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Chopped Chicken Salad

Chopped Chicken Salad

 

I usually do an eating for your health article that features a particular food on Sundays.  This week I am bringing you a chopped chicken salad that is super healthy with lots of healthy ingredients, but no one in particular is the dominant ingredient, so I’m going to skip the ingredient information.

I just love chopped salads because if you cut the ingredients small enough, you can get a little bit of each ingredient all in one bite.  And, this combination of ingredients is just yummy.  The vegetables are tossed in a vinaigrette, so you get dressing on every bite, but then just a little ranch is added on top for an extra layer of flavor without a lot of extra calories.  I make my own ranch using this ranch mix recipe from Robyn’s View, which I highly recommend, but you can use your favorite if you already have one.

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Chopped Chicken Salad

  • Author: Michelle @ From Calculus to Cupcakes

Scale

Ingredients

  • 1 lb boneless, skinless chicken breasts cutlets
  • 3 Tbsp. olive oil, divided
  • 1/4 cup balsamic vinegar plus 1 Tbsp. divided
  • salt and pepper
  • 12 oz. frozen corn
  • 1 red pepper, chopped
  • 1 avocado, chopped
  • juice of 1 Lemon
  • 1 tsp. honey
  • 1/2 tsp salt
  • pepper
  • 2 cloves garlic, minced
  • 4 cups lettuce chopped into bite sized pieces (I used green leaf.)
  • 1 cup shredded cheddar cheese
  • 24 Tbsps. Ranch dressing
  • tortilla chip strips

Instructions

  1. Preheat oven to 350 degrees.
  2. Stir together 1 Tbsp. olive oil and 1/4 cup balsamic vinegar.
  3. Place chicken in a baking dish an pour vinegar mixture over it.
  4. Bake until done. The time will depend greatly on the thickness of your chicken, but mine took about 25 minutes.
  5. While the chicken is baking, saute the corn in the remaining olive oil in a skillet over medium heat.
  6. Continue cooking until some of the kernels begin to get a little brown around the edges.
  7. When the chicken is done, remove it from the pan. Allow to cool slightly, and then chop it into bite sized pieces.
  8. Place corn and chicken into a large bowl and all to cool until barely warm.
  9. Stir in red pepper and avocado.
  10. Whisk together remaining balsamic vinegar, lemon juice, hone, salt, and pepper to taste. Pour over vegetables and toss to coat.
  11. Just before serving, toss in lettuce and cheese.
  12. Sprinkle tortilla chip strips and drizzle the top with ranch dressing. You don’t need much of the ranch because of the vinaigrette on the vegetables, so use it sparingly.


Nutrition

  • Serving Size: 2
  • Calories: 1728
  • Sugar: 26
  • Sodium: 3362
  • Fat: 125
  • Saturated Fat: 26
  • Unsaturated Fat: 91
  • Trans Fat: 0
  • Carbohydrates: 119
  • Protein: 55
  • Cholesterol: 89
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About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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