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Indulge in the ultimate freshness with our Best Lemon Pepper Chicken Chopped Salad! Tender lemon pepper chicken, crisp veggies, and a zesty dressing come together in a burst of flavor that's perfect for a satisfying meal anytime.
Get set to savor the goodness of The Best Lemon Pepper Chicken Chopped Salad recipe! Loaded with juicy lemon pepper chicken, crunchy kale, and flavorful herb-roasted tomatoes, it's a salad that's sure to satisfy your taste buds. Drizzled with a delightfuly tangy creamy ginger carrot dressing. This salad is a burst of fresh flavors + textures, every forkful promises the perfect bite! Totally Gluten-free + Dairy-free. Vegan Option.
Can you believe I used to despise salads? When I stumbled upon chopped salads, it completely changed my salad game--- Every forkful is like hitting the jackpot—a total game-changer in the world of salads! The best thing about this chicken chopped salad is that it's hearty + dairy-free, making it perfect for the whole family to enjoy. And the best part? You can easily mix and match ingredients to suit everyone's preferences.
OK, so if this is your first time hearing about chopped salad, then I've got you covered. Basically, the difference between chopped salad and regular salad is that all of the ingredients are chopped and incorporated versus it being layered. It definitely creates the perfect bite that makes a real difference when eating it.
Why You Will LOVE This Lemon Pepper Chicken Chopped Salad
An epic explosion of taste with every forkful!
Incredibly versatile--- customize it with your favorite veggies + protein options, making it a hit for everyone.
Packed with vitamins + antioxidants
Super delicious + colorful
Works as a main meal OR side with + vegan/vegetarian options.
Perfectly creamy thanks to the carrot ginger dressing!
How To Make Lemon Pepper Chicken Chopped Salad
Ready to make this tasty chopped chicken salad? First things first, let's gather and prep our ingredients! While there are a few steps involved, trust me, it's totally worth it, and you can even use some of these ingredients for meal prep.
Ingredients
The ingredients for this chicken salad recipe are simple and easy to customize based on what’s in your kitchen:
LEMON PEPPER CHICKEN:
Organic chicken breasts.
Homemade Lemon Pepper Seasoning. You can use either store-bought or learn how to make your own easy 5-minute lemon peper seasoning HERE!
Extra virgin olive oil. Used to coat the chicken for cooking and adds a rich, fruity flavor while preventing the chicken from sticking.
SALAD:
Organic kale. De-stemmed + roughly chopped.
Red onion. Adds an element of sweetness.
Roasted herb tomatoes. See recipe HERE or scroll down.
Cucumber. Peeled + sliced.
Cooked sweet corn kernels. For a little crunch and sweetness.
Pumpkin seeds. Toasted seeds add a nice flavor.
DRESSING:
Carrot Ginger Dressing. This dressing is perfectly creamy and tangy. See recipe on how to make it HERE.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS SALAD!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Lemon Pepper Chicken Chopped Salad. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
How To Make Creamy Carrot Ginger Dressing
With just a handful of simple ingredients and a quick blend in a good high-powered blender, you can create a rich + luscious creamy carrot dressing/sauce that's perfect for grain bowls, salads, sandwiches, and much more! Trust me, once you try it, you'll wonder how you ever survived without it.
Ingredients
Carrot Ginger Dressing:
Vegan mayonnaise. I love using Follow Your Heart Veganaise. It is super creamy and smooth but feel free to add your fave if you prefer.
Tomatoes. You can add as many tomatoes as will fit on your baking sheet.
Olive oil. Don’t skimp on the oil! It helps concentrate the tomato flavor and makes a nice jammy texture. You can use these roasted tomatoes like a dressing or sauce.
Dried herbs. I like a mixture of Italian herbs like oregano, basil and parsley. But you can mix up the seasonings with other fresh or dried herbs. Thyme, rosemary, marjoram and tarragon are all delicious with tomatoes.
Spices. Likewise, feel free to play with different spices in your roasted tomatoes. I like paprika, garlic powder and a pinch of red pepper flakes for a slight kick.
