ComputersOnlineandOffline: June 2025

Monday, June 30, 2025

Lettuce Salad with Chicken Recipe

When it comes to meals that are light, nourishing, and quick to make, few dishes rival a well-composed lettuce salad with chicken. This simple yet satisfying combination transforms basic ingredients into a colorful plate full of texture, nutrition, and taste. Whether you're looking to meal prep, enjoy a low-carb dinner, or serve a crowd-pleasing side, this lettuce salad with chicken recipe is endlessly versatile.

In this recipe, we’ll guide you through the best ingredients, methods, and variations to make the ultimate chicken and lettuce salad—from grilled to shredded, spicy to creamy, and everything in between.

Why Lettuce Salad with Chicken?

The appeal of this dish lies in its balance. Crisp lettuce provides a refreshing base, while chicken adds lean protein that keeps you full. It’s a blank canvas for creativity—toss in seasonal vegetables, bold dressings, or hearty grains for variety. Best of all, it’s quick to whip up, making it ideal for busy lunches, light dinners, or backyard gatherings.

Core Ingredients

Let’s start with the essentials for a classic grilled chicken and lettuce salad:

For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

Optional: juice of ½ lemon for brightness

For the Salad:

4 cups chopped romaine or iceberg lettuce

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 cucumber, thinly sliced or diced

½ cup shredded carrots

½ avocado, sliced

¼ cup crumbled feta or shredded cheddar (optional)

For the Dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar or lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Chicken

Pat the chicken breasts dry and rub with olive oil. Season with garlic powder, paprika, salt, and pepper. For a bit of tang, squeeze lemon juice over the meat. You can cook the chicken in various ways:

Grilled: Preheat a grill or grill pan to medium-high. Cook the chicken for 5–7 minutes per side until golden and cooked through (internal temperature of 165°F).

Pan-seared: Heat a skillet over medium heat and cook chicken for about 6 minutes per side.

Oven-baked: Bake at 400°F for 20–25 minutes.

Let the chicken rest for 5 minutes, then slice or dice.

2. Build the Salad Base

In a large salad bowl, toss together the chopped lettuce, cherry tomatoes, cucumbers, onions, and carrots. Add avocado slices just before serving to maintain freshness and color.

3. Whisk the Dressing

In a small jar or bowl, combine olive oil, vinegar or lemon juice, mustard, and sweetener. Shake or whisk until emulsified. Taste and adjust salt and pepper.

4. Assemble

Top the salad base with sliced chicken and optional cheese. Drizzle with dressing just before serving. Toss gently if serving as a tossed salad, or serve layered for presentation.

Recipe Tips & Variations

Lettuce Options:

Romaine: Crisp and sturdy, perfect for holding up against dressings.

Iceberg: Crunchy and refreshing, though lighter in nutrients.

Mixed greens or spinach: Adds a peppery or tender bite.

Chicken Ideas:

Shredded rotisserie chicken: Great for time-saving meal prep.

Spicy grilled chicken: Add chili powder or cayenne for heat.

Honey mustard chicken: Marinate in honey and mustard before cooking.

Crispy chicken strips: Breaded and baked or air-fried for a treat.

Add-Ins:

Fruits: Apples, strawberries, grapes, or dried cranberries.

Nuts/Seeds: Toasted almonds, sunflower seeds, or walnuts.

Grains: Cooked quinoa, couscous, or brown rice for added bulk.

Crunch: Croutons, tortilla strips, or crispy onions.

Meal Prep and Storage

This salad is excellent for meal prep. Store components separately:

Chicken: Cooked and sliced, lasts 3–4 days refrigerated.

Salad veggies: Pre-chop (except avocado) and store in a container with a paper towel to absorb moisture.

Dressing: Store in a small jar for up to a week.

To serve later, layer salad in a mason jar (dressing at the bottom, lettuce at the top) to keep it fresh.

Nutritional Benefits

This salad isn’t just delicious—it’s a nutrient powerhouse:

Chicken offers lean protein to support muscle repair and satiety.

Lettuce and veggies deliver fiber, antioxidants, and hydration.

Healthy fats from olive oil and avocado support brain and heart health.

Optional cheese or nuts provide calcium and extra protein.

