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Chicken Chopped Salad

A nutritious powerhouse packed with lean protein, fresh veggies, and a creamy dressing, customizable based on your preferences and available ingredients.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.2 pounds boneless skinless chicken breast Can be substituted with turkey or tofu for a vegetarian option.
  • 2 tablespoons olive oil Can be swapped with avocado oil for a different flavor.
  • 1 lime lime (juiced) Lemon juice can work in a pinch.
  • 1 teaspoon chili powder Experiment with paprika for a smokier flavor.
  • 1 teaspoon smoked paprika Regular paprika can be used, but you’ll miss that smokiness.
  • 1 teaspoon ground cumin Coriander can be a suitable substitute.
  • ½ teaspoon garlic powder Regular garlic can be used if you prefer fresh.
  • Kosher salt and ground pepper Essential for seasoning; adjust according to preference.
For the Dressing
  • ¾ cup plain Greek yogurt Dairy-free yogurt can be a great alternative.
  • 2 teaspoons hot sauce of choice Omit if you prefer a milder flavor.
  • 2 teaspoons maple syrup or honey Agave syrup can replace honey if desired.
  • 1 clove garlic (minced) Use garlic powder if fresh isn’t available.
For the Salad
  • 6 cups romaine lettuce (chopped) Swap with spinach or kale for a different green.
  • ½ cup green onions (sliced) Replace with shallots for a milder flavor.
  • ⅓ cup curly parsley (chopped) Substitute with cilantro for a different herb profile.
  • 1 red bell pepper red bell pepper (diced) Any color bell pepper or cucumbers can be used.
  • 1 large avocado (chopped) Omit for a lighter salad or replace with cubed mango for sweetness.
  • ¼ cup roasted pumpkin seeds Nuts like almonds can also work well.
  • 1 jalapeño jalapeño (seeded and diced) Omit if you’re looking to keep it mild.
  • 1 ½ cups corn (fresh or frozen and thawed) Black beans can also add texture in a pinch.

Method
 

Preparation
  1. Place the boneless skinless chicken breast into a Ziploc bag.
  2. Add olive oil, lime juice, chili powder, smoked paprika, ground cumin, garlic powder, and seasoned salt and pepper.
  3. Seal the bag and thoroughly massage the marinade into the chicken. Refrigerate for at least 30 minutes—or overnight for maximum flavor.
Make the Dressing
  1. In a small bowl or jar, combine Greek yogurt, lime juice, hot sauce, maple syrup or honey, minced garlic, and a good pinch of salt and pepper.
  2. If it’s too thick, add 2-4 tablespoons of water to reach your desired consistency. Refrigerate until ready to use.
Cooking
  1. Preheat your grill or grill pan over medium-high heat. Add a touch of oil to prevent sticking.
  2. Grill the marinated chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F.
  3. Once cooked, let it rest for a few minutes before chopping into bite-sized pieces.
Assembly
  1. In a large bowl, combine chopped romaine lettuce, green onions, parsley, red bell pepper, jalapeño, corn, avocado, and roasted pumpkin seeds.
  2. Add the chopped chicken atop the salad and finish with generous dollops of the dressing. Toss everything together gently to combine.
  3. Serve immediately and savor each bite!

Notes

Prepare ingredients ahead of time for a quick meal. This salad stands beautifully on its own but can be complemented with warm tortillas or crusty bread. Store leftovers in an airtight container in the refrigerator for 2-3 days.