5.0 from 30 votes
Lemon Chicken Chopped Salad Recipe
This refreshing Lemon Chicken Chopped Salad Recipe is loaded with vegetables and grilled chicken in a simple soy-vinegar vinaigrette.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
12 hrs
Total Time
50 mins
Servings: 8
Calories: 375 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 3 boneless skinless chicken breasts 8-12 ounces each
- 1 chicken marinated recipe
For the Soy Vinaigrette:
- ½ cup olive or avocado oil
- 1 ½ tablespoon soy sauce
- 3 tablespoons ed wine vinegar
- 2 tablespoons honey
For the Chopped Salad:
- 1 head of small diced romaine lettuce
- 1 head of small diced green leaf lettuce
- 1 seeded and small diced red bell peppers
- 1 seeded and small diced yellow bell pepper
- ½ seeded and small diced cucumber
- ½ peeled and small diced sweet onion
- 1 ½ cups of small diced cherry tomatoes
- 2 shredded carrots
- 4 small diced radishes
- 4 small diced stalks of celery
- 2 trimmed cooked ears of corn
- sunflower seeds and sliced green onions 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.
Cup of Yum
Notes
- I highly recommend for making my lemon chicken chopped salad to let the chicken marinate overnight. Every time I do, the chicken comes out extra tender and full of flavor, and it makes a big difference compared to a quick marinade.
- Watch the heat: When I’m cooking the chicken, I keep an eye on the heat since it can brown quickly. If I notice it getting too dark, I just turn the heat down to medium-low.
- Chop everything small: I like to dice all the vegetables into small, even pieces. It makes the salad easier to toss and ensures every bite has a little bit of everything.
- Dress right before serving: I keep the vinaigrette separate until I’m ready to serve. This keeps the lettuce crisp and the salad fresh.
- Make it your own: I swap out veggies depending on what’s in season or what I have in the fridge. This salad is super flexible, and I love how easy it is to change things up.
- Make-Ahead: You can make this chopped salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to keep the ingredients separate.
- How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze. The salad could last 1 to 2 days longer if you keep the topping ingredients stored separately.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
16g
(5%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
2g
(10%)
Cholesterol
54mg
(18%)
Sodium
510mg
(21%)
Potassium
842mg
(24%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
6615IU
(132%)
Vitamin C
72.6mg
(81%)
Calcium
58mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8Serving
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.