Chopped Chicken Salad
This chopped chicken salad is crisp, bright, and satisfying, built around tender chicken and a simple honey mustard dressing that brings everything together. The mix stays light but filling, making it a good option for quick lunches or easy dinners. It also fits naturally into a low-carb routine and holds up well for meal prep when the dressing is added just before serving.
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Cutting board and knife
- Measuring spoons
Ingredients
For the Salad
- 2 cups rotisserie chicken chopped
- 4 cups iceberg lettuce chopped
- ½ cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- 1 ripe avocado diced
- 4 slices cooked bacon chopped
- ¼ cup crumbled feta cheese
For the Honey Mustard Dressing
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Add the lettuce, chicken, tomatoes, cucumber, red onion, avocado, and bacon to a large mixing bowl. Sprinkle the feta over the top.
- Whisk the Dijon, honey, olive oil, lemon juice, salt, and pepper in a small bowl until smooth and fully combined.
- Drizzle the dressing over the salad and toss gently until coated. Serve immediately.
Notes
- Use rotisserie chicken for convenience; leftover grilled or baked chicken works too.
- Add chopped hard-boiled eggs, corn, or cooked pasta if you want a heartier salad.
- Prep ahead by chopping all ingredients except avocado; add avocado just before serving.
- The dressing can be doubled and stored refrigerated for up to 5 days.
