Veggie-Loaded Spring Chicken Salad
Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you’ll want to make again and again.
This Spring Chicken Salad Is So Simple
It is no secret that I love a really simple lunch or dinner recipe. The easier the better. And if veggies are in the mix, well then I am sold…hook, line and sinker. So, now that spring is officially upon us, it’s time to break out one of my all-time favorite easy recipes…chicken salad!
Loaded with protein but with endless flavor possibilities, chicken salad is one of those dishes that doesn’t get enough spotlight time! It’s a really wonderful way to enjoy some leftover chicken and veggies or a creative way to pack protein, veggies and healthy fat into a meal while dazzling your taste buds.
Why This Chicken Salad?
I got the idea for this recipe when wandering around my farmer’s market a few weeks ago. Now I am fortunate to live in Southern California, where we have lots of locally grown goodies available to us year-round.
However, this particular week, it was clear that spring was upon us as I noted all the lovely and colorful veggies that were filling the booths. I filled my little wagon with many of them and headed for home with my haul.
As I was filling up my fridge with all my veggie eye-candy, I noticed some cooked chicken from the week before that needed to be used up. “How stinking pretty and delicious would a chicken salad be if it was loaded up with colorful veggies?” I thought to myself…and then immediately made it a reality.
And it was beautiful to look at. And absolutely delicious to eat. Also, the combination of soft chicken and crispy raw veggies gave this salad an awesome texture that I just found so satisfying and I have been dying to share it with you ever since!
Perfect to Make Ahead
It is perfect to make ahead of time for a quick no-cooking-required dinner or to make in minutes with leftover cooked chicken and whatever veggies you have on hand!
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
How to Enjoy Veggie-Loaded Spring Chicken Salad
There are so many ways to enjoy this Veggie-Loaded Spring Chicken Salad, such as….
- over a bed of greens….because more veggies never heart anyone!
- dolloped on top of cucumber slices or stuffed into bell peppers
- scooped up with a stalk of celery
- on a slice of Canyon Bakehouse Gluten Free Bread
Canyon Bakehouse Bread
Say wha? You’ve never tried Canyon Bakehouse bread? Run…I insist you RUN…to the nearest store and grab a loaf. Its my favorite gluten free bread for so many reasons. The flavor. The soft texture (no need to toast this gluten free bread before enjoying!). The simple ingredients!
It’s the only bread we eat in the TNN house (true story) and I’m currently crushing on Canyon Bakehouse’s newest flavor, Honey Oat. Just the right balance of sweet and savory. It’s perfect for sandwiches, french toast and everything in between!
Are you ready to veggie-load some beautiful chicken salad? I know I’m ready to make another batch! Let’s get choppin’!
LOVE VEGGIE-LOADED RECIPES AS MUCH AS I DO? CHECK OUT MY EBOOK, VEGGIE-LOADED LOVE, FOR OODLES OF VEGGIE-PACKED RECIPES…INCLUDING FLOURLESS CHOCOLATE PROTEIN MUFFINS (WITH GREENS) THAT WILL CHANGE YOUR BREAKFAST GAME….EVEN WITH THOSE PICKY EATERS!
Other easy chicken recipes you are going to love…
- Mexican Slow Cooker Chicken Stew
- Instant Pot Garlic Herb Pulled Chicken
- Easy Chicken Broccoli Casserole
- Chicken & Veggie Pot Pie Soup
Loving this veggie-loaded spring chicken salad and hungry for more?
Veggie-Loaded Spring Chicken Salad
- 5 cups shredded or chopped cooked chicken
- 3/4 cup mayo , (or to taste)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder , (or to taste)
- salt to taste
- pepper to taste
- 1 cup shredded red cabbage
- 1 cup grated carrot
- 1 cup loosely packed chopped baby spinach
- In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
- Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
- Enjoy immediately or store in fridge for up to 4 days.
Disclaimer: Thank you to Canyon Gluten Free Bakehouse for sponsoring this post! My promise to you, my readers, is to only promote content and products that I truly believe in and buy myself. All opinions stated in this post are my own.