Chopped Chicken Salad With Bacon
This Easy Chopped Chicken Salad with bacon is your new best friend. It’s loaded with shredded chicken, crisp veggies, and fresh herbs, all chopped up and tossed together for big flavor and zero fuss. Perfect when life’s hectic but you still want something delicious and satisfying.
Servings: 4 bowls
Ingredients
For the chicken breast
- 2 small free range organic chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper
- 1 tbsp olive oil
For the salad
- 5 cups lettuce chopped
- 1 cup cucumber sliced
- 1 avocado sliced
- ½ cup red onions sliced (skip it if you are following keto diet)
- ¼ cup cooked bacon chopped (nitrate and sugar-free. ButcherBox has great quality bacon)
For the salad dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- a pinch red crushed pepper
- salt and fresh ground black pepper to taste
Instructions
For the chicken
- Preheat oven to 425F. Season chicken with paprika, garlic powder, salt and pepper. Line baking dish or roasting pan with parchment paper and place the chicken breasts in a single layer. Pour olive oil on top of the chicken breast; rub over with your fingers.
- Bake for about 18-20 minutes, or until it gets the internal temperature of 165˚F. To know exactly when it is fully cooked, use a meat thermometer. Remove from the oven and allow cooling down for about 5 minutes before chop them.
For the salad
- In a large salad bowl, add first the lettuce, and then top it with cucumber, avocado, red onions and cooked bacon.
- In a mason jar, pour the lemon juice, olive oil and add salt and black pepper. Whisk everything together until combine.
- Taste to check the seasoning and pour over the salad. Add the diced breast chicken. Enjoy!
Meal-Preping
- Place an even amount of chopped chicken salad into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 3-4 days.
Video
Notes
- You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
- You can buy cooked bacon as a salad topper to save time.
- To store: If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad getting soggy. Everything will keep well when separate from the dressing for up to 4 days.
- To freeze: I don't recommend freezing the salad but you can freeze the chicken for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 353kcal | Carbohydrates: 9g | Protein: 30g | Fat: 25g | Cholesterol: 60mg | Sodium: 1112mg | Potassium: 523mg | Fiber: 4g | Sugar: 4g