Easily customizable with your favorite ingredients
Filling enough to serve as a complete meal
Delicious homemade dressing ties everything together
Naturally nutritious and energizing
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast
Romaine lettuce
Kale
Cucumber
Cherry tomatoes
Carrots
Red cabbage
Bell peppers
Avocado
Green onions
Chickpeas
Sunflower seeds
Feta cheese
Olive oil
Lemon juice
Dijon mustard
Garlic
Salt
Black pepper
Directions
Wash and chop all the vegetables into bite-sized pieces.
Thinly slice or cube the cooked chicken breast.
In a large salad bowl, combine romaine lettuce, kale, cucumber, cherry tomatoes, carrots, cabbage, bell peppers, green onions, and chickpeas.
Add the chicken, avocado slices, sunflower seeds, and feta cheese.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Serve immediately or refrigerate until ready to enjoy.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking fresh chicken)
Total Time: 30 minutes
Variations
Use grilled shrimp or turkey instead of chicken.
Add quinoa or brown rice for extra heartiness.
Swap feta cheese for goat cheese or shredded cheddar.
Include nuts like almonds or walnuts for added crunch.
Make it spicy with jalapeños or a drizzle of hot sauce.
Use ranch, balsamic vinaigrette, or avocado dressing instead of lemon dressing.
Storage/Reheating
Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Keeping the dressing separate helps maintain the crisp texture of the vegetables.
If using freshly cooked chicken, allow it to cool completely before storing. This salad is best served cold, so reheating is not necessary. However, the chicken can be warmed separately if preferred.
FAQs
Can I make this salad ahead of time?
Yes, it’s excellent for meal prep when the dressing is stored separately.
What type of chicken works best?
Grilled, baked, or rotisserie chicken all work well in this recipe.
Can I use different greens?
Absolutely, spinach, arugula, or mixed greens are great alternatives.
Is this salad healthy?
Yes, it’s packed with protein, fiber, healthy fats, and fresh vegetables.
Can I make this dairy-free?
Yes, simply omit the feta cheese or use a dairy-free alternative.
How can I add more protein?
Add boiled eggs, extra chicken, quinoa, or beans for additional protein.
What dressing pairs best with this salad?
Lemon vinaigrette, balsamic dressing, or creamy avocado dressing are all delicious options.
Can I use canned chickpeas?
Yes, just rinse and drain them before adding to the salad.
How do I keep avocado from browning?
Toss avocado slices with a little lemon juice before adding them.
Is this salad suitable for low-carb diets?
It can be made lower in carbs by reducing or omitting the chickpeas.
Conclusion
Chopped Power Salad with Chicken is a fresh and satisfying meal filled with colorful vegetables, tender chicken, and wholesome ingredients. Perfect for healthy lunches, dinners, or meal prep, this salad delivers big flavor and nourishing goodness in every bite.
This Chopped Power Salad with Chicken is a fresh, protein-packed salad loaded with crisp vegetables, juicy chicken, healthy toppings, and a zesty homemade dressing. Perfect for meal prep, healthy lunches, or light dinners, this colorful chopped salad is both nourishing and satisfying.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings
Category:Salad
Method:No-Cook / Tossed
Cuisine:American
Ingredients
Salad
2 cooked chicken breasts, sliced or cubed
1 head romaine lettuce, chopped
2 cups kale, chopped
1 cucumber, diced
1 cup cherry tomatoes, halved
1 cup shredded carrots
1 cup shredded red cabbage
1 bell pepper, diced
1 avocado, sliced
3 green onions, sliced
1 cup chickpeas, rinsed and drained
¼ cup sunflower seeds
½ cup feta cheese, crumbled
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt, to taste
Black pepper, to taste
Instructions
Wash and chop all the vegetables into bite-sized pieces.
Thinly slice or cube the cooked chicken breast.
In a large salad bowl, combine romaine lettuce, kale, cucumber, cherry tomatoes, carrots, cabbage, bell peppers, green onions, and chickpeas.
Add the chicken, avocado slices, sunflower seeds, and feta cheese.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Serve immediately or refrigerate until ready to enjoy.
Notes
Store the dressing separately for the freshest texture.Massage the kale with a little olive oil to soften it before mixing.Rotisserie chicken is a quick and convenient option.Add grains like quinoa or brown rice for extra heartiness.Toss avocado with lemon juice to help prevent browning.
