Chopped Chicken Salad

Chopped Chicken Salad

Author: Stephanie Kay

The dressing for this salad lasts about one week in the fridge, and you can also add a pinch of seasoning like cumin or dill to mix up the flavour. Grilled or baked chicken work in this recipe, whatever you have on hand is just fine.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Salads
  • Cuisine: Gluten-Free
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  1. First, prepare the dressing. In a mason jar or container, combine the ingredients and whisk together until smooth.
  2. Wash and chop the lettuce into bite size pieces. Peel the cucumber, quarter and dice. (I like to remove the seeds as they can make the salad watery.) Half the cherry tomatoes and dice the onion.
  3. If you are using frozen corn, simply add it to a bowl and cover it with hot water until in thaws. Once thawed, strain off the water and dry lightly with a tea towel.
  4. Add the lettuce, vegetables and chicken to a large bowl and drizzle with half of the dressing.
  5. Toss salad to combine, add more dressing as needed and season with salt and pepper to taste.
  6. Serve and enjoy!