It’s low in refined carbs, making it suitable for low-carb or gluten-free diets, and can be adjusted for keto, paleo, or Mediterranean-style eating.

Lettuce Salad with Chicken Around the World

This simple salad also takes on global flavors beautifully:

Mediterranean Style: Add Kalamata olives, cucumbers, red onions, and tzatziki dressing.

Asian-Inspired: Use napa cabbage, shredded carrots, sesame seeds, and a ginger-soy vinaigrette.

Southwestern Style: Add corn, black beans, avocado, and chipotle ranch or lime vinaigrette.

Italian Flair: Toss with mozzarella pearls, sun-dried tomatoes, basil, and balsamic glaze.

The base recipe is like a passport to fresh, global cuisine.

Quick Chicken Salad Wraps or Bowls

Don’t feel like a full salad? Turn the recipe into:

Chicken Lettuce Wraps: Spoon filling into romaine or butter lettuce cups for handheld bites.

Rice or Grain Bowls: Serve the salad over rice or farro with extra dressing.

Tortilla Wraps: Add the salad and chicken to a wrap or pita for a portable lunch.

Lettuce salad with chicken is a go-to recipe that checks all the boxes: quick, healthy, customizable, and delicious. With simple ingredients and endless variation, you can enjoy it weekly without getting bored. Whether you grill the chicken to perfection or use leftovers creatively, this salad keeps you satisfied and energized.

So the next time you’re craving something crisp, colorful, and full of flavor, reach for fresh lettuce, juicy chicken, and your favorite toppings. In just 20 minutes, you’ll have a meal that’s light, balanced, and brimming with goodness—one bowl at a time.

Saturday, June 14, 2025

Jalapeño Holly Chicken Salad: A Bold Twist on a Southern Classic

Chicken salad is a beloved staple of Southern kitchens, cherished for its creamy texture, versatile flavor, and ability to feed a crowd with ease. But when you add the bold heat of fresh jalapeños and a zesty balance of spices, you get something extraordinary—Jalapeño Holly Chicken Salad, a flavor-packed upgrade that transforms this comfort classic into a crave-worthy, spicy sensation.

Whether you’re hosting a brunch, prepping weekday lunches, or looking for a satisfying low-carb meal, this jalapeño-infused chicken salad offers the perfect blend of heat, tang, crunch, and creaminess. Let’s explore what makes this recipe stand out, how to make it at home, and how to customize it to suit your personal heat tolerance and flavor preferences.

The Inspiration Behind Jalapeño Holly Chicken Salad

Inspired by the spicy Southern spirit of jalapeño peppers and the creamy comfort of classic chicken salad, this recipe takes cues from dishes served in regional delis and chicken salad cafes. “Holly” in the title is a nod to those homestyle cooks who put their name on a bowl of chicken salad and made it their signature. It’s the kind of dish you imagine being handed down through generations but with a modern kick of spice that keeps things exciting.

Ingredients That Bring the Heat—and the Harmony

The magic of this chicken salad lies in the balance between creamy, crunchy, spicy, and savory. Here’s what you’ll need:

Base Ingredients:

3 cups cooked chicken breast, shredded or diced (rotisserie chicken works well)

½ cup mayonnaise (adjust to desired creaminess)

¼ cup sour cream or Greek yogurt (adds tang and softness)

1–2 fresh jalapeños, finely minced (seeds removed for less heat)

1 stalk celery, finely diced (for crunch)

2 tablespoons red onion, minced (for flavor contrast)

1 tablespoon Dijon mustard (adds depth)

1 teaspoon apple cider vinegar (brightens the salad)

½ teaspoon garlic powder

¼ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Optional Add-Ins:

Chopped cilantro (for a fresh herbal note)

Crumbled bacon (for extra savory bite)

Chopped green olives or pickles (for tangy complexity)

Shredded cheddar (for a cheesy version)

Step-by-Step Instructions

1. Prepare the Chicken

Use cooked chicken breasts that are well-seasoned but not overly salted. Shredded chicken gives a rustic texture, while diced chicken creates a chunkier, deli-style salad. Let the chicken cool before mixing.

2. Chop the Vegetables

Finely mince the jalapeños, celery, and onion. If you’re sensitive to heat, remove the seeds and white membranes from the jalapeños before chopping. For a milder flavor, you can even roast the jalapeños first.

