished salad for a brighter taste.
• Toast the walnuts: warm them briefly in a dry pan before adding for a deeper flavour.

Common mistakes to avoid

• Wet leaves: excess water dilutes the dressing; dry the greens thoroughly before assembling.
• Uneven chicken: thick pieces may need longer than 5 minutes per side; check the thickest part is cooked through.
• Crowded pan: chicken can brown less evenly when packed together; cook it in batches if needed.
• Overmixing: vigorous tossing can mash the avocado; fold the ingredients together gently.
• Dressing too early: dressed leaves soften as they sit; add the dressing just before serving.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1 day; the leaves and avocado will soften over time. If possible, keep the dressing separate until serving. Reheat leftover chicken separately until hot, rather than reheating the assembled salad.

Frequently asked questions