Fresh Chicken Chopped Salad

This vibrant chicken chopped salad transforms ordinary ingredients into an extraordinary meal that's perfect for busy weeknights or weekend gatherings. The spice-rubbed grilled chicken pairs beautifully with fresh vegetables and a creamy, tangy dressing that brings everything together.

I first created this recipe during a particularly hot summer when I couldn't bear the thought of turning on the oven. My family now requests it weekly, and guests always ask for the recipe before they leave our dinner table.

Ingredients

• Boneless skinless chicken breast: provides lean protein and takes on flavors beautifully use organic if possible
• Olive oil: helps the spices adhere to the chicken and adds healthy fats
• Fresh lime juice: brightens the marinade and cuts through the richness
• Spice blend: chili powder smoked paprika cumin and garlic powder creates depth without overwhelming heat
• Greek yogurt: forms the creamy base for the dressing while keeping it lighter than traditional mayo
• Romaine lettuce: offers the perfect crunch and holds up well to the dressing
• Avocado: adds creaminess and healthy fats that make the salad satisfying
• Roasted pumpkin seeds: provide texture contrast and additional nutrients

Step-by-Step Instructions

Marinate the Chicken:

Place chicken breasts in a sealed bag with olive oil, lime juice, and all seasonings. Massage the marinade into the chicken, ensuring every piece is well coated. Allow to marinate for at least 30 minutes, though overnight produces the most flavorful results. The acid from the lime begins tenderizing the meat while the spices infuse throughout.

Prepare the Dressing:

Combine Greek yogurt, lime juice, hot sauce, sweetener, minced garlic, salt, and pepper in a bowl or jar. Whisk thoroughly until smooth, adding water tablespoon by tablespoon until you reach your desired consistency. The dressing should coat the back of a spoon but still pour easily. Refrigerate to allow flavors to meld together.

Grill the Chicken:

Preheat your grill or grill pan to medium high heat. Brush grates with oil to prevent sticking. Place marinated chicken on the hot surface and cook for 6 8 minutes per side until the internal temperature reaches 165°F. Allow chicken to rest for at least 5 minutes before chopping to keep juices locked in. This resting period is crucial for moist chicken.

Assemble the Salad:

Chop all vegetables into uniform, bite sized pieces. Place romaine as the base in a large bowl, then layer in green onions, parsley, bell pepper, jalapeño, corn, and avocado. Add the chopped chicken. The variety of colors creates a visually appealing presentation that hints at the flavor explosion to come.

Dress and Serve:

Pour the prepared dressing over the salad and toss gently until everything is lightly coated. Be careful not to overdress or your salad will become soggy. Sprinkle with pumpkin seeds just before serving for maximum crunch.

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The smoked paprika in this recipe is my secret weapon. I discovered it years ago at a Spanish market, and now I use it in everything from this salad to roasted vegetables. Something about its subtle smokiness makes people ask what that amazing flavor is without being able to identify it.

Make Ahead Tips

This salad components can be prepped up to three days in advance. Store chopped vegetables, cooked chicken, and dressing in separate containers in the refrigerator. The avocado should be cut just before serving to prevent browning. When ready to eat, simply toss everything together for a fresh tasting meal in minutes. This approach has saved countless weeknight dinners at my house.

Ingredient Swaps

While this recipe is perfect as written, it easily adapts to what you have on hand. Swap chicken for grilled shrimp or tofu for a different protein option. No romaine? Use any crunchy lettuce or even kale massaged with a bit of olive oil. Fresh corn can be replaced with frozen corn thawed or even black beans for extra protein. The hot sauce can be adjusted to your spice preference or eliminated entirely for sensitive palates.

Serving Suggestions

This salad shines as a complete meal on its own, but also pairs beautifully with warm tortillas or crusty bread on the side. For entertaining, serve it alongside grilled fish or as part of a bigger spread with complementary dishes like guacamole and chips. I often make a double batch for summer potlucks, bringing the dressing separately and tossing just before serving to maintain optimal texture.

Frequently Asked Questions

→ How do I grill the chicken for the salad?

Marinate the chicken, then grill for 6-8 minutes per side on medium-high heat until it reaches 165°F internally.

→ Can I make this salad ahead of time?

Yes, you can prepare the components in advance. Keep the dressing separate and add it when ready to serve.

→ What can I use instead of Greek yogurt for the dressing?

You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative.

→ How spicy is the dressing?

The dressing has a mild heat due to the hot sauce, but you can adjust the spice level by using less or omitting it.

→ Can I use other vegetables in the salad?

Absolutely, feel free to customize the salad with your favorite vegetables like cucumbers, cherry tomatoes, or radishes.