why make this recipe
Chopped Chicken Salad is a perfect choice for a light and healthy meal. It’s packed with fresh ingredients that give you both flavor and nutrition. This salad is great for lunch or dinner and can be easily customized to suit your tastes. Plus, it’s quick to make, which is ideal for busy days.
how to make Chopped Chicken Salad
Ingredients:
- 1 head lettuce leaf (see note 1)
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1-1/2 cups cherry tomatoes (cut into quarters)
- 1/2 cup finely diced red onion
- 1 cup diced cooked chicken
- 1 cup diced cucumber
- 1 large avocado (diced)
- 1/3 cup finely chopped cooked bacon
- 10 to 12 large basil leaves (rip into small pieces)
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon minced garlic
- 1/3 cup olive oil
- Salt and pepper
Directions:
- Make the dressing: Add all dressing ingredients to a mason jar. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Shake well and store in the fridge until ready to use.
- Prepare the lettuce: Wash and dry the lettuce well (a salad spinner works best). Cut off the base, stack the leaves, roll them up, and slice thinly into ribbons. For shorter ribbons, cut each slice in half before unrolling.
- Combine the salad: In a large bowl, combine all salad ingredients. Gently toss to mix.
- Add the dressing: Shake the dressing again before using. Only add dressing to the portion you’ll eat immediately. Enjoy promptly—this salad doesn’t store well once dressed.
how to serve Chopped Chicken Salad
Serve the Chopped Chicken Salad in a large bowl or on individual plates. You can also add extra toppings like croutons or cheese if you like. It’s best enjoyed fresh, so eat it right after adding the dressing.
how to store Chopped Chicken Salad
If you have leftover salad that is not dressed, you can store it in the fridge in an airtight container for up to two days. Just keep the dressing separate until you are ready to eat. Once the salad is dressed, it does not store well and should be consumed quickly.
tips to make Chopped Chicken Salad
- Use fresh ingredients for the best flavor.
- You can switch out the proteins, like using grilled shrimp or tofu instead of chicken.
- Feel free to add more vegetables, like bell peppers or carrots, to increase the crunch.
- If you don’t have basil, you can substitute it with parsley or cilantro.
- Always taste the dressing before adding it to the salad to make sure it is to your liking.
variation
To make a lighter version, you can skip the bacon or use turkey instead of chicken. Also, you might try different dressings, such as a balsamic vinaigrette.
FAQs
Can I prep this salad in advance?
Yes, you can prepare all the ingredients ahead of time, just keep the dressing separate until you’re ready to serve.What can I use instead of chickpeas?
You can use black beans or white beans if you prefer.Is this salad gluten-free?
Yes, all the ingredients used are gluten-free.Can I make this salad vegan?
Yes, simply replace the chicken and bacon with plant-based options and use a vegan dressing.What kind of lettuce is best?
Romaine or butter lettuce works well, but feel free to use any lettuce you prefer.How do I make it spicy?
You can add diced jalapeños or a dash of hot sauce to the salad for some heat.
Chopped Chicken Salad
Ingredients
Salad Ingredients
- 1 head lettuce leaf (see note 1) Romaine or butter lettuce works well.
- 1 15-ounce can chickpeas (drained and rinsed) Can substitute with black beans or white beans.
- 1.5 cups cherry tomatoes (cut into quarters)
- 0.5 cup finely diced red onion
- 1 cup diced cooked chicken Can be switched out for grilled shrimp or tofu.
- 1 cup diced cucumber
- 1 large avocado (diced)
- 0.33 cup finely chopped cooked bacon Optional for a lighter version.
- 10 to 12 large basil leaves (rip into small pieces) Can substitute with parsley or cilantro.
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 0.5 teaspoon minced garlic
- 0.33 cup olive oil
- to taste Salt and pepper Add 1/2 teaspoon salt and 1/4 teaspoon pepper as a starting point.
Instructions
Make the Dressing
- Add all dressing ingredients to a mason jar, season to taste, and shake well. Store in the fridge until ready to use.
Prepare the Lettuce
- Wash and dry the lettuce well. Cut off the base, stack the leaves, roll them up, and slice thinly into ribbons.
Combine the Salad
- In a large bowl, combine all salad ingredients and gently toss to mix.
Add the Dressing
- Shake the dressing again before using. Only add dressing to the portion you’ll eat immediately.