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
- 1/4 cup chives
- 1/2 cup fresh herbs, parsley or basil
- 1 clove garlic
- 2 tbsp lemon juice
- salt and pepper
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
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Shaunie Gassner
My family loved it! Such a nice light dinner after coming back from vacation and eating too much fried food!
Kelley Simmons
So happy to hear you enjoyed this salad Shaunie! Thanks so much for sharing 😊
Jean Reed
What you sent me is missing the ingredients for the dressing, it only lists sour cream and mayonnaise
Kelley Simmons
Hi Jean!
So sorry I must have forgotten to include the rest of the ingredients. Just updated it now. Thank you so much for letting me know!
Have a wonderful day,
Kelley
Janey
This looks really good so I’m going to try it this week. I have just one suggestion. You repeatedly use the word “your.” What you mean is “you are.” The contraction form is “you’re.” It would make sense to change “your” to either “you are” or “you’re.” This is pretty basic grammar.