Amazing Composed Chicken Salad Recipe

by Phoebe Green
Amazing Composed Chicken Salad Recipe

This composed chicken salad is not your usual chicken/mayo salad. Instead, this composed chicken salad has mixed greens, artichoke hearts, fennel, cherry tomatoes, and herbed grilled chicken breasts with a garlic vinaigrette and is topped with avocado crema.

If you like, you can add some crusty bread and you are done. This is a perfect weekday dinner or weekend lunch.

This composed chicken salad is a basic recipe that will allow for your creativity. You can substitute the chicken for grilled shrimp, salmon, or steak. To name a few suggestions, you can add Ceci beans, kidney beans, olives, cut zucchini, and quinoa.

The garlic vinaigrette is made in a matter of seconds, and you can make a lot of it and have it for future salads or just enough for this one salad. I love avocado in the salad. My husband does not. But he loves this avocado crema. Again, this is an optional topping; you don’t have to have it, but it gilds the lily. The avocado crema is avocado, a squeeze of fresh lemon juice, a little Greek yogurt, and seasonings.

Amazing Composed Chicken Salad Recipe

Amazing Composed Chicken Salad Recipe

Phoebe GreenPhoebe Green
This composed chicken salad is a perfect lunch or dinner meal. It is attractive to look at and delicious and healthy to eat. This salad comes together in about 15 minutes and is a complete meal.
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 634 kcal


Salad Ingredients

  • 1 medium cucumber sliced
  • 4 medium artichoke hearts sliced into quarters
  • ½ container cherry tomatoes
  • 1 cup fennel sliced
  • ¼ medium purple onion sliced and broken into circles
  • 1 box mixed vegetables washed and dried
  • 1 pinch salt
  • 1 medium lemon

Herbed Chicken Breast Ingredients

  • 2 medium chicken breasts
  • 2 tablespoons thyme minced
  • 2 tablespoons chives minced
  • 1 pinch salt
  • 1 pinch pepper
  • ½ teaspoon olive oil

Garlic Vinaigrette Ingredients

  • 2 cloves garlic peeled and smashed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1 squeeze lemon juice fresh

Avocado Crema Ingredients

  • ½ medium avocado pit removed, and flesh removed from skin
  • ¼ cup Greek yogurt
  • 1 teaspoon lemon juice


Chicken Instructions

  • Dry your chicken breast and rub with just a little olive oil on both sides. Heat a non-stick skillet. Meanwhile, coat your chicken breast with the herbs and season with salt and pepper.
  • Place in skillet and cook on each side for about 3 to 4 minutes (I used thin-sliced chicken breasts).
  • Turn over and brown on the second side. Remove from pan and set aside.

Garlic Vinaigrette Instructions

  • Take smashed garlic, rub it inside a small bowl, and leave it there. Then add the remaining ingredients and mix with a fork to blend.

Avocado Crema Instructions

  • In a blender, add all ingredients and puree. Use all at once; this will not keep for more than a day.

Assembly Instructions

  • Place all of your salad ingredients on a large platter except the chicken. Season with 1/2 teaspoon of salt. Add dressing and toss. Place the cooked chicken breasts on top of the salad greens and top with avocado crema.
  • Place the avocado crema in a small plastic Ziploc bag and cut one corner with scissors. You can now squeeze the crema onto your salad.


Calories: 634kcalCarbohydrates: 36gProtein: 59gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 146mgSodium: 435mgPotassium: 1947mgFiber: 13gSugar: 6gVitamin A: 8200IUVitamin C: 60mgCalcium: 164mgIron: 5mg

You may also like

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Would love your thoughts, please comment.x