Garden Vegetable Chicken Salad
This Garden Vegetable Chicken Salad is the perfect way to sneak extra veggies and nutrients into your family’s diet. Enjoy this creamy chicken salad recipe poolside with a bag of chips all summer long.
This easy chicken salad is loaded with garden-fresh vegetables that pack some serious nutrition and flavor. This might be one of my new favorite ways to enjoy high protein chicken salad. Let me know if you give it a try!
Why You’ll Love This Recipe
Easy to make. This garden vegetable chicken salad recipe is easy to make and loaded with flavor.
Perfect for meal prep. Enjoy this chicken salad throughout the week for lunches or as a high protein snack.
Versatile. Enjoy in a wrap, scoop with chips or add over a bed of lettuce. This chicken salad is so good!
Recipe Ingredients
- Chicken: This recipe calls for one pound of shredded and chopped chicken. Option to use boiled chicken, oven roasted or rotisserie chicken.
- Bell Pepper: You’ll need diced red bell pepper for this recipe.
- Carrot: This recipe calls for grated carrot. Peel the carrot first. Press out any excess moisture.
- Red Onion: You’ll need diced red onion for this recipe.
- Zucchini: This recipe calls for freshly grated zucchini. Press out any excess moisture.
- Jalapeno: Finely diced jalapeno adds loads of flavor.
- Corn: Grill one ear of corn for this recipe. Option to grill it over the stovetop. Remove the kernels from the cob.
- Parsley: This recipe calls for chopped parsley. Option to use cilantro instead.
- Dressing: Greek yogurt, mayonnaise, fresh squeezed lime juice, diced green chilies, cumin, chili powder, garlic powder, kosher salt, cracked black pepper.
Variations
- Swap the herbs. Option to add more fresh herbs. Thyme, mint or dill would all taste good.
- Swap the vegetables. You can add or omit any vegetables you like.
- Add some cheese. Option to add a sprinkle of shredded cheddar cheese if you like.
Expert Tips
Use a cheesecloth or clean kitchen towel to squeeze out any excess moisture from the carrots and zucchini before adding them to the salad. This way it does not get too soggy.
How to Make
Prep the Chicken
Option to boil the chicken in a combination of water and chicken broth until it reaches 165 degrees Fahrenheit. Or you can use oven roasted or rotisserie chicken instead. Once cooked through, shred the chicken then chop it into small pieces.
Prep the Vegetables
Grate the zucchini and carrot. Press out excess moisture with a clean cloth. Dice the red bell pepper and onion. Finely dice the jalapeno. Grill 1 ear of corn and remove the kernels from the cob. Chop the Italian parsley into small pieces.
Combine the Dressing
Combine 0% Greek yogurt, mayonnaise, fresh squeezed lime juice, diced mild green chilis (canned), cumin, chili powder, garlic powder, kosher salt, and cracked black pepper. Whisk until well combined.
Assemble the Garden Vegetable Chicken Salad
Add the chicken and vegetables to a mixing bowl. Top with chopped parsley and homemade yogurt dressing. Gently fold until well combined. Taste and season with kosher salt and cracked black pepper as needed. Enjoy!
Frequently Asked Questions
This garden vegetable chicken salad will stay fresh for up to 3-4 days covered in the refrigerator.
Enjoy this chicken salad tucked in a croissant or wrap. You can also serve it over a bed of your favorite lettuce alongside some chips.
Other Chicken Salad Recipes to Consider Trying
- Southwest Shredded Chicken Salad
- Chopped Greek Chicken Salad
- Buffalo Chicken Salad with Cottage Cheese
- Pickle Chicken Salad
- Pomegranate Jalapeno Cheddar Chicken Salad
- Curry Chicken Salad
- Waldorf Chicken Salad
- Shredded BLT Chicken Salad
- Tzatziki Inspired Chicken Salad
Garden Vegetable Chicken Salad
Equipment
- 1 pot to boil chicken
- 2 mixing bowls one for the chicken salad and one for the dressing
- 1 box grater for the carrots and zucchini
Ingredients
Garden Vegetable Chicken Salad
- 1 lb. chicken breast, cooked, shredded and chopped small
- ½ cup carrot, grated, press out moisture
- ½ cup zucchini, grated, press out moisture
- ½ cup red bell pepper, diced small
- ⅓ cup red onion, diced small
- ¼ cup jalapeno, remove seeds and veins, finely diced
- 1 ear corn, grilled, remove kernels
- 3-4 tablespoons Italian parsley, chopped small
Yogurt Dressing
- ½ cup 0% Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoon lime juice, fresh squeezed
- 2 tablespoons mild diced green chilis, canned, with juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- few turns cracked black pepper, to taste
- dash kosher salt, to taste, about ¾ – 1 teaspoon
Instructions
How to Make
Prep the Chicken
- Option to boil the chicken in a combination of water and chicken broth until it reaches 165 degrees Fahrenheit. Or you can use oven roasted or rotisserie chicken instead. Once cooked through, shred the chicken and chop it into small pieces.
Prep the Vegetables
- Grate the zucchini and carrot. Press out excess moisture with a clean cloth. Dice the red bell pepper and onion. Finely dice the jalapeno. Grill 1 ear of corn and remove the kernels from the cob. Chop the Italian parsley into small pieces.
Combine the Dressing
- Combine 0% Greek yogurt, mayonnaise, fresh squeezed lime juice, diced mild green chilis (canned), cumin, chili powder, garlic powder, kosher salt, and cracked black pepper. Whisk until well combined.
Assemble
- Add the chicken and vegetables to a mixing bowl. Top with chopped parsley and homemade yogurt dressing. Gently fold until well combined. Taste and season with kosher salt and cracked black pepper as needed. Enjoy!
Notes
This garden vegetable chicken salad will stay fresh for up to 3-4 days covered in the refrigerator.
2 Comments on “Garden Vegetable Chicken Salad”
This is delicious! Great for summer. I did add black beans. I grabbed thinking they were in the recipe.
Glad you enjoyed it, Jennifer! Sounds yummy w beans!