Chicken And Mixed Vegetable Salad

Make this colorful, healthful salad with whatever you have available – the recipe is only a guide. Use other  vegetables in addition to or in place of the ones listed.

chicken vegetable salad


  • 2 cups cubed, cooked chicken
  • 1 cup cubed, cooked potatoes
  • 3 cups raw, cut up vegetables such as broccoli, carrots, cherry tomatoes etc.
  • 1/4 cup flavorful olives, sliced or chopped
  • 1/4 cup cashews, preferably toasted

DRESSING (substitute bottled vinaigrette)

  • 1 clove garlic
  • 1/2 teaspoon salt and freshly ground pepper to taste
  • 3 tablespoons vinegar
  • 1/2 cup olive or canola oil, or a mixture of the two


  1. Remove any skin and cut into small cubes, if you are using leftover cooked chicken
  2. Otherwise start by 8 oz. boneless, skinless chicken breasts, lightly salted (poach or pan grill) and cut them into cubes.
  3. Cut left over potatoes into cubes, or peel and dice 2 medium or 1 large potato, cover with lightly salted water in a small saucepan and cook until just barely tender, about 15 minutes and cool it down.
  4. Separate broccoli heads into bite-size florets.
  5. Peel the stalk and slice crosswise into coins
  6. Peel and dice the carrot
  7. Rinse the tomatoes and cut them as you prefer
  8. Chop the olives and toast the cashews briefly in a dry skillet until they just begin to color
  9. To make the vinaigrette: in a small bowl, mash the pressed or finely chopped garlic with the salt
  10. Stir in about 1 tablespoon of the oil and mix well
  11. Add the vinegar and the rest of the oil and a few grinds of pepper and mix them
  12. Mix them all and add about 1/2 cup vinaigrette
  13. Stir gently and add more dressing if you wish
Jessica Miller
About Jessica Miller 104 Articles
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