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Chopped Chicken Salad

Chopped Chicken Salad

with Charred Veggies and Avocado-Lime Dressing

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Rated 3.2 / 4out of 5842 ratings
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Velvety avocado creates a delicious (and healthy!) base for this creamy dressing. Spiced chicken is paired with slightly charred peppers and onions to take this chopped chicken salad to the next level.

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Romaine Lettuce

12 ounce

Chicken Breasts

1 unit

Red Bell Pepper

1 unit

Red Onion

1 unit


1 unit


¼ ounce


2 tablespoon

Sour Cream


1 unit

Roma Tomato

1 teaspoon


1 teaspoon

Dried Oregano

1 teaspoon

Southwest Spice Blend

Not included in your delivery





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1941.376 kJ
Calories464 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate27 g
Sugar9 g
Dietary Fiber12 g
Protein46 g
Sodium116 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Prep the veggies
Prep the veggies

Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and slice the onion into wedges. Core, seed, and thinly slice the bell pepper. Toss the peppers and the onions on a baking sheet with a large drizzle of olive oil and season with salt and pepper. Place in the oven for 20 minutes, tossing halfway through cooking.


Sear the chicken: Season the chicken on all sides with the Southwest spice blend, cumin, and oregano. Heat a drizzle of olive oil in a large pan over high heat. Sear the chicken for 2-3 minutes per side, then transfer to the baking sheet in the oven for 8-10 minutes, until cooked through.

Prep the remaining ingredients
Prep the remaining ingredients

Core and dice the tomato. Pick the cilantro leaves, then finely chop the stems. Zest and halve the lime. Slice the romaine lettuce into ½-inch pieces and place in a large bowl.

Make the avocado-lime dressing
Make the avocado-lime dressing

Halve, pit, and cube the avocado. Place half in a medium bowl with the lime zest, cilantro stems, and the juice of half a lime. Mash together with a fork until completely smooth. Mix in 1 Tablespoon sour cream. Season with salt, pepper, and additional lime juice, if needed.

Toss the salad
Toss the salad

Heat the broiler to high or the oven to 500 degrees. Cook the chicken and veggies for an additional 2-3 minutes, until they are slightly charred. Toss the charred veggies into the romaine lettuce along with the tomatoes, cilantro leaves, and cubed avocado. Stir the avocado-lime dressing into the salad and toss until evenly coated. Thinly slice the chicken.


Plate and serve: Serve the chopped salad topped with the sliced chicken and enjoy!