This salad is perfect for lunch, appetizer or dinner. It is very tasty and simple to prepare.
The best salads are the ones where you don’t have to spend too much time and effort. Of course, not all salads are such, but the one whose recipe I have for you today definitely is a quick one to make. This salad is made from fresh lettuce, juicy chicken, cheese and walnuts. All of those delicious ingredients are drizzled with joghurt and honey dressing to make it complete.
Ingredients for baked chicken salad.
- 2 chicken legs (600 g)
- salad mix (250 g)
- 150 g natural joghurt
- 1 teaspoon of acacia honey
- 70 g walnuts
- 70 g grated Ementaler cheese
- 1/2 teaspoon of fresh or dry tarragon
- 1 teaspoon of salt
How to make baked chicken salad.
Rub the chicken legs thoroughly with salt then place them on a baking tray. Put the tray in an oven preheated to 180 degrees Celsius and bake until soft – this took me over an hour. Once baked, let the meat cool down and cut it into smaller pieces.
Combine the jogurt, honey and tarragon in a cup.
Place the lettuce, meat, grated cheese and coarsely sliced walnuts into a bowl. Stir gently with your fingers then pour the sauce from the cup on the top. Chill the salad in the fridge before serving.
Good to know when making baked chicken salad.
To find out whether the chicken legs are baked or not, it is enough to prick them with a fork.
I didn’t add any extra salt to the sauce, but you can do it if you want to – a pinch of salt should be enough, no need to add more.
It’s best to pour the dressing over the salad right before serving.
Do you like dishes with chicken? If so, try our recipe for Chicken fritters.