Chopped Chicken Recipe

Prep chicken

Trim any visible fat from the chicken breasts. Pat them dry with paper towels.

Marinate

In a bowl, combine 1 tbsp olive oil, 1 tsp lemon juice, crushed 1 garlic clove, 3 tsp salt, and 1 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts. Let sit at room temperature for 10 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a heavy skillet or grill pan over medium-high heat. Add a thin film of oil or nonstick spray. Cook the chicken breasts 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and exterior is golden. Alternatively, bake at 400°F (200°C) for 18-22 minutes until cooked through. Remove from heat and let rest 8 minutes.

Chop

Once rested, transfer chicken to a cutting board and chop into small, roughly 1/4- to 1/2-inch pieces (or finely shred with two forks), depending on desired texture for a 'chopped chicken' salad.

While chicken cooks or rests, finely dice 1/4 cup red onion, 1/4 cup celery, and 1/4 cup red bell pepper. Thinly slice 2 scallions and chop 2 tbsp parsley. Place all vegetables in a mixing bowl.

In a separate small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp smoked paprika, 1/4 tsp celery seed, and 1/2 tsp lemon zest until smooth.

Taste the dressing and adjust seasoning with additional salt and pepper if needed. The dressing should be creamy with a mild tang and a hint of sweetness.

Add the chopped chicken to the bowl with the vegetables. Pour the dressing over the chicken and vegetables and gently fold until everything is evenly coated. Taste and adjust salt, pepper, or a squeeze of lemon if desired.

Serve chilled or at room temperature on toasted baguette slices, sandwich bread, or wrapped in lettuce leaves. Garnish with additional chopped parsley or a sprinkle of smoked paprika if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days.