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.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
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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.
Ingredients
- boneless chicken breast
- romaine lettuce
- tomato
- red onion
- crumbled feta cheese
- shredded parmesan cheese
- real bacon bits
- mayonnaise
- red wine vinegar
- salt
- Dijon mustard
- onion powder
- olive oil
Equipment used for this recipe
- skillet or grill
- cutting board
- large bowl
How to Make Tuscan Chicken Salad
Step 1 – Grill or fry the chicken until cooked through to 165 degrees F internal temperature, about 10 – 12 minutes. Flip over half way 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, 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.
Tuscan Chicken Salad
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.
Ingredients
- 1 pound boneless chicken breast
- 4 cups romaine lettuce
- 1 large tomato
- 1/2 cup red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup real bacon bits (from a package)
- 2 Tablespoons mayonnaise
- 2 Tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 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 half way 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.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 111mgSodium: 720mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 44g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
I’m Zona. My husband and I are empty-nesters and parents of 1 adult son. I have a passion for recipes and I share all the tips, tricks, and resources I can find (or create) to help you spend less time in the kitchen and more time enjoying your life.