This Easy Chopped Chicken Salad with bacon is your new best friend. It’s loaded with shredded chicken, crisp veggies, and fresh herbs, all chopped up and tossed together for big flavor and zero fuss. Perfect when life’s hectic but you still want something delicious and satisfying.
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 Easy Chicken Salad
The basic ingredients that you will always use in a salad with chicken 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 good fats!
- Cucumber: adds a refreshing crunch.
- Red onion: I love the bite that red onions give salads, but if you find them to be too strong, try soaking the onions in cold water beforehand.
- Bacon: for flavor and protein!
- Lettuces
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
Alright, first things first. Go ahead and preheat your oven to 425°F.
Now grab your chicken and sprinkle on the paprika, garlic powder, salt, and pepper. Don’t be shy. This is where the flavor starts. Lay the pieces into a parchment-lined baking dish, drizzle a little olive oil over the top, and just give it a good rub so everything’s nicely coated.
Pop it in the oven for about 18–20 minutes, until it hits 165°F. When it’s done, let it rest for a few minutes. Seriously, don’t skip this part! It keeps all those yummy juices inside so your chicken turns out tender and perfect when you chop it up.
Alternatively, you can make this Garlic Butter Baked Chicken Breasts instead. It’s up to you.
How to Assemble the Salad
- In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions, and cooked bacon.
- Make the salad dressing.
- Add the diced breast chicken.
- Toss everything together and enjoy!
How Long Does Chopped Chicken Salad Last?
This chopped chicken salad stays fresh in the fridge for 3-4 days, making it ideal for meal prep. Divide into four servings, perfect for lunches!
To avoid soggy lettuce, keep the dressing separate until ready to eat. You can also freeze the baked chicken for an easy salad anytime!
Chopped Chicken Salad With Bacon
Video
Ingredients
For the chicken breast
- 2 small free range organic 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 (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 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
- You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
- You can buy cooked bacon as a salad topper to save time.
- To store: If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad getting soggy. Everything will keep well when separate from the dressing for up to 4 days.
- To freeze: I don’t recommend freezing the salad but you can freeze the chicken for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
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 😉