If you’re looking for a hearty salad that eats like a full meal, this chopped chicken salad is one of my go-to recipes. I cook juicy seasoned chicken until golden, then chop it into bite-sized pieces and toss it with crisp romaine, sweet corn, juicy tomatoes, smoky bacon, and plenty of shredded cheddar. A drizzle of creamy ranch brings it all together into a fresh, satisfying chopped salad that’s perfect for lunch, dinner, or even meal prep.
Chopped Salad with Chicken
My chicken chopped salad is all about the texture. I chop everything into small, even pieces, so each and every bite is loaded with flavor. The savory seared chicken balances beautifully with the crunch of fresh vegetables and the richness of bacon and cheese. It’s a family-friendly recipe that feels indulgent but still packs in plenty of fresh ingredients.
This chopped salad with chicken is also incredibly versatile. I love that I can swap in grilled chicken for smoky flavor, use leftover rotisserie chicken for convenience, or even bake the chicken for a hands-off approach. It’s the kind of recipe I can make year-round and never get tired of.
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Meal Prep Tip
When I make this chopped salad recipe ahead of time, I always store the components separately–chicken, veggies, and dressing all go in their own airtight containers. This keeps the lettuce crisp and the bacon crunchy. Toss everything together just before serving for the freshest flavor!
Chopped Chicken Salad Recipe
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (*)
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
For the Salad:
- 2 heads romaine lettuce (chopped)
- 1 pint grape tomatoes (halved)
- ¼ cup red onion (thinly-sliced)
- 1 cup corn kernels (**)
- 8 slices cooked bacon (chopped)
- ¾ cup shredded cheddar cheese
- ¾ cup ranch dressing
Instructions
- Season the chicken breasts with the garlic powder, paprika, salt, and pepper.1½ pounds boneless, skinless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon ground paprika, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once heated, add in the chicken breasts, and cook for 4-5 minutes per side until cooked through. Set aside to rest.2 tablespoons olive oil
- Add the lettuce, tomatoes, red onion, corn, bacon, and cheese to a large bowl.2 heads romaine lettuce, 1 pint grape tomatoes, ¼ cup red onion, 1 cup corn kernels, 8 slices cooked bacon, ¾ cup shredded cheddar cheese
- Chop the chicken into bite-sized pieces and add to the salad.
- Pour the dressing over the top. Then, toss the salad to coat everything in the dressing.¾ cup ranch dressing
Notes
- You can also bake the chicken in a 350°F oven for 25-30 minutes or grill the chicken over medium-high for 12-15 minutes, flipping halfway.
- If I have a few extra minutes, I like to quickly char the corn in a hot skillet or on the grill before tossing it in. It adds a smoky sweetness that takes the salad to the next level.
- If meal-prepping, I recommend waiting to dress the salad until just before serving to keep it from turning soggy.
- I like to add a bit of chopped avocado just before serving for an extra element of creaminess.
- This salad tastes great with almost any dressing. Blue cheese, caesar, thousand island, or balsamic are all great choices.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chopped Chicken Salad Step by Step
Prep: Gather the list of fresh ingredients for this chopped chicken salad. Chop the romaine lettuce, halve the tomatoes, thinly slice the red onion, cook and chop the bacon, and shred the cheese. Set everything aside while you prep and cook the chicken.
Season the Chicken: Season 1½ pounds of boneless, skinless chicken breasts with ½ teaspoon of garlic powder, ½ teaspoon of ground paprika, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Once heated, add in the seasoned chicken breasts, and cook for 4-5 minutes per side, or until cooked through to 165°F. Set aside to rest while assembling the salad.
Assemble the Salad: Add 2 heads of chopped romaine lettuce, 1 pint of halved grape tomatoes, ¼ cup of thinly sliced red onion, 1 cup of corn kernels, 8 slices of cooked and chopped bacon, and ¾ cup of shredded cheddar cheese to a large bowl. Chop the cooked chicken into bite-sized pieces and add it to the salad.
Dress the Salad: Pour ¾ cup of ranch dressing over the top of the salad. Then, toss the chopped salad to coat everything evenly in the dressing.
How to Store
Store leftover chopped chicken salad in an airtight container in the refrigerator for up to 1 day. If meal prepping, I recommend leaving off the dressing until just before serving. In that case, it will keep for up to 3 days in the fridge.
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