Lemon Chicken Chopped Salad Recipe
This Lemon Chicken Chopped Salad combines marinated, seared chicken breast with an array of finely diced fresh vegetables, including romaine and green leaf lettuces, bell peppers, cucumbers, onions, tomatoes, carrots, radishes, celery, and corn. The salad is dressed with a tangy soy vinaigrette made from olive oil, soy sauce, red wine vinegar, and honey. Crunchy sunflower seeds and sliced green onions garnish the dish, lending texture and flavor. This vibrant salad offers a nutritious, refreshing meal option that can be customized with seasonal vegetables.
Ingredients
- 3 chicken breast 8-12 ounces each, boneless skinless
- 1 chicken marinated
For the Soy Vinaigrette:
- ½ cup olive oil or avocado oil
- 1 ½ tablespoon soy sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
For the Chopped Salad:
- 1 romaine lettuce head, small diced
- 1 green leaf lettuce head, small diced
- 1 red bell pepper seeded and small diced
- 1 yellow bell pepper seeded and small diced
- ½ cucumber seeded and small diced
- ½ sweet onion peeled and small diced
- 1 ½ cups cherry tomato small diced
- 2 carrot shredded
- 4 radish small diced
- 4 celery small diced stalks
- 2 corn trimmed, cooked ears
- green onion sliced, for garnish
- sunflower seed sliced, for garnish
Instructions
- Chicken: Place all ingredients into a plastic bag and mix until completely combined and marinate in your refrigerator overnight or for at least 12 hours.
- Remove the chicken from the marinade to a hot pan over medium-high heat and sear the chicken on both sides until golden brown and cooked throughout, about 6 minutes per side. Slice and set aside.
- Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
- To Plate: Add the lettuce to a large bowl and evenly sprinkle on or fan out all of the small diced vegetables and sliced chicken.
- Garnish with the sunflower seeds and green onions.
Notes
- Marinate the chicken overnight to ensure tender, flavorful meat.
- Cook the chicken over medium-high heat, monitoring to prevent over-browning, lowering heat if needed.
- Dice all vegetables into small, even pieces to promote easy tossing and balanced bites.
- Keep the vinaigrette separate until just before serving to preserve the salad's crispness.
- Ingredient flexibility allows swapping vegetables based on season or preference.
- The salad can be assembled up to one day ahead if kept undressed and refrigerated.
- Store the salad and toppings separately for up to three days; do not freeze.
Nutrition Information
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 510mg | 21% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6615IU | 132% |
| Vitamin C | 72.6mg | 81% |
| Calcium | 58mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.