Chopped Chicken Salad – Healthy seasonal recipes

This crispy and freshly chopped salad is packed with tender chicken pieces, fresh cherry tomatoes, sweet peas, crumbled bacon and cheese. Creamy ranch dressing ties it all together for a hearty and comforting appetizer salad.

Why we love this chopped chicken salad recipe

Did I mention lately that I love chopped salads? Whenever I travel, I always make it a point to visit the restaurants in the Chopt salad chain. Here at HSR, we’re always looking for simple solutions to help our readers put dinner on the table that tastes like dining at a restaurant.

Turns out, using leftover chicken and a few extra basic ingredients can satisfy chopped salad cravings and have dinner ready in just 15 minutes! We love the crunchy iceberg lettuce, sweet peas, bacon and cheese tossed with a creamy Greek yogurt dressing. Whole grain bread or baguette and a glass of dry Riesling go well with this!

My husband had a bite and said, “That doesn’t taste healthy!” Little does he know it’s actually made with low-calorie dressing, making it surprisingly nutritious! Each generous serving contains 30 grams of protein, 380 calories, and 4 grams of fiber. Plus, you get vitamin C, calcium, and vitamin A with every bite!

Recipe Highlights

• Great way to use leftover chicken!
• Can be customized to your favorite ingredients and dressings
• Hearty enough for a full meal
• When you use rotisserie chicken or leftover chicken, it’s a no-cook dinner that comes together in one bowl!
• It’s a great lunch and can easily be prepared as a meal
• Low carb and gluten free

Main ingredients for chopped chicken salad

• Boiled Chicken: Use leftover rotisserie chicken like our Boneless Grilled Greek Chicken Thighs or leftover rotisserie chicken. You can also use rotisserie chicken or make it yourself.
• iceberg lettuce: Makes for the perfect crunchy chopped lettuce.
• Vegetables: Cherry tomatoes and frozen peas
• Bacon: Adds salty taste.
• Cheese: Shredded cheddar or crumbled blue cheese work well here. Choose a sharp cheddar from the grocery store deli for the strongest cheese flavor.
• Greek yogurt ranch dressing: This is a low-calorie option, but if you like a vinaigrette, try our Walnut Balsamic Dressing or any of the other salad dressing options we mentioned in our expert picks.

Top: This is just a starting point! You can create your own mix of salad ingredients. Remember, the magic of a good chopped salad is all the ingredients are cut up into bite-sized pieces! That way, when it’s tossed with the dressing, you get a little bit of everything in every bite. Check out more ways to customize your chopped salad bowl here.

How to make this chopped chicken salad recipe

Step 1: Combine dry ingredients

Combine the chopped lettuce, chicken, tomatoes, peas, cheddar, and bacon in a large salad bowl. Prepare it in a large colorful bowl or try to arrange the ingredients in an aesthetically pleasing way for a pretty presentation.

Step 2: Add dressing

Drizzle over the salad dressing and spread evenly. Serve immediately and enjoy!

FAQs and expert tips

How to cook the chicken when you don’t have any chicken left

If you don’t have any spare chicken to use, here’s an easy way to poach boneless, skinless chicken breasts!

1. Bring a pot of salted water to a boil over high heat. Meanwhile, let the chicken come to room temperature for 20 minutes.
2. When the water boils, add the chicken, cover and bring the pot back to a boil. Remove the pot from the heat and let sit 35 minutes, until the center of the chicken reads 165 degrees F when tested with an instant-read thermometer.

Other healthy chopped salad variations to try

• Instead of iceberg lettuce, use a different type of lettuce, such as romaine or green leaf lettuce. You can also use mixed spring greens or try chopped cabbage for a crunchy twist.
• Instead of creamy dressing, use one of our olive oil and vinegar dressings like Red Wine Vinaigrette, Lemon Vinaigrette or Apple Cider Vinaigrette.
• Make your salad Southwest-inspired with some Tex-Mex flair. Instead of peas, use fresh corn and add cilantro, black beans, and some creamy avocado. Use our creamy cumin dressing for maximum flavor or mix your own signature dressing with olive oil and lime juice!
• Go Greek with your condiments. Instead of peas, cheddar, and bacon, substitute pickles, red onions, crumbled feta, and Kalamata olives. Our Lemon Dressing is a great accompaniment – just add a pinch or two of dried oregano.
• Add scallions, chives, or fresh herbs like tarragon or dill.
• Substitute roasted squash (or apple) for peas and tomatoes for an autumn twist, and add dried fruits like cranberries.
• If you don’t eat bacon, substitute shiitake bacon or crispy tortilla strips

Additional Chicken Breast Salad Recipes to Try

Thank you for reading! If you’re new here, you might want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes straight to your inbox. If you make this recipe, please come back and Leave a star rating and review. I’d love to hear what you think!

Have fun cooking! ~Kati

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About the author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.