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
Units
Scale
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
