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creamy chicken salad recipe

Classic Creamy Chicken Salad

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A fresh take on chicken salad featuring tender chicken breasts, roasted tomatoes, and a unique corn-almond milk dressing that replaces traditional mayonnaise. Perfect for sandwiches, wraps, or atop fresh greens.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon juiced
For the Salad
  • 4 chicken breasts
  • 4 tomatoes
  • 1 cucumber
  • 150 g corn
  • 2 tablespoons almond milk
  • 1 red onion
  • 1/2 lemon sliced into rounds
For the Dressing
  • 2 tablespoons olive oil
  • 1/2 lemon juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
For Garnish
  • 1 teaspoon sunflower seeds
  • 10 g basil leaves

Equipment

  • Baking tray
  • Mixing bowl
  • Blender
  • Cutting board
  • Knife

Method
 

  1. Preheat oven to 190°C (375°F).
  2. Slice chicken breasts thinly (about 2 slices per breast) and place in a bowl with marinade ingredients. Toss to coat evenly.
  3. Slice tomatoes in halves and arrange on a baking tray alongside the marinated chicken pieces.
  4. Bake for 20 minutes until chicken is cooked through and tomatoes are softened and slightly caramelized.
  5. While baking, dice cucumber and red onion, and slice lemon rounds.
  6. Blend corn with almond milk until you get a thick, velvety paste for the creamy dressing.
  7. Arrange sliced chicken, quartered cucumber, roasted tomato halves, and red onions in serving bowls or on a platter.
  8. Drizzle with corn cream mixture and dress with olive oil and lemon juice.
  9. Season with salt and pepper, then sprinkle with sunflower seeds and fresh basil leaves.

Notes

For best results, marinate the chicken for a few hours before cooking, though even 10 minutes will work. The corn-almond milk blend creates a healthier alternative to traditional mayonnaise-based dressing. This versatile dish can be served on croissants, in wraps, or over fresh greens. Leftovers keep well in the refrigerator for up to 3 days.

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