Chicken Chopped Salad with Honey Mustard Vinaigrette Recipe
A flavorful and colorful Chicken Chopped Salad featuring tender, spice-rubbed baked chicken breasts atop a fresh mix of lettuce, tomatoes, cucumber, bell pepper, and avocado, tossed with a tangy honey mustard vinaigrette and optional croutons for crunch. Perfect for a quick and satisfying meal in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 3 tablespoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 3 tablespoons light brown sugar, packed
- 1.5 tablespoons chili powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional and to taste
Salad
- 10 ounces fresh lettuce (mixed greens with cabbage and shredded carrots)
- 1 ½ cups diced tomatoes (halved cherry tomatoes or Roma tomatoes)
- 1 medium cucumber, peeled and diced
- 1 medium bell pepper, seeded and diced or sliced (yellow or any color)
- 1 medium ripe avocado, diced or sliced
- croutons, optional and to taste
Vinaigrette
- ¼ cup olive oil
- ¼ cup honey
- ¼ cup apple cider vinegar
- 2 teaspoons mustard (Dijon preferred, honey mustard acceptable)
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
Instructions
- Prepare oven and chicken: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with foil for easy cleanup. Place the chicken breasts on the baking sheet and pound them to an even thickness using a wine bottle, meat pounder, rolling pin, or heavy pan. This ensures uniform cooking.
- Season chicken: Drizzle the chicken evenly with olive oil and season generously with kosher salt and freshly ground black pepper. In a small bowl, mix the light brown sugar, chili powder, paprika, cumin, garlic powder, and optional cayenne pepper to create the dry rub. Sprinkle this rub evenly over both sides of the chicken.
- Bake chicken: Place the chicken in the preheated oven and bake for about 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is fully cooked.
- Rest chicken: Remove the chicken from the oven and let it rest covered loosely with foil for 5 to 10 minutes to lock in juices and moisture before slicing.
- Prepare salad base: While the chicken bakes, place the fresh lettuce in a large platter or bowl. Chop the tomatoes, cucumber, bell pepper, and avocado into bite-sized pieces and add them to the lettuce. Add croutons if using.
- Slice chicken and assemble salad: Slice the rested chicken and add it to the bowl with the vegetables. Pour any flavorful juices from the baking sheet into the salad bowl for added taste.
- Make vinaigrette: In a small jar or container with a lid, combine olive oil, honey, apple cider vinegar, mustard, kosher salt, and freshly ground black pepper. Secure the lid and shake vigorously until well blended. Taste and adjust seasoning with salt if needed.
- Toss and serve: Drizzle the vinaigrette over the salad as desired (you may not need to use all the vinaigrette). Toss gently to combine all ingredients thoroughly. Serve immediately for best freshness and flavor.
Notes
- Line the baking sheet with foil to make cleanup easier and prevent sticking.
- Pounding chicken to uniform thickness ensures even cooking time and juicier results.
- Resting the chicken after baking preserves moisture and enhances tenderness.
- You can swap the homemade vinaigrette with your favorite store-bought dressing if short on time.
- Adjust spices in the dry rub to suit your preferred heat level; omit cayenne for milder flavor.
- Use any type of fresh greens and seasonal vegetables based on your preference or availability.
