Chicken Chopped Salad (Printable Version)
Marinated grilled chicken with crisp romaine, avocado, corn and bell peppers topped with a creamy lime-yogurt dressing.
# Ingredients:
→ Chicken Marinade
01 -
1.2 pounds boneless skinless chicken breast
02 -
2 tablespoons olive oil
03 -
1 lime, juiced
04 -
1 teaspoon chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon ground cumin
07 -
½ teaspoon garlic powder
08 -
Kosher salt and ground pepper, to taste
→ Dressing
09 -
¾ cup plain greek yogurt
10 -
1 lime, juiced
11 -
2 teaspoons hot sauce of choice
12 -
2 teaspoons maple syrup or honey
13 -
1 garlic clove, minced
14 -
Kosher salt and ground pepper, to taste
15 -
2-4 tablespoons water, to thin dressing
→ Salad
16 -
6 cups romaine lettuce, chopped
17 -
½ cup green onions, sliced
18 -
⅓ cup curly parsley, chopped
19 -
1 red bell pepper, diced
20 -
1 jalapeno, seeded and diced
21 -
1 ½ cups corn, fresh or frozen and thawed
22 -
1 large avocado, chopped
23 -
1/4 cup roasted pumpkin seeds
# Steps:
01 -
Place chicken breasts in a ziplock bag with olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt and pepper. Mix through the bag to coat the chicken evenly. Refrigerate for at least 30 minutes or overnight for best flavor.
02 -
In a small bowl or jar, combine greek yogurt, lime juice, hot sauce, maple syrup or honey, minced garlic, salt and pepper. Add water gradually until desired consistency is reached. Refrigerate until ready to use.
03 -
Preheat an outdoor grill or grill pan over medium-high heat. Brush the grill with oil, then place the marinated chicken. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Allow to rest briefly before chopping into bite-sized pieces.
04 -
In a large salad bowl, combine romaine lettuce, green onions, parsley, red bell pepper, jalapeno, corn, avocado, and pumpkin seeds. Add the chopped grilled chicken.
05 -
Drizzle the prepared dressing over the salad and toss gently to combine all ingredients. Serve immediately.
# Notes:
01 -
For meal prep, keep the dressing separate until ready to serve to maintain freshness.
02 -
The chicken can be grilled ahead of time and served cold in the salad.