Cold chicken and vegetable salad: the light, fresh dish perfect for summer
There are days when we want something simple, fresh and wholesome. A dish that smells like summer, that can be prepared in a few minutes and that always manages to please everyone. The cold chicken and vegetable salad is exactly that: a light but complete idea, ideal for a quick lunch, for a packed lunch to take to work or for a summer dinner to enjoy on the terrace.
Today I prepared it with ingredients I already had in the fridge: grilled chicken breast, crunchy cucumbers, juicy cherry tomatoes, sweet and fragrant Tropea red onion, fresh basil and a simple dressing of oil, lemon, salt and pepper. A combination that always works, colorful and irresistible.
If you’re looking for more quick salads for this summer, here are a couple
- Difficulty: Very easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for the cold chicken and vegetable salad
- 1 lb chicken breast (or rotisserie/store-bought cooked chicken)
- 7 oz cherry tomatoes (about 1 1/3 cups)
- 7 oz cucumbers (about 1 medium cucumber)
- 1 Tropea red onion
- to taste basil (leaves, washed)
- 1 lemon (organic – juice and zest)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Griddle
- Bowls
- Knives
- Spoons
- Citrus juicer
Preparation of the cold chicken and vegetable salad
Heat a griddle or a nonstick pan and cook the chicken breast for a few minutes per side until golden on the outside and tender on the inside, but fully cooked through, be careful! Let it cool completely, then cut it into cubes or strips. Alternatively, if you have leftover chicken from the market, you can use that.
Wash and prepare the vegetables: peel the cucumber and slice it into half-moons, wash the cherry tomatoes and halve them, thinly slice the Tropea red onion. In a bowl combine the chicken, cucumber, cherry tomatoes and onion, then add the basil torn with your hands. Make an emulsion with extra virgin olive oil, lemon juice and grated zest, salt and pepper, pour it over the salad and mix well.
If you have time, let it rest in the refrigerator for 20–30 minutes: the flavors will meld and it becomes even better.
The cold chicken salad is one of those recipes that lends itself to a thousand interpretations. You can adapt it to what you have in the fridge, the season or your personal tastes. Here are some simple and tasty ideas.
Variations
Mediterranean Add black olives, capers, oregano and some feta cubes. Perfect for those who love bold flavors.
Crunchy Add toasted almonds, walnuts or sunflower seeds. They add texture and make the salad more complete.
Summery and fresh Try with cubes of melon, peach or watermelon: fruit and chicken go great together on hot days.
Protein-packed Add chickpeas, cannellini beans or cooked quinoa. It becomes an even more nutritious main dish.
Creamy Replace part of the oil with Greek yogurt or a yogurt-lemon sauce. Lighter but enveloping.
Spicy Add fresh chili or a drizzle of spicy oil for a lively touch.Substitutions
Chicken You can replace it with turkey, canned tuna in water, cooked salmon, hard-boiled eggs or grilled tofu for a vegetarian version.
Cucumber If you don’t like it, use thinly sliced raw zucchini or crunchy celery.
Cherry tomatoes Regular tomatoes or yellow datterini work too for a slightly sweeter touch.
Tropea red onion You can use spring onion, shallot or omit it if you prefer a milder flavor.
Basil Great alternatives are mint, parsley or chives.
Lemon dressing You can replace lemon with apple cider vinegar, light balsamic vinegar or lime for a more exotic note.If you want a creamier dressing
Try:
– Greek yogurt
– light mayonnaise
– a yogurt and mustard sauce
– hummus thinned with a little water and lemonFor a vegetarian version you can replace the chicken with:
hard-boiled eggs
chickpeas or cannellini beans
grilled tofu
cheese like feta or mozzarella
TIPS and NOTES
🧪 Storage and shelf life
The cold chicken and vegetable salad keeps very well and is perfect to prepare in advance. Here’s how to keep it fresh and safe to eat.
😍 In the refrigerator
Store it in an airtight container.
It keeps for up to 2 days.
If you want to keep it crunchier, add the dressing only at serving time: cucumbers and tomatoes will stay fresher.
❄️ Can I freeze it?
Better not. Raw vegetables like cucumbers, cherry tomatoes and onion do not tolerate freezing well: once thawed they become soggy and watery. Cooked chicken, however, can be frozen on its own and used later to prepare the salad when needed.
🍋 Tips to keep it at its best
If you prepare it in advance for lunch away from home, keep it in a cooler bag or add a cold pack.
Avoid leaving it at room temperature for more than 1 hour on hot days.
