Chopped Chicken Salad

A light and healthy Chopped Chicken Salad packed with fresh ingredients, perfect for a quick and delicious meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Dinner, lunch, Salad

Cuisine: American

Calories: 350

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.

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

Add the Dressing

Shake the dressing again before using. Only add dressing to the portion you’ll eat immediately.

Use fresh ingredients for the best flavor. This salad doesn't store well once dressed.