Chicken Salad with Fresh Salad Greens & Warm Naan

Catherine Cappiello Pappas


Refreshing, light and easy! Perfect for any time of day.

pinch tips: Perfect Bacon Every Time





15 Min


No-Cook or Other


for the chicken salad:
2 – 3 cups of cubed chicken breast
15 oz. can chickpeas – drained and rinsed
½ tsp. salt
½ tsp. black pepper
2 stalks celery – diced
½ red onion – diced
for the dressing for the chicken salad:
½ - ¾ cup sour cream
juice of l lemon
2 tbs. fresh dill
2 tbs. fresh dill
2 tbs. balsamic vinegar
for the fresh greens salad:
1 head of romaine – ripped
½ red onion – diced
1 cucumber – sliced
radishes – sliced thin
¼ cup fresh italian parsley – chopped
a handful of olives of your choice
several shavings of asiago cheese
dressing for the salad:
¼ cup olive oil
2 tbs. white vinegar
2 tbs. balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper

Directions Step-By-Step

For the Chicken Salad:
Combine all of the above in a bowl; toss and refrigerate.

For the Dressing for the Chicken Salad:
Combine the all of the ingredients for the dressing in a bowl and whisk. Pour over the chicken salad and refrigerate.

For the Fresh Greens Salad & Dressing:
Combine all of the ingredients for the salad dressing in a small bowl and stir.
In a bowl, toss the ingredients for the salad greens and plate around the perimeter of a shallow bowl. Place the chicken salad in the center. Pour the salad dressing on the salad greens.
Serve with warmed naan bread if desired.

About this Recipe