How To Make Chopped Chicken Salad

Chopped salads are a solution to a common salad problem: uneven bites. Too much lettuce without flavor, or too much dressing drowning out the ingredients. History of the chopped salad goes back to the idea of fine-tuning texture and flavor in every forkful—lettuce, protein, creamy or tangy add-ins, and a dressing that ties it all together. In modern kitchens, a good chopped salad gives you crunch, creaminess, freshness, and a shot of protein all in one dish.

This version of Chopped Chicken Salad is designed for simplicity, texture, and home tradition: crisp romaine, juicy cherry tomatoes, cool cucumbers, creamy avocado, salty feta (optional or dairy-free swap), bright cilantro, grilled chicken, and protein from eggs. Dressed in a citrus-garlic vinaigrette. It takes mere minutes to assemble, and every bite feels balanced. Also naturally gluten-free, and you can make it dairy-free by omitting or swapping the feta.

Chopped Chicken Salad Recipe

Recipe Details

Yield: 2 servings
Total Time: 15 minutes

Recipe Ingredients

For the salad:

• 2 large eggs
• 1 head romaine lettuce, finely chopped
• 1/2 cup cilantro, minced
• 2 grilled chicken breasts, chopped into small pieces
• 3/4 cup cherry tomatoes, halved
• 1/2 avocado, diced
• 2 Persian cucumbers, diced
• 1/3 cup crumbled feta cheese (or dairy-free alternative)

For the dressing:

• Juice of 2 lemons
• 2 cloves garlic, grated
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup olive oil

Recipe Instructions

1. Hard-boil the eggs: bring about 3 inches of water to a boil in a small saucepan; gently lower the eggs in, cook uncovered for 6½ minutes. Remove, drain, and run under cold water to stop cooking. Peel and halve.
2. In a large bowl, combine finely chopped romaine lettuce and minced cilantro.
3. Add chopped chicken, halved cherry tomatoes, diced avocado, diced cucumbers, and crumbled feta (or dairy-free alternative) atop the greens.
4. Make the dressing: whisk together lemon juice, grated garlic, salt, and pepper in a small bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and well-emulsified.
5. Serve: Arrange the halved eggs on top, spoon the dressing on the side (or drizzle over if you prefer), and toss just before eating to keep avocado and greens fresh.

Chicken Salad Variations & Tips

• Dairy-Free Swap: Replace feta with crumbled dairy-free cheese, or omit altogether and add roasted nuts (almonds or walnuts) for crunch.
• Protein Boost: Swap one chicken breast for shredded rotisserie chicken, or add cooked chickpeas for extra plant-based protein (if you don’t mind vegetarian but want gluten-free).
• Flavor Twist: Mix in some chopped pickled red onions or capers for a tangy pop; or add roasted bell peppers for sweetness.
• Herb Variation: Try switching cilantro for parsley or fresh basil if you prefer different herb profiles.
• Dressing Alteration: Use a splash of apple cider vinegar or white wine vinegar instead of some lemon juice for sharper acidity; add a pinch of red pepper flakes for a little heat.
• Make-Ahead Tip: Keep components separated (chicken, veggies, dressing) in airtight containers; assemble just before eating to avoid soggy greens or avocado browning.

Photo credit: Paul Delmont