This chopped chicken salad is one of my favorites. Ok, I think I say that a lot here, but I wouldn’t share it with your, if I didn’t like it, so it is the truth. I am one of those people that would have a really hard time coming up with a favorite food, because there are just so many that I like so much! But, I do like chopped salads more than regular salads in general because you can get some of all the elements in a bite.
In this salad, I toss all the ingredients in a light vinaigrette and just use a little ranch on top. This gives you dressing in every bite, but limits the higher calorie ranch. I make my own ranch using this mix from Robyn’s View, but if you have a favorite, by all means, use it!
Chopped Chicken Salad
- 1 lb boneless, skinless chicken breasts cutlets
- 3 Tbsp. olive oil, divided
- 1/4 cup balsamic vinegar plus 1 Tbsp. divided
- salt and pepper
- 12 oz. frozen corn
- 1 red pepper, chopped
- 1 avocado, chopped
- juice of 1 Lemon
- 1 tsp. honey
- 1/2 tsp salt
- 2 cloves garlic, minced
- 4 cups lettuce chopped into bite sized pieces (I used green leaf.)
- 1 cup shredded cheddar cheese
- 2 – 4 Tbsps. Ranch dressing
- tortilla chip strips
- Preheat oven to 350 degrees.
- Stir together 1 Tbsp. olive oil and 1/4 cup balsamic vinegar.
- Place chicken in a baking dish an pour vinegar mixture over it.
- Bake until done. The time will depend greatly on the thickness of your chicken, but mine took about 25 minutes.
- While the chicken is baking, saute the corn in the remaining olive oil in a skillet over medium heat.
- Continue cooking until some of the kernels begin to get a little brown around the edges.
- When the chicken is done, remove it from the pan. Allow to cool slightly, and then chop it into bite sized pieces.
- Place corn and chicken into a large bowl and all to cool until barely warm.
- Stir in red pepper and avocado.
- Whisk together remaining balsamic vinegar, lemon juice, hone, salt, and pepper to taste. Pour over vegetables and toss to coat.
- Just before serving, toss in lettuce and cheese.
- Sprinkle tortilla chip strips and drizzle the top with ranch dressing. You don’t need much of the ranch because of the vinaigrette on the vegetables, so use it sparingly.