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!
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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!
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
- 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.
- Grill chicken for 3-4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
- Cut chicken: Remove chicken from the grill and rest for 5 minutes before cutting into bite-sized pieces.
- Transfer the cubed chicken to a large bowl and set aside.
Salad Ingredients
- Drizzle corn with olive oil. Sprinkle with salt and pepper.
- Grill corn: Place on the grill for 6-8 minutes, turning every 2 minutes to ensure even browning.
- Cool corn: Remove the corn from the grill and allow to cool. Once cool enough to handle cut the corn off the cob.
- 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.
- 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.
More Chicken Salad Recipes to Try
- Greek Yogurt Chicken Salad
- Harvest Chicken Salad with Apples
- Curry Chicken Salad
- Thai Chicken Salad
- Southwest Chicken Salad
Chopped Chicken Salad
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Ingredients
Grilled Chicken
- 2 chicken breasts, sliced in half lengthwise
- 1 tbsp olive oil
- 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt and pepper
- 1/4 tsp paprika
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
- 1/2 cup sour cream
- 1/2 cup mayonnaise
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
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