If you are a fan of sandwiches, then a chicken salad sandwich might be one of your favorites. Knowing what to serve with your favorite chicken salad can make your next sandwich or meal much tastier. The more prepared you are, the easier making your chicken salad will be.
Keep reading to find out what to eat with chicken salad. These recipes should be easy to make and delicious nonetheless!
What Is Chicken Salad?
The term chicken salad refers to any salad that has chicken as its main ingredient. This type of salad commonly includes mayonnaise, celery, mustard, pickles, and egg. In other cases, the term can refer to a salad that contains chicken and greens.
In the United States, a chicken salad can be served cold on a sandwich roll or on its own. In most cases, this salad has to be refrigerated and consumed very quickly. In other countries, a chicken salad might be made with couscous, rice, noodles, or pasta.
For the most part, the chicken breast is cooked with chicken broth. Once it cools down, it can be shredded and mixed with mayonnaise, celery, mustard, pickles, spring onions, and more. You might also see raisins added to some chicken salad.
Although it does not contain many ingredients, chicken salad can rack up calories and fat due to the mayonnaise. Some healthy variations include Greek yogurt instead. You can choose the ingredients yourself at home to make this meal more nutritious.
Nutrition Facts
One cup of chicken salad (226 g) has the following nutritional content (*):
- 531 calories
- 31.6 g protein
- 42.5 g fat
- 6.33 g carbohydrate
- 0.904 g fiber
- 4.75 g sugar
- 40.7 mg calcium
- 1.15 mg iron
- 1080 mg sodium
- 296 mg phosphorus
- 1.81 mg vitamin C
- 149 mg cholesterol
While chicken salad is a filling meal, it can be high in fat, calories, and sodium. Choosing lighter ingredients, such as sour cream or Greek yogurt, and adding less salt, can make your dish healthier. Serve it on whole wheat bread to make it even better.
What Goes With Chicken Salad
Below are some chicken salad sides that you can serve at any time!
#1. Garlic Potato Chips
If you are serving your chicken salad in a sandwich, you can always count on potato chips to complement it well. This garlic chip recipe is tasty and unique too.
Ingredients:
- 2 Russet or yellow potatoes
- 3 teaspoons minced garlic
- 1 ½ tablespoon olive oil
- ½ teaspoon paprika
- Salt and pepper to taste
Follow these steps to prepare your garlic potato chips:
- Begin by cleaning and peeling your potatoes.
- Using a mandoline, slice your potatoes into thin circles. If you do not have a mandolin, use a large knife.
- Add the olive oil and the garlic to a pan. Cook for about two minutes.
- Preheat the oven to 400 °F.
- Stir the potatoes into the oil and garlic mixture and let them soak for a few minutes.
- Transfer the oily potato chips onto a baking sheet.
- Bake for 25 to 30 minutes.
- Let your potatoes cool down and serve on the side of your chicken salad.
#2. Butternut Squash Soup
This fall-weather vegetable is always a fan favorite when it comes to pairing it with sandwiches. In this case, you can add more or less spice to switch things up.
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, chopped
- 1 medium butternut squash, peeled and chopped
- 1 celery stalk, chopped
- 2 cups chicken or vegetable broth
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Follow these steps to prepare your butternut squash soup:
- Add the olive oil to a large pot. Stir in the onion, carrot, celery, and butternut squash. Cook for five minutes.
- Put in the chicken broth and allow it to boil. Season with garlic powder, ginger powder, salt, and pepper.
- Reduce the heat to a low simmer and cook for 30 to 40 minutes.
- Turn the heat off and allow the soup to cool down a bit.
- Transfer your soup to a blender and blend until smooth.
- Return the blended soup to the poor and warm up for a couple of minutes.
- Transfer to soup bowls and serve hot.
#3. Veggie Kabob
A veggie kabob is a good option when you want something healthy with an extra crunch. You can pretty much choose whatever vegetable you like!
Ingredients:
- 2 zucchini, cut into chunks
- 2 yellow squash, cut into chunks
- 2 cups whole mushrooms
- 1 bell pepper, cut into chunks
- 2 cups cherry tomatoes
- ½ cup olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
Follow these steps to prepare your veggie kabobs:
- Preheat your grill and add a touch of olive oil.
- Wash your vegetables and cut them into chunks.
- Alternating, place each vegetable onto your skewers.
- Mix the olive oil, garlic powder, salt, and pepper in a medium bowl. Using a brush, coat your vegetables with the mixture.
- Alternatively, if you do not have a brush, dunk each skewer in the oil mixture.
- Cook your skewers on the grill for 15 minutes or until the vegetables become tender.
- Serve your veggie kabobs warm next to your chicken salad.
#4. Pearl Couscous Salad
This pearl couscous is different but tasty food too. You can add as many ingredients as you want to complement your chicken salad.
