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
Ingredients
- 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
- pepper
- 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
Instructions
- 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.
Courses Salad
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I do a Chopped very much the same way. Love your Chicken cooking method. I bet the balsamic goes really well with the other ingredients! YUM!
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It really was yummy. I am a salad lover though!