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This lemony chicken chopped salad is perfect to make ahead for weekday lunches. It’s crunchy and refreshing, full of flavor and very satisfying. It tastes like spring! Scoop it up with chips or crackers for an extra crunch.
I’ve made you lunch today!
This lemony chicken chopped salad is so crunchy, refreshing and delicious! I love making it ahead of time for lunches during the week or even throwing it together for a quick dinner! It’s super satisfying and tastes incredible.
It’s like spring in a bowl, in the best way possible.
This is one of those salads that you can make when the produce isn’t exactly in season yet. I’m there right now. The things that I am so excited about – all that delicious summer garden produce that makes salads and, heck, just regular meals taste so wonderful?
We aren’t there yet here in Pittsburgh!
It’s probably the reason that spring is my least favorite season. Sure, I can find good things about it, but the produce and seasonal eating is seriously lacking. It’s just not my favorite!
This makes it better though. A super crunchy salad that you can eat by fork or chip, with texture that makes a meal so enjoyable.
You know what a texture freak I am, so this is right up my alley!
Here’s what goes into this bowl:
First, a base of chopped cabbage. That’s where the crunch is starting! Yes, we’re layering our crunch. And don’t worry, this is going to soak in the dressing and be so finely chopped that it crunches beautifully. You’ll love it!
Chickpeas, and you can even roast them if you want more crunch.
Chopped chicken. I just use a rotisserie chicken for this! Or I will use leftover grilled chicken if I have it on hand. The key here is EASY. This is a great salad to make when you already have cooked chicken in your fridge. Or if you just grabbed a rotisserie!
Then, some vegetables. Chopped cucumber and chopped shallots or red onion. You can add anything extra in here that you enjoy, of course.
The dressing is super lemony and herby. Think lemon juice, fresh lemon zest, some chives and maybe even dill. Refreshing, because we want it to taste like spring. Bright and citrusy, for the same reason. Also, because it goes wonderfully with all of our salad ingredients.
Finally, some feta! Crumbly feta adds the best creamy, tangy bite to this salad. I love it.
My favorite thing about this salad is that once everything sits in the dressing, it gets even better. Nothing gets mushy or gross. It all gets even better as it sits.
Oh! And you can also throw on some seeds or nuts (pepitas?! sliced almonds?!) – the options are endless!
And even better: you can scoop this up with pita chips or tortilla chips. You can even crush them on top and eat it with a fork. There are so many ways to enjoy this, it’s fabulous.
Lemony Chopped Chicken Salad
Lemony Chicken Chopped Salad
Prep Time: 25 minutes mins
Total Time: 25 minutes mins
This lemony chicken chopped salad is perfect to make ahead for weekday lunches. It's crunchy and refreshing, full of flavor and very satisfying. It tastes like spring! Scoop it up with chips or crackers for an extra crunch.
1 small head green cabbage, chopped2 cups chopped cooked chicken breast1 can chickpeas, drained and rinsed1 cup chopped cucumbers½ red onion, chopped⅓ cup crumbled feta cheesecrackers, pita or tortilla chips, for servingPlace the cabbage in a large bowl and toss with a pinch of salt and pepper. Add the chicken, chickpeas, cucumbers and red onion. Toss well with a few spoonfuls of dressing. Add the feta and toss again. Taste and season with salt and pepper as needed.
Serve with more dressing, and crackers, pita chips or tortilla chips for serving.
lemon herb vinaigretteWhisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!
Give me all the chips.
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