Easy Chopped Chicken Salad
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This easy chopped chicken salad is here to shake up your lunch routine! With its big flavor, bold crunch, and bite-sized brilliance in every forkful, it’s as easy to make as it is satisfying. It’s not just a salad, it’s a full-on meal mood – the kind that feels light but fills you up, because it’s a protein-packed, low-carb meal you can enjoy with zero guilt.
Who says a salad can’t be a main dish? While I enjoy spicy tuna salad cucumber bites as a snack or a sauteed beet green salad as a side, this chopped chicken salad is filling enough to be a whole meal.
This refreshing salad is perfect for weekday lunches, light but filling lunches or dinners, or meal-prepping on a Sunday when you want something that actually keeps you excited all week long. It’s quick, it’s fresh, and it’s totally customizable – just the way a great salad should be.
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Why You’ll Love This Recipe
I like to call it the “everything salad” because it’s got a little bit of everything: lean protein, colorful veggies, creamy dressing, and that satisfying crunch that makes you want to keep digging in. It’s the kind of dish that makes healthy eating feel like a treat, not a chore. Plus, the sweet and tangy honey mustard takes it to the next level!
- Quick recipe: Just mix and toss – you’ll have a light yet filling meal to serve in 15 minutes or less.
- Easy wholesome meal
- Balanced and filling: Packed with protein, fiber, and healthy fats to keep you satisfied without feeling heavy, like our favorite similar dish, sheet pan chicken with vegetables.
- Diet-friendly: This salad is easy to customize according to your preferences – swap in your favorite veggies or use a sugar-free dressing to fit your dietary needs.
- Versatile: Chopped chicken salad is amazing with honey mustard dressing, but also tastes delicious with other healthy homemade salad dressings.
- Best way to use leftover chicken: The easiest, most delicious way to repurpose leftover grilled or rotisserie chicken into something fresh and exciting.
How to Make Chopped Chicken Salad
Making a wholesome meal has never been easier. Chopped chicken salad is my go-to because not only does it brighten up my lunch table, but it’s a breeze to make – you can whip up this filling and refreshing salad in 16 minutes or less as long as you use cooked chicken. Just toss the ingredients in a bowl, make the dressing, toss, and serve.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the salad:
- Rotisserie chicken: Makes the salad hearty without the extra cooking!
- Iceberg lettuce: I use iceberg lettuce because of its unbeatable crunch and mild, refreshing flavor.
- Cherry tomatoes: Cherry tomatoes are ideal because of their size, but use any type of ripe tomatoes you have. Just chop them into bite-size pieces!
- Cucumber: Any type of cucumber will do, but I recommend using English cucumber – they’re the best for eating raw because of their mild flavor, thin skin, and fewer seeds. Persian cucumber is also ideal for salads because they have the lowest water content.
- Red onion
- Avocado: Adds creamy richness and healthy fats. Buy extra and make avocado tuna melt to make your meal even heartier!
- Bacon: I use oven bacon for the perfect crunch!
- Feta cheese: I crumble Feta with my fingers for a more rustic, even distribution.
For the honey mustard dressing:
- Dijon mustard
- Honey
- Olive oil
- Lemon juice: I recommend using fresh, but bottled works in a pinch.
- Salt and ground black pepper
Step-By-Step Instructions
Just 3 simple steps to make this crunchy, tasty perfection! Simply mix together the proteins and veggies, make the honey mustard dressing, and toss.
Step 1: Combine the ingredients
Combine the iceberg lettuce, cherry tomatoes, cucumber, red onion, avocado, bacon, and rotisserie chicken in a large bowl. Sprinkle with crumbled feta cheese.
Step 2: Make the dressing
Whisk together the Dijon mustard, honey, olive oil, lemon juice, salt, and pepper in a small bowl or jar. Continue until smooth and emulsified.
Step 3: Toss and serve
Drizzle the honey mustard dressing over the salad and toss gently so the dressing covers all the ingredients. Serve immediately and enjoy!
Substitutions
Another thing that I love about this chopped chicken salad is that it’s endlessly customizable. If you’re missing something from the ingredient list or prefer to use an alternative, there are so many ways to make this recipe your own. Try these easy substitutions:
- Chicken: Use any leftover chicken you have or use cooked chicken breasts. Canned chicken can also work. For a vegetarian version, try chickpeas, tofu, or grilled tempeh.
