HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy & Crunchy Tossed Chicken Salad
Crispy & Crunchy Tossed Chicken Salad

Crispy & Crunchy Tossed Chicken Salad

with Creamy Dijon Vinaigrette

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Looking for a light lunch idea? Here’s a big, crunchy, creamy, and bright salad that’s ready in just 10 minutes and will fuel you right up (without weighing you down). It all starts with chopped baby lettuce and crispy cukes. You’ll top that with warmed morsels of juicy, fully cooked chicken—get that lean protein! Add shredded carrots and crunchy croutons and toss it all with a garlicky, tangy Dijon vinaigrette for a meal that’s simple, satisfying, and wholesome as all get-out.

Tags:NewCalorie SmartCarb SmartEasy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Baby Lettuce

1 unit

Mini Cucumber

8.6 ounce

Fully Cooked Chicken Breasts

2 tablespoon



5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

1 teaspoon

Garlic Powder

4 ounce

Shredded Carrot

1 unit


(ContainsMilk, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories420 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate19 g
Sugar6 g
Dietary Fiber3 g
Protein30 g
Cholesterol105 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Plastic Wrap
Large Bowl
Instructionsarrow up iconarrow up icon

• Wash and dry produce. Trim root end of lettuce; chop leaves into bitesize pieces. Trim and slice cucumber into ½-inch-thick rounds.


• Place chicken on a microwave-safe plate; season lightly with salt and pepper. Cover with plastic wrap; microwave until warmed through, 90 seconds. Once chicken is cool enough to handle, cut into ½-inch pieces.


• Meanwhile, in a large bowl, combine mayonnaise, vinegar, half the mustard, half the garlic powder, 1 TBSP olive oil (use all the mustard, all the garlic powder, and 2 TBSP olive oil for 4 servings). Season with salt and pepper.


• Add chicken to the bowl with dressing; toss to coat.


• Add lettuce, cucumber, carrots, and half the croutons to bowl and toss until evenly coated.


• Divide salad between shallow bowls. Top with remaining croutons and serve.