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A simple chopped salad recipe with juicy and tender chicken bites. A complete, wholesome meal to enjoy for lunch or a light dinner. Easy to make and so filling and delicious.
You may also love my Mediterranean Chicken Salad. So good!
So much to love about this chicken chopped salad. Loaded with crunch, flavor, and just so delicious. With a hint of spice, this salad is tossed in with a tasty creamy honey yogurt dressing which will be your go-to dressing after you try it. Can be served for lunch any day of the week, great to pack for lunch and take to go, and perfect for a light dinner. Serve this salad with some homemade dinner rolls or a side of lentil soup.
Recipe Overview
Summary
- Wholesome: This salad is packed with the right balance of protein and carbs to make it a complete meal that will keep you feeling full and satisfied.
- Easy to make: making this salad quite easy. chopped and prepare the veggies, cook the chicken and toss in with the homemade yogurt dressing. Perfect to make ahead.
- Delicious: You will love how creamy, tasty, and perfect this chopped salad is. With the right amount of spice, crunch, and creaminess, it will be your go-to salad moving forward.
Ingredients you will need
Keep in mind, this is just a list of the ingredients you will need to make this salad. The full measurements are listed further down below in the recipe card.
- The chicken and marinade: boneless skinless chicken breast, olive oil, lime and seasonings.
- Seasonings: chili powder, smoked powder, ground cumin, garlic powder, salt, and pepper
- For the dressing: Greek yogurt, hot sauce, honey or maple syrup, and garlic.
- For the salad: Romaine lettuce, green onion, parsley, red bell pepper, jalapeno, fresh corn, avocado, and pumpkin seeds.
How to make it
- Marinate the chicken: Place the chicken in a ziploc bag together with the oil,, lime juice, and seasonings. Mix through the bag to coat the chicken with the marinade. Refrigerate for at least 30 minutes to overnight.
- Make the dressing: In a small bowl or jar, mix well all the dressing ingredients. Refrigerate until ready to use.
- Cook the chicken: Preheat an outside grill or a grill pan over medium-high heat. Brush the grill with a bit of oil, then carefully place the marinated chicken. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165F. Once the chicken is done cooking, allow it to sit for a bit, then chop it.
- Assemble the salad: Add all the salad ingredients together. Add the chopped chicken into a large salad bowl. Add the dressing and toss to combine. Serve and enjoy!
Recipe notes and tips
- Use lean boneless and skinless chicken breast. You can also use boneless chicken thighs.
- Any other lettuce or greens will work
- Be creative, add or remove any of the veggie ingredients.
- Use any oil in place of olive oil.
- You may use greek-yogurt to any dairy-free yogurt.
- Alternate protein: steaks, shrimp, grilled salmon, or tofu
- Make ahead: mix the dressing and store in the fridge. you can cook the chicken and set it aside until you are ready to assemble the salad.
Frequently asked questions
Chopped salad will last up to 3 days in the fridge. If the salad is mixed in with the dressing they do get wilted. It will be best to store the dressing separately in the fridge until ready to serve.
You can use plain yogurt, mayonnaise, sour cream, or a mix of sour cream and mayo.
Yes. Use any other protein like shrimp or salmon.
More salads you may like
- Mexican Street Corn Salad
- Healthy Shrimp Salad
- Tomato Mozzarella Salad
- Creamy Cucumber Salad
- Southwest Chicken Salad
- Greek Chickpea Salad
- Healthy Steak Salad
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Chicken Chopped Salad
Ingredients
- 1.2 pounds boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Kosher salt and ground pepper, to taste
Dressing:
- ¾ cup plain greek yogurt
- 1 lime, juiced
- 2 teaspoons hot sauce of choice
- 2 teaspoons maple syrup or honey
- 1 garlic, minced
- Kosher salt and ground pepper, to taste
- 2-4 tablespoons water, to thin dressing
For the salad:
- 6 cups romaine lettuce, chopped
- ½ cup green onions, sliced
- ⅓ cup curly parsley, chopped
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 ½ cups corn, fresh or frozen and thawed
- 1 large avocado, chopped
- 1/4 cup roasted pumpkin seeds
Instructions
- Place the 1.2 pounds boneless skinless chicken breast in a ziploc bag together with the 2 tablespoons olive oil, 1 lime juice, and seasonings (1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and Kosher salt and ground pepper). Mix through the bag to coat the chicken with the marinade. Refrigerate for at least 30 minutes to overnight.
- In a small bowl or jar, mix well all the dressing ingredients. ( ¾ cup plain greek yogurt, 1 lime, 2 teaspoons hot sauce of choice, 2 teaspoons maple syrup or honey, 1 garlic, Kosher salt and ground pepper, and 2-4 tablespoons water). Refrigerate until ready to use.
- Preheat an outside grill or a grill pan over medium-high heat. Brush the grill with a bit of oil, then carefully place the marinated chicken. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F. Once the chicken is done cooking, allow it to sit for a bit, then chop it.
- In separate bowls, assemble the salad: 6 cups romaine lettuce, ½ cup green onions, ⅓ cup curly parsley, 1 red bell pepper, 1 jalapeno, 1 ½ cups corn, 1 large avocado, and 1/4 cup roasted pumpkin seeds). Add all the salad ingredients together ( with the chopped chicken to a large salad bowl. Add the dressing and toss to combine.
- Serve and enjoy!
Notes
- Use lean boneless and skinless chicken breast. You can also use boneless chicken thighs, but their fat content is higher and the nutrition facts will vary.
- Any other lettuce or greens will work
- be creative, add or remove any of the veggie ingredients.
- Use any oil in place of olive oil.
- You may use greek-yogurt to any dairy-free yogurt.
- make ahead: mix the dressing and store in the fridge. You can cook the chicken and set it aside until you are ready to assemble the salad
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely – for the future though, how long will it last in the fridge? Will it last longer if I use olive oil instead of yoghurt?
Thank you! Yes. Three days with yogurt and 5 days without. Here is the issue, though. the lettuce will wilt a bit, and the avocado will change color. Other than that, it should be perfect.
Excellent! So flavorful and a lovely salad on a warm summer evening along with a nicely chilled glass of white wine.
So glad you loved it
Excellent salad. Served it at a women’s dinner and everyone loved it. Had to switch out the yogurt in the dressing for olive oil since one of my guests could not have dairy. Looking forward to trying the yogurt version next time.
Well, the directions say put honey in the marinade and the dressing so I guess we will see how it tastes.
I switched this up just a little; used chicken tenders (cheaper), added cucumber, omitted the parsley, and used a homemade honey apple cider vinaigrette instead of the yogurt dressing and it was AMAZING. Full of flavor and texture! I have hiccups from eating it so fast lol
What is serving size please? Looks delicious, will make tonight!
A bowl, or two cups
I have leftover of roast beef I use it in stead of the chicken , was really delicious very tasty ( no garlic) , we all love salads.
Your recipes are great , we always enjoying them.
Thanks Rena
Perfect! Thanks for the feedback Grace
WHY DOES THIS salad have 32 carbohydrates ?
I know this is kind of besides the point, but I only had salmon in my fridge from a recent online order, so I made this salad with some leftover salmon fillet. It was absolutely delicious! Glad to know this is such a versatile dish!
wait does the honey go in the marinade or the dressing?
Hi. It’s with the dressing.
I had te same question because in the instructions it says to add the honey in the zip lock bag with the chicken. Glad I saw this before I tried it!