If you’re following me on Instagram, FIRST, you know I’m having a moment with chicken salad. The recent pickle chicken salad has been on REPEAT over here. Like, we all mourn when we hit the bottom of the Pyrex. Second, you know I’m OBSESSED with this quick and homemade Romesco sauce. It’s zippy, bold, a little roasty, herby, a little nutty, a little sweet. I can’t really think of a savory food I would welcome more than Romesco at this point.
This quick and easy Romesco chicken salad was obviously just an excuse to find yet another use for Romesco sauce. Can you blame me? Homemade Romesco Sauce lasts for at least a week in the fridge. It is so versatile that you can use it on any meat, pasta, salad, or even as a dip. Yes, it’s a litttttle spicy, but even your smallest kiddos will like this one.
The Romesco sauce is the easiest thing to whip up. You don’t have to roast or peel or chop. Essentially, you open jars and cans, rip off a handful of herbs, maybe steal some almonds from the trail mix and dump it all in a blender. You should know that even though I just read that sentence back to myself, I’m not ashamed. We still call my recipe homemade. And EVEN though the Trader Joe’s version deserves credit for launching my Romesco-love affair, I can’t go back to it now! After all, this one is sweeter and fresher– it’s just better, guys.
AND this Romesco sauce has better macros. Coupled with chicken salad, you’ll have one macro-balanced meal here.
How to Make Romesco Sauce Chicken Salad
- Rotisserie chicken breast (or other cooked chicken) (300 g)
- Cucumber, chopped (240 g)
- Celery, chopped (150 g)
- Pepperoncinis (60 g)
- Green onion, chopped (35 g) (or sub red onion)
- Red, yellow, or orange bell pepper, diced (60 g)
- Romesco sauce (60 g)
- Non-fat Greek yogurt (60 g)
- Low-fat cottage cheese (60 g)
- Juice from the pepperoncini jar (15 g)
- Salt and Pepper to taste
If you’re using some yummy seasoned grilled chicken etc, chop it up and throw it in your bowl and call it good! But if I’m using the pre-packaged rotisserie chicken breast from Costco (which I would never want to eat plain), I like to shred and chop a bit, removing any gross parts. Then I heat a pan super hot, season the chicken with a GOOD pinch of kosher salt, pepper, and garlic powder, and throw it in the pan undisturbed for just a minute. Toss and leave for about 30 more seconds and remove from heat. You don’t want it tasting like re-cooked poultry! You just kind of want to bring it to life with flavor and improved texture. If you do this, transfer it to a plate and pop it in the fridge to cool while you prep your veggies.
After you’ve chopped and prepped your veggies, toss everything into a large bowl and give it a good mix! That easy.
Try it with your favorite chips or crackers, on tostada shells, corn thins, rice cakes, on a sandwich, or wrapped in lettuce… you can’t go wrong! Just like Romesco sauce itself, this chicken salad is extremely versatile. I like this one served hot as well, in a panini or broiled with some cheese on top!
One thing I know for sure is that romesco sauce and pickled onions are a match made in heaven. I recommend whipping some if you don’t have them on hand already (this recipe is my favorite!) They are great for piling on top of this salad. And every salad. Or every fork. Also, if you would rather have grilled chicken than rotisserie, either of these grilled chicken recipes would be delicious to use for this!
If you are looking for other protein-based salad recipes to keep on hand for lunches, here are a few other tested and true staples in our home,
Or, my Herb and Arugula Pasta Salad is great if you’re wanting to skip the meat!
I’m always sharing new recipes, tips, and tricks on Instagram! Be sure to follow if you’re not already! My goal has always been to lighten the learning curve for macro-friendly eating! And also, to make sure you’re well-fed.
Quick and Easy Romesco Chicken Salad
- 2 cups rotisserie chicken breast or other cooked chicken (300 g)
- 2 cups cucumber chopped (240 g)
- 1 ½ cup celery chopped (150 g)
- ½ cup jarred pepperoncinis 60 g
- ¼ cup green onion chopped (35 g) (or sub red onion)
- ½ cup red, yellow, or orange bell pepper diced (60 g)
- ¼ cup romesco sauce* 60 g
- ¼ cup non-fat Greek yogurt 60 g
- ¼ cup low-fat cottage cheese 60 g
- 1 Tbsp juice from the pepperoncini jar 15 g
- Salt and Pepper to taste
- Chop and prep your veggies, toss everything into a large bowl, and give it a good mix! It's that easy.