Salads make such an amazing lunch or dinner. We all love quick and easy lunch like this. I do not like adding a bunch of stuff to my chicken salad so this is as easy as it gets. I love pickles so that is always a must for me.

Also, sometimes I would add diced ham to my salad or Candian bacon. I can’t even tell you how good that taste with chicken salad, but this time I kept it classic and simple.

Actually, my daughter, Anna loves salads like this just as much as me. We could eat for days tuna as well as salmon salad, which is coming soon on my blog, potato salads, and egg salad as well.

Click here for more sandwich recipes.

Sometimes it scares me how much in common we have with each other. She loves almost everything that I love, except pies. She would rather take a cake over a pie, and I am the opposite. Never come between me and my pie, although as long as a cake does not contain any frosting I am loving it, too.

Anyhow, this was one amazing lunch that we enjoyed very much and we hope you will enjoy it as well.

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

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Easy Chicken Salad Recipe

Course Main Course

Cuisine American

Keyword salad, chicken, sandwiches, brunch

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups Shredded Chicken Breast cooked
• 1/2-1 Celery rib/stick finely diced
• 6 Kosher Mini Pickles finely diced
• 1/8-1/4 teaspoon Salt or to taste
• 1/2 teaspoon Onion Flakes or Powder You can use 1/4 raw onion as well, just finely dice it
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Parsley
• 4-5 tablespoons Mayonesse I used Mayo with Avocado Oil
• Croissants Toast, Hoagie Rolls, tortilla/wraps etc.
• Lettuce – Boston butter, or any other greens that you prefer

Instructions

1. Shred chicken and run across with a sharp knife to make sure that the chicken is really finely chopped. Dice celery and pickles. If you like sweet relish please add that although I prefer Kosher Mini Pickles.
2. Add the chicken to a large bowl, then add the rest of the ingredients, as you can see in my pictures.
3. Mix it very well, place in the container with a fitted lid and transfer it to the fridge.
4. Allow it to chill in the fridge for at least 30 minutes before serving.
5. Serve it in the sandwiches, lettuce cups, wraps, etc.

Recipe Notes

Properly stored, the chicken salad will last for 3 to 5 days in the refrigerator. How long can chicken salad be left at room temperature?

Chicken salad should be discarded if left out for more than 2 hours at room temperature.

You can use baked, roasted, boiled chicken or perhaps store-bought rotisserie chicken or any other on hand or whatever is convenient for you. I like to boil mine with herbs, 1 teaspoon salt, 1 teaspoon black pepper, carrots, onion, and ginger.

This way I can use that broth in my cooking like stews, soups or similar. You can also use chicken breast on the one and just remove the meat from the bone when it cooked. You can also use a combination of dark and white meat, which always gives you amazing flavor and texture.

HOW to make chicken from scratch:

• 4 chicken breasts
• A generous sprinkle of salt and ground black pepper on each chicken breast
• A generous sprinkle of Chicken Seasoning
• 1/4 tbsp. Herbs (parsley, thyme or rosemary)
• 2 tbsp Oil
• 1 teaspoon Lemon juice *optional

DIRECTION:

• If you want the Asian flavor you can just marinate chicken for at least 30 minutes submerged in 1/2 cup Teriyaki sauce, 2 tbsp Soy sauce, garlic. green onion and ginger.  
• Make sure to place chicken in the fridge to marinade. I love using a large Ziploc bag to marinate chicken. You literally, place chicken in the bag, pour marinade mixture over it, close the bag, shake it a bit and place in the fridge, that’s it! 

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Easy Naan Bread Pizza

Simple, easy and quick lunch or dinner idea.

Course Main Course

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 Naan Bread mine was roasted garlic
• 1/2 cup Cheese shredded (Mozzarella, or Pizza Cheese Blend)
• 1/2 Chicken breast, cooked store-bought or homemade, grilled or pan-fried
• 3 Cherry Tomatoes halved
• 3 Olives any on hand
• Herbs for garnish Italian herb mix/blend or any on hand to enhance the flavor
• Red chili flakes

Instructions

1. Preheat your oven to 400F.
2. Add cheese on top of Naan bread, then add cooked chicken sliced into cubes, olives, tomatoes.
3. Sprinkle some Italian herbs and red chili flakes.
4. Bake it for 3 minutes then turn the broiler on high and bake for an additional minute or two, or until the cheese is completely melted.
5. Slice and eat... Enjoy!

Recipe Notes

You may bake it in a conventional oven, which cooking time might be less than in my directions. You can use the microwave to make this. It will not be as crunchy, but still just as tasty. You can add any topping that you like; Hawaiian pizza, vegetarian pizza, three meat pizza, etc. possibilities are endless.

Parsley and Lemon Baked Fish Fillets is a fantastic dinner idea. You can prep everything ahead for a quick and easy mean.

Simple, delicious and perfect weeknight meal. I absolutely love meals like this.

Not only that it doesn’t take too long to make it, but you have a full meal on the table in less than 45 minutes.

Additionally, you can also prepare ahead and just put it together. I served this one with roasted potatoes, quinoa, and brown rice.

As well as a salad on the side, and I must tell you that it was one delicious meal.

You can totally do this with salmon or any other fish. Actually, I make this often with salmon.

A couple of years ago, my youngest one started calling salmon a pink fish, and often he’d say “how about we get some pink fish for lunch”.

He was so cute when he suggested what we should eat.

So, now it is stuck with us… pink fish!
Anyhow, I hope you like this recipe… if you have any suggestions what I should make, do not hesitate to leave a comment.

Tap here for more Seafood Recipes

If you get inspired and make Parsley and Lemon Baked Fish Fillets, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking! 

Roasted Potatoes – RECIPE 

Quinoa and brown rice infused with garlic and basil. After cooking I just drizzled it with a bit of olive oil instead of using butter and stir before serving.

Yield: Serves 4

Parsley and Lemon Baked Fish Fillets

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Parsley and Lemon Baked Fish Fillets Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 6 Fish fillets or more (I used Flounder)
• 1/2 tablespoon Olive Oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced Garlic
• 1 teaspoon onion powder/or 1/4 chopped fresh onion
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/2 teaspoon Ground Black Pepper
• 1/2 tablespoon butter melted

Garnish:

• Green onions

Instructions

1. MIX together in a jar: lemon juice, Olive oil, minced garlic, onion powder, black pepper and sea salt to taste (about 1/2 teaspoon, you can always add more salt later), dried parsley and chopped fresh parsley (Italian flat leaf). Shake a jar well.
2. Preheat the oven to 350F, and line the baking pan with parchment paper (easier cleanup and fish won’t stick).
3. Pour everything from the jar over fish, you may use frozen fish, but make sure it’s completely defrosted. Add a bit of butter on the top. and cover the baking sheet with aluminum foil just to prevent from burning.
4. Bake for about 25 minutes in the preheated oven.
5. Serve immediately with a drizzle of leftover oil/sauce and a few chopped scallions.

Notes

I used 6 fish fillets, and you could use any fish. I use salmon often.

Did you make this recipe?

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