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–+ servings
A bowl of chopped chicken salad, with whole cherry tomatoes scattered nearby.
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Chopped Chicken Salad Recipe

This easy chopped chicken salad is here to shake up your lunch routine! Loaded with lean chicken, crunchy veggies, and fresh flavor in every bite, it’s perfect for meal prep, weeknight family meals, or a quick reset after a weekend of indulgence. Just mix and toss - you’ll have a light yet filling meal to serve in 15 minutes or less.
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, Lunch, Sides and Salads
Cuisine: American
Keyword: chopped chicken salad
Servings: 4 servings
Calories: 567kcal
Author: Jessica Haggard

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:

US Customary - Metric

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.
Serve: Enjoy alongside a warm bowl of soup, or crusty bread for dipping or scooping up extra salad bits. Serve it in a wrap, stuffed into pita pockets, or on top of a baked sweet potato. To keep things low-carb, pair it with a side of roasted veggies or a cup of bone broth.
Store: 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.

Nutrition

Calories: 567kcal | Carbohydrates: 19g | Protein: 39g | Fat: 39g | Saturated Fat: 9g | Sodium: 946mg | Fiber: 5g | Net Carbohydrates: 14g
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