This Tuscan Chicken Salad recipe is super easy and only takes 20 minutes. Boneless chicken is mixed with romaine lettuce, red onions, crumbled feta cheese, Parmesan cheese, and bacon bits tossed in a mayo and Dijon vinaigrette.
Why I Love This Recipe
This salad is very easy and ready in just 20 minutes. It is a light and refreshing dinner sized salad with a non-sweet vinaigrette dressing. You can also swap the dressing for your favorite bottled dressing.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
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How to Make Italian Chicken Salad
Step 1 – Grill or fry the chicken until cooked through to 165 degrees F internal temperature, about 10 – 12 minutes. Flip over halfway through.
Step 2 – Allow the chicken to cool, then cut into bite-sized pieces.
Step 3 – At the same time, chop the lettuce, tomatoes, and red onion.
Step 4 – In a large bowl, whisk mayo, vinegar, salt, onion powder, and Dijon mustard. Slowly whisk in olive oil.
Step 5 – Add lettuce, tomatoes, red onion, feta cheese, parmesan cheese, bacon bits, and grilled chicken together, and toss until combined with dressing.
Step 6 – Season with salt and pepper, if desired.
Recipe FAQs
Tuscan Chicken Salad has boneless chicken mixed with romaine lettuce, red onions, crumbled feta cheese, Parmesan cheese, and bacon bits tossed in a creamy mayo and Dijon vinaigrette.
You may also enjoy
- Zesty Italian BBQ Chicken
- Baby Potato Salad
- Old Fashioned Ham Salad
- Chicken Fajita Tray Bake
- Italian Tray Bake
- Crispy Chicken Burgers
- Crock Pot Chicken and Dumplings
- Chicken Ravioli Alfredo
- Chicken Nugget Spaghetti
- Garlic Tortellini Tuscan Soup
Tuscan Chicken Salad Recipe
Ingredients
- 1 pound boneless chicken breast
- 4 cups romaine lettuce
- 1 large tomato
- ½ cup red onion
- ¼ cup crumbled feta cheese
- ¼ cup shredded parmesan cheese
- ½ cup real bacon bits (from a package)
- 2 Tablespoons mayonnaise
- 2 Tablespoons red wine vinegar
- ¼ teaspoon salt
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- 1 Tablespoon olive oil
Instructions
- Grill or fry the chicken until cooked through to 165 degrees F internal temperature, about 10 – 12 minutes. Flip over halfway through.
- Allow the chicken to cool, then cut into bite-sized pieces.
- At the same time, chop the lettuce, tomatoes, and red onion on a cutting board.
- In a large bowl, whisk mayo, vinegar, salt, onion powder, and Dijon mustard. Slowly whisk in olive oil.
- Add lettuce, tomatoes, red onion, feta cheese, parmesan cheese, bacon bits, and grilled chicken together, toss until combined with dressing.
- Season with salt and pepper, if desired.
Notes
- See the recipe post for process photos.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.