This easy chopped chicken salad was my go-to healthy lunch last week — light, filling, and impossible to stop eating. It combines protein-packed chicken with crisp vegetables, creamy avocado, a touch of chili, and fresh herbs to create a satisfying meal that fuels you without weighing you down. It’s also simple to prep ahead, making it ideal for busy weekdays.
What I love most is the balance of textures and flavors: tender chicken, crunchy cucumbers and radishes, juicy cherry tomatoes, silky avocado, and a little heat from chili pepper. This combination keeps the salad interesting and satisfying, while remaining low-carb, high-protein, gluten-free, and great for anyone focused on clean eating or weight management.
The salad comes together quickly, especially if you have cooked chicken on hand. Toss everything with a bit of olive oil, salt and pepper, and finish with lemon juice if you like extra brightness. It’s versatile, adaptable, and perfect for packing into a lunch container or spooning into lettuce wraps.
Easy Chopped Chicken Salad Ingredients
The ingredients are simple and easy to swap based on what you have:
- Boneless, skinless chicken. Rotisserie, leftover roasted chicken, or boiled chicken both work well. Use breast or thighs depending on your preference.
- Avocado. Adds creaminess and healthy monounsaturated fat, plus fiber and vitamins.
- Fresh vegetables. Cucumber, cherry tomatoes, scallion and radishes are great. You can also add leafy greens like arugula or spinach and bell peppers for extra color and crunch.
- Chili pepper. Optional, but offers a nice kick. Substitute jalapeño or mild peppers if you prefer less heat.
- Fresh herbs. Dill complements this salad beautifully; parsley, cilantro, or basil are good alternatives.
- Olive oil, salt and pepper. A squeeze of lemon juice or a splash of vinegar brightens the flavors if you want extra acidity.
How To Make The Chopped Chicken Salad
If you already have cooked chicken, assembly takes minutes: chop the chicken and vegetables into bite-sized pieces, combine in a bowl, and toss with olive oil, salt and pepper. Add lemon juice or a splash of vinegar if you like a tangy finish.
If you need to cook the chicken, here’s a simple boiled-chicken method that keeps the meat moist and neutral in flavor so it blends well with the salad:
- Add skinless, boneless chicken thighs or breasts to a pot. Season the water with 1 teaspoon dried mint (optional), salt and pepper, and cover with enough water.
- Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes until fully cooked through.
- Drain, let cool slightly, then chop into bite-sized pieces before adding to the salad.
Once mixed, taste and adjust seasoning. The salad stores well in the fridge—keep dressing separate if you plan to meal prep to preserve crispness.
How To Serve
Serve this chopped chicken salad as a main for lunch or a light dinner. It’s excellent on its own, over a bed of greens, or tucked into lettuce cups for a low-carb wrap. A dollop of yogurt-based sauce or tzatziki pairs nicely if you want a creamy accompaniment.
What To Meal Prep
To save time, prepare multiple servings in advance. Cook and chop the chicken, then store it in an airtight container in the fridge. Chop cucumbers, scallions, radishes and dill, and keep cherry tomatoes whole until assembly. Avocado is best added just before serving to avoid browning, so slice it fresh or toss with a little lemon juice if prepping early.
Store the prepped components separately for up to 3 days. When you’re ready to eat, combine the ingredients and dress with olive oil, salt, pepper, and lemon juice for a fast, fresh meal in 5–10 minutes.
More Healthy Chicken Recipes
If you enjoy this chopped chicken salad, try other healthy chicken options such as 15-minute spicy chicken and chickpeas, Mediterranean-style chicken wraps, or a classic cobb chicken salad. These recipes emphasize quick cooking, balanced nutrition, and fresh ingredients.
- 15-Minute Spicy Chicken and Chickpeas (quick, protein-rich option)
- Mediterranean Chicken Wraps (great for lunches or light dinners)
- Healthy Cobb Chicken Salad (a hearty, filling salad with balanced macros)
Easy Chopped Chicken Salad
This easy chopped chicken salad is light, nourishing, and perfect for meal prep. It’s low-carb, high-protein, gluten-free, and full of fresh vegetables and healthy fats.
10 minutes
10 minutes
Ingredients
- 3/4 cup chicken, cooked, chopped
- 1 1/2 cup cucumbers, chopped
- 1 scallion, thinly chopped
- 1 tbsp raw chili pepper, thinly chopped (optional)
- 1 tbsp dill, thinly chopped
- 2/3 cup cherry tomatoes, chopped
- 1/2 cup radishes, chopped
- 1/4 avocado, chopped
- 1 tbsp olives, chopped and pitted
- 1 tsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Chop the raw produce and the cooked chicken into bite-sized pieces.
- Combine everything in a bowl and toss with olive oil, salt and pepper. Add lemon juice or a splash of vinegar if desired.
Notes
To poach chicken: place skinless, boneless thighs or breasts in a pot with 1 tsp dried mint (optional), salt and pepper, and cover with water. Bring to a boil, then reduce heat and simmer 20–25 minutes. Cool slightly, chop, and add to the salad.
Nutrition Information
Yield: 1
Serving Size: 1
Calories: 414
Total Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 19g
Cholesterol: 95mg
Sodium: 468mg
Carbohydrates: 19g
Fiber: 7g
Sugar: 8g
Protein: 28g