This Chicken Chopped Salad is a colorful mix of fresh veggies and tender chicken, making it fun and filling! It’s drizzled with a zesty dressing that ties everything together perfectly.
Whenever I make this salad, I feel like a veggie artist! 🎨 The best part? It’s super easy to prepare and perfect for a quick lunch or dinner. Just chop, toss, and enjoy!
Key Ingredients & Substitutions
Cooked Chicken Breast: Diced chicken adds protein and flavor. You can use rotisserie chicken for convenience, or substitute with shredded turkey if that’s what you have. For a vegetarian option, chickpeas or grilled tofu work great!
Romaine Lettuce: Romaine gives a nice crunch. If you prefer, you can swap it for spinach or kale for a different flavor and texture. Just remember, kale is tougher and may need a bit of massaging to soften.
Corn: Fresh corn is sweet and juicy, but canned works too! If fresh corn isn’t available, frozen corn can be a good replacement—just thaw it first. You can even skip it if you don’t like corn.
Avocado: Creamy and delicious! If you’re out of avocados, try adding diced cucumber for a refreshing crunch. Keep in mind that avocado can brown, so add it last if you’re making the salad in advance.
Pumpkin Seeds: They add a nice crunch and are nutritious. If you don’t have pumpkin seeds, sunflower seeds or chopped nuts like almonds can be good substitutes.
How Can I Make the Dressing Perfect?
The dressing is key for flavor in this salad. Start by whisking the lime juice and olive oil together to create a balanced tangy flavor. The garlic powder and chili powder bring in extra flavor, so don’t skip these!
- Mix the lime juice and olive oil until well-blended.
- Add garlic powder, chili powder, salt, and pepper, and whisk until combined.
- Adjust seasoning to taste; if it’s too tangy, add extra olive oil.
Drizzle over the salad just before serving to keep everything fresh. If you let it sit too long, the dressing can make the salad soggy.
How to Make Chicken Chopped Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, diced
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or canned)
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, sliced
- 1/4 cup pumpkin seeds
- 1/2 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This Chicken Chopped Salad takes about 15 minutes to prepare. It’s a quick, healthy meal that you can enjoy right away or after some time in the fridge for the flavors to blend. Perfect for lunch or a light dinner!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large bowl, add the diced cooked chicken, chopped romaine lettuce, halved cherry tomatoes, diced red bell pepper, corn, sliced avocado, shredded carrots, green onions, and pumpkin seeds. Gently mix all these colorful ingredients together. This is where your salad gets its crunch and flavor!
2. Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, garlic powder, chili powder, salt, and pepper. Mix until it’s smooth and well combined. This dressing adds a wonderful zest to your salad!
3. Dress and Toss the Salad:
Pour the dressing over the salad mixture. Use tongs or a large spoon to gently toss everything together, ensuring all the ingredients are coated with the yummy dressing. Be careful not to mash the avocado!
4. Add Finishing Touches:
Sprinkle the shredded cheese and chopped cilantro on top of your salad. This not only adds flavor but also makes it look beautiful!
5. Serve or Chill:
You can serve the salad right away for a fresh crunch, or you can refrigerate it for about 30 minutes. Chilling will help meld the flavors together. Enjoy your hearty and refreshing Chicken Chopped Salad!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly for this salad. Just make sure to dice it into bite-sized pieces, and if it’s been refrigerated, bring it to room temperature before adding it to the salad for the best texture.
What Can I Substitute for Avocado?
If you’re not a fan of avocado or don’t have it on hand, you can substitute it with diced cucumber for a refreshing crunch, or even use a handful of olives for a different flavor. Just be mindful that the creaminess from the avocado will be missing!
How to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat, as this will help keep the lettuce crisp and fresh.
Can I Customize the Vegetables?
Yes! Feel free to add or swap in your favorite vegetables. Bell peppers, cucumbers, or radishes work great. Just make sure to keep the overall quantity similar to ensure the dressing and flavors coat everything nicely!