Ingredients:
- 4 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 cups pearl couscous
- 2 cups ½ cup chicken or vegetable broth
- ½ red onion, diced
- 1 cup cherry tomatoes, diced
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 tablespoon cilantro, chopped
- ½ teaspoon cumin
- 1 teaspoon lemon juice
- Salt and pepper to taste
Follow these steps to prepare your pearl couscous salad:
- Add half the olive oil and minced garlic to a large saucepan.
- Stir in the couscous and toast it for three minutes.
- Pour in the water and broth, and bring the liquid to a boil.
- Reduce the heat and cover the saucepan.
- Cook your couscous for at least 10 minutes or more.
- While the couscous is cooking, wash, clean, and chop your vegetables.
- Add the remaining olive oil to another pan.
- Stir in the vegetables, lemon juice, cumin, salt, and pepper.
- Cook your veggies for another 8 to 10 minutes.
- Rinse your couscous and transfer it to the vegetable pan.
- Add the cilantro and toss well.
- Serve cold with chicken salad.
#5. Citrus Coleslaw
When you want some crunch and vegetables, this citrus coleslaw is the right call. You can add peanuts and add other acidic ingredients to make the recipe even more filling.
Ingredients:
- 1 bag coleslaw mix
- ¼ purple cabbage, shredded
- 1 red onion, diced
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon cilantro, chopped
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
Follow these steps to prepare your citrus coleslaw:
- Clean and chop your vegetables. See them aside in a large bowl.
- Add the lemon juice, garlic powder, apple cider vinegar, cumin, paprika, salt, and pepper to a blender. Blend everything until homogenous.
- Pour the dressing over your coleslaw and red onion. Toss well.
- Wash, clean, and chop the cilantro as well. Add it to the coleslaw.
- Cover the bowl and refrigerate for at least one hour.
- Serve your citrus coleslaw cold with chicken salad on the side.
#6. Leek and Potato Soup
Even if soups are not usually your thing, this leek and potato soup is worth trying. You can make it in minutes and make your chicken salad meal even more satisfying.
Ingredients:
- 2 tablespoons butter
- 4 cups leeks, only white and green parts
- 8 to 10 Yukon potatoes
- 2 cups water
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon chives
- ⅓ cup sour cream
- Salt and pepper to taste
Follow these steps to prepare your leek and potato soup:
- Wash and clean your leeks, potatoes, and chives.
- Peel the potatoes and set them aside.
- Add the butter to a large pot. When it is melting and bubbly, add the leeks. Cook for at least 10 minutes or until they soften and shrink.
- Stir in the potatoes, bay leaf, thyme, water, broth, salt, and pepper.
- Cover your pot and let the liquid boil. Once it boils, lower the heat and cook for 15 to 20 minutes.
- Strain the bay leaf and thyme.
- Pour the soup into a blender, and blend the ingredients until smooth.
- Add the sour cream and blend once more.
- Return to the pot to heat up for a couple of minutes.
- Serve your leek and potato soup hot with fresh chives on top.
#7. Green Salad with Dill Vinaigrette
A green salad is always a good idea, especially if you want to get more fiber and not many calories. This recipe takes a few minutes but never ceases to amaze!
Ingredients:
- 1 cup arugula
- 1 cup kale
- 1 cup spinach
- ½ can of green peas
- 1 cup mint
- ½ cup dill
- 1 teaspoon minced garlic
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon olive oil
- 1 lemon, juices
- Salt and pepper to taste
Follow these steps to prepare your green salad with dill vinaigrette:
- Wash and dry your greens. Transfer them to a large bowl.
- Drain the can of peas, and transfer them to the bowl too.
- Combine the mint, dill, garlic, parsley, olive oil, lemon juice, salt, and pepper in a blender. Blend everything until smooth.
- Slowly pour the vinaigrette onto your greens.
- Toss your salad well.
- Serve your green salad with dill vinaigrette.
Tip: Serve with shaved Parmesan cheese on top.
How Can I Pick The Perfect Chicken Salad Side Dishes?
A chicken salad is a classic dish, whether you serve it on its own or a bread roll. This meal is delicious and easy to make, but you certainly do not want to screw it up with the wrong side dish. Choose one of these and enjoy your favorite comfort foods.
If you are making a chicken salad sandwich, then a side dish that goes well with bread is the right one. Try the garlic potato chips that also have a kick to them! You can also go with citrus coleslaw, which adds crunch and balances the flavors.
For those serving a chicken salad on their own, a lighter side dish could work well. Try veggie kabobs for a healthy crunch. You could also go with the green salad with dill vinaigrette, which is a nutritious and delicious side dish.
Finally, if you serve leftovers or have a potluck-style meal with chicken salad, a soup could do the trick. Try the butternut squash soup or the leek and potato soup, both of which are yummy and filling. Otherwise, go with the pearl couscous salad that adds flavor, texture, and color!
Conclusion
As you can see, chicken salad is always a good idea no matter the time of the year. In this case, any of these recipes will make your main dish stand out and complement the flavors. Try one, two, three, or even four!
Freezing chicken salad is also possible if you happen to make too much and can’t finish it.
*image by Nikolay_Donetsk/depositphotos
