Chopped Chicken Salad is loaded with juicy chicken, crispy bacon, fresh veggies, and the most incredible dressing.
Chopped Chicken Salad
Big, hearty, and filling salads are my favorite—something you can probably tell from all the salad recipes I’ve shared over the years.
The best part of a chopped salad? Every bite is packed with flavor and perfectly coated in dressing!
This CPK copycat has been a longtime favorite, so I had to make a new version—this time with chicken, bacon, and classic garden veggies like tomatoes, cucumbers, and red onion. And wow—I can’t wait for you to try this one!
Ingredients
Here’s what you’ll need to make Chopped Chicken Salad:
- Lettuce: Wash and dry well to prevent a soggy salad.
- Chickpeas: Also called garbanzo beans—hearty and protein-packed.
- Cherry tomatoes: Use a serrated knife for easy cutting.
- Red onion: Skip if you don’t like it, or soak in lightly salted water for 10 minutes to mellow the bite.
- Cooked chicken: Rotisserie (pre-shredded or diced) is the best time-saver.
- Cucumber: English or mini cucumbers stay crisp and don’t need peeling.
- Avocado: Adds creaminess; ripe when it feels like the tip of your nose.
- Cooked bacon: Baked bacon is a game changer; microwave bacon is a quick shortcut.
- Fresh basil: Swap for parsley or cilantro if you’d like.
Chopped Chicken Salad Dressing
- Lemon juice: Fresh is best! A citrus juicer makes it quick and easy.
- Dijon mustard: Use Dijon, not yellow—there is a big flavor difference.
- Red wine vinegar: Adds brightness and tang.
- Sugar: Balances acidity; swap with honey if you’d prefer.
- Dried oregano & parsley: Adds a nice flavor.
- Minced garlic: Fresh, jarred, or paste—they all work.
- Olive oil: Use extra virgin for the richest flavor.
Quick Tip
Make the dressing ahead (a few days or the morning of) to save time. Shake well before using! If clumps form, that’s normal—olive oil hardens when cold. Let it sit at room temp, then shake again.
Tips for the Best Chopped Salad
- Dry the lettuce well so the chopped chicken salad stays crisp. A salad spinner helps!
- Cut everything evenly so each bite has a good mix of flavors.
- Make the dressing early for quicker prep and better flavor.
- Shake the dressing well before using, especially if it’s been in the fridge.
- Add dressing right before eating to keep the salad fresh.
- Add avocado in last so it doesn’t brown too fast.
- Make extra dressing and save it for another salad later in the week!
Storage
Chopped Chicken Salad Storage
- Once dressed, don’t store it—the salad gets soggy. Only dress what you’ll eat that day.
- Keep salad and dressing separate to enjoy later.
Make Ahead
- Prep everything ahead, except the avocado.
- Store dressing in a jar in the fridge and shake before using.
- Add avocado last, right before serving.
More Salad Recipes
- Black Bean Corn Avocado Salad with a chili-lime dressing
- Strawberry Poppy Seed Salad with candied almonds
- Caprese Quinoa Salad with the best easy dressing
- Mango Salad with a creamy yogurt dressing
- Grilled Steak Salad with a sweet lemon-honey dressing
Chopped Chicken Salad
Chopped Chicken Salad is a flavor-packed mix of tender chicken, crunchy bacon, crisp veggies, and a next-level dressing.
Equipment
- Large bowl
Ingredients
Salad
- 1 head green leaf lettuce see note 1
- 1 (15-ounce) can chickpeas drained and rinsed
- 1-1/2 cups cherry tomatoes cut into quarters
- 1/2 cup finely diced red onion
- 1 cup diced cooked chicken
- 1 cup diced cucumber
- 1 large avocado diced
- 1/3 cup finely chopped cooked bacon
- 10 to 12 large fresh basil leaves rip into small pieces
Dressing (see note 2)
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon minced garlic
- 1/3 cup olive oil
- Salt and pepper
Instructions
- Make the Dressing: Add all dressing ingredients to a mason jar. Season to taste (I add ½ teaspoon salt and ¼ teaspoon pepper). Shake well and store in the fridge until ready to use.
- Wash and dry the lettuce well (a salad spinner works best). Cut off the base, stack the leaves, roll them up, and slice thinly into ribbons. For shorter ribbons, cut each slice in half before unrolling.
- In a large bowl, combine all salad ingredients. Gently toss to mix.
- Shake the dressing again before using. Only add dressing to the portion you'll eat immediately (see note 2). Enjoy promptly—this salad doesn’t store well once dressed.
Video
Recipe Notes
Note 1: One head of lettuce or about 4 packed cups once cut into ribbons. Washing and drying the lettuce a day before helps prevent a soggy salad.
Note 2: You likely won’t need all the dressing, but it’s better to have extra. Keep salad and dressing separate if meal prepping.
Storage: Once dressed, the salad doesn’t store well. Store leftover dressing in the fridge for up to a week. Let it return to room temperature and shake before using.
Nutrition
Serving: 1serving | Calories: 553kcal | Carbohydrates: 37g | Protein: 27g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1127mg | Potassium: 854mg | Fiber: 11g | Sugar: 6g | Vitamin A: 9235IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I love this recipe! So healthy, quick, easy, and delicious!!
Thanks Heather! 🙂