Chicken Chopped Salad
Simple chopped salad with loads of chicken breast bites and veggies, tossed in a delicious honey yogurt dressing.
Servings: 4
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
Calories: 472kcal | Carbohydrates: 32g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 415mg | Potassium: 1374mg | Fiber: 9g | Sugar: 10g | Vitamin A: 8345IU | Vitamin C: 75mg | Calcium: 126mg | Iron: 4mg