Chopped Chicken Salad Recipe

Marinate chicken

Pat chicken breasts dry. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Add chicken and coat thoroughly. Let marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of oil or use nonstick spray. Remove chicken from marinade and place in skillet. Cook 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Alternatively, grill over medium heat 6–8 minutes per side. Transfer cooked chicken to a cutting board and rest 5 minutes, then chop into 1/2-inch pieces.

While chicken rests, prepare the salad base. Wash and dry the romaine and red leaf lettuce. Stack and roughly chop to produce bite-sized pieces (about 1/2-inch). Place 4 cups romaine and 2 cups red leaf into a large bowl or onto a platter.

Add the chopped vegetables and extras: 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 diced avocado, 1/2 cup shredded cheddar cheese and 2 tbsp chopped parsley. Toss gently to combine, keeping avocado intact until dressing is ready to avoid browning.

Add chopped chicken to the salad and toss gently to distribute evenly.

Make dressing: In a small bowl or jar whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 clove minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth and emulsified. Taste and adjust seasoning or acidity with extra salt, pepper or a splash of vinegar as desired.

Dress the salad: Pour dressing over the salad and chicken (start with about 3/4 of the dressing). Toss gently until everything is evenly coated. Serve any extra dressing on the side.