Bring the flavors of Tuscany to your home with this Tuscan Chicken Salad made with juicy herb chicken breast served over a refreshing bed of spinach and arugula with tomatoes, red onion, and cucumbers. The salad is topped with a simple homemade dijon and red wine vinaigrette. Enjoy this light healthy salad on a sunny day with crispy parmesan cheese bread.
Say goodbye to store-bought salad dressings and fast food salads and hello to this delicious Tuscan chicken salad recipe. Expect minimal prepping, simple ingredients, and bold classic Italian flavors. This delicious salad takes little effort making it perfect for a quick lunch at home or work. More filling salads I've been loving are Bang Bang Shrimp Salad, Salmon Kale Caesar Salad, Veggie Chicken Salad, and Buffalo Chicken Caesar Salad.
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Why This Tuscan Chicken Salad Is Great
Flavorful Chicken: Juicy and perfectly tender chicken is what makes this salad so good. The marinade of spices and lemon juice work to tenderize the chicken ensuring each bite is not only packed with flavor but it's juicy too. You can pan-fry it or use the grill to achieve the perfect flavor.
Quick and Easy Preparation: Simple and minimal effort is required. There's no excess chopping or prep work.
Perfect for Light and Healthy Eating: A nutritious choice without compromising on flavor or satisfaction.
Homemade Vinaigrette: The salad dressing is homemade using real ingredients. There are no preservatives and you only need 4 ingredients most of which you probably already have on hand.
Customizable: This salad is so easy to customize and make your own. Feel free to top the salad with red peppers, sun-dried tomatoes, kalamata olives, or anything else you can think of.
What You'll Need
For The Chicken
Extra virgin olive oil - Goes into the marinade of the chicken. Try using an infused olive oil for even more flavor.
Chicken breasts - boneless skinless chicken breasts are used.
Herbs de Provence - Made up of thyme, basil, rosemary, tarragon, marjoram, oregano, and bay leaf. Don't have this spice blend on hand? Italian seasoning can be substituted.
Garlic cloves - I find that fresh garlic cloves offer the best and most potent flavor but garlic powder and or onion powder can be substituted.
Lemon Juice - Freshly squeezed lemon juice is going to provide the most vibrant flavor. Be sure to press and roll the lemon firmly before squeezing to release the most juices. This will also tenderize the chicken and infuse it with bold flavor.
Seasoned salt and pepper - For added flavor.
Salad
Spinach arugula mix - You're welcome to use any salad mix you'd like. If you prefer a little more of a crunch in your salad you're welcome to opt for Romaine instead. You're also welcome to use just baby spinach if you don't care for arugula.
Multi-color cherry tomatoes - Any cherry or grape tomatoes can be used. I love using the multi-color variety because it adds so much to the presentation.
Mini cucumbers - Bring a cooling and refreshing element to the salad.
Red onion - Adds color to the salad. Consider using pickled red onion for even more color and brightness.
Dressing
Extra virgin olive oil - Used for the base in the salad dressing.
Red wine vinegar - Use high-quality red wine vinegar for the best results. Consider substituting this for balsamic vinegar to create a delicious balsamic vinaigrette.
Dijon mustard - Adds a tangy but creamy element to the dressing.
Maple syrup - Cuts the acidity and prevents the dressing from being too sour.
Salt and pepper - To enhance the vinaigrette
How to Make Tuscan Chicken Salad
Step 1. In a large bowl combine olive oil, chicken breasts, herbs de Provence, garlic, lemon juice, and seasoned salt and pepper to taste. Stir until well combined. Allow to marinate while you’re preparing the salad.
Step 2. Prepare the salad. Place ingredients equally on 4 plates or bowls. Start with the spinach arugula mix then top with tomatoes, cucumbers, and red onion. Set aside.
Step 3. Prepare the dressing. In a small glass mixing bowl combine olive oil, red wine vinegar, dijon mustard, lemon juice, salt, and pepper. Whisk until completely emulsified and no longer separated. Set aside.
Step 4. Prepare chicken. Heat a cast iron skillet over medium-high heat. Once heated add the chicken and its marinade to the pan. Cook for 4-5 minutes until the chicken starts to brown. Then flip and cook for an additional 4-5 minutes.
Step 5. Remove the chicken from the pan and remove the skillet from the heat. The chicken should be juicy and slightly undercooked.
Step 6. Slice chicken on a cutting board into strips or bite-sized pieces. Heat the skillet back over medium heat and return the sliced chicken to the pan. Using a wooden spoon, scrape the garlic so it’s no longer sticking. The chicken drippings will help to deglaze the pan giving it a rich color and juicy flavor.
