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A white bowl of chopped chicken salad.
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Chopped Chicken Salad (Meal-Prep)

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. 
Course Dessert
Cuisine American
Keyword Chicken Breast, Meal Prep bowls, meal-prep, Salad
Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 33 minutes
Servings 4 bowls
Calories 353kcal
Author Olivia Ribas

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 of 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.
    close up of a white plate containing raw chicken breast
  • 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.
    overhead view of seasoned raw chicken breast on a baking sheet
  • 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.
    overhead view of a baked chicken in a wooden cutting board

For the salad

  • In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions and cooked bacon.
    close up of chopped chicken salad
  • In a mason jar, pour the lemon juice, olive oil and add salt and black pepper. Whisk everything together until combine.
    close up of a salad dressing in a mason jar
  • Taste to check the seasoning and pour over the salad.
    salad dressing being poured over a chopped chicken salad
  • Add the diced breast chicken. Enjoy!
    overhead view of a white bowl containing chopped chicken salad

Meal-Preping

Video

Notes

  • Watch the Web Stories HERE
  • 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.

Nutrition

Serving: 1/4 | Calories: 353kcal | Carbohydrates: 9g | Protein: 30g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 60mg | Sodium: 1112mg | Potassium: 523mg | Fiber: 4g | Sugar: 4g