Why + How to Massage Kale
When it comes to massaging kale, it's usually recommended because kale is known for being tough and fibrous, which makes it sometimes hard to chew and digest. However, massaging the kale softens it a great deal and helps the flavors to be more pronounced which works hand in hand with the other ingredients.
My easy method to massage kale is to add the de-stemmed and chopped kale to a large bowl and then drizzling it with 1-2 tsps of lemon juice or Extra virgin olive oil and using your clean hands, rubbing the leaves together gently for about 2-3 minutes. They should look glossy and slightly reduced in volume when massaging is achieved.
What Can Be Used Instead of Kale in this Salad?
Although kale is the most common veggie that I love to use as my salad base, you can definitely use other greens such as romaine lettuce, spinach, collard greens, bokchoy, etc. for a nice twist! When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, I’ve curated a special list of our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are underutilized in many dishes.
How to Make Chopped Salad with a Food Processor
For greater ease, you can easily chop your ingredients in a food processor for the perfect bite. I suggest first starting with solely the kale leaves once they are de-stemmed. Add them to your food processor and pulse for a few seconds before they are too minced. Then remove those chopped greens and place them into a bowl and work your way through the other ingredients (all processed separately).
Once all ingredients are chopped, add them together in a bowl and continue the recipe.
Can I Add More More Ingredients to this Salad?
Definitely! This is a great recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies + protein.
Here are some additions that would go well in this salad:
Beans + legumes (i.e. chickpeas, black beans, kidney beans, etc.)
Can I Make This Chicken Chopped Salad recipe for Meal Prep?
You can prep this hearty salad up to two days ahead of time. The chicken and chopped veggies can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The salad can be tossed up to 30 minutes before serving.
How to Store Best Lemon Pepper Chicken Chopped Salad?
Leftover chopped salad can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
How to make this chopped salad recipe vegan?
To make this salad vegan, simply omit the chicken and substitute with your favorite meat substitute (chickpeas, beans, tofu, quinoa, etc.)
More Healthy Lunch + Dinner Recipes
Now that you've fallen in love with the Best Lemon Pepper Chicken Chopped Salad recipe, put to good use your remaining produce with these great family-friendly dinner recipes:
If you tried this Best Lemon Pepper Chicken Chopped Salad recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Get set to savor the goodness of The Best Lemon Pepper Chicken Chopped Salad recipe! Loaded with juicy lemon pepper chicken, crunchy kale, and flavorful herb-roasted tomatoes, it's a salad that's sure to satisfy your taste buds. Drizzled with a delightfuly tangy creamy ginger carrot dressing. This salad is a burst of fresh flavors + textures, every forkful promises the perfect bite! Totally Gluten-free + Dairy-free. Vegan Option.
In a bowl, add your freshly cleaned + rinsed chicken breasts along with olive oil and lemon pepper seasoning, mixing everything together until chicken is fully coated. NOTE: I like to poke small slits in the centers of breasts to ensure that they cook through evenly. Totally optional!
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one.
Bake for 20-25 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.
Remove from oven and let them cool until safe to handle.
TO MAKE THE CARROT GINGER DRESSING:
CHOP + MASSAGE KALE:
Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.
ASSEMBLE + CHOP THE SALAD:
On a large cutting board, add half of the kale followed half the amount of the following: roasted corn, roasted herb tomatoes, cucumber slices, onion, and pumpkin seeds; and using a 'salad chopper', precisely chop everything together (working your hands to keep them together when needed) until ingredients are cut "fine. Add chopped ingredients into a large serving bowl and REPEAT with remaining half of ingredients.
To serve, add the chopped salad to your bowl(s), drizzle with the Carrot Ginger dressing, and add your favorite toppings like grated parmesan, croutons, etc. if desired.
Bon Appetit!
Tips & Tricks
STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
MAKE AHEAD: The roasted tomatoes + corn can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The salad can be chopped up to 30 minutes before serving.
HERB ROASTED TOMATOES: To see the recipe, tap this link.
GREENS: If preferred, you can always add greens like Romaine lettuce, Arugula, Microgreens, Mustard Greens, Spinach or Collard Greens to this salad for added flavor or texture.
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