chicken salad with veggies

Chicken Salad with Veggies

Very easy, yet delicious chicken salad, with lots of crunchy veggies. It’s refreshing, flavorful and lasts for few days in the fridge.


  • 2 chicken breasts (bone in and skin on)
  • 4 celery sticks, chopped
  • 1 red bell pepper, sliced
  • 1 fennel, sliced
  • 3 medium carrots, sliced
  • 1 shallot or ½ red onion
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. extra virgin olive oil
  • Parsley, cilantro or dill (they all work great, but don’t use all of them)
  • Salt, and freshly ground black pepper


  1. Preheat the oven to 375 F.
  2. Cover the baking sheet with foil, drizzle little bit of olive oil, season the breasts with salt and pepper and roast in the oven for 45 minutes.
  3. Meanwhile, have all the veggies chopped and placed in the large mixing bowl.
  4. Let the chicken cool down, shred and add to the veggies, season with salt, pepper and garnish with fresh herbs.

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Chicken Salad with Veggies
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