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Easy Chicken Summer Salad for Kids: Light & Tasty Family Dinner - A Fresh, Fuss-Free Meal

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (2 1/2 cups, chopped or shredded; rotisserie works great)
  • Romaine or butter lettuce (1 large head, chopped)
  • Cucumber (1 medium, diced)
  • Cherry tomatoes (1 1/2 cups, halved)
  • Sweet corn (1 cup; fresh, canned, or thawed frozen)
  • Avocado (1 large, diced)
  • Carrot (1 large, peeled into ribbons or grated)
  • Mild cheese (1/2 cup shredded mozzarella or mild cheddar; optional)
  • Croutons or pita chips (for crunch; optional)
  • Fresh herbs (2 tablespoons chopped parsley or dill)
  • Greek yogurt (1/2 cup, plain)
  • Mayonnaise (2 tablespoons)
  • Lemon (1, for juice and a little zest)
  • Honey (1–2 teaspoons)
  • Olive oil (1 tablespoon)
  • Salt and black pepper
  • Garlic powder (1/4 teaspoon; optional)
  • Dijon mustard (1/2 teaspoon; optional for adults)

Method
 

  1. Prep the chicken. Shred or chop cooked chicken into bite-size pieces. Aim for kid-friendly pieces that are easy to spear with a fork.
  2. Wash and chop the veggies. Rinse lettuce, cucumber, tomatoes, and carrot. Pat them dry so the salad stays crisp. Dice cucumber, halve tomatoes, and either grate or ribbon the carrot.
  3. Make the dressing. In a small bowl, whisk Greek yogurt, mayonnaise, olive oil, juice of half a lemon, honey, a pinch of salt, and pepper. Add garlic powder and Dijon if using. Taste and adjust: more lemon for brightness, more honey if your kids prefer it a bit sweeter.
  4. Combine the base. In a large bowl, add lettuce, cucumber, tomatoes, carrot, corn, and herbs. Toss gently to mix.
  5. Add the chicken and avocado. Fold in the chicken and diced avocado. If using cheese, sprinkle it in now.
  6. Dress lightly. Spoon about half the dressing over the salad and toss. Add more as needed so everything is coated but not soggy. You can leave some dressing on the side for dipping or drizzling at the table.
  7. Top with crunch. Finish with croutons or crushed pita chips right before serving so they stay crisp.
  8. Serve your way. Spoon into bowls, stuff into whole-wheat pitas for handhelds, or roll into tortillas for quick wraps.