A simple chopped salad recipe with juicy and tender chicken bites. A complete nutritious meal to enjoy for lunch or a light dinner. Easy to make and so filling and delicious.
So much to love about this chicken chopped salad. Loaded with crunch, flavor, nutrition, and just so delicious. With a hint of spice, this chopped salad is tossed in with a tasty creamy honey yogurt dressing which will be your go-to dressing after you try it. This healthy grilled chicken salad recipe 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.
Why you will love this grilled chicken salad
- Healthy and nutritious: this chicken chopped salad is loaded with the right amount of protein and carbs to make it a complete meal to enjoy that will keep you filled 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 tasting 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 chicken chopped salad recipe. The full measurements will be listed further down below.
boneless skinless chicken breast
olive oil
lime – two
seasonings: chili powder, smoked powder, ground cumin, garlic powder, salt, and pepper
Greek yogurt
hot sauce
maple syrup or honey
garlic
water – to thin out the dressing
romaine letter
green onion
parsley
red bell pepper
jalapeno
fresh or frozen corn
avocado
roasted pumpkin seeds, optional
How to make this homemade grilled chicken chopped salad
- Marinate the chicken: Place the chicken in a ziploc bag together with the oil, honey, 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 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.
- 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 means exactly what it sounds like. Veggies that are chopped uniformly and tossed in together with dressing to make a salad bowl
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.
Chopped salads are loaded with greens and veggies. A great way to add nutrients and fiber to your diet. Add some grilled chicken to your chopped salad for some added protein.
more easy salad recipes to try
- Mexican Street Corn Salad
- Healthy Shrimp Salad
- Tomato Mozzarella Salad
- Creamy Cucumber Salad
- Southwest Chicken Salad
- Greek Chickpea Salad
- Healthy Steak Salad
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Chicken Chopped Salad
Ingredients
- 1.2 lb boneless skinless chicken breast
- 2 tbsp olive oil
- 1 lime juiced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- Kosher salt and ground pepper to taste
Dressing:
- ¾ cup plain greek yogurt
- 1 lime juiced
- 2 tsp hot sauce of choice
- 2 tsp maple syrup or honey
- 1 garlic minced
- Kosher salt and ground pepper to taste
- 2-4 tbsp 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 chicken in a ziploc bag together with the oil, honey, lime juice and seasonings. 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. 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 165F. Once the chicken is done cooking, allow it to sit for a bit, then chop it.
- And 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 aside until you are ready to assemble the salad
JG says
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.
Scott says
Well, the directions say put honey in the marinade and the dressing so I guess we will see how it tastes.
Sarah says
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
Jess says
What is serving size please? Looks delicious, will make tonight!
Rena Awada says
A bowl, or two cups
Grace says
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
Rena says
Perfect! Thanks for the feedback Grace
Lila Aldosari says
WHY DOES THIS salad have 32 carbohydrates ?
Madison says
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!
Raquel L Phillips says
wait does the honey go in the marinade or the dressing?
Rena says
Hi. It’s with the dressing.
Sharron says
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!