Chopped Salad with Chicken

This crunchy and fresh chopped salad is packed with chunks of tender chicken, fresh cherry tomatoes, sweet peas, crumbled bacon and cheese. The creamy ranch dressing ties it all together for a hearty and comforting entrée salad.

Table of Contents

• Why We Love This Recipe For Chopped Salad with Chicken
• Key Ingredients for Chicken Chopped Salad
• How To Make This Chopped Chicken Salad Recipe
• FAQs and Expert Tips
• Additional Chicken Breast Salad Recipes To Try

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Why We Love This Recipe For Chopped Salad with Chicken

Have I mentioned lately that I love chopped salads? I always make a point to go to Chopt salad chain restaurants when I am traveling. Here at HSR, we are always looking for simple solutions to help our readers get dinner on the table tasting like restaurant-worthy meals.

Turns out, using leftover chicken and a few additional basic ingredients can satisfy that chopped salad craving and get dinner ready in only 15 minutes! We love the crunchy iceberg lettuce, sweet peas, bacon, and cheese, tossed with a creamy greek yogurt dressing. Pair with whole wheat bread or baguette, and a glass of dry Riesling!

My husband had one bite and said, “this doesn’t taste healthy!” Little does he know, it is actually made with low-calorie dressing which makes it surprisingly nutritious! Each generous serving has 30 grams of protein, 380 calories, and 4 grams of fiber. Plus you’ll get Vitamin C, Calcium, and Vitamin A in each bite!

Recipe Highlights

• Great way to use leftover chicken!
• Can be customized to your favorite ingredients and dressing
• Hearty enough for a complete meal
• If you use rotisserie chicken or leftover chicken, it is a no-cook dinner that comes together in one bowl! 
• It makes a great lunch and can easily be meal prepped
• Low carb and gluten-free

More Favorite Chopped Salads

Chopped Winter Salad

Chopped Salad with Tomatoes Olives and Tuna

15 Minute Greek Cucumber Salad

Napa Cabbage Ramen Noodle Salad

Key Ingredients for Chicken Chopped Salad

• Cooked Chicken: Use leftover grilled chicken like our Grilled Greek Boneless Chicken Thighs or leftover roasted chicken. You can also use rotisserie chicken or cook it yourself.
• Iceberg Lettuce: Makes for the perfectly crunchy chopped lettuce.
• Vegetables: Cherry tomatoes and frozen peas
• Bacon: Adds salty flavor.
• Cheese: Shredded cheddar or crumbled blue cheese work well here. Pick a sharp cheddar cheese from the deli section of the grocery store for the strongest cheesy flavor.
• Greek Yogurt Ranch Dressing: This is a low-calorie option but if you like a vinaigrette try our Walnut Balsamic Dressing or one of the other salad dressing options we mentioned in our expert tips.

Tip: This is just a starting place! You can customize your own blend of salad ingredients. Keep in mind the magic of a good chopped salad is that all the ingredients are chopped into bite-sized pieces! That way, when it’s tossed with the dressing you get a little bit of everything in each bite. Check out more ways to customize your chopped salad bowl here.

How To Make This Chopped Chicken Salad Recipe

Step 1: Combine Dry Ingredients

Combine the chopped lettuce, chicken, tomatoes, peas, cheddar and bacon in a large salad bowl. Prepare it in a large colorful bowl, or try arranging the ingredients in an aesthetically pleasing way for a pretty presentation.  

Step 2: Add Dressing

Drizzle on the salad dressing and toss to coat evenly. Serve immediately and enjoy!

FAQs and Expert Tips

How to Cook The Chicken if You Don’t Have Leftover Chicken

If you don’t have leftover chicken to use, here is an easy way to poach boneless skinless chicken breast!

1. Bring a pot of salted water to a boil over high heat. Meanwhile, let the chicken come up to room temperature for 20 minutes.
2. When the water boils, add the chicken, cover it, and return the pot to a boil. Remove the pot from the heat and let it sit for 35 minutes until the center of the chicken registers 165 degrees F when tested with an instant-read thermometer.

Other Healthy Chopped Salad Variations To Try

• Instead of iceberg lettuce, use another type of lettuce such as Romaine or green leaf lettuce. You can also use mixed spring greens, or for a crunchy twist, try chopped cabbage.
• Instead of creamy dressing, use one of our olive oil and vinegar dressings like Red Wine Vinaigrette, Lemon Vinaigrette, or Apple Cider Vinaigrette.
• Make your salad Southwest-inspired with some Tex Mex flair. Instead of peas, use fresh corn and add in cilantro, black beans, and some creamy avocado. Use our Creamy Cumin Dressing for maximum flavor or blend up your own signature dressing with olive oil and lime juice!
• Go Greek with your seasonings. Instead of peas, cheddar and bacon use cucumbers, red onion, crumbled feta and kalamata olives. Our lemon dressing would be great with this – just add a pinch or two of dried oregano to it.
• Add in green onions, chives, or fresh herbs such as tarragon or dill.
• For a fall twist, instead of peas and tomatoes, use roasted squash (or apple), and add dried fruits like cranberries.
• If you don’t eat bacon sub in Shiitake bacon or crunchy tortilla strips

Additional Chicken Breast Salad Recipes To Try

Healthy Cobb Salad

Grilled Chicken Fajita Salad

Chicken Strawberry Salad with Goat Cheese

Meal Prep Spinach Beet and Chicken Power Salads

Chicken and Chickpea Green Goddess Power Salad

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Chopped Salad with Chicken

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Katie Webster
• Total Time: 15 mins
• Yield: 10 cups 1x

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Description

This crunchy and fresh chopped salad is packed with chunks of tender chicken, fresh cherry tomatoes, sweet peas, crumbled bacon and cheese. The creamy ranch dressing ties it all together for a hearty and comforting entrée salad.

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Ingredients

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• 6 cups chopped iceberg lettuce (about 1 small head)
• 2 cups chopped cooked chicken (10 oz)
• 1 1/2 cups cherry tomatoes, halved or quartered (about 1 dry pint)
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese or 2 ounces crumbled blue cheese
• 5 strips bacon, cooked and crumbled
• 1 cup Greek yogurt ranch dressing or more to taste

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Instructions

1. Combine lettuce, chicken, tomatoes, peas, cheddar and bacon in a large salad bowl. 
2. Add on the dressing and toss to coat. Serve immediately.

Notes

Ingredient: If you don’t have iceberg lettuce, use another type of lettuce such as Romaine or green leaf lettuce. You can also use mixed spring greens, or for a crunchy twist, try chopped cabbage.

• Prep Time: 15 minutes
• Active Time: 15 mins
• Cook Time: n/a
• Category: Salad
• Method: No cook
• Cuisine: American

Nutrition

• Serving Size: 2 1/2 cups
• Calories: 380 calories
• Sugar: 5 grams
• Fat: 16 grams
• Saturated Fat: 6 grams
• Carbohydrates: 10 grams
• Fiber: 4 grams
• Protein: 30 grams