This healthy chopped chicken salad is a great way to bring all the flavors of spring and summer to your table. It makes a great fresh lunch and is easy to use as a meal prep recipe.
Chicken salad is my readers favorite, especially my Chicken Salad with Spicy Mayo Dressing, my Grilled Chicken Avocado Salad, my Chimichurri Chicken Chopped Salad and my Pesto Chicken Salad Recipe. If you didn’t check them out yet, you’re missing something really good. They’re all very healthy and easy to make just like this new chopped chicken salad that I’m sharing today.
It’s packed with fresh whole ingredients. It’s gluten free and can accommodate nearly any eating plan. It’s low carb so it’s perfect for paleo eating. All the fresh ingredients fit with the Whole30 diet.
It’s great to eat as a lunch or side dish. And it’s just as easy to use for meal prep so you have healthy lunches ready for any busy day.
What ingredients can I use in chopped chicken salad?
The basic ingredients that you will always use in chopped chicken salad are the cooked chicken breast and lettuce. Get creative with the other ingredients or use whatever you have on hand. Some of my favorites are:
- Avocado (for an extra serving of healthy fats!)
- Red onion
- Bacon (flavor and protein!)
- Cherry tomatoes
- Bell peppers
- Cooked sweet potato
- Black beans
- Cheese (if you eat dairy products)
- Dried fruit like cranberries
How to make homemade salad dressing
It’s easy and healthy to make your own salad dressing. When you take just a minute to make your own salad dressing, you know that it does not contain any preservatives, additives or extra sugars. You can always be sure that it fits with your eating plan.
The basic recipe for homemade salad dressing is one part acid to three parts oil. For the acid, you can use any kind of vinegar or, as I do in this recipe, citrus fruit juice.
Extra virgin olive oil is a common choice for salad dressing but you could also use other oils to subtly alter the taste.
Other ingredients can be as simple or complex as you choose. A little red pepper, salt and black pepper will give it plenty of flavor. Or you can experiment with fresh herbs, garlic, flavored salts or any other seasoning.
Homemade salad dressing will last for two weeks. So you can make a large batch of this salad dressing and keep it in the refrigerator to use on any salad you make.
How long does chopped chicken salad last?
You can keep this chopped chicken salad in the refrigerator for three to four days, which makes it a perfect meal prep solution.
This recipe will make four servings. You can divide the chopped chicken salad into four portions and be prepared for lunch for the next four days.
I recommend always keeping the dressing and the salad separate when you won’t be eating it right away. The longer the dressing sites on the lettuce, the more likely it will be soggy when you eat it. To keep all of your ingredients crisp and fresh, wait to put the dressing on until you are ready to eat.
Chopped Chicken Salad (Meal-Prep)
For the chicken breast
For the salad
- 5 cups lettuce — chopped
- 1 cup cucumber — sliced
- 1 avocado — sliced
- ½ cup red onions — sliced (skip it if you are following keto diet)
- ¼ cup cooked bacon — chopped (nitrate and sugar-free. ButcherBox has great quality bacon)
For the salad dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
For the chicken
Preheat oven to 425F.
Season chicken with paprika, garlic powder, salt and pepper.
Line baking dish or roasting pan with parchment paper and place the chicken breasts in a single layer.
Pour olive oil on top of the chicken breast; rub over with your fingers.
Bake for about 18-20 minutes, or until it gets the internal temperature of 165˚F. To know exactly when it is fully cooked, use a meat thermometer.
Remove from the oven and transfer chicken breast to a cutting board. Allow cooling down for about 5 minutes before chop them.
For the salad
1 In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions and cooked bacon.
2 In a mason jar, pour the lemon juice, olive oil and add salt and black pepper. Whisk everything together until combine. Taste to check the seasoning and pour over the salad.
3 Add the diced breast chicken. Enjoy!
Place an even amount of chopped chicken salad into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 3-4 days.
- You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
- Add other types of veggies in this salad if you prefer such as cherry tomatoes, bell peppers, baked sweet potato and so on.
- If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad to get soggy.
Nutrition InformationAmount per serving (1/4) — Calories: 353, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 60mg, Sodium: 1112mg, Potassium: 523mg, Carbohydrates: 9g, Fiber: 4g, Sugar: 4g, Protein: 30g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!