Today I'm making a pickle salad, the kind of fuss-free recipe that sorts out lunch without any hassle. With the chicken already cooked and shredded, all we need to do is wash, chop, and toss everything together in 10 minutes. It serves two and is perfect for those days when you fancy something fresh and light instead of the same old everyday salad.
What I love most about this pickled salad is the interplay of textures: the romaine lettuce, carrot, and raw pumpkin seeds bring plenty of crunch, while the cherry tomatoes keep it juicy. The pickles and pickled pearl onions add that lovely tangy kick that pairs so well with the chicken and cheese.
To switch up your weekly salads, take a look at my zucchini and carrot salad and my spinach and apple salad.
Yes, although I'd recommend storing the ingredients separately in sealed containers in the fridge, making sure the lettuce is thoroughly dried. Toss everything together right before serving and add the pumpkin seeds at the very end so they stay nice and crunchy.
I wouldn't recommend it: the lettuce and cherry tomatoes will lose their crisp texture once thawed. It's definitely best enjoyed fresh.
You can swap it for well-drained canned tuna or cooked chickpeas, rinsed and drained. Both pair wonderfully with the tangy punch from the pickles and onions.
