Description
This Chicken Chopped Salad is a vibrant, refreshing meal that combines tender grilled chicken with crisp vegetables and a tangy dressing. Ready in just 30 minutes, it’s the perfect dish for lunch or dinner and can be easily tailored to your taste. Bursting with flavor and health benefits, this salad is sure to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Chicken: Preheat your grill or stovetop pan to medium-high heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Remove from heat and let rest before chopping.
- Prepare the Vegetables: While the chicken cooks, wash and chop mixed greens, cucumbers, tomatoes, and red onion into bite-sized pieces.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl until well combined.
- Assemble the Salad: In a large bowl, combine chopped greens with cucumbers, tomatoes, red onion, and additional toppings if desired. Drizzle with dressing and toss gently to coat.
- Add Chicken: Chop grilled chicken into bite-sized pieces and add on top of the salad mixture. Toss lightly again to combine.
- Serve: Transfer to plates or serve family-style in a large bowl with any remaining dressing drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg