Lemon Chicken Chopped Salad Recipe
This refreshing Lemon Chicken Chopped Salad Recipe is loaded with vegetables and grilled chicken in a simple soy-vinegar vinaigrette.
Ingredients
- 3 boneless skinless chicken breasts, 8-12 ounces each
- 1 chicken marinated recipe
For the Soy Vinaigrette:
- ½ cup olive or avocado oil
- 1 ½ tablespoon soy sauce
- 3 tablespoons ed wine vinegar
- 2 tablespoons honey
For the Chopped Salad:
- 1 head of small diced romaine lettuce
- 1 head of small diced green leaf lettuce
- 1 seeded and small diced red bell peppers
- 1 seeded and small diced yellow bell pepper
- ½ seeded and small diced cucumber
- ½ peeled and small diced sweet onion
- 1 ½ cups of small diced cherry tomatoes
- 2 shredded carrots
- 4 small diced radishes
- 4 small diced stalks of celery
- 2 trimmed cooked ears of corn
- sunflower seeds and sliced green onions for garnish
Instructions
- Chicken: Place all ingredients into a plastic bag and mix until completely combined and marinate in your refrigerator overnight or for at least 12 hours.
- Remove the chicken from the marinade to a hot pan over medium-high heat and sear the chicken on both sides until golden brown and cooked throughout, about 6 minutes per side. Slice and set aside.
- Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
- To Plate: Add the lettuce to a large bowl and evenly sprinkle on or fan out all of the small diced vegetables and sliced chicken.
- Garnish with the sunflower seeds and green onions.
Notes
I highly recommend for making my lemon chicken chopped salad to let the chicken marinate overnight. Every time I do, the chicken comes out extra tender and full of flavor, and it makes a big difference compared to a quick marinade.
Watch the heat: When I’m cooking the chicken, I keep an eye on the heat since it can brown quickly. If I notice it getting too dark, I just turn the heat down to medium-low.
Chop everything small: I like to dice all the vegetables into small, even pieces. It makes the salad easier to toss and ensures every bite has a little bit of everything.
Dress right before serving: I keep the vinaigrette separate until I’m ready to serve. This keeps the lettuce crisp and the salad fresh.
Make it your own: I swap out veggies depending on what’s in season or what I have in the fridge. This salad is super flexible, and I love how easy it is to change things up.
Make-Ahead: You can make this chopped salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to keep the ingredients separate.
How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze. The salad could last 1 to 2 days longer if you keep the topping ingredients stored separately.
Nutrition
Calories: 375kcalCarbohydrates: 16gProtein: 23gFat: 25gSaturated Fat: 2gCholesterol: 54mgSodium: 510mgPotassium: 842mgFiber: 3gSugar: 6gVitamin A: 6615IUVitamin C: 72.6mgCalcium: 58mgIron: 2.1mg