A chicken salad plate is more than just a quick lunch it’s a timeless combination of protein-packed goodness, crisp vegetables, creamy textures, and bright flavors. It’s light but filling, clean but flavorful. Whether you’re meal-prepping, hosting brunch, or just looking for a low-carb option, this dish delivers freshness in every bite.
In this recipe, Chef Lucas Benette walks you through crafting the perfect chicken salad plate, from choosing your ingredients to plating it with restaurant-style finesse.
What Is a Chicken Salad Plate?
A chicken salad plate is a composed cold dish typically served with:
- A scoop of chicken salad (shredded or diced chicken in a creamy dressing)
- A bed of greens or lettuce
- Vegetable sides like cucumber, tomatoes, carrots
- Optional items like boiled eggs, fruit slices, crackers, or avocado
It’s balanced, refreshing, and versatile. Unlike a sandwich or wrap, the plate keeps ingredients separate for maximum texture and control.
Benefits of a Chicken Salad Plate
- High in protein
- Naturally gluten-free
- Great for meal prep
- Works for low-carb or keto diets
- Can be made in advance
- Easy to customize with seasonal produce
Ingredients for the Perfect Chicken Salad Plate
| Component | Examples / Notes |
|---|---|
| Chicken Salad Scoop | Cooked shredded chicken, mayo, Dijon mustard, celery, herbs |
| Fresh Greens | Romaine, arugula, spinach, or butter lettuce |
| Vegetables | Cucumber, cherry tomatoes, shredded carrots, bell pepper |
| Protein Add-ons | Hard-boiled eggs, cheese cubes, nuts |
| Fruit (optional) | Grapes, apple slices, orange wedges |
| Healthy Fats | Avocado slices, olive oil drizzle |
| Crunch | Whole grain crackers, seed mix, or toasted bread |
How to Make the Perfect Chicken Salad Plate
Step 1: Cook and Shred the Chicken
- Use boneless skinless chicken breast
- Boil, poach, or roast until tender
- Let cool, then shred or dice into small pieces
Chef Tip: “For juicier chicken, poach it gently in seasoned water or chicken broth.”
Step 2: Prepare the Chicken Salad Mixture
| Ingredients | Amount |
|---|---|
| Cooked shredded chicken | 2 cups |
| Mayonnaise | ½ cup |
| Dijon mustard | 1 tbsp |
| Celery (finely chopped) | ¼ cup |
| Red onion (optional) | 2 tbsp finely chopped |
| Salt & pepper | To taste |
| Fresh parsley/dill | 1 tbsp chopped |
Mix all together in a large bowl. Adjust seasoning if needed. Refrigerate until ready to plate.
Step 3: Boil the Eggs
- Place eggs in a pot, cover with water
- Bring to boil, reduce heat, simmer for 10–12 minutes
- Cool under cold water and peel
- Slice in halves or quarters
Step 4: Prepare Vegetables and Garnishes
- Wash and dry greens
- Slice tomatoes, cucumbers, and avocado
- Arrange crackers, cheese, or nuts if using
Step 5: Assemble the Plate
- Start with a base of greens
- Add a generous scoop of chicken salad in the center
- Surround with eggs, veggies, fruit, and crunch
- Garnish with herbs or a drizzle of vinaigrette
Chef Lucas Benette’s Expert Tips
- Use rotisserie chicken for convenience without sacrificing flavor
- Add crunch with fresh celery or apple cubes inside the salad mix
- Make it spicy by adding chopped jalapeños or sriracha to the chicken salad
- For meal prep, store salad and toppings separately to keep textures fresh
- Serve cold, never microwave it’s meant to be refreshing!
Variations to Try
| Variation Name | Swap / Additions |
|---|---|
| Mediterranean Style | Add olives, feta, cherry tomatoes, olive oil drizzle |
| Sweet & Savory | Add grapes, apples, and a touch of honey in the mix |
| Spicy Southwest | Add corn, black beans, jalapeños, chipotle mayo |
| Low-Carb Keto | No crackers or fruit add extra avocado and cheese |
| Picnic Style | Serve with pasta salad or potato salad on the side |
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~450 |
| Protein | 35g |
| Carbohydrates | 10–15g (depending on sides) |
| Fat | 28g |
| Fiber | 5g |
Note: Values vary depending on exact ingredients and portion sizes.
FAQs – Chicken Salad Plate
Q1: Can I make chicken salad plate ahead of time?
Yes! Chicken salad can be made 2–3 days in advance. Keep toppings and greens stored separately for best freshness.
Q2: What’s the best chicken to use?
Poached or roasted chicken breast is ideal. Rotisserie chicken is a great shortcut.
Q3: Can I make this dish dairy-free or mayo-free?
Yes! Use dairy-free mayo, Greek yogurt, or even mashed avocado as a creamy base.
Q4: What can I serve with chicken salad plate?
Serve it with crackers, toasted bread, soup, fruit, or chilled iced tea for a complete meal.
Q5: Is chicken salad plate good for weight loss?
It can be! It’s high in protein, low in carbs (if served without bread), and full of fiber-rich vegetables. Adjust the portion of mayo and fats to match your goals.
Final Thoughts
The chicken salad plate is a dish that never goes out of style. It’s easy, healthy, customizable, and full of fresh textures and flavors. Whether you’re making lunch for yourself, meal prepping for the week, or serving a group, this plate is a guaranteed hit.
Thanks to Chef Lucas Benette’s tips and guidance, you now have everything you need to build a restaurant-worthy salad at home. Grab your fork and maybe a cracker or two and dig in!
