Chopped Chicken Salad
A light and healthy Chopped Chicken Salad packed with fresh ingredients, perfect for a quick and delicious meal.
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.
Notes
Use fresh ingredients for the best flavor. This salad doesn't store well once dressed.