- Iceberg lettuce: Other options you can try include green-leaf, red-leaf, butterhead, Little Gem, or Romaine.
- Cherry tomatoes: Replace with grape tomatoes, diced Roma tomatoes, or roasted red peppers.
- Cucumber: If unavailable, use celery, zucchini (raw), or jicama for a twist.
- Avocado: Swap with dollops of hummus or guacamole.
- Bacon: Try turkey bacon, coconut bacon, or crispy chickpeas.
- Feta cheese: Goat cheese or blue cheese crumbles are ideal substitutions.
- Dijon mustard: Replace with spicy brown mustard, whole grain mustard, or yellow mustard if you prefer it sweeter.
- Honey: Substitute with maple syrup, or sugar-free honey alternative for keto.
- Olive oil: Swap out with avocado oil or Greek yogurt.
- Lemon juice: Use apple cider vinegar, white wine vinegar, or lime juice.
Expert Tips
- Chop everything uniformly: Aim for bite-sized pieces so you get a little of everything in each forkful – no ingredient left behind!
- Use cold ingredients: Chill your veggies, chicken, and even the dressing. A cold salad tastes fresher and keeps its crunch.
- Mix up the greens: Mix iceberg with one or two other types of colorful greens to get the best of both worlds – crunch and color!
- Add warm bacon last: Crumbled, freshly-cooked bacon adds an irresistible savory crunch. Sprinkle it on just before serving for max texture.
- Make it low-carb: Skip the honey in the dressing (or use a sugar-free substitute).
- Boost the protein: Toss in a hard-boiled egg, chickpeas, or more grilled chicken if you want more.
How to Store This Recipe
Chopped chicken salad is best enjoyed immediately. If you want to make ahead, cook the chicken, chop the veggies, and whip up the dressing ahead of time. Just keep everything stored in separate airtight containers in the fridge so it all stays fresh and crisp until you’re ready to toss it together.
What to Serve with Chopped Chicken Salad
Chopped chicken salad is filling and satisfying on its own, but it pairs beautifully with a few extras if you’re building a full meal. Try it alongside a warm bowl of soup, like creamy pumpkin soup or avocado bone broth soup, for a cozy combo.
Crusty bread or garlic toast is great for dipping or scooping up extra salad bits. You can also serve it in a wrap, stuffed into pita pockets, or on top of a baked sweet potato for a fun twist.
If you’re keeping things low-carb, pair it with a side of roasted veggies or a cup of bone broth. It’s flexible enough to go from light lunch to hearty dinner with just a little creativity.
More Easy Lunch Dishes To Try
- Tuna zoodles
- 20-minute shrimp scampi
- Spinach salmon burgers
- Mediterranean omelet
- Keto grilled cheese sandwich
Chopped Chicken Salad Recipe
Ingredients
For the Salad:
- 2 cups rotisserie chicken shredded
- 4 cups iceberg lettuce chopped
- ½ cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- 1 medium avocado ripe and diced
- 4 slices bacon cooked and chopped
- ¼ cup feta cheese crumbled
For the Honey Mustard Dressing:
- 3 tablespoon Dijon mustard
- 2 tablespoon honey
- 3 tablespoon olive oil
- 1 tablespoon lemon juice fresh
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Combine the iceberg lettuce, cherry tomatoes, cucumber, red onion, avocado, bacon, and rotisserie chicken in a large bowl. Sprinkle with crumbled feta cheese.
- Whisk together the Dijon mustard, honey, olive oil, lemon juice, salt, and pepper in a small bowl or jar. Continue until smooth and emulsified.
- Drizzle the honey mustard dressing over the salad and toss gently so the dressing covers all the ingredients. Serve immediately and enjoy!
Notes
- Chop each ingredient into uniform bite-sized pieces so you get a little of everything in each forkful.
- Chill your veggies, chicken, and even the dressing. A cold salad tastes fresher and keeps its crunch.
- Mix iceberg with one or two other types of colorful greens to get the best of both worlds – crunch and color!
- Crumbled, freshly-cooked bacon adds an irresistible savory crunch. Sprinkle it on just before serving for max texture.
- Skip the honey in the dressing (or use a sugar-free substitute) for keto.
- Toss in a hard-boiled egg, chickpeas, or extra chicken for more protein.
Nutrition & Macros
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