If you’re seeking a colorful, crisp, and absolutely crave-worthy lunch or dinner, this Chopped Chicken Salad is a total game-changer. Packed with juicy roasted chicken, fresh veggies, and a bright, zesty dressing, it’s everything you want in a hearty salad—plus it’s perfect for make-ahead meal prep!
Why You’ll Love This Recipe
- Super Satisfying: With juicy roasted chicken, creamy avocado, and crunchy veggies, every bite of Chopped Chicken Salad is pure texture heaven.
- Meal Prep Magic: This recipe stays fresh for days, making it an unbeatable option for make-ahead lunches or dinners during busy weeks.
- Customizable to the Max: Whether you need keto, paleo, or totally veggie-friendly, it’s a breeze to tweak ingredients to your taste or dietary needs.
- Bursting with Fresh Flavor: The zippy lemon dressing ties everything together for a salad that dances on your tastebuds!
Ingredients You’ll Need
This Chopped Chicken Salad keeps things wonderfully simple, letting each ingredient shine. Every element—from juicy chicken to crisp cucumbers and creamy avocado—plays a unique role in flavor, crunch, and color, making your bowl both nourishing and gorgeous.
- Chicken Breasts: Opt for organic, free-range for the juiciest, most flavorful protein at the heart of this salad.
- Paprika & Garlic Powder: These timeless spices make a quick but bold seasoning that infuses each bite of chicken with warmth and depth.
- Salt & Black Pepper: Don’t skip these—they sharpen flavors and bring everything else to life!
- Olive Oil: Helps roast the chicken to tender perfection and adds richness to the simple dressing.
- Lettuce: The refreshing, crunchy foundation—use whatever variety you love most or mix a few for extra texture.
- Cucumber: Adds cool, juicy crunch that lightens every forkful.
- Avocado: Its creamy subtlety balances the salty, smoky bacon beautifully.
- Red Onions: A slice of zing and color—leave out if you’re going low-carb or keto.
- Cooked Bacon: Choose nitrate- and sugar-free for cleaner flavor; the crispy flecks add savory sparkle.
- Lemon Juice: A burst of brightness that transforms the homemade dressing into something truly memorable.
- Extra Virgin Olive Oil: The backbone of a lush, glossy vinaigrette.
- Red Crushed Pepper: Just a pinch amps up the dressing with gentle heat.
Variations
This Chopped Chicken Salad is a true blank canvas—feel free to play with what’s in season, what’s in your fridge, or your go-to flavors. No matter your preferences, there’s a delicious way to make it your own!
- Swap the Protein: Try shredded rotisserie chicken, grilled turkey, or even chickpeas for a vegetarian spin.
- Go Dairy: Crumble in a little feta or blue cheese if you want extra richness and tang.
- Vegetable Twist: Add cherry tomatoes, bell peppers, or shredded carrots for an even more colorful, veggie-packed bowl.
- Dressing Swap: Switch up the zingy vinaigrette for ranch, Greek yogurt, or your favorite creamy dressing whenever the mood strikes.
How to Make Chopped Chicken Salad
Step 1: Roast the Chicken
Preheat your oven to 425°F. Season the chicken breasts generously with paprika, garlic powder, salt, and black pepper. Place them in a parchment-lined baking dish, drizzle with olive oil, and use your fingers to coat every nook and cranny. Roast for 18–20 minutes, until golden on the edges and reaching an internal temperature of 165°F, then let them rest for 5 minutes before chopping.
Step 2: Chop and Layer the Salad
In a large salad bowl, start with chopped lettuce for a fresh base. Layer on sliced cucumber, creamy avocado, zesty red onion (if using), and crispy bacon. This colorful combo gives your salad that irresistible “chopped” look and every bite the perfect blend of flavor and texture.
Step 3: Make & Dress
Whisk together the lemon juice, extra virgin olive oil, red crushed pepper, salt, and a few grinds of black pepper until beautifully blended. Pour this lively dressing over your veggies, give everything a gentle toss, and adjust seasoning to taste—don’t skimp on the lemon’s bright punch!
Step 4: Finish & Serve
Chop the roasted chicken into bite-sized pieces and scatter them generously over your salad. Gently toss once more to mingle the flavors, then dig in right away or portion into glass meal-prep containers for grab-and-go feasts all week!
Pro Tips for Making Chopped Chicken Salad
- Roast, Don’t Boil: Roasting your chicken breasts at high heat locks in juices and brings out a golden, savory flavor you just can’t get from boiling or poaching.
- Cool Before Chopping: Let the cooked chicken rest for at least 5 minutes so it stays super juicy and slices up neatly for beautiful salad bites.
- Dressing Lasts Longer: If you’re meal-prepping, pack the dressing separately until just before eating to keep the veggies and lettuce crisp.
- Bacon Basics: For ultra-crispy (but not greasy) bacon pieces, cook low and slow, then drain on paper towels before chopping for salad.
How to Serve Chopped Chicken Salad
Garnishes
Add extra flare to your Chopped Chicken Salad with a sprinkle of fresh chopped herbs—think parsley, chives, or dill—or an extra grind of black pepper. For a little crunch, toss on a handful of toasted seeds or nuts just before serving.
Side Dishes
This salad shines as a light meal on its own, but a slice of sourdough bread, a cup of soup, or roasted sweet potato wedges make perfect companions if you want to round things out. For an even lower-carb lunch, keep it simple with sparkling water and lime!
Creative Ways to Present
Serve your Chopped Chicken Salad layered in mason jars for impressive desk-side lunches, or pile it atop lettuce cups for a party-perfect, fork-free appetizer. You can even wrap it in tortillas for a fresh and savory chicken salad wrap!
Make Ahead and Storage
Storing Leftovers
Portion the Chopped Chicken Salad into airtight glass containers, and it’ll stay fresh and flavorful in the fridge for 3 to 4 days. Keep the dressing separate until serving for maximum crunch, especially if you’re prepping lunches for the week.
Freezing
While the cooked chicken itself freezes well, assembled salad with fresh veggies like lettuce and avocado doesn’t hold up to freezing and thawing. For best results, freeze only the chicken separately, then add to freshly chopped veggies when you’re ready to enjoy.
Reheating
If you prefer your chicken slightly warm, simply reheat the chopped chicken pieces gently in the microwave for 30–45 seconds before tossing them into your salad. The rest is best enjoyed cool and crisp for ultimate freshness!
FAQs
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Can I use pre-cooked or rotisserie chicken for Chopped Chicken Salad?
Absolutely! Rotisserie or pre-cooked chicken is a fantastic shortcut. Just chop or shred it and follow the rest of the recipe—your salad will still be fresh, flavorful, and satisfying.
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What’s the best lettuce to use for this salad?
Romaine, iceberg, or even a blend of baby greens all work beautifully. Choose whatever is freshest or your personal favorite—just be sure to chop it small for that classic “chopped” vibe!
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Can I make Chopped Chicken Salad ahead of time?
Yes, that’s what makes this recipe so meal-prep friendly! Assemble all the salad ingredients (except avocado and dressing, if possible) and store them separately for up to 4 days. Add avocado and dressing just before eating to keep everything bright and crisp.
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Is this salad keto or low-carb friendly?
Definitely! Just skip the red onion and ensure your bacon is sugar-free for a delicious, protein-packed low-carb meal you’ll look forward to again and again.
Final Thoughts
This Chopped Chicken Salad is the kind of recipe you’ll have on repeat—fresh, hearty, endlessly versatile, and guaranteed to upgrade your lunch (or dinner!) game. I can’t wait for you to toss it together and make it your own—let me know your favorite ways to enjoy it!
Print
Chopped Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 bowls 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Chopped Chicken Salad recipe is perfect for meal-prepping ahead. Tender, seasoned chicken breast is combined with a variety of fresh vegetables and a zesty dressing for a delicious and satisfying meal.
Ingredients
For the chicken breast
- 2 small free-range organic chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper
- 1 tbsp olive oil
For the salad
- 5 cups lettuce, chopped
- 1 cup cucumber, sliced
- 1 avocado, sliced
- 1/2 cup red onions, sliced (optional)
- 1/4 cup cooked bacon, chopped
For the salad dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- a pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
Instructions
- For the chicken: Preheat oven to 425F. Season chicken with paprika, garlic powder, salt, and pepper. Line a baking dish with parchment paper, place chicken breasts in a single layer, drizzle with olive oil, and bake for 18-20 minutes until cooked through. Allow to cool before chopping.
- For the salad: In a large bowl, layer lettuce, cucumber, avocado, onions, and bacon. In a jar, combine lemon juice, olive oil, red pepper flakes, salt, and pepper. Pour over the salad, add chopped chicken, and mix well.
- Meal-Prepping: Divide salad into 4 glass containers, cover, and refrigerate for 3-4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg
