Chopped Chicken Salad Recipes

CHICKEN CHOPPED SALAD

Steps:

• Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
• Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
• Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
• To a small bowl, add the remaining ingredients, stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
• Bake for about 15 minutes, or until chicken is cooked through (165F) and done.
• Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
• While chicken bakes, to a large platter or bowl, add the lettuce, and chop the vegetables and add them to the bowl, and optionally add the croutons.
• When chicken is done resting, slice it and add it to the bowl. Make sure to get any run off juices from the sheet pan into the salad bowl because there is a ton of flavor in the juices.
• To a small jar or container with a lid (a canning jar works great), add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. If it is at all flat, it likely needs more salt. Alternatively, use your favorite store bought vinaigrette or dressing.
• Drizzle the vinaigrette over the salad as desired (you may not need all of it), toss to combine, and serve immediately.

CHICKEN CHOPPED SALAD

Steps:

• In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.

CHOPPED CHICKEN SALAD

Steps:

• Toss 1/4 loaf Italian bread, torn into pieces, with a drizzle of olive oil; season with salt and pepper. Bake at 350 degrees until croutons are crisp.
• Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a skillet; saute chicken in batches until cooked through. Cut into pieces. Whisk 1/4 cup olive oil with lemon juice; season with salt and pepper. Toss with romaine lettuce, zucchini, onion, croutons, and a handful of toasted almonds and fresh parsley.

GRILLED CHICKEN CHOPPED SALAD

Steps:

• In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.