chopped chicken salad

Chopped Chicken Salad

Just a moment please...

Serves 2-4.
Prep Time
Total Time

Chili spiced chicken added to a healthy chopped salad base with homemade garlic croutons.


1 head romaine lettuce, chopped
1/2 cucumber, chopped
1/2 red pepper, chopped
2 scallions, diced (white and green parts)
1 stalk celery, chopped
3-4 ounces feta cheese, crumbled
1 avocado, diced
Sprouts (opt.)


2 chicken breasts
2 Tablespoons chili powder
2 Tablespoons olive oil
Salt and pepper


2 Cups stale bread, chopped
3 Tablespoons olive oil
1-2 cloves garlic
Salt and pepper
I used my house dressing for this salad, which I recommend, but you could also just whisk together 1/4 Cup olive oil with the juice from half a lemon and season with salt and pepper for a quick, light dressing.
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1) For salad, chop all ingredients evenly and toss with crumbled feta cheese and about 1/4 Cup dressing.  Set aside for later.

2) For croutons, chop bread into cubes and toss with olive oil, garlic, and salt and pepper.

3) Add croutons to a baking sheet lined with foil and bake at 300 degrees for 20 minutes until they are crunchy and lightly browned.  Turn them once or twice during this cooking.

4) For chicken, rub with olive oil and dust heavily with chili powder.  Grill chicken on high heat for 4 minutes a side and then finish cooking over indirect heat if necessary.  If you don’t have a grill, sear breasts in a hot pan over medium-high heat for 4 minutes a side.  Then finish in a 300-350 degree oven until cooked through, probably another 5-10 minutes.

5) Let chicken rest for 5 minutes before chopping.

6) Serve croutons, chicken, and diced avocado on a bed of salad with sprouts if you’re using them.