We are on a mission to make Spanish salad recipes that are affordable, easy to make, and perfect to be enjoyed all year round, and we want you to join us on this culinary journey.
The chicken salad with carrots is one of the best Spanish recipes to make if you are at the starting point, as it is straightforward to prepare, using common ingredients that are easy to find.
To make this task even easier, we will share with you our delicious recipe step-by-step, with some helpful tips for storing, serving, and adjusting the ingredients.
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Background of the Dish
The chicken salad with carrots is a classic Andalusian recipe and one of the best examples of the region’s love for fresh and flavorful dishes.
It is the perfect blend between old-fashioned carrot salad and ensalada de pollo, as you will find the refreshing crunch of carrots combined with the hearty, satisfying chicken.
This fresh salad is commonly enjoyed as a side dish, and it is served on some regional holidays such as Easter, as well as other festive meals and gatherings.
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Things You’ll Need for Chicken Salad With Carrots
The main ingredients that you will need to prepare this recipe are chicken, carrots, tomatoes, onion, olive oil, lemon juice, and vinegar.
Besides that, you will need a grater, mandoline, or even a julienne peeler to shred the carrots.
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Ingredients
- 2 chicken breasts
- 4 carrots
- 2 tomatoes
- 1 white onion
- 1 avocado (optional)
- ½ iceberg lettuce
- 4 tablespoons olive oil
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- Salt and pepper (to taste)
How to Make Chicken Salad With Carrots – Step by Step Guide
- For the first step in this carrot salad recipe, heat a little bit of olive oil in a pan over medium heat. Cook the chicken breasts for about 8 minutes per side (or until fully cooked). Let them cool.
- As the chicken cools, peel and shred the carrots. You can do this with a grater, mandoline, or even a julienne peeler if you prefer thinner strips.
- Then, wash the tomatoes, cut them in half, discard the seeds, and chop them into cubes. Wash the lettuce leaves. Peel and chop the onion julienne-style. For a softer flavor, you can soak the onion in cold water for 10-15 minutes.
- As an optional step for this chicken salad with carrots, cut the avocado in half, remove the pit, and scoop out the flesh. Slice or dice the avocado, it is completely up to you.
- For the next step, shred the chicken or cut it into small cubes.
- Now, you can prepare the Spanish chicken salad dressing. For that, grab a small bowl and mix the olive oil, vinegar, and lemon juice.
- Then, grab a large bowl and mix the chicken and vegetables. Season the carrot salad with salt and pepper, and pour the dressing. Gently toss until everything gets coated.
- For the final step in this chicken salad with carrots recipe, serve the salad right away or let it cool for about 30 minutes in the fridge. Optionally, top the salad with the avocado pieces.
Substitution of Ingredients
This chicken salad with shredded carrots is not only one of the easiest salad recipes that you can find but also incredibly accessible.
Still, you have the opportunity to play with the ingredients of this chicken salad with carrots, so that it fits your personal taste preferences and dietary needs.
To make this chicken salad with carrots more hearty you can mix it with the basic chickpea salad by including canned cooked chickpeas, which will add more protein and texture to the dish.
You could also turn it into a chicken salad with carrots and potatoes by incorporating roasted or boiled potatoes, also making the salad more filling.
Suppose you are looking for a completely different flavor profile. In that case, we have other traditional Spanish salads for you, such as the refreshing ensalada de mango, and the flavorful apple salad with chicken.
Tips on Serving Chicken Salad With Carrots
We crafted this traditional Spanish salad recipe so that it provides a fresh side that perfectly complements almost any main course, especially during the hottest months of the year.
To enhance the flavor and texture of the chicken salad with carrots, you can top it with fresh chopped herbs, or toasted chopped nuts for an extra crunch.
To serve this chicken with carrot salad as a main dish, we recommend that you incorporate other ingredients to make it more substantial, such as cooked quinoa, rice, potatoes, or hard-boiled eggs.
The avocado is optional in this salad with carrots, but it is the perfect topping to add creaminess and an almost buttery texture that balances the crispy carrots.
We have more Spanish salads that are perfect during this time of the year, such as the Spanish salad bowl, the Spanish vegetable salad, and the Axarquia salad.
How to Store Chicken Salad With Carrots
Carrot salads, in general, are meant to be eaten freshly made, as they are best enjoyed with their crisp texture and vibrant flavor.
If you want to store the chicken salad with carrots, you have to follow the recipe but avoid adding the dressing and place it in a covered container.
After that, take your salad to the fridge and store it for up to 1 day, then adjust the seasoning and add the Spanish salad dressing, and you will be ready to serve it.
There are some Spanish salads where you can make some of the ingredients separately and store them for a little bit longer, such as the traditional Spanish chicken salad and the tako salad recipe.
Recipe Card: Chicken Salad With Carrots
Chicken Salad With Carrots Recipe
We are on a mission to make Spanish salad recipes that are affordable, easy to make, and perfect to be enjoyed all year round, and we want you to join us on this culinary journey.
The chicken salad with carrots is one of the best Spanish recipes to make if you are at the starting point, as it is straightforward to prepare, using common ingredients that are easy to find.
To make this task even easier, we will share with you our delicious recipe step-by-step, with some helpful tips for storing, serving, and adjusting the ingredients.
Ingredients
- 2 chicken breasts
- 4 carrots
- 2 tomatoes
- 1 white onion
- 1 avocado (optional)
- ½ iceberg lettuce
- 4 tablespoons olive oil
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- Salt and pepper (to taste)
Instructions
- To start preparing the chicken salad with carrots, heat a little bit of olive oil in a pan over medium heat. Cook the chicken breasts for about 8 minutes per side (or until fully cooked). Let them cool.
- In the meantime, peel and shred the carrots. You can do this with a grater, mandoline, or even a julienne peeler if you prefer thinner strips.
- Wash the tomatoes, cut them in half, discard the seeds, and chop them into cubes. Peel and chop the onion julienne-style. To soften the taste, you can soak the onion in cold water for about 10-15 minutes. Wash the lettuce leaves.
- If using avocado, cut it in half, remove the pit, and scoop out the flesh. Slice or dice the avocado, depending on your preference.
- To continue with this Spanish salad recipe, shred the chicken or cut it into small cubes.
- Grab a small bowl and mix the olive oil, vinegar, and lemon juice to make the dressing for this Spanish chicken salad recipe.
- In a large bowl, mix the chicken and vegetables. Season the Spanish salad with salt and pepper, and pour the dressing. Gently toss until everything gets coated.
- To finish this chicken salad recipe with carrots, serve the salad right away or let it cool for about 30 minutes in the fridge. Top the Spanish chicken salad with the avocado pieces.
Notes
Similar to other carrot salad recipes, you can add different ingredients to enhance the flavor and texture, like raisins for sweetness, nuts for crunch, or a touch of honey for extra richness.
The dressing listed here is the same one from classic Spanish salads recipes, but you could customize it by adding a touch of Dijon mustard for a bit of tanginess.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 226Total Fat 15.3gSaturated Fat 2.8gCholesterol 30mgSodium 110mgCarbohydrates 11.6gFiber 3.6gSugar 5.5gProtein 11.2g
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