Easy Chicken Chopped Salad Step by Step Guide

This Easy Chicken Chopped Salad is loaded with crisp veggies, juicy chicken, and a tangy lemon-Dijon vinaigrette. Ready in 25 minutes perfect for meal prep and weeknight dinners.

Why you’ll love this Chicken Chopped Salad

If you want a crunchy, flavorful salad that doubles as a meal — this Easy Chicken Chopped Salad checks every box. It’s bright, protein-packed, and built for fast prep and make-ahead lunches. The vinaigrette is tangy with a hint of mustard, and the chopped format means every bite has a little of everything.

Recipe at a glance

• Prep time: 10 minutes
• Cook time: 10 minutes (if cooking chicken)
• Total time: 20–25 minutes
• Servings: 3–4
• Cuisine: American / Healthy

Ingredients

• 2 cups cooked chicken, diced or shredded (about 2 medium chicken breasts or 1 rotisserie breast)
• 4 cups romaine lettuce, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 red onion, thinly sliced
• 1 avocado, diced (optional, add just before serving)
• 1/2 cup crumbled feta cheese (or goat cheese)
• 1/4 cup fresh parsley or chives, chopped
• Optional: 1/4 cup toasted pumpkin seeds or walnuts for crunch
• Bacon: Oven-baked to achieve the perfect crispy crunch.
  

For the lemon-Dijon vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• 1 small garlic clove, minced
• Salt and freshly ground black pepper, to taste

Step-by-step instructions

1. Cook the chicken (if not using pre-cooked)

• Pan-seared: Season 2 boneless skinless chicken breasts with salt and pepper. Sear over medium-high heat with 1 tbsp olive oil — 4–5 minutes per side until cooked through. Let rest 5 minutes, then dice.
• Grilled: Grill seasoned chicken over medium heat for 4–5 minutes per side.
• Shortcut: Use shredded rotisserie chicken for a 5-minute shortcut.

2. Prep the veggies

• Wash and finely chop the romaine so it’s easy to eat in a chopped salad.
• Halve the cherry tomatoes, dice cucumber, thinly slice the red onion, and chop herbs.

3. Make the vinaigrette

• In a small bowl or jar, whisk together lemon juice, Dijon, minced garlic, honey (if using), and a pinch of salt. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning.

4. Assemble the salad

• In a large bowl, combine chopped romaine, tomatoes, cucumber, red onion, chicken, and parsley.
• Pour half the vinaigrette over the salad, toss gently, and taste. Add more dressing as needed.
• Top with diced avocado and crumbled feta.
• Serve immediately or portion into meal-prep containers with dressing on the side.

Tips for the best chopped salad

• Keep dressing separate if prepping in advance. Dress just before serving to keep lettuce crisp.
• Dice uniformly so each bite is balanced.
• Use warm chicken if you like a slight contrast between warm protein and cool veggies.
• Add crunch with toasted seeds, nuts, or crispy chickpeas.
• Make it dairy-free: swap feta for roasted chickpeas or omit cheese.

Variations & substitutions

• Mediterranean: Add kalamata olives, roasted red peppers, and swap lemon vinaigrette for red wine vinaigrette.
• Keto-friendly: Skip the honey in the dressing and use extra avocado for healthy fats.
• Vegan: Replace chicken with pan-fried tofu or roasted chickpeas, and omit the cheese.
• Grain bowl: Add 1 cup cooked quinoa or farro to turn this into a hearty grain bowl.

Make-ahead & storage

• Dressing: Keeps 1 week in the fridge in a sealed jar.
• Salad (assembled, undressed): 2–3 days in airtight containers.
• Assembled + dressed: Best eaten the same day (lettuce will soften overnight).

Frequently Asked Questions (FAQ)

Q: Can I use rotisserie chicken?
A: Yes! Rotisserie chicken is a perfect shortcut and adds great flavor.

Q: How long will the salad keep?
A: If kept undressed, the chopped components will keep 2–3 days refrigerated. Add dressing just before eating.

Q: Can I swap feta for another cheese?
A: Absolutely — goat cheese or shaved Parmesan work well, or omit cheese to make it dairy-free.

Q: Is this salad meal-prep friendly?
A: Yes. Store components separately and keep dressing in a jar. Assemble or dress just before eating.

Q: What greens work best?
A: Romaine is ideal for a chopped texture. You can mix in baby kale or arugula for a peppery note.

Instructions

1. Preheat the grill to medium heat.
2. Place 1 pound of chicken breasts on a plate.
3. Drizzle with 1–2 tablespoons olive oil and season with salt and pepper.
4. Grill the chicken for about 20 minutes, or until fully cooked.
5. Remove from the grill and let rest for 5 minutes.
6. Slice the chicken thinly on a cutting board.
7. In a large salad bowl, combine lettuce with all your salad ingredients.
8. Drizzle with homemade vinaigrette dressing and toss gently.

Notes

• Feel free to swap in any vegetables you have on hand.
• You can use chicken breast, rotisserie chicken, or other cuts of cooked chicken.
• For best results, don’t prepare the salad too far ahead—juicy veggies like tomatoes can make the lettuce soggy.

How to make it:
Whisk all ingredients together in a bowl until blended. Pour over the salad, then top with extras like sunflower seeds, pumpkin seeds, or fresh sprouts.

Special Note

Every gluten-free flour blend has a unique starch-to-grain ratio. If you use a different blend than the one tested, adjust as needed:

• Add more flour if the batter is too wet.
• Add more liquid if the batter is too dry.

Nutrition (per serving)

• Calories: 261 kcal
• Carbohydrates: 9 g
• Protein: 28 g
• Fat: 13 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 5 g
• Cholesterol: 81 mg
• Sodium: 301 mg
• Potassium: 703 mg
• Fiber: 3 g
• Sugar: 5 g
• Vitamin A: 1334 IU
• Vitamin C: 7 mg
• Calcium: 76 mg
• Iron: 2 mg