Go Back
–+ servings

Save this Recipe

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

    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!
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 6

    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

    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