Name: Chicken Chopped Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1.2 pounds boneless skinless chicken breast; 2 tablespoons olive oil; 1 lime (juiced); 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon garlic powder; Kosher salt and ground pepper (to taste); ¾ cup plain Greek yogurt; 1 lime (juiced); 2 teaspoons hot sauce of choice; 2 teaspoons maple syrup or honey; 1 garlic (minced); Kosher salt and ground pepper (to taste); 2-4 tablespoons water (to thin dressing); 6 cups romaine lettuce (chopped); ½ cup green onions (sliced); ⅓ cup curly parsley (chopped); 1 red bell pepper (diced); 1 jalapeno (seeded and diced); 1 ½ cups corn (fresh or frozen and thawed); 1 large avocado (chopped); ¼ cup roasted pumpkin seeds

Description

Discover the vibrant flavors of this Chicken Chopped Salad, a dish that perfectly balances health and taste. Featuring tender grilled chicken, a colorful medley of fresh vegetables, and a creamy honey yogurt dressing, this salad is both nutritious and satisfying. Perfect for busy weeknights or sunny picnics, it comes together in under 30 minutes, making it an ideal go-to meal. Not only is it customizable to fit your preferences, but it’s also make-ahead friendly for effortless meal prep. Brighten up your dining table with this delightful salad that’s as appealing to the eyes as it is to the palate!

Ingredients

Scale

1.2 pounds boneless skinless chicken breast
2 tablespoons olive oil
1 lime (juiced)
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
Kosher salt and ground pepper (to taste)
¾ cup plain Greek yogurt
1 lime (juiced)
2 teaspoons hot sauce of choice
2 teaspoons maple syrup or honey
1 garlic (minced)
Kosher salt and ground pepper (to taste)
2–4 tablespoons water (to thin dressing)
6 cups romaine lettuce (chopped)
½ cup green onions (sliced)
⅓ cup curly parsley (chopped)
1 red bell pepper (diced)
1 jalapeno (seeded and diced)
1 ½ cups corn (fresh or frozen and thawed)
1 large avocado (chopped)
¼ cup roasted pumpkin seeds

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Instructions

Marinate the chicken with olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a Ziploc bag. Refrigerate for at least 30 minutes.
Prepare the dressing by combining Greek yogurt, lime juice, hot sauce, maple syrup (or honey), minced garlic, salt, pepper, and water in a bowl. Adjust thickness as desired.
Grill the marinated chicken over medium-high heat for about 6–8 minutes per side until cooked through (internal temperature of 165°F). Let rest before chopping.
In a large bowl, mix chopped romaine lettuce, green onions, parsley, bell pepper, jalapeno, corn, avocado, and grilled chicken. Drizzle with dressing and toss gently.
Serve immediately for maximum freshness.

Nutrition

Serving Size: 1 salad bowl (about 300g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 28g
Cholesterol: 85mg