Juicy, fresh, and beautifully textured: tender chicken, buttery avocado, the crisp bite of iceberg and croutons, sweet corn, and a vivid yogurt dressing with lemon and garlic. It comes together quickly, looks festive on the table, and never lingers long.
Ingredients
- Chicken breast — 1–2 pieces, cut into small cubes
- Baguette or white bread — 1/2 loaf, cut into cubes for croutons
- Avocado — 1–2 pcs., cut into cubes
- Iceberg lettuce or Napa cabbage — 1 head, shredded
- Cherry tomatoes — 100–150g (3.5–5 oz), halved
- Fresh cucumber — 1 pc., sliced
- Canned corn — 3–4 tbsp, drained
- Vegetable oil — for frying
- Seasonings: salt, black pepper, paprika — to taste
- For the dressing: Greek yogurt or sour cream — 3–4 tbsp
- Lemon juice — 1–2 tbsp
- Garlic — 1 clove, finely grated
- Hard cheese (Parmesan) — for serving
Step-by-Step Recipe
- Prepare the chicken and bread. Cut the chicken breast into cubes, season with salt, black pepper, and paprika. Cut the baguette into small cubes.
- Make the croutons. Heat a little oil in a skillet and fry the bread cubes until golden. Transfer to a plate to cool and turn extra crisp.
- Cook the chicken. In the same skillet, add a little more oil if needed and fry the chicken pieces until browned and cooked through.
- Prepare the vegetables. Shred the iceberg, halve the cherry tomatoes, slice the cucumber, and peel and dice the avocado.
- Mix the dressing. Combine the yogurt (or sour cream), lemon juice, grated garlic, a pinch of salt, and black pepper. Stir until smooth.
- Assemble the salad. In a large bowl, combine the iceberg, cucumber, cherry tomatoes, corn, avocado, cooked chicken, and croutons. Add the dressing and toss gently.
- Serve. Finish with grated Parmesan and serve right away while the croutons are still crisp.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- To keep the croutons from going soft, add them just before serving or serve them on the side.
- You can swap the chicken breast for turkey or oven-roasted chicken.
- Replace the yogurt with sour cream, or use a mix of olive oil and lemon juice in a 2:1 ratio.
- Add a pinch of smoked paprika or garlic powder for a more pronounced flavor.
- For a lighter version, use the oven: dry the croutons at 180°C (356°F) for 8–10 minutes.
Nutritional Value per Serving
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| ≈ 480 kcal | ≈ 34 g | ≈ 19 g | ≈ 32 g |
FAQ
What can I use instead of yogurt in the dressing?
Sour cream works well, as does buttermilk with a spoonful of olive oil, or a classic mix of olive oil and lemon juice. Add a pinch of Dijon mustard if you like.
How do I make crispy croutons without a skillet?
Spread the bread cubes on a baking sheet, drizzle with oil, season with salt and paprika, and bake at 180°C (356°F) for 8–10 minutes until golden, tossing once.
Can I make the salad ahead of time?
Chop and chill the vegetables, and keep the chicken and croutons separate. Store the dressing in a sealed jar. Combine everything, adding the avocado and dressing, just before serving.