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A white bowl of chopped chicken salad.

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


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


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




  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.
  4. Watch the Web Stories HERE


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