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Chopped Chicken Salad (Meal-Prep)

Yield: 4 bowls
Prep Time:
10 mins
Cook Time:
18 mins
Resting Time:
5 mins
Total Time:
33 mins
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. 
Print Recipe
5 from 1 vote

Ingredients

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

Instructions

For the chicken

  1. Preheat oven to 425F.
  2. Season chicken with paprika, garlic powder, salt and pepper.
  3. Line baking dish or roasting pan with parchment paper and place the chicken breasts in a single layer.
  4. Pour olive oil on top of the chicken breast; rub over with your fingers.
  5. 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.
  6. 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. 1 In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions and cooked bacon.
  2. 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. 3 Add the diced breast chicken. Enjoy!

Meal-Preping

  1. 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. 

Recipe Notes

  1. You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
  2. Add other types of veggies in this salad if you prefer such as cherry tomatoes, bell peppers, baked sweet potato and so on.
  3. If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad to get soggy.
Course: Dessert
Cuisine: American
Keyword: Chicken Breast, Meal Prep bowls, meal-prep, Salad

Nutrition Information

Amount 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!

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