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Classic Creamy Chicken Salad

This classic creamy chicken salad features tender roasted chicken joined by crisp cucumber, red onion, and juicy tomatoes. The unique twist is a light, non‐mayo creamy dressing made from blended corn and almond milk that makes it perfect for quick lunches or elegant gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 4 chicken breasts sliced thin
  • 2 tablespoons olive oil for marinade
  • 1 teaspoon salt for marinade
  • 1 lemon juice from 1 lemon for marinade
  • 1 teaspoon pepper for marinade
Roasted Tomatoes
  • 4 tomatoes halved before roasting
Creamy Corn Dressing
  • 150 g corn
  • 2 tablespoons almond milk
Dressing & Assembly
  • 2 tablespoons olive oil for finishing dressing
  • 1/2 lemon lemon juice from 1/2 lemon for dressing
  • 1/2 teaspoon salt for dressing
  • 1/2 teaspoon cracked pepper for dressing
  • 1 teaspoon sunflower seeds
  • 10 g fresh basil leaves for garnish
  • 1 cucumber diced
  • 1 red onion diced
  • 1/2 lemon lemon slices for garnish

Equipment

  • Oven
  • Baking tray
  • Mixing bowl
  • Cutting board
  • Blender

Method
 

  1. Preheat your oven to 190°F.
  2. Slice the chicken breasts thinly and place them in a bowl. Add 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and the juice from 1 lemon. Toss to ensure the chicken is evenly coated.
  3. Allow the chicken to marinate for at least 10 minutes. For deeper flavor, you can let it marinate for a few hours if time permits.
  4. Meanwhile, halve the tomatoes and arrange them together with the marinated chicken on a baking tray. Roast in the oven for about 20 minutes until the chicken is cooked through and the tomatoes are softened and slightly caramelized.
  5. While the chicken and tomatoes roast, dice the cucumber and red onion, and slice 1/2 a lemon into rounds.
  6. Prepare the creamy corn dressing by blending 150 g of corn with 2 tablespoons of almond milk until the mixture is smooth and thick.
  7. To assemble the salad, arrange the roasted chicken, tomatoes, cucumber, and red onion on a serving platter. Drizzle the blended corn dressing over the top. Then, finish with a dressing made by drizzling 2 tablespoons olive oil and 1/2 lemon juice over the salad, seasoning with 1/2 teaspoon salt and 1/2 teaspoon cracked pepper. Garnish with sunflower seeds and fresh basil leaves.
  8. Serve immediately and enjoy your versatile, flavor-packed chicken salad.

Notes

This chicken salad is incredibly versatile; its combination of warm roasted chicken and tomatoes with cool, crisp vegetables creates a perfect balance of textures. The non-traditional creamy corn dressing lightens the dish while still providing richness, and you can easily customize it with your favorite nuts, fruits, or protein alternatives. It makes for an ideal meal whether served on bread, in wraps, or atop fresh greens.