Healthy Recipes: Quick and Delicious Chopped Chicken Salad

Chopped Chicken Salad

To make it vegetarian, drop the chicken and mix in 2 cups of cooked, shelled edamame.

Total time to prepare: 30 minutes


1 lb. boneless, skinless chicken breast
¼ tsp. kosher salt
Freshly ground black pepper
2 Tbs. mayonnaise
1 tsp. red wine vinegar
3 Tbs. extra-virgin olive oil
12 cherry tomatoes, cut in quarters
1 yellow bell pepper, diced
2 carrots, shredded
1 cup diced seedless cucumber (English or Japanese)
2 stalks celery heart with leaves, thinly sliced
4 cups mixed salad greens
4 sprigs basil, leaves removed and stems discarded

• Season the chicken with the salt and pepper. Grill until cooked through to an internal temperature of 165° F. Slice the chicken against the grain into 15 to 20 half-inch strips.
• Whisk together the mayonnaise, vinegar, and oil. Toss with the tomatoes, pepper, carrots, cucumber, and celery.
• Divide the salad greens onto four plates. Top with the vegetables and chicken slices. Garnish with the basil leaves.

Serves 4.

Nutrition Information:
Per Serving—
Calories: 280
Total Fat: 15 g
Saturated Fat: 2.5 g
Protein: 28 g
Carbohydrates: 9 g
Fiber: 2 g
Cholesterol: 70 mg
Sodium: 300 mg

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2 Replies to “Healthy Recipes: Quick and Delicious Chopped Chicken Salad”

  1. This is NOT chicken salad in the traditional senwe but a salad with some chicken on top. Better to dice the chicken, add 1 teaspoon mustard instead of the oil and mix throughly with the gegetables and also add 2 thinly cut scallions and get rid of the carrots and cucumber. Also, use Lite mayo, not regular. Now you’ve got REAL chicken salad.

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