Creamy French Onion Chicken Salad
Crispy, cheesy, and irresistibly creamy — this French onion chicken salad takes the classic chicken salad to a whole new level. With crunchy sourdough croutons, smoky bacon, and a zesty French onion dressing, every bite delivers the perfect mix of texture and flavour.
Why You’ll Love This Salad
Crispy & Cheesy: Golden sourdough croutons baked with cheddar.
Creamy Dressing Twist: Made with French onion soup mix for a nostalgic flavour kick.
Protein-Packed: Tender slices of cooked chicken breast and bacon.
Fresh & Balanced: Crisp lettuce, baby spinach, and juicy tomatoes add lightness.
Easy to Make: Ready in under 30 minutes — great for lunch or a light dinner.
Key Ingredients
Sourdough bread: Baked into crunchy croutons that soak up the creamy dressing.
French onion soup mix: The secret to that rich, savoury dressing flavour.
Sour cream & mayonnaise: Combine for a smooth, tangy dressing base.
Cooked chicken breast: Lean protein that keeps the salad filling and hearty.
Bacon rashers: Add smoky, crispy depth to balance the creamy textures.
Tomato medley mix: Brings colour and a burst of sweetness.
Cheddar cheese: Adds extra richness to the croutons.
Ingredients (14)
2 thick slices (about 200g) sourdough bread, cut into 2.5cm pieces
1 1/2 tbsp olive oil
40g (1/2 cup) coarsely grated cheddar
200g rindless bacon rashers, coarsely chopped
130g (1/2 cup) sour cream
125g (1/2 cup) whole egg mayonnaise
1/2 x 35g pkt French Onion Simmer Soup (Salt Reduced)
1 tbsp fresh lemon juice
1/2 iceberg lettuce, torn
60g baby spinach
320g tomato medley mix, halved
1 Lebanese cucumber, thinly sliced diagonally
2 cooked chicken breast fillets, thinly sliced
2 green shallots, thinly sliced
Method
Step 1:
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Arrange the bread on the tray, drizzle with 1 tbsp oil, and toss to coat. Sprinkle with cheddar and bake for 15–20 minutes or until golden and crisp. Cool slightly, then separate into croutons.
Step 2:
Heat remaining oil in a frying pan over medium-high heat. Cook bacon for 5 minutes, stirring occasionally, until golden and crisp.
Step 3:
In a small jug, whisk sour cream, mayonnaise, French onion soup mix, and lemon juice. Season to taste.
Step 4:
Combine lettuce, spinach, tomato, cucumber, chicken, and croutons in a large bowl. Toss lightly. Drizzle with the dressing and top with shallots to serve.
Chef’s Tip
For an extra crunch, sprinkle the salad with roasted almonds or sunflower seeds before serving.
Nutrition (per serving)
Energy: 1950 kJ (466 cal)
Protein: 35.2g
Fat: 28.4g (Saturated: 8.2g)
Carbohydrates: 14.9g (Sugars: 5.7g)
Sodium: 1.1g
Health Score: 6.8 (Medium)
