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    Recipes — Chicken Salad

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    Avocado Chicken Salad

    A high protein chicken salad made without mayo. Nutritious and delicious, this is perfect for lunch, a snack, or a light dinner!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •   1 avocado
    1/2 cup cottage cheese preferably low sodium
    1/4 cup plain Greek yogurt
    2 tbsp lemon juice
        •   1/2 tsp salt
    1/4 tsp black pepper
    1 clove garlic minced
    4 cups cooked chicken breast shredded
    3 green onions chopped
    1/2 cup cilantro chopped


    1. In a plastic or glass bowl, mash the avocado to a chunky consistency. Set aside.
    2. Add the cottage cheese, Greek yogurt, lemon juice, salt, pepper, and garlic to the bowl of a food processor or blender. Process until completely smooth. Add mixture to the mashed avocado.
    3. Stir in the chicken, green onions, and cilantro. Taste and season as needed.
    4. Keep refrigerated, tightly covered, when not in use.

    Recipe Notes:

        •   4 cups of chicken is about 16 ounces cooked chicken
        •   Use parsley in place of cilantro if desired

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Avocado-Chicken-Salad-2154752?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Best_of_the_Breast?prm-v1

    Spicy Chicken, Mango & Jalapeño Salad

    Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: no need to cook
        •    Yield: Serves 4


        •    250g pack cherry tomato, sliced or quartered
        •    2 tbsp finely chopped jalapeños
        •    small handful coriander, roughly chopped
        •    juice 1 lime, plus halves to serve
        •    1 small red onion, finely chopped
        •    1 tbsp extra-virgin olive oil
        •    4 cooked chicken breasts, torn into bite-sized shreds
        •    2 Little Gem lettuces, torn into bite-sized pieces
        •    1 red pepper, deseeded and sliced
        •    1 ripe mango, stoned, peeled and diced
        •    handful tortilla chips, broken up a little


    1. Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.
    2. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.
    3. Sprinkle the tortilla chips over the top and serve immediately with lime halves.

    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/2248650/spicy-chicken-mango-and-jalapeo-salad

    Kale Apple Chicken Salad

    Salads don’t get much healthier or tastier than this beautiful vibrant Kale Apple Chicken Salad! If you haven’t yet jumped on the kale bandwagon, you definitely have to remedy that.

    Prep Time

        •    Prep time: 15 minutes
        •    Yield: Serves 2-3


    For the salad

        •    4 cups packed (160g | 5.6oz) chopped kale (rib removed)
        •    2 cups (250g | 8.8oz) leftover cooked chicken, cut into bite size chunks
        •    1 cup (150g | 5.3oz) leftover cooked quinoa
        •    ½ cup (65g | 2.3oz) dried cranberries
        •    ½ cup (60g | 2.1oz) dry roasted cashews
        •    1 gala apple, diced*
        •    1 green onion, finely chopped

    For the vinaigrette

        •    the juice of ½ lemon
        •    2 tbsp extra-virgin olive oil
        •    1 tbsp apple cider vinegar
        •    1 tbsp unpasteurized honey
        •    1 tsp finely chopped fresh rosemary leaves
        •    ½ tsp salt (I use Himalayan salt)
        •    ½ tsp ground black pepper


    1. In a small bowl or measuring cup, vigorously whisk all the ingredients for the vinaigrette and then pour it over the chopped kale. Massage the kale with that vinaigrette for 3 to 5 minutes, making sure to squeeze those kale leaves really firmly between your fingers.
    2. Add the rest of the salad ingredients to the bowl and toss well.
    3. If time permits, refrigerate the salad for about an hour to allow flavors to meld before serving.
    4. Leftovers will keep well for up to a couple of days in the refrigerator.

    NOTES: * Or any other sweet apple variety that won't oxidize when exposed to air

    Nutrition Information: Serving size: NF based on 1 of 3 servings


    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Kale-Apple-Chicken-Salad-1894530?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Quick_Chicken_Dishes?prm-v1

    Quinoa Mango Avocado Chicken Salad with Coconut Lime Dressing

    Restaurant quality salad made at home for a complete meal in just one bowl of this amazing Quinoa Mango Avocado Chicken Salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1 cup – coconut milk
        •    3 tablespoon – lime juice
        •    2 tablespoon – vinegar, rice wine
        •    2 tablespoon – sugar
        •    1 medium – lime
        •    1/2 teaspoon – salt
        •    1/8 teaspoon – cayenne or red pepper

        •    2 cup – quinoa, uncooked
        •    4 cup – rotisserie chicken
        •    3 cup chopped – cabbage, red
        •    2 cup pieces – mango
        •    2 medium – avocado
        •    1/2 cup – cilantro
        •    1/2 cup – pumpkin seed kernels


    1. Zest and juice lime.
    2. In a medium bowl, combine all dressing ingredients and whisk to combine. Set aside.
    3. Cook quinoa according to directions on package.  Shred chicken.  Chop cabbage; dice and peel mango and avocado; chop cilantro.
    4. In a large bowl, combine all salad ingredients and toss. Drizzle dressing over the top. Dressing is thin, so be careful to not add too much.

    Suggested variations:

    Serves 6 * We used pepitas in our salad!  Yum!


    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Quinoa-Mango-Avocado-Chicken-Salad-with-Coconut-Lime-Dressing-2143497?prm-v1