This Chopped Chicken Salad only takes a couple minutes to put together and is perfect if you’re looking for a filling salad. Super versatile and great as a meal prep as well!
Course Main Course, Salad
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Carmy
Ingredients
For the chicken:
2chicken breasts
3tbspolive oil1 tbsp for the chicken, 2 tbsp for the cast iron
2½tbspsriracha lime seasoning or simply season with salt, pepper, and garlic powder.
For everything else:
6stripsbacon
4-6cupsromaine lettuce
1red onionsdiced
2cupscherry tomatoeshalved
1cucumberssliced
1-2avocadodiced
goat cheeseas much or as little as you'd like
salad dressing if desiredas much or as little as you'd like
Instructions
To Make the Chicken:
Slice each chicken breasts in half so your two chicken breasts become four thin fillets.
Coat in olive oil and cover with the seasoning of your choice.
Heat a cast iron (or pan of your choice) on medium heat with additional olive oil. Place the chicken breasts in the cast iron in a single layer.
Sear the breasts for 3 to 4 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 6 to 8 minutes.
Allow the chicken breasts to rest for 5 minutes before chopping.
To Make The Bacon:
Heat oven to 400F.
Line a sheet pan with parchment paper, then place the bacon strips side by side.
Bake the bacon for 18-20 minutes or until it’s reached your desired level of crispiness. Transfer the bacon with tongs to a paper towel-lined plate to absorb extra oil.
Roughly chop into small pieces.
To Assemble:
Combine the chopped romaine lettuce, red onions, cherry tomatoes, cucumbers, avocado, goat cheese, crumbled bacon, and chopped chicken.