This colorful chicken chopped salad is packed with fresh veggies and tender chicken. It’s crunchy, crispy, and so easy to make, perfect for a quick lunch or dinner!
I love how you can toss in whatever veggies you have on hand. Plus, it’s like a party on a plate—who doesn’t like a little crunch? 🍅🥒
Making this salad is a breeze! Just chop everything up, mix it, and drizzle with your favorite dressing. It’s as simple as that, and so good for you!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for quick cooking. If you need a substitute, try using grilled shrimp, tofu, or even canned chickpeas for a vegetarian option.
Romaine Lettuce: Romaine adds a nice crunch. If you can’t find it, feel free to use spinach, kale, or mixed greens instead; they’ll give the salad a different flavor and texture!
Olive Oil: This adds richness, but feel free to swap it with avocado oil or canola oil if that’s what you have on hand. Canola oil has a neutral flavor, making it a versatile choice.
Greek Yogurt: It brings creaminess to the dressing. If you want a dairy-free option, try using a nut-based yogurt or blend some silken tofu with a little lemon juice for a similar effect.
How Do You Cook the Chicken Perfectly?
Cooking chicken can be tricky, but here’s how to ensure it’s juicy and flavorful:
- Start by seasoning your chicken cubes well. The spices not only add flavor but also create a lovely crust when cooked.
- Use medium-high heat when cooking. This helps the chicken brown nicely without drying it out.
- Make sure to cook the chicken just until it’s no longer pink inside. An internal temperature of 165°F (75°C) means it’s perfect!
- After cooking, let the chicken rest for a few minutes before adding it to the salad. This helps keep it juicy.
Easy Chicken Chopped Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts, cut into bite-size cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 6 cups Romaine lettuce, chopped
- 1 cup corn kernels (fresh or canned, drained)
- 1 red bell pepper, diced
- 1 jalapeño, thinly sliced (optional for heat)
- 2 green onions, thinly sliced
- 1 avocado, sliced
- 1/4 cup pumpkin seeds (pepitas)
- 2 lime wedges for garnish and juice
- Fresh cilantro, chopped for garnish
For the Dressing:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon honey or agave
- Salt and pepper to taste
- Water to thin if needed
How Much Time Will You Need?
This delightful chicken chopped salad takes about 10 minutes of prep time and around 10-15 minutes for cooking the chicken. You’ll spend around 20-25 total minutes to enjoy a fresh, colorful meal that’s great for lunch or dinner!
Step-by-Step Instructions:
1. Season the Chicken:
In a bowl, add the chicken cubes. Drizzle with olive oil, then sprinkle the chili powder, cumin, and a good pinch of salt and pepper. Toss everything together until the chicken is well-coated in the spices.
2. Cook the Chicken:
Heat a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes. Make sure the chicken is browned and cooked through (you can check it’s done if it’s no longer pink in the center). Once cooked, set aside to cool slightly.
3. Prepare the Salad Base:
In a large salad bowl, combine the chopped Romaine lettuce, corn, diced red pepper, jalapeño slices (if using), and sliced green onions. Give it a light toss to mix the veggies.
4. Combine Everything:
Add the cooked chicken to the salad mixture. Toss gently to combine, making sure everything is evenly distributed.
5. Make the Dressing:
In a small bowl, whisk together the Greek yogurt, lime juice, minced garlic, honey, and a pinch of salt and pepper. If you’d like a thinner consistency, add a little water to achieve your desired texture.
6. Dress the Salad:
Drizzle the dressing evenly over the salad. Toss carefully to coat all the ingredients without mashing the avocado.
7. Add Toppings:
Top your salad with sliced avocado, pumpkin seeds, and a sprinkle of fresh cilantro. These toppings add flavor and crunch!
8. Garnish and Serve:
Finish off your salad with lime wedges on the side. An extra sprinkle of cracked black pepper on top is a great touch, too. Serve immediately to enjoy the fresh flavors!
Enjoy your delicious and healthy chicken chopped salad!
Can I Use Pre-Cooked Chicken for This Salad?
Absolutely! Pre-cooked chicken can save you time. Just chop it into bite-sized pieces and mix it into the salad. This makes it even easier to throw together those busy weeknight meals!
How Do I Store Leftovers?
If you have leftovers, store the salad in an airtight container in the fridge. It’s best to keep the dressing separate to prevent the veggies from getting soggy. Enjoy leftovers within 2 days for the best freshness!
Can I Make This Salad Vegetarian?
Definitely! To make this salad vegetarian, simply omit the chicken and add more veggies, chickpeas, or black beans for protein. You can also include grilled tofu for additional flavor and texture.
What Dressing Alternatives Can I Use?
If you’re not a fan of Greek yogurt, you can substitute it with a vinaigrette or a store-bought dressing like ranch or balsamic. A squeeze of lemon juice with olive oil also works well as a lighter dressing option!
