Go Back Email Link
–+ servings
partial view of a dressed chopped chicken salad in a large serving bowl.
Print Recipe
No ratings yet

Chopped Chicken Salad Recipe

This chopped chicken salad is loaded with juicy chicken breast, bacon, corn, cheese, romaine, and ranch. It's hearty, flavorful, and easy to make!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: American
Servings: 4 salads
Calories: 719kcal
Author: Becky Hardin

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
    seasoned raw chicken breasts on a white plate.
  • 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
    seasoned seared chicken breasts in a pan.
  • 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.
    chopped chicken salad ingredients in a large bowl.
  • Pour the dressing over the top. Then, toss the salad to coat everything in the dressing.
    ¾ cup ranch dressing
    pouring ranch dressing over chopped chicken salad in a large bowl.

Notes

*You can also use thighs, leftover cooked chicken, or rotisserie chicken.
**Fresh, frozen (thawed), or canned (drained and rinsed) all work well here.
Tips:
  • 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.
Storage: Store chopped chicken salad in an airtight container in the refrigerator for up to 1 day if fully dressed or up to 3 days if undressed.

Nutrition

Serving: 1salad | Calories: 719kcal | Carbohydrates: 26g | Protein: 53g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 158mg | Sodium: 1707mg | Potassium: 1889mg | Fiber: 9g | Sugar: 11g | Vitamin A: 28677IU | Vitamin C: 32mg | Calcium: 293mg | Iron: 5mg