3. Mix the Creamy Base

In a large bowl, combine mayonnaise, sour cream or yogurt, mustard, vinegar, and seasonings. Stir well to create a smooth, flavorful base.

4. Combine and Fold

Add the shredded chicken and chopped vegetables to the bowl. Use a spatula or spoon to fold everything together until evenly coated. Taste and adjust the salt, pepper, and spice levels.

5. Chill for Maximum Flavor

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. The jalapeño’s heat will deepen slightly, so chilling is key for flavor development.

Serving Suggestions: From Wraps to Party Platters

Classic Sandwich Style

Serve Jalapeño Holly Chicken Salad between slices of soft white bread, croissants, or toasted sourdough. Add lettuce or baby spinach for extra crunch.

Low-Carb Lettuce Wraps

For a keto-friendly option, spoon the salad into large lettuce leaves like butter lettuce or romaine hearts. Add avocado slices for bonus creaminess.

Tortilla Pinwheels

Spread the salad onto a flour tortilla, roll it up tightly, and slice into bite-sized rounds—perfect for lunchboxes or party trays.

Stuffed Avocados or Tomatoes

Scoop out half an avocado or a large tomato and fill it with a hearty scoop of the chicken salad for a bright, wholesome dish.

On Crackers or Crostini

For a party appetizer, spoon small amounts onto crackers or crostini and garnish with sliced jalapeños or chopped cilantro.

Customization Tips: Make It Your Own

This chicken salad is endlessly adaptable. Here are ways to tailor it to your liking:

For More Heat:

Add extra jalapeños (with seeds).

Include a dash of hot sauce like sriracha or cayenne.

Try pickled jalapeños for a tangier punch.

For a Smokier Flavor:

Add more smoked paprika or chipotle powder.

Use grilled chicken for added charred notes.

For Creamier Texture:

Increase the mayo and yogurt.

Fold in a scoop of softened cream cheese for a richer body.

For Crunch and Texture:

Add chopped walnuts, almonds, or sunflower seeds.

Toss in diced apples or grapes for a sweet contrast.

How to Store and Pack It

Jalapeño Holly Chicken Salad can be made ahead and stored in an airtight container in the refrigerator for up to 4 days. The flavor improves after a day or two, making it perfect for meal prepping.

For on-the-go lunches, store the salad separately from the bread or lettuce and assemble just before eating to prevent sogginess.

Why This Recipe Works

This chicken salad hits every note: creamy, tangy, spicy, crunchy, and satisfying. Jalapeños give it just the right kick without overwhelming the other flavors, while Dijon mustard and vinegar cut through the richness for balance. It’s bold but still familiar. Whether served at a potluck, picnic, or Sunday lunch, it earns rave reviews for both comfort and character.

Nutritional Benefits (Per 1-Cup Serving, Approximate)

Calories: 280–320

Protein: 25–30g

Fat: 18–22g

Carbs: 2–5g

Fiber: 1g

Sugar: <2g

Use Greek yogurt for a leaner, higher-protein version, or go all-out with creamy mayonnaise for indulgence.

Jalapeño Holly Chicken Salad is more than a spicy side—it’s a full-flavored centerpiece that reinvents traditional chicken salad with flair. It’s comforting enough for grandma’s kitchen and bold enough for today’s adventurous palettes. Whether you like it on toast, wrapped in lettuce, or straight from the spoon, this salad is a fiery friend you’ll keep coming back to.

If you love Southern comfort with a little sass, give this recipe a try. Your tastebuds (and lunch guests) will thank you.

Helpful Reading

Phyllo Dough Breakfast and Dessert Recipes and Meatloaf Recipes

https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/

Salad Magic: Growing Delicious Tomatoes, Cucumbers, & Lettuce 🥬 🍅

https://www.amazon.com/Salad-Magic-Delicious-Tomatoes-Cucumbers-ebook/dp/B0F1WZ7KK8/

Keyhole Gardening

https://www.amazon.com/Bountiful-Beds-Mastering-Lettuce-Eco-Friendly-ebook/dp/B0FBRQ6S4X/

Regenerative Tomato Gardening

https://www.amazon.com/Regrow-Earth-Beginners-Regenerative-Gardening-ebook/dp/B0FBN8C3YT/