Chopped Chicken Salad (Printable Version)
Juicy grilled chicken with sweet corn, fresh veggies, and creamy herb dressing for a vibrant, crunchy dish.
# Everything You’ll Need:
→ Grilled Chicken
01 -
2 boneless, skinless chicken breasts, halved lengthwise
02 -
1 tablespoon olive oil
03 -
1 tablespoon Worcestershire sauce
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
1/4 teaspoon smoked paprika
→ Salad Ingredients
09 -
Olive oil for drizzling
10 -
4 ears fresh corn
11 -
1/2 large cucumber, diced
12 -
6 green onions, diced
13 -
1 medium red onion, diced
14 -
1 medium red bell pepper, diced
15 -
1 medium yellow bell pepper, diced
16 -
1 large carrot, peeled and shredded
→ Green Goddess Dressing
17 -
1/2 cup sour cream
18 -
1/2 cup mayonnaise
19 -
1/4 cup chopped chives
20 -
1/2 cup chopped fresh herbs (parsley and/or basil)
21 -
1 clove garlic
22 -
2 tablespoons lemon juice
23 -
Salt and black pepper to taste
# Steps to Cook:
01 -
Place chicken breasts in a large bowl or resealable bag. Add olive oil, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika. Toss to coat evenly. Marinate for 30 minutes while preparing other ingredients.
02 -
Preheat grill to 400°F. Clean and spray the grill with non-stick cooking spray to prevent sticking.
03 -
Grill the chicken for 3 to 4 minutes per side, or until internal temperature reaches 165°F. Remove and let rest for 5 minutes before cutting into bite-sized pieces.
04 -
Drizzle corn with olive oil and season with salt and pepper. Grill for 6 to 8 minutes, turning every 2 minutes until evenly charred. Allow to cool, then cut kernels off the cob.
05 -
In a large bowl, combine cubed chicken, grilled corn kernels, diced cucumber, green onions, red onion, red and yellow bell peppers, and shredded carrot.
06 -
In a food processor, combine sour cream, mayonnaise, chives, fresh herbs, garlic, and lemon juice. Pulse for 30 to 60 seconds until smooth and creamy. Season with salt and pepper to taste.
07 -
Pour the green goddess dressing over the chicken and vegetables. Toss gently to coat. Adjust seasoning with additional salt, pepper, or hot sauce if desired.
08 -
Serve immediately or refrigerate for up to 5 days for meal prep convenience.
# Extra Suggestions:
01 -
Allowing the chicken to rest after grilling ensures juicy, tender pieces.
02 -
Grilling corn adds a smoky sweetness that enhances the salad's flavor profile.