Chicken Salad with Croutons, Beans and Corn

Name: Chicken Salad with Croutons, Beans and Corn
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 200 g boneless skinless chicken breast; 1 tbsp olive oil, for chicken; 1/2 tsp salt; 1/4 tsp black pepper; 2 slices white or sourdough bread, cubed; 1 tbsp olive oil, for croutons; 1 head romaine or leaf lettuce, chopped; 3 whole medium tomatoes, diced; 100 g canned sweetcorn, drained; 100 g canned white beans, drained; 100 g imitation crab sticks, optional; 2 tbsp olive oil, for dressing; 1 tbsp lemon juice; 1 pinch salt and pepper, for dressing

Crisp lettuce and tomatoes with chicken, beans, sweetcorn, croutons and lemon dressing.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This hearty salad combines crisp lettuce, tomatoes, chicken, beans, corn and crunchy croutons. The source also includes imitation crab, making the ingredient list unusually crowded; this version keeps it as an optional add-in while balancing the salad around cooked chicken and fresh vegetables. Make croutons in a skillet or use plain toasted bread cubes, and add them only at the table so they stay crisp. A lemon-olive oil dressing keeps the flavours fresh. Cook the chicken fully and cool it promptly before combining with the greens. Season chicken with salt and pepper. Pan-cook in 1 tbsp oil over medium heat until centre reaches 74°C (165°F). Rest, then dice and cool. Toast bread cubes in 1 tbsp oil in a skillet, turning until crisp and golden. Cool.

Chicken Salad with Croutons, Beans and Corn

How to tell when it is ready

Chicken reaches 74°C (165°F); croutons are crisp and salad is freshly dressed.

Tips

Cook chicken to 74°C (165°F).
Cool chicken before adding to greens.
Drain beans and corn well.
Add croutons right before serving.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If cooking too quickly, lower the heat and check doneness.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable alternative that preserves the recipe’s texture.

Variations

Adjust the seasoning to taste.
Add a seasonal ingredient that suits the cooking time.

Serving suggestions

Serve with garlic bread.
Add sliced cucumber.
Offer extra lemon wedges.
Pair with a light vegetable soup.

Make ahead

Prepare suitable components ahead and store them safely. Store chicken, greens and croutons separately. Refrigerate chicken up to 3 days; assembled salad is best immediately.

Storage

Store chicken, greens and croutons separately. Refrigerate chicken up to 3 days; assembled salad is best immediately.

Food safety

Cook chicken to 74°C (165°F). Cool promptly and refrigerate until assembling; do not leave the salad out longer than 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare suitable components in advance and store them safely as described.

How should I store chicken and crouton salad?

Store chicken, greens and croutons separately. Refrigerate chicken up to 3 days; assembled salad is best immediately.

Serve with garlic bread. Store chicken, greens and croutons separately. Refrigerate chicken up to 3 days; assembled salad is best immediately.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Salad with Croutons, Beans and Corn