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.
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
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.
You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
Add other types of veggies to this salad if you prefer such as cherry tomatoes, bell peppers, baked sweet potato, and so on.
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.