Chopped Chicken Salad
Chopped Chicken Salad utilizes seasonal fruits and vegetables and easy baked chicken to create a hearty, colorful, protein-packed salad!
Ingredients
Baked chicken
- 2 lbs. boneless skinless chicken thighs
- Olive oil spray
- ½ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
Salad
- 3 cups kale, chopped in bite-sized pieces
- 1 cup brussel sprouts, chopped into bite-sized slices
- 1 cup purple cabbage, sliced
- 1 carrot, cut in ribbons with a mandolin (or sliced thinly)
- 1 red onion, sliced thinly
- 1 small stalk of fennel, sliced thinly (divided)*
- ¼ cup pomegranate seeds
- 1 cucumber, chopped in bite-sized pieces
- 1 tomato, diced
- ¼ cup crumbled feta (optional)
Garlic Citrus Vinaigrette
- ¼ cup extra virgin olive oil
- 1 ½ lemons, juiced (approximately 4 tbsp. juice)
- ½ tsp. salt
- ½ tsp. pepper
- 1 garlic cloves, minced
- 1 tsp. minced fennel (reserved from above)
Instructions
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Preheat oven to 375 F (190 C). Spray a small pan with olive oil spray and spread seasonings on both sides of chicken thighs. Place in pan and bake for 30 minutes or until the thickest part of the thigh reads 165 degrees. Allow to cool.
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Meanwhile, prepare the salad ingredients according to the ingredient list, and toss them in a large bowl. Place in the refrigerator until needed.
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Combine all vinaigrette ingredients in a mason jar and shake vigorously. Place in refrigerator until needed.
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Once the chicken has cooled, chop into bite-sized pieces and place over salad. Drizzle on vinaigrette and toss. Serve immediately, or place in small containers for meal prep.
Recipe Notes
*Slice the entire, single, stalk of fennel and reserve a small amount to mince for vinaigrette. If you cannot find fennel (may be called anise) in your local grocery store, it can be omitted, or substituted with celery.