This Chopped Chicken Salad is made with juicy grilled chicken, sweet grilled corn, and colorful veggies. It’s tossed with a creamy, herb-packed green goddess dressing to create a flavor-packed salad. It’s hearty enough for a main dish and perfect for meal prep!

Chopped chicken salad in a serving bowl.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Marinate while you prep. Let the chicken marinate while you prep the veggies and dressing. It saves time and gives the chicken a good flavor.
    • Let the chicken rest. Don’t skip the 5-minute resting time after grilling. This is key for keeping the chicken juicy!
    • Double the dressing. The green goddess dressing is great used as a dip or as a dressing on other salads! While you’re at it, you may as well make extra and store it in a jar in the fridge to enjoy throughout the week!
    Kelley
    Ingredients laid out for chopped chicken salad.

    Ingredients

    Grilled Chicken

    • Chicken Breasts – Grilled until they’re juicy and flavorful, the chicken makes the salad hearty enough for a full meal.
    • Olive Oil – Used to marinate the chicken and grill the corn.
    • Worcestershire Sauce – Enhances the savory flavor of the chicken.
    • Garlic Powder & Onion Powder – Gives the chicken a boost of flavor without overpowering the fresh vegetables.
    • Salt, Pepper & Paprika – Seasonings that add smokiness and bring out the flavor of the marinade and chicken.

    Salad Ingredients

    • Corn on the Cob – Grilling brings out the natural sweetness and adds a little charred flavor.
    • Cucumber – Cool and crisp for balancing out the richness of the dressing and grilled chicken.
    • Green Onions & Red Onion – Add so much flavor to the salad!
    • Red & Yellow Bell Peppers – Adds a vibrant color and a satisfying crunch.
    • Carrot – Shredded for a nice texture and adds a hint of sweetness.
    • Green Goddess Dressing – Adds a cool, herby flavor that ties all of the salad ingredients together and complements the smokiness of the grilled chicken.

    How to Make Chopped Chicken Salad

    Grilled Chicken

    1. Marinate Chicken: Add chicken breast to a large bowl or ziplock bag. Drizzle with olive oil and seasonings and toss to coat. Marinade 30 minutes while you’re chopping / prepping the rest of the recipe.
    Chicken breasts marinating in a white mixing bowl.
    1. Grill chicken for 3-4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
    1. Cut chicken: Remove chicken from the grill and rest for 5 minutes before cutting into bite-sized pieces.
    2. Transfer the cubed chicken to a large bowl and set aside.
    Grilled chicken diced on a cutting board.

    Salad Ingredients

    1. Drizzle corn with olive oil. Sprinkle with salt and pepper.
    2. Grill corn: Place on the grill for 6-8 minutes, turning every 2 minutes to ensure even browning.
    3. Cool corn: Remove the corn from the grill and allow to cool. Once cool enough to handle cut the corn off the cob.
    Corn on the cob on a white plate.
    1. Mix together veggies: Add the cut corn to the large bowl with the chicken along with the cucumbers, red onions, green onion, bell peppers and carrots.
    Salad ingredients in a mixing bowl.
    1. Pour the green goddess dressing on top and toss to coat the chicken and veggies in the sauce.
    2. Season with any additional salt and pepper to taste. I love serving this with a little hot sauce for a kick!
    3. Store in the fridge for up to 5 days and enjoy throughout the week!
    Salad ingredients topped with green goddess dressing.

    Green Goddess Dressing

    • Add all of the ingredients to a food processor with the blade attachment.
    1. Pulse for 30-60 seconds or until the dressing is smooth and creamy
    Dressing ingredients in a food processor.
    1. Season with salt and pepper to taste. Set aside until your ready to dress the salad.
    Blended dressing in a food processor.

    Frequently Asked Questions

    Can I make this salad ahead of time?

    Yes! This salad holds up great in the fridge for up to 5 days! I purposely picked hearty veggies that would stand up to days in the fridge with the dressing on. I make this salad for meal prep lunches throughout the week and it’s still good on the 4th and 5th day!

    Can I substitute the chicken with another protein?

    Yes! Grilled shrimp, steak, or even chickpeas (for a vegetarian option) all work great in place of the chicken.

    Do I have to grill the corn?

    Grilling the corn gives it a nice a smoky sweetness, but if you’re short on time, you can use frozen corn (thawed) or canned corn (drained) instead.

    Chopped chicken salad on a white plate with a gold fork.

    More Chicken Salad Recipes to Try

    Recipe

    Chopped Chicken Salad

    This Chopped Chicken Salad is fresh and crunchy! Made with juicy grilled chicken, sweet grilled corn, and colorful veggies, it's tossed with a creamy, herb-packed green goddess dressing to create a salad packed with flavor. It’s hearty enough for a main dish and perfect for meal prep!
    Author: Kelley Simmons
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Serves 6
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    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Grilled Chicken

      Salad Ingredients

      • olive oil, for drizzling corn
      • 4 ears corn
      • 1/2 large cucumber, diced
      • 6 green onions, diced
      • 1 medium red onion, diced
      • 1 medium red bell pepper, diced
      • 1 medium yellow bell pepper, diced
      • 1 large carrot, peeled then shredded

      Green Goddess Dressing

      Instructions

      Grilled Chicken

      • Add chicken breast to a large bowl or ziplock bag. Drizzle with olive oil and seasonings and toss to coat. Marinade 30 minutes while your chopping / prepping the rest of the recipe.
      • Preheat grill to 400 degrees. Clean then spray grill with non stick cooking spray.
        Grill chicken for 3-4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
      • Remove chicken from the grill and rest for 5 minutes before cutting into bite size pieces.
        Transfer the cubed chicken to a large bowl and set aside.

      Salad Ingredients

      • Drizzle corn with olive oil. Sprinkle with salt and pepper.
        Place on the grill for 6-8 minutes, turning every 2 minutes to ensure even browning.
        Remove the corn from the grill and allow to cool. Once cool enough to handle cut the corn off the cob.
      • Add the cut corn to the large bowl with the chicken along with the cucumbers, red onions, green onion, bell peppers and carrots.
      • Pour the green goddess dressing on top and toss to coat the chicken and veggies in the sauce.
        Season with any additional salt and pepper to taste. I love serving this with a little hot sauce for a kick!
        Store in the fridge for up to 5 days and enjoy throughout the week!

      Green Goddess Dressing

      • Add all of the ingredients to a food processor with the blade attachment.
        Pulse for 30-60 seconds or until the dressing is smooth and creamy.
      • Season with salt and pepper to taste.
        Set aside until your ready to dress the salad.

      Nutrition Information

      Calories: 307kcalCarbohydrates: 9gProtein: 18gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 67mgSodium: 456mgPotassium: 556mgFiber: 2gSugar: 4gVitamin A: 3001IUVitamin C: 68mgCalcium: 53mgIron: 1mg

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