While there are plenty of ways of making and serving chicken salads, this one stands out in my favorite list because its light, juicy, and Thousand Island dressing makes it magnificent.
During my early Keto experience (with keto mayo off course), I used other variations of this salad but in the regular routine, I found it equally healthy. Whether it’s lunch or snack time or even having a small get-together, I made this salad on various occasions, and always turned out great.
Pass on the Juice
The gemstone of the salad is chicken tossed in butter with black pepper and salt which is simply a wow experience.
- Make sure to add little oil so the butter does not give a burned-out taste.
Freshly made juicy chicken with vegetable variety will create a fusion that makes the salad into a wonderful meal of the day.
Homemade Dressing
making thousand island dressing at home gives you extra benefits like
- No Preservatives
- Less Salt
- No artificial colors
and it can be used up to three days easily (keep refrigerated).
Quick Chicken Salad With Thousand Island Dressing
Quick chicken salad with thousand island dressing, it is surely a treat for salad lover. Thousand Island dressing goes with every type of salad and makes it magnificent. And either you grill the chicken or make quick chicken salad, It’s definitely the best choice.
FOR THE DRESSING
- 1/2 cup Mayonnaise
- 2 tbsp ketchup
- 1/4 tsp Black Pepper (Crushed)
- Salt (To Taste)
- 2 tsp Sugar
- 1 tbsp White Onion (Chopped)
- 1/2 tbsp cucumber pickle
- 1 tsp Vinegar
FOR CHICKEN MARINATION
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- salt (To Taste)
FOR CHICKEN
- 1/2 tbsp Oil
- 1 tbsp Butter
- 1 Chicken Breast
- Salt (To taste)
- Black Pepper (To taste)
VEGETABLES
- 2 cups Iceberg Lettuce
- 1 Cucumber (Large)
- 1 Big Tomato (Seedless)
- 1 Small Onion (Chopped)
- 2 tbsp Olives
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- Salt (To taste)
- Black Pepper (To taste)
THE SAUCE
Whisk together all the ingredients until wells blended. Place in a covered container and refrigerate for 1 hour before using.
Store leftovers in a covered container in the refrigerator for up to 3 days to 1 week.
FOR CHICKEN
In a pan heat, some oil and butter on low flam than add chicken.
Sprinkle some salt and black pepper on both sides of the chicken.
Cook on each side for 7 to 9 minutes.
VEGETABLES
Mix all vegetables in a bowl season with salt, pepper, lemon juice, olive oil, and mix well,
Directions
THE SAUCE
Whisk together all the ingredients until well blended. Place in a covered container and refrigerate for 1 hour before using.
Store leftovers in a covered container in the refrigerator for up to 3 days to 1 week.
CHICKEN
Marinade chicken with oil, lemon extract, and salt
In a pan heat, some oil and butter on low flam then add chicken.
Sprinkle some salt and black pepper on both sides of the chicken.
cook on each side for 7 to 9 minutes.
VEGETABLES
Mix all vegetables in a bowl season with salt, pepper, lemon juice, olive oil, and mix well
Shift into service plate (if you like) add chicken and seasoning
If you have tried the recipe, please feel free to comment and share your feedback with us, ciao!
