Roast chicken breast in the oven if preparing from scratch. I generally make this salad with leftover roasted chicken, or grab roasted chicken off the hot bar at my local natural grocery store.
If using fresh corn, cut the corn from the cob. In a medium saute pan, heat 2 teaspoons of extra virgin olive oil (or your preferred cooking oil). Add the corn season with salt and pepper and saute over medium-high heat for 5-6 minutes until cooked through and the edges start to brown and caramelize.
Dice the red onion, cucumber, and avocado.
Place the dressing ingredients in a jar, then seal the lid and shake vigorously until thoroughly combined.
Assemble the salad by combining the chopped lettuce, then spreading it onto a large platter. To make the salad look like the photos here, arrange the toppings in neat rows, then drizzle the dressing over the salad. Alternatively, toss all ingredients together in a large serving bowl and enjoy.
If you’re looking for ways to switch up this recipe, there are plenty of ways you can get creative! Here are some of my favorite tips and tricks:
Looking for an easy and hands-off way to cook your chicken? If you have any qualms about cooking your chicken on the stove, try making my Instant Pot Shredded Chicken instead.
If you want to use a different type of leafy green for the base, try using arugula, mixed greens, or spinach.
For an added crunch and tons of extra nutrients, feel free to add nuts or seeds. Options include pecans, almonds, pine nuts, sunflower seeds, hemp seeds, and pumpkin seeds.
For some added meaty flavor, try adding crumbled or chopped bacon pieces.
Not a fan of chicken? Feel free to swap it out for turkey breast, salmon, or shrimp instead. For a vegetarian protein source, try using baked tofu or chickpeas.
Feel free to add any veggies you have at home. Some options that would work well include cherry tomatoes, carrots, bell peppers, celery, and asparagus.
If you want to make this salad even more filling, try adding black beans or chickpeas. You could also turn it into a pasta salad by simply adding your favorite type of pasta.
If you would prefer a different type of dressing, feel free to switch it up. You can use another type of vinaigrette, as well as a ranch, honey mustard, or blue cheese-based dressing. Don’t feel like making your own dressing? You can use your favorite store-bought kind instead.
Want to add a kick? Try adding cayenne pepper to the seasoning mix for the chicken breast or chopping up red chillies and adding them to the salad.
How to Store Chopped Chicken Salad
If you have a few mason jars laying around, this salad makes a fantastic healthy meal prep recipe to enjoy throughout the week! When it comes to storing this dish, I highly recommend storing the dressing separately from the salad to prevent the dish from getting soggy. If it’s already mixed in, you can still store the salad in an airtight container in the fridge for up to 48 hours.
However, when stored separately from the dressing, the salad will stay fresh when sealed in airtight containers in the fridge for up to 4 days. The avocado may brown over time, but this is purely from the exposure to oxygen and will not affect the flavor. You can also store the salad dressing in an airtight container (preferably glass, if possible) and it will last in the fridge for up to 10 days.
More Healthy Summer Recipes
If you liked these healthy summer recipes, you’ll love these:
This Chopped Chicken Salad with homemade garlic vinaigrette dressing is one of those salads that proves salads don’t have to be boring, and that you can crave them!
The combination of perfectly cooked chicken breast, sweet corn, creamy avocado, refreshing cucumber, and tangy goat cheese with the balancing acidic dressing served over a combination of crunchy lettuce creates a salad you’ll want to make over and over again.
This healthy salad recipe is easy to make, packed with beneficial nutrients, and can be scaled up or down depending on how many servings you need.
This chopped chicken salad can be made into a vegan chopped salad and/or dairy-free by swapping out the chicken for tofu or chickpeas and leaving out the goat cheese.
Chopped Chicken Salad Ingredients
To bring this vibrant summer salad to life, you will need the following key ingredients:
Romain lettuce:I like to use chopped romaine here, and butter lettuce is also great. You can use any type of lettuce you prefer. If you use mixed greens from the store, give them a rough chop to make them more manageable.
Chicken breast: Oven-roasted chicken is the perfect healthy protein source for your salad. You can bake chicken breasts in the oven, use leftover chicken (this is what I usually do), or buy roasted chicken from the hot bar at your local grocery store.
Fresh Corn: I like to cook a fresh ear of sweet corn for this dish. If this isn’t an option for you or you want to keep it simple, feel free to use frozen or canned corn. If you can find an ear of fresh corn, it really does taste better!
Avocado: Chock-full of healthy fats and fiber, avocado is a filling and delicious addition. It also has a creamy texture that perfectly balances out our crunchy ingredients.
Cucumber: This light and refreshing veggie is filled with vitamins, minerals, and antioxidants.
Red onion: I love the sharp taste and crunchy bite this adds! It also adds a fantastic pop of color to the dish. If you prefer a milder flavor, you can swap it out for green onions instead.
