Chopped Chicken Salad


  • 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


  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.