Let’s Talk Chicken Salad: The Most Underrated Star of the Kitchen
Chicken salad is one of those dishes that quietly shows up in your life again and again. A quick fridge forage lunch, a healthy meal prep go to, a picnic hero. But it’s also wildly versatile. It can be light and lemony, rich and creamy, packed with texture, or spiked with heat and spice. And yet, it’s still overlooked.
So, what exactly makes a good chicken salad?
Well, it starts with the basics: juicy chicken (grilled, roasted, or even leftover from Sunday’s roast), something crunchy like celery or toasted seeds, and a dressing that ties it all together. That could be a zingy vinaigrette, a creamy mayo base, or something bolder like a tahini or Caesar-style sauce. From there, it’s all about the extras.
Build Your Perfect Bowl
Let’s say you want something fresh and fruity, try sliced apples, dried cranberries, and a honey mustard dressing. Or you’re in the mood for something Mediterranean, go for olives, cherry tomatoes, crumbled feta, and a lemon oregano vinaigrette. Feeling indulgent? Bacon bits, shaved parmesan, and a punchy Caesar dressing will never let you down.
And if you’re wondering what’s nice in a chicken salad, the answer is whatever you love. Herbs like dill or parsley add freshness, roasted veg bring depth, and anything crunchy, from croutons to nuts, adds that all-important texture.
Want to know how to make it really sing? Don’t skip the acidity. A splash of lemon juice or vinegar lifts everything. And seasoning! Just a touch of sea salt and black pepper can take your salad from flat to fabulous.
But… Is Chicken Salad Healthy?
This one comes up a lot, and the answer is: it absolutely can be. If you’re using grilled or poached chicken breast, loading up on fresh vegetables, and using a homemade dressing, you’ve got a meal packed with protein, fibre, and good fats. Even a creamy Caesar-style version (like the one we’re about to share) can be perfectly balanced if made thoughtfully.
Some people ask, can I lose weight eating chicken salad every day? And while it’s certainly a healthier option than, say, a takeaway, variety is key. Mix it up with different greens, veggies, and dressings to keep things interesting and nutritionally balanced.
The Dressing Dilemma: What’s the Best Sauce, and Which to Avoid?
When it comes to dressings, homemade is almost always better. Not just in flavour, but in knowing exactly what’s in it. Store-bought creamy dressings like Thousand Island or blue cheese tend to be the least healthy, with added sugars and fats hiding in every spoonful.
The best sauces? That depends on your salad’s style. For a classic Caesar, it’s got to be creamy, garlicky, anchovy-rich dressing with a hit of lemon. But a herby yoghurt-based dressing, honey-Dijon, or even a spicy harissa vinaigrette can totally transform your bowl. Trust your tastebuds.
The Secret to Restaurant Worthy Chicken Salad
Ever wonder why salads from a good restaurant just taste better? It’s all in the layers. They season every component. They include texture, something crispy, something soft. And they balance the flavours: salty, sweet, sour, creamy, crunchy.
Oh, and that lemon juice? It’s not just for brightness. It tenderises the chicken if used in a marinade and keeps your salad feeling fresh instead of flat.
And Now… Our Favourite Chicken Salad Recipe of All Time
When we sat down to decide which chicken salad recipe to share, there was really only one answer: a Caesar-style masterpiece with golden sourdough croutons, anchovy spiked dressing, and crispy chicken skin crackling. It’s rustic, indulgent, and deeply satisfying, everything a salad should be.
Ultimate Chicken Caesar Salad with Sourdough Croutons & Crispy Chicken Skin
Ingredients
For the Chicken & Crackling:
- 2 skin-on chicken breasts
- 1 lemon, juiced
- 2 garlic cloves, crushed
- 100ml extra virgin olive oil
- Sea salt & black pepper
For the Croutons:
- 250g rustic sourdough bread, crusts removed
- 15g parmesan, finely grated
For the Dressing:
- 4 anchovy fillets in oil
- 1 garlic clove
- 10g parmesan, finely grated
- 1 tbsp good quality mayonnaise
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- Remaining lemon juice
For the Salad:
- 2 romaine lettuces
- Remaining parmesan for shaving
- Optional extras: soft-boiled eggs, capers, or grilled artichokes
Method
Step 1 – Marinate the Chicken:
Remove the chicken skin and set it aside. Flatten the breasts under cling film and marinate in lemon juice, garlic, olive oil, salt and pepper for at least 30 minutes.
Step 2 – Make Chicken Crackling:
Lay the chicken skin flat on baking parchment, season with sea salt, top with another sheet and a baking tray for weight. Roast at 200°C/180°C fan/gas 6 for 25–30 mins until crisp and golden.
Step 3 – Croutons:
Tear the soft inside of the sourdough into chunks, toss in olive oil and parmesan, and roast until crunchy.
Step 4 – The Dressing:
Mash garlic and anchovies into a paste, then mix with parmesan, lemon juice, mayo, and mustard. Slowly whisk in olive oil until smooth and glossy.
Step 5 – Cook the Chicken:
Griddle the marinated chicken for 4–5 mins each side until charred and juicy. Rest, then slice.
Step 6 – Assemble:
Toss chopped romaine with dressing, croutons, and sliced chicken. Shave over parmesan, scatter with crackling, and serve with a wedge of lemon or soft-boiled egg.
Watch & Learn
Fancy seeing a healthy twist on Caesar salad? Jamie Oliver’s video is packed with brilliant tips and alternatives.
Final Forkful
Chicken salad doesn’t have to be an afterthought,it can be the main event. Whether you keep it light and fresh or go full flavour with crispy skin and bold dressing, it’s one of the most flexible, feel good dishes you can make.
This Caesar style version is our go to. It’s comforting yet elegant, simple but not boring, and we think it might just be the best chicken salad recipe out there. Give it a try and let us know what twists you add to make it your own.
