Fresh Chopped Chicken Salad

This chopped chicken salad is a refreshing and satisfying dish that balances juicy grilled chicken with sweet and smoky grilled corn and colorful fresh vegetables. Tossed in a creamy green goddess dressing bursting with fresh herbs, it works perfectly as a hearty main course or an easy meal prep option that lasts through the week.

Ingredients

• Two chicken breasts: sliced thinly for quick and even grilling ensuring juicy bites
• Olive oil: used for marinating and drizzling keeps ingredients moist and flavorful while adding healthy fats
• Worcestershire sauce: infuses a deep, savory note lending complexity to the chicken
• Garlic powder and onion powder: for a mild but aromatic seasoning that enhances the grilled meat
• Paprika: adds a subtle smoky warmth that pairs beautifully with the grilled elements
• Four ears of corn: chosen fresh and sweet to be grilled for that slightly charred, vibrant crunch
• Half a large cucumber: diced for freshness and a cool contrast to the grilled flavors
• Green onions and red onion: provide a mild pungency and crunch essential for layering flavors
• Red and yellow bell peppers: add color and a natural sweetness balancing the savory components
• Carrots: shredded finely contribute a tender crunch and earthiness
• Sour cream and mayonnaise: form the creamy base of the green goddess dressing for richness
• Fresh herbs like parsley or basil: impart a bright, garden-fresh taste
• Chives: in the dressing add a mild onion flavor complementing the whole salad
• Lemon juice: brings acidity to brighten the dressing and cut through the richness
• Garlic clove: blends into the dressing giving it a slight bite and aromatic depth
• Salt and pepper: used throughout for seasoning to taste

Step-by-Step Instructions

Searing the Chicken:

Marinate the chicken breasts with olive oil, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika. Allow to rest for at least thirty minutes so the flavors deeply penetrate the meat. Preheat your grill to four hundred degrees, clean it, and spray with non-stick cooking spray to prevent sticking. Grill the chicken about three to four minutes per side until the internal temperature reaches one hundred sixty-five degrees. Rest the chicken five minutes before slicing into bite-size pieces for juiciness.

Grilling the Corn:

Drizzle ears of corn with olive oil and sprinkle with salt and pepper. Place the corn directly on the grill for six to eight minutes, turning every two minutes so it cooks evenly and develops a smoky char all around. When cool enough to handle, carefully cut the kernels off the cobs.

Combining the Salad:

In a large bowl mix the grilled chicken pieces with the grilled corn kernels, diced cucumber, green onions, red onion, diced red and yellow bell peppers, and shredded carrots. This combination creates a vibrant and crunchy base full of varied textures and tastes.

Preparing the Green Goddess Dressing:

Into a food processor fit with a blade attachment add sour cream, mayonnaise, chives, fresh herbs like parsley or basil, garlic, lemon juice, salt, and pepper. Pulse for thirty to sixty seconds until smooth, creamy, and well combined. Season to taste with additional salt and pepper, then set aside.

Final Assembly:

Pour the green goddess dressing over the salad mixture and gently toss everything together to coat evenly with the creamy herb dressing. Taste and adjust seasoning if needed. If you like a little heat, adding a splash of hot sauce complements the flavors wonderfully.

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Storage Tips

Store your chopped chicken salad in an airtight container in the refrigerator to maintain freshness. The creamy dressing helps preserve the vegetables while the chicken stays moist. It’s best eaten within five days. To keep the salad from becoming soggy, you can store the dressing separately and toss it just before serving if preferred.

Ingredient Substitutions

If you don’t have Worcestershire sauce you can substitute with soy sauce plus a splash of lemon juice to mimic the tangy depth. Greek yogurt can replace sour cream for a lighter dressing, and you can swap mayonnaise with avocado for a healthier fat source. Feel free to use any fresh herbs you have on hand for the dressing such as cilantro or tarragon for a different herbal note.

Serving Suggestions

This salad pairs wonderfully with warm crusty bread or pita to make it even more filling. It also complements grilled vegetables or a simple quinoa side to create a well-rounded meal. Adding a few toasted nuts or seeds on top before serving provides extra crunch and a nutty flavor contrast.

Recipe FAQs

→ How do I ensure the chicken stays juicy?

Marinate the chicken in olive oil and seasoning for at least 30 minutes before grilling at medium-high heat. Resting it after grilling helps retain juices.

→ Can I use frozen corn instead of fresh ears?

Fresh corn is preferred for its natural sweetness and texture, but thawed frozen corn can be grilled lightly as a substitute.

→ What fresh herbs work best in the dressing?

Parsley, basil, and chives combine beautifully to create a bright, flavorful herb dressing complementing the chicken and veggies.

→ Is it better to shred or dice the vegetables?

Dicing the cucumbers, onions, bell peppers, and chopping the carrots finely provides a balanced texture that contrasts nicely with the chopped chicken.

→ How long will this salad keep in the refrigerator?

Stored in an airtight container, it keeps well for up to 5 days while maintaining freshness and flavor for easy meal prep.