This Tuscan Chicken Salad recipe is super simple and takes only 20 minutes to whip up. You just mix boneless chicken with some romaine lettuce, red onions, crumbled feta cheese, Parmesan cheese, and bacon bits, all tossed together in a mayo and Dijon dressing.
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Why I Love This Recipe
This vibrant salad comes together effortlessly in just 20 minutes, making it a perfect choice for a quick and satisfying dinner. Bursting with fresh, colorful ingredients, it’s light and refreshing, ideal for those warm evenings when you crave something crisp and wholesome.
The non-sweet vinaigrette dressing adds a tangy contrast that enlivens the flavors of the vegetables, but if you prefer, feel free to swap it out for your favorite bottled dressing for added convenience. Enjoy a meal that is both nutritious and delightful!
This recipe is moderately low-carb, but not necessarily by Keto’s extreme low-carb guidelines.
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.
Process shots for Italian Chicken Salad
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
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Italian 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 or cooked and crumbled)
- 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
- The tangy vinaigrette dressing enhances the vegetable flavors, but you can substitute it with your favorite bottled dressing for convenience.
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It’s best not to save a salad once you’ve tossed in the dressing because the greens will get all soggy.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.