Go Back
Delicious and fresh chopped chicken salad with mixed vegetables and dressing

Chopped Chicken Salad

A vibrant and easy chopped chicken salad featuring grilled chicken, seasonal vegetables, and a creamy dressing, perfect for weeknight dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, sliced in half lengthwise Use boneless, skinless for easy grilling.
  • 1 tbsp olive oil For marinating and grilling.
  • 1 tbsp worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt and pepper Adjust to taste.
  • 1/4 tsp paprika
  • to taste olive oil, for drizzling
  • 4 ears corn Fresh corn is best in season.
  • 1/2 large cucumber, diced Choose Persian or English varieties.
  • 6 pieces green onions, diced Adds mild sweetness.
  • 1 medium red onion, diced Soak to mellow flavor.
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 large carrot, peeled then shredded
Dressing Ingredients
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise For creaminess.
  • 1/4 cup chives
  • 1/2 cup fresh herbs (parsley or basil)
  • 1 clove garlic
  • 2 tbsp lemon juice Adds brightness.
  • 1/2 tsp salt and pepper Adjust to taste.

Method
 

Preparation
  1. Rub the chicken breasts with olive oil, worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika. Grill for 4–6 minutes on each side until fully cooked. Let rest and chop into bite-sized pieces.
  2. Grill the corn until lightly charred, then slice off the kernels.
Assembly
  1. In a large bowl, combine grilled corn, cucumber, green onions, bell peppers, red onion, and shredded carrot. Toss gently.
  2. In a blender, pulse sour cream, mayonnaise, chives, herbs, garlic, lemon juice, and a pinch of salt and pepper until smooth. Toss 2/3 of the dressing with the veggie mixture.
  3. Fold the chopped chicken into the dressed vegetables, drizzling the remaining dressing on top. Adjust seasoning and serve either at room temperature or slightly chilled.

Notes

Store salad components separately for best texture. Assemble right before serving. For a vegan version, replace chicken with grilled tempeh or marinated smoked mushrooms.