Some juicy chicken, tangy rhubarb, and crisp greens colliding in a bowl so delicious it’ll make your taste buds throw a party. Summer salads are everywhere, but most are sad, wilted affairs—like a lawn chair left out in the rain. This one?
It’s a game-changer. Rhubarb isn’t just for pies anymore. It’s tart, it’s vibrant, and it turns basic chicken salad into something unforgettable.
Want a meal that’s refreshing, filling, and Instagram-worthy? Keep reading. Your lunch routine is about to level up.
Why This Recipe Slaps
Most chicken salads rely on mayo and celery for flavor.
Yawn. This one swaps the snooze-fest for roasted rhubarb, which adds a punch of acidity and sweetness. The texture?
Perfectly balanced—tender chicken, crunchy nuts, and creamy dressing. Plus, it’s versatile. Serve it on greens, in a wrap, or straight out of the bowl at 2 AM (no judgment).
And did we mention it’s packed with protein and fiber? Yeah, it’s basically a superhero in salad form.
Ingredients You’ll Need
- 2 cups cooked chicken (shredded or diced)
- 1 cup rhubarb (diced)
- 1 tbsp honey (or maple syrup for vegans)
- 1/4 cup Greek yogurt (or mayo if you’re extra)
- 1/2 cup chopped walnuts (or almonds, if walnuts betrayed you in the past)
- 2 cups mixed greens (because iceberg is for cowards)
- 1 tbsp olive oil
- Salt and pepper (to taste, or to spite)
How to Make It: A Foolproof Listicle
- Roast the rhubarb. Toss diced rhubarb with honey and olive oil. Bake at 375°F for 15 minutes until soft.Let it cool unless you enjoy burning your tongue.
- Mix the dressing. Combine Greek yogurt, a splash of olive oil, salt, and pepper. Stir like you mean it.
- Assemble the salad. In a big bowl, toss chicken, roasted rhubarb, greens, and nuts. Drizzle with dressing.
- Devour. No explanation needed.You’re an adult (probably).
Storage: Keep It Fresh
Store leftovers in an airtight container for up to 3 days. Pro tip: Keep the dressing separate if you’re meal-prepping—unless you enjoy soggy greens. The rhubarb mixture lasts longer (5 days), so make extra and use it on toast, yogurt, or your next questionable life decision.
Why This Salad is Basically a Life Hack
It’s high-protein, low-carb, and packed with fiber from the rhubarb and greens.
The walnuts add healthy fats, and the tangy-sweet combo curbs cravings. Plus, it’s ridiculously easy to customize. Meal prep it, take it to picnics, or impress your in-laws.
Boom. Mic drop.
Common Mistakes (Don’t Be That Person)
- Overcooking the rhubarb. It should be soft, not mush. Nobody wants rhubarb jam in their salad.
- Skipping the nuts. Texture matters.Don’t be lazy.
- Drowning it in dressing. Start light. You can always add more, but you can’t un-sog your greens.
Alternatives for Picky Eaters
Not a fan of rhubarb? Swap in green apples or pears for sweetness.
Vegan? Use chickpeas instead of chicken and coconut yogurt. Allergic to nuts?
Try sunflower seeds. The recipe is forgiving—unlike your ex.
FAQs
Can I use frozen rhubarb?
Yes, but thaw and drain it first. Excess water = sad salad.
IMO, fresh is better, but frozen works in a pinch.
Is rhubarb toxic?
Only the leaves. The stalks are safe (and delicious). FYI, this is why we don’t eat random garden plants without Google.
Can I grill the chicken instead?
Absolutely.
Grilled chicken adds smoky flavor. Just don’t burn it to a crisp—this isn’t a bonfire.
Final Thoughts
This salad is summer on a plate—bright, bold, and begging to be eaten. It’s healthy without tasting like punishment, and it’s flexible enough for even the pickiest eaters.
So grab a fork, make it your own, and prepare for compliments. You’re welcome.
