Chicago Chicken Salad
Grilled chicken breast with crisp vegetables and a bright lemon-dill dressing. This american-inspired salads ready in about 40 minutes pairs boneless and skinless chicken breasts, olive oil, dried oregano into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, boneless and skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1 cup, halved cherry tomatoes
- 1/2 cup, diced cucumber
- 1/4 cup, thinly sliced red onion
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp, chopped fresh dill
Instructions
- Step 1: Preheat oven to 400°F. Place 1 lb chicken breasts on a baking sheet, then brush with 1 tbsp olive oil and sprinkle with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Bake for 20-25 minutes, or until internal temperature reaches 165°F, then let rest for 5 minutes before slicing.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
- Step 4: In a large bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red onion.
- Step 5: Add sliced chicken to the bowl, then drizzle with the dressing and toss gently until evenly coated.
- Step 6: Sprinkle with 1 tbsp fresh dill and serve immediately.
Frequently asked questions
How long does Chicago Chicken Salad take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicago Chicken Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Chicago Chicken Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicago Chicken Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicago Chicken Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Made it for a potluck and everyone asked for the recipe.
- ★★★★★
This is my new favorite salad! The dressing was perfect and the chicken was so juicy.
- ★★★★☆
Delicious, but the dressing was slightly bland. Next time I'll add more lemon.
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