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Chicken Veggie Salad Plate Recipe
Chicken Veggie Salad Plate Recipe photo by Taste of Home

Chicken Veggie Salad Plate Recipe

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When you don’t want to spend a lot of time in the kitchen, this single-serving main dish salad takes just minutes to assemble. Alanna Eaby of Paramount, California submitted the recipe.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:1 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 1 servings


  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1/8 teaspoon salt
  • 1/2 cup cubed cooked chicken
  • 12 green grapes, halved
  • 1 celery rib, chopped
  • 2 whole fresh mushrooms, thinly sliced
  • 1 fresh broccoli floret
  • 2 slices cucumber
  • 2 fresh sugar snap peas
  • 2 to 3 lettuce leaves
  • 3 pecan halves


  1. In a small bowl, combine the mayonnaise, yogurt and salt. Stir in the chicken, grapes and celery. Cover and refrigerate for at least 1 hour.
  2. Arrange the mushrooms, broccoli, cucumber and peas on a lettuce-lined plate. Top with chicken salad and pecans. Yield: 1 serving.
Originally published as Chicken Veggie Salad Plate in Taste of Home December/January 2006, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 8, 2014

"So simple, yet so delicious! I served this with the Shrimp Spread from the same issue and Hawaiian Rolls."

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