This chopped chicken salad is the kind of recipe I reach for when I want something fresh, filling, and easy to put together without a lot of effort. Tender baked chicken breast, crispy bacon, avocado, cucumber, and red onion, all tossed together with a bright lemon olive oil dressing. Every bite has so much flavor and texture, and it comes together in about 30 minutes. It is also one of the best recipes I know for meal prep, because everything holds up beautifully in the fridge for up to four days. Whether you need a quick weeknight dinner, a satisfying lunch to pack for work, or a easy meal prep idea for the week, this chopped chicken salad recipe is going to be your new favorite.
Olivia’s Personal Note
Salads with chicken are honestly some of my readers’ all-time favorites, especially the Chicken Salad with Spicy Mayo Dressing and the Grilled Chicken Avocado Salad. If you haven’t tried them yet, friend… you’re seriously missing out. They’re SO easy and SO good.
And now I’ve got this new chopped chicken salad for you, and it’s just as simple and delicious. It’s the kind of salad you can throw together for a quick lunch, enjoy as a fresh side dish, or meal prep for the week so you’ve got something tasty waiting in the fridge.
Trust me, once you start making salads like this, lunch on those busy days feels so much easier and way more delicious.
Ingredients to make this Chopped Chicken Salad
Chicken breast: I always use boneless, skinless chicken breast for this salad. I prefer organic or free-range when I can find it because the flavor is noticeably better. I season it simply with paprika, garlic powder, salt, and pepper, which gives the chicken a warm, savory flavor that pairs beautifully with the fresh salad ingredients. You can also use leftover baked chicken if you already have some in the fridge, which makes this recipe even faster to pull together.
Lettuce: I like to use romaine for this recipe because it holds up well in the fridge without going limp, which makes it a great choice for meal prep. That said, you can use any sturdy lettuce you enjoy, like green leaf or a simple spring mix.
Avocado: I always add avocado for creaminess and healthy fats. It makes the salad feel more filling and satisfying. I slice it fresh right before serving rather than adding it to the meal prep containers, because avocado browns quickly once it is cut. If you plan to eat the salad right away, go ahead and add it in.
Cucumber: I love the cool, refreshing crunch that cucumber adds. It balances the richness of the avocado and bacon really nicely. I like to slice it thin so it blends into each bite.
Red onion: I prefer red onion in salads because of its slightly sharp, peppery flavor. If you find raw red onion too strong, I always recommend soaking the sliced onion in cold water for about 10 minutes before adding it. It softens the bite significantly without losing the flavor.
Bacon: This is one of my favorite parts of this salad. I like to use nitrate-free, sugar-free bacon, cooked until crispy and then chopped into small pieces. The salty, smoky flavor it adds to every bite is so good. You can also buy pre-cooked bacon crumbles to save time on busy days.
Lemon dressing: I make a very simple dressing with fresh lemon juice, extra virgin olive oil, a pinch of red pepper flakes, salt, and black pepper. I always use freshly squeezed lemon juice here because it tastes so much brighter than bottled. This dressing comes together in about one minute and is much better than anything you would buy at the store.
How to make homemade salad dressing
Making your own salad dressing is quick and easy, and you know it’s free of preservatives or added sugars.
The basic ratio is 1 part acid (like vinegar or citrus juice) to 3 parts oil (try olive oil or others for unique flavors). Add simple seasonings like salt, pepper, or herbs to customize.
Homemade dressing lasts up to 2 weeks in the fridge—perfect for meal prep! For more tips, check out my post on making a basic vinaigrette.
How to bake chicken for this salad
I always start by preheating the oven to 425°F. While it heats up, I pat the chicken dry with a paper towel and season generously with paprika, garlic powder, salt, and black pepper on both sides. Dry chicken absorbs seasoning better and browns more evenly, so I never skip that step.
I lay the chicken in a single layer on a parchment-lined baking dish, drizzle olive oil on top, and rub it in with my fingers. I bake for 18 to 20 minutes until the internal temperature reaches 165°F. I always use a meat thermometer here because chicken breast can go from perfectly cooked to dry very quickly.
I let it rest for 5 minutes before once it comes out of the oven and before chopping. This keeps all the juices inside so the chicken stays tender and moist in the salad.
If you already have cooked chicken in the fridge, like leftover garlic butter baked chicken breast, you can use that instead and skip the baking step entirely.
How to assemble the salad
I start by adding the chopped lettuce to a large salad bowl, then layer the cucumber, red onion, crispy bacon, and chopped chicken on top. I always add the avocado last so it does not get bruised when I toss everything together.
Once everything is in the bowl, I drizzle the dressing over the top and toss well, making sure it reaches all the way to the bottom of the bowl so every bite is coated.
If you are meal prepping, keep the dressing and avocado separate until you are ready to eat. That is the key to keeping the lettuce crisp all week.
Chopped Chicken Salad With Bacon
Video
Ingredients
For the chicken breast
- 2 small chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper
- 1 tbsp olive oil
For the salad
- 5 cups lettuce chopped
- 1 cup cucumber sliced
- 1 avocado sliced
- ½ cup red onions sliced
- ¼ cup cooked bacon chopped
For the salad dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- a pinch red crushed pepper
- salt and fresh ground black pepper to taste
Instructions
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 allow cooling down for about 5 minutes before chop them.
For the salad
- In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions and cooked bacon.
- 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. Add the diced breast chicken. Enjoy!
Meal-Preping
- 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.
Notes
Meal Prep and Storage
This chopped chicken salad is one of my favorite recipes to meal prep for the week. I divide it evenly into four glass containers right after assembling, and it stays fresh in the fridge for up to four days. The one thing I always do is keep the avocado and the dressing separate until I am ready to eat. The avocado browns once it is cut, so I slice it fresh each day. The dressing can go into a small jar in the fridge and gets drizzled on just before eating to keep the lettuce from getting soggy. The baked chicken on its own freezes really well for up to three months. I sometimes make a double batch of the chicken and freeze half so I always have it ready when I want to throw this salad together quickly.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Hi, i’m so looking forward to trying this today. I just have to ask, is the amount of ingredients for the dressing enough for all 4 servings or is it meant per serving?
Thanks in advance
It’s for 4 servings.
This is a great quick to make healthy recipe. I really like it as anyone can prepare it, even my boyfriend.
Awesome!
Best baked chicken (large piece from Costco) for salad recipe , will use this every time. Great seasoning, cooked through, no one pink or concern about chicken not being thoroughly cooked
Happy you liked it!
Haven’t tried it yet. Looking forward to… however,. what does 353kcal mean!!?
Raeanne – Calories are measured in 2 different ways KJ and KCAL. KCAL is what most people would normally talk about when they say things like “this recipe is only 400calories”
I love it have made it twice in 2 weeks the whole family love it
SO happy to hear that!
Not made this yet. But wondered how the avocado held up? Does it not go brown? Thank you.
You need to add the avocado only when you are ready to eat this salad.
I’m not exaggerating when I say this is the best meal prep I’ve ever made. I love the simple chicken seasoning, they go so well with the rest of the ingredients. Absolutely perfect! Thank you so much for sharing this, this will be my go-to lunch for my new job.
Thank you so much for your fantastic feedback! I’m thrilled to hear that you found the recipe to be the best meal prep you’ve ever made. It’s wonderful that the simple chicken seasoning and the combination of ingredients worked so well for you.
can i eat the chicken in the salad cold?
Yes you can 😉