Step 7. Cook chicken for 2-3 additional minutes until fully cooked and seasoned. Remove pan from the skillet and let cool for 1-2 minutes.
Step 8. Place chicken slices over salad and serve with the dressing.
Grilling The Chicken
If you're making this on a beautiful day, consider grilling the chicken. To do so, preheat the grill over medium-high heat. Aim for a temperate between 375 and 450. Brush the grates with oil to prevent sticking. Place the marinated chicken on the grill in a single layer and cook the chicken breasts for 6-8 minutes on each side or until fully cooked. Remove the grilled chicken from the heat and allow to rest for a few minutes before serving. Shred chicken or chop into bite-sized pieces before serving over the bed of greens.
Tips for Making Tuscan Chicken Salad
- Rinse the veggies with warm water before prepping. This might seem like a no-brainer but you don't want dirt or residual sprays from the veggies to get into your salad.
- Don't overcook the chicken. The last thing you want is dry chewy chicken. Be sure to monitor the heat and watch it as it cooks to prevent this from happening.
- Allow the chicken to cool a little before placing it over the bed of greens to prevent wilting. The heat combined with the greens could cause some wilting which will lead to a soft mushy salad. That's why it's always a good idea to eat immediately. If you're looking to prep this in advance, wait until the chicken has cooled completely before placing on the salad.
- Don't marinate the chicken for too long or you risk it becoming too sour and tough. It doesn't take long at all to marinate the chicken. The time it takes for you to prep the salad is how long the chicken needs to sit in the marinade. Any more time than that could cause it to taste too sour and become chewy.
More Ways to Top Tuscan Chicken Salad
Fresh Basil Chiffonade: Sprinkle finely sliced fresh basil for an extra layer of aromatic freshness.
Toasted Pine Nuts: Add a crunchy texture and nutty flavor by sprinkling toasted pine nuts over the salad.
Shaved Parmesan Cheese: Enhance the richness with shaved Parmesan cheese for a savory and cheesy kick.
Lemon Zest: Grate fresh lemon zest over the salad to introduce a bright citrusy note.
A Sprinkle of Feta: Crumbled feta cheese imparts a tangy and salty twist, enhancing the overall taste of the salad.
Homemade Hummus: Adding a creamy element like this Lemon Dill Hummus Recipe would not only elevate flavor but also add extra nutritional benefits like protein and fiber!
Storing Tuscan Chicken Salad
To store Tuscan Chicken Salad, transfer to an airtight container. Refrigerate for up to 2-3 days. Be sure to store the salad dressing separately from the salad to ensure the spinach and arugula remain crisp.
More Delicious Salad Recipes
The Best Easy Tuscan Chicken Salad Recipe
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
For The Chicken
- 2 tablespoons extra virgin olive oil
- 3 thin chicken breasts
- 2 teaspoons herbs de provence
- 3 garlic cloves minced
- 1/2 lemon juiced
- Seasoned salt and pepper
For The Salad
- 4 servings Spinach arugula mix
- 1 cup multi-color cherry tomatoes
- 1 cup sliced mini cucumbers
- 1/4 cup chopped red onion
For The Dressing
- 1/4 cup Olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1/2 tablespoon maple syrup
- salt and pepper to taste
Instructions
- In a large bowl combine olive oil, chicken breasts, herbs de Provence, garlic, lemon juice, and seasoned salt and pepper to taste. Stir until well combined. Allow to marinate while you’re preparing the salad.
- Prepare the salad. Place ingredients equally on 4 plates or bowls. Start with the spinach arugula mix then top with tomatoes, cucumbers, and red onion. Set aside.
- Prepare the dressing. In a small glass mixing bowl combine olive oil, red wine vinegar, dijon mustard, maple syrup, lemon juice, salt, and pepper. Whisk until completely emulsified and no longer separated. Set aside.
- Prepare chicken. Heat a cast iron skillet over medium-high heat. Once heated add the chicken and its marinade to the pan. Cook for 4-5 minutes until the chicken starts to brown. Then flip and cook for an additional 4-5 minutes.
- Remove the chicken from the pan and remove the skillet from the heat. The chicken should be juicy and slightly undercooked.
- Slice chicken on a cutting board into strips or bite-sized pieces. Heat the skillet back over medium heat and return the sliced chicken to the pan. Using a wooden spoon, scrape the garlic so it’s no longer sticking. The chicken drippings will help to deglaze the pan giving it a rich color and juicy flavor.
- Cook chicken for 2-3 additional minutes until fully cooked and seasoned. Remove pan from the skillet and let cool for 1-2 minutes.
- Place chicken slices over salad and serve with the dressing.
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