Tired of the same old mayo-laden salads? Get ready to tantalize your taste buds with this amazing chicken salad recipe that’s refreshingly mayo-free.
Packed with juicy chicken, hearty beans, and a zesty homemade dressing, this dish is a game-changer for your salad repertoire. It’s the perfect combination of flavors and textures that will leave your family and guests asking for seconds. Whether you’re planning a summer picnic or a quick weeknight dinner, this chicken salad is your ticket to culinary delight. Say goodbye to boring salads and hello to a burst of deliciousness in every bite!
Ingredients:
- 2 chicken fillets (about 300-400g or 10.6-14.1 oz)
- 1 can of corn (about 340g or 12 oz)
- 1 can of red kidney beans (about 400g or 14.1 oz)
- 1 medium green bell pepper
- 2 medium tomatoes
- 1 medium onion
- Fresh parsley
- Chicken seasoning
For the dressing:
- 1/3 cup vegetable oil
- 3 tbsp vinegar
- 3 tbsp mustard
- 2 tbsp liquid honey
- 2 cloves of garlic
- ½ tsp thyme
Instructions:
- Cut the chicken fillets into small pieces, then sauté them until cooked through.
- Drain the liquid from the corn and red kidney beans.
- Dice the green bell pepper into small cubes.
- Cut the tomatoes into large cubes and gently squeeze out excess juice.
- Dice the onion.
- Finely chop the fresh parsley.
- Crush the garlic cloves using a garlic press.
- For the dressing, mix together the vinegar, vegetable oil, mustard, liquid honey, crushed garlic, and thyme. Allow the dressing to sit for about 30 minutes.
- In a large bowl, combine the cooked chicken, corn, red kidney beans, green bell pepper, tomatoes, onion, and parsley.
- Pour the dressing over the salad and mix thoroughly.
Enjoy your meal!