Goat cheese: This tangy cheese adds a great flavor and gives the salad a really nice creamy component. If you aren’t a fan of goat cheese, feel free to swap it out for feta cheese, blue cheese, or shredded cheddar cheese. Or, leave the cheese out to keep this dairy-free.
Chopped Chicken Salad Recipe
This savory dish comes together in a few easy steps:
Roast chicken breast in the oven if preparing from scratch.I generally make this salad with leftover roasted chicken, or grab roasted chicken off the hot bar at my local natural grocery store.
If using fresh corn, cut the corn from the cob. In a medium saute pan, heat 2 teaspoons of extra virgin olive oil (or your preferred cooking oil). Add the corn season with salt and pepper and saute over medium-high heat for 5-6 minutes until cooked through and the edges start to brown and caramelize.
Dice the red onion, cucumber, and avocado.
Place the dressing ingredients in a jar, then seal the lid and shake vigorously until thoroughly combined.
Assemble the salad by combining the chopped lettuce, then spreading it onto a large platter. To make the salad look like the photos here, arrange the toppings in neat rows, then drizzle the dressing over the salad. Alternatively, toss all ingredients together in a large serving bowl and enjoy.
Print
Description
Chopped Chicken Salad is an ode to fresh produce! This healthy chopped salad is easy to make and bursting with delicious flavors.
Chopped Chicken Salad:
1 large boneless, skinless chicken breast, seasoned and roasted (or leftover roasted chicken)
2 teaspoons extra virgin olive oil (plus more for the dressing)
1 ear of sweet corn, husk removed, corn cut from the cob
2–3 hearts of romaine, chopped small (about 4 cups total)
1 avocado, pitted and cubed
1/4 red onion, diced
1 Persian cucumber, sliced and quartered
2 tablespoons goat cheese or fresh feta, crumbled (omit if dairy-free)
Homemade Garlic Vinaigrette Dressing:
1/4cup olive oil
2 tablespoons
1 tablespoon fresh lemon juice (or more red wine vinegar)
1 clove garlic, finely minced or grated
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon cracked pepper
Roast chicken breast in the oven if preparing from scratch. I generally make this salad with leftover roasted chicken, or grab roasted chicken off the hot bar at my local natural grocery store.
If using fresh corn, cut the corn from the cob. In a medium saute pan, heat 2 teaspoons of extra virgin olive oil (or your preferred cooking oil). Add the corn season with salt and pepper and saute over medium-high heat for 5-6 minutes until cooked through and the edges start to brown and caramelize.
Dice the red onion, cucumber, and avocado.
Place the dressing ingredients in a jar, then seal the lid and shake vigorously until thoroughly combined.
Assemble the salad by combining the chopped lettuce, then spreading it onto a large platter. To make the salad look like the photos here, arrange the toppings in neat rows, then drizzle the dressing over the salad. Alternatively, toss all ingredients together in a large serving bowl and enjoy.
If you’re looking for ways to switch up this recipe, there are plenty of ways you can get creative! Here are some of my favorite tips and tricks:
Looking for an easy and hands-off way to cook your chicken? If you have any qualms about cooking your chicken on the stove, try making my Instant Pot Shredded Chicken instead.
If you want to use a different type of leafy green for the base, try using arugula, mixed greens, or spinach.
For an added crunch and tons of extra nutrients, feel free to add nuts or seeds. Options include pecans, almonds, pine nuts, sunflower seeds, hemp seeds, and pumpkin seeds.
For some added meaty flavor, try adding crumbled or chopped bacon pieces.
Not a fan of chicken? Feel free to swap it out for turkey breast, salmon, or shrimp instead. For a vegetarian protein source, try using baked tofu or chickpeas.
Feel free to add any veggies you have at home. Some options that would work well include cherry tomatoes, carrots, bell peppers, celery, and asparagus.
If you want to make this salad even more filling, try adding black beans or chickpeas. You could also turn it into a pasta salad by simply adding your favorite type of pasta.
If you would prefer a different type of dressing, feel free to switch it up. You can use another type of vinaigrette, as well as a ranch, honey mustard, or blue cheese-based dressing. Don’t feel like making your own dressing? You can use your favorite store-bought kind instead.
Want to add a kick? Try adding cayenne pepper to the seasoning mix for the chicken breast or chopping up red chillies and adding them to the salad.
How to Store Chopped Chicken Salad
If you have a few mason jars laying around, this salad makes a fantastic healthy meal prep recipe to enjoy throughout the week! When it comes to storing this dish, I highly recommend storing the dressing separately from the salad to prevent the dish from getting soggy. If it’s already mixed in, you can still store the salad in an airtight container in the fridge for up to 48 hours.
However, when stored separately from the dressing, the salad will stay fresh when sealed in airtight containers in the fridge for up to 4 days. The avocado may brown over time, but this is purely from the exposure to oxygen and will not affect the flavor. You can also store the salad dressing in an airtight container (preferably glass, if possible) and it will last in the fridge for up to 10 days.
More Healthy Summer Recipes
If you liked these healthy summer recipes, you’ll love these:
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