Side Ideas: What Are Things To Eat With Chicken Salad

A delicious chicken salad paired with the right side dishes not only creates a more diverse meal but also brings unexpected delights to your dining experience. Check out these amazing combinations.

What to pair chicken salad with?

Pair it with bread or wraps

Both toasted whole wheat bread slices and soft wraps are great options. You can spread the salad on them and eat directly, or make sandwiches. It's simple and filling. If the bread is a bit dry, you can spread a thin layer of avocado puree to add moisture.

Add a bowl of soup

It's really comfortable to have a hot soup when the weather is cold. Vegetable soup, tomato soup, or a light chicken soup are all fine. Having a few sips of soup before eating the salad will prevent you from feeling too cold or the meal from being too monotonous. I've tried pairing it with pumpkin soup myself, and the sweet taste goes well with the chicken.

Crunchy snacks

Since the salad itself is rather soft, adding something crunchy can provide a balance. For example, roasted tortilla chips, chopped plain nuts, or even a few soda crackers. Sprinkle them on the salad or put them in a small separate dish. It's great to munch on them casually.

Serve as a side dish with the staple food

If the portion of the salad is not large, it can be served as a side dish. Place some brown rice, roasted potato cubes beside it, or cook some pasta and toss it with olive oil. This way, you can get both protein and carbohydrates, making it especially suitable as a main meal.

Pair it with beverages

Refreshing beverages like lemon water and iced tea are the safest choices. If you want something with a bit more flavor, sparkling water with a slice of orange or a mint leaf is also nice. Just be careful not to choose overly sweet drinks, as they might easily overpower the delicate taste of the salad.

What sauces go with chicken salad?

The classic one is lemon yogurt sauce. The sour taste is refreshing and not greasy, especially suitable for salads with a base of cucumbers or lettuce. If you prefer a stronger milky flavor, you can add a spoonful of mayonnaise and mix.

To enhance the flavor profile, try caramelized onion sauce: Slowly sauté onions over low heat until browned, then add apple cider vinegar and Dijon mustard to make a thick sauce. It has a smoky and sweet taste and pairs particularly well with roasted chicken.

Asian-inspired sauces:

Finely chopped ginger + rice vinegar + sesame oil, poured over shredded chicken.

Korean hot pepper paste mixed with Sprite (in a 1:1 ratio). Sprinkle a handful of crispy seaweed before tossing the salad.

Thai fish sauce squeezed with lime juice, and add some chopped bird's eye chili peppers.

Can chicken salad be eaten for breakfast?

Sure. Replace the lettuce in the salad with tender spinach leaves, and mix in chopped hard-boiled eggs and avocado chunks to get both protein and healthy fats. Add a small handful of granola or roasted pumpkin seeds to make the texture more interesting.

Try using whole wheat toast as a base, spread the chicken salad on it, top with a slice of cheddar cheese and bake for two minutes. The warm sandwich version is more in line with breakfast habits. If you like a sweet and salty taste, you can mix in raisins and diced apples, and drizzle half a spoonful of maple syrup and mix well.

For a Southeast Asian-style breakfast, wrap the salad and mint leaves in rice paper rolls and dip them in fish sauce and lemon juice. If you are used to having soup, it would be very comfortable to serve a bowl of light miso soup beside it.

Can I serve chicken salad in a wrap or sandwich?

Sure, you can definitely make chicken salad into wraps or sandwiches! This is a popular way of eating, especially suitable for picnics or as a quick lunch. However, there are several details to pay attention to in order to achieve a better texture.

Don't let the tortilla or bread get too soggy

Wraps or bread can easily become softened by the sauce in the salad. You can first layer a sheet of lettuce leaves and then place the chicken salad on top. The lettuce can help separate the moisture. Choose whole wheat wraps or slightly toasted bread, as they have a sturdier texture.

Add something crunchy

In addition to the common vegetables, try adding apple slices, roasted nuts, or pickled cucumbers. This way, you'll get different textures when you take a bite and it won't be easy to get tired of the taste. I'm used to putting the nuts in small bags in advance and sprinkling them on just before eating to prevent them from getting damp and soft.

Don't use too much sauce

If you're making it in advance to take out, use half the amount of sauce. Squeeze some lemon juice or add a bit more yogurt just before eating. After refrigeration, moisture will seep out of the salad. A too-wet filling can make the bread sticky.

Can you eat chicken salad by itself?

Absolutely. Eating chicken salad by itself can actually better highlight the natural flavors of the ingredients. If you're having it directly as a main course, it's recommended to increase the proportion of vegetables. For example, add thin slices of cherry radishes and shredded red cabbage for a crisper texture. Put in some cooked quinoa or chickpeas to make it more filling and less monotonous.

In the summer, I use a hollowed-out tomato as a container, fill it with the salad and sprinkle with pine nuts. Or mix in chopped apples and walnuts to add a fruity aroma and some nutty bits. If you like a creamy texture, add half a steamed pumpkin and crush it slightly with a fork and mix well.

Is chicken and salad a good dinner?

Chicken salad makes a quite suitable dinner. I often have it this way myself, but I pay attention to these aspects:

Increase slow-release carbohydrates and healthy fats

If you only eat chicken and lettuce, you may get hungry in the middle of the night. Add half a roasted sweet potato or a handful of quinoa, and sprinkle some avocado chunks or pumpkin seeds. This way, the sense of fullness can last until the next morning.

Vary the leafy greens

Don't just use lettuce as the base. Try massaging kale with olive oil to make it tender, or mix endive and arugula.

Avoid thick sauces

Don't use mayonnaise. Instead, make a sauce with Greek yogurt, Dijon mustard, and lemon juice. I'm used to shaking it well in a small jar with a lid. It's more evenly mixed this way, and if there's any left over, it can be refrigerated and stored for two days.