Name: Chopped Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large boneless, skinless chicken breast, seasoned and roasted (or leftover roasted chicken); 2 teaspoons extra virgin olive oil (plus more for the dressing); 1 ear of sweet corn, husk removed, corn cut from the cob; 2-3 hearts of romaine, chopped small (about 4 cups total); 1 avocado, pitted and cubed; ¼ red onion, diced; 1 Persian cucumber, sliced and quartered; 2 tablespoons goat cheese or fresh feta, crumbled (omit if dairy-free); ¼ cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice (or more red wine vinegar); 1 clove garlic, finely minced or grated; 2 teaspoons Dijon mustard; 1 tablespoon honey; 1 teaspoon salt; ¼ teaspoon cracked pepper

Description

Chopped Chicken Salad is an ode to fresh produce! This healthy chopped salad is easy to make and bursting with delicious flavors.

Ingredients

Units Scale

Chopped Chicken Salad:

1 large boneless, skinless chicken breast, seasoned and roasted (or leftover roasted chicken)
2 teaspoons extra virgin olive oil (plus more for the dressing)
1 ear of sweet corn, husk removed, corn cut from the cob
2–3 hearts of romaine, chopped small (about 4 cups total)
1 avocado, pitted and cubed
1/4 red onion, diced
1 Persian cucumber, sliced and quartered
2 tablespoons goat cheese or fresh feta, crumbled (omit if dairy-free)

Homemade Garlic Vinaigrette Dressing:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (or more red wine vinegar)
1 clove garlic, finely minced or grated
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon cracked pepper

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Instructions

If preparing chicken from scratch, roast it in the oven. I generally make this salad with leftover roasted chicken, or I grab roasted chicken off the hot bar at my local natural grocery store.
If using fresh corn (I prefer fresh corn), cut the corn from the cob. In a medium saute pan, heat 2 teaspoons of extra virgin olive oil (or your preferred cooking oil). Add the corn season with salt and pepper and saute over medium-high heat for 5-6 minutes until cooked through and the edges start to brown and caramelize.
Dice the red onion, cucumber, and avocado.
Place the dressing ingredients in a jar, then seal the lid and shake vigorously until thoroughly combined.
Assemble the salad by combining the chopped lettuce, then spreading it onto a large platter. To make the salad look like the photos here, arrange the toppings in neat rows, then drizzle the dressing over the salad. Alternatively, toss all ingredients together in a large serving bowl and enjoy.