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Chopped Chicken Salad

This salad is delicious and tastes like one you would get at a restaurant. It is versatile and can be packed for lunches, road trips, or served for lunch at home.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 2 cups

  • Calories 290
  • Carbohydrate 12 g
  • Protein 25 g
  • Fat 15 g
  • Saturated Fat 3.5 g
  • Sugar 5 g
  • Dietary Fiber 5 g
  • Cholesterol 130 mg
  • Sodium 585 mg
  • Potassium 825 mg

This Recipe Serves 5


1 avocado, cored and cut in half
8 cups romaine lettuce, chopped
2 green onions, chopped
2 carrots, shredded
2 cups cooked chicken breast, diced
2 hard boiled eggs, diced
1 large tomato, diced
4 tablespoons cooked bacon pieces

½ cup light ranch dressing
3 tablespoons salsa


  1. Gently remove the insides of the avocado from shell. Cut avocado into thin slices.
  2. In a large salad bowl, add salad ingredients, except salad dressing, and toss.
  3. In a small bowl, whisk together dressing ingredients.
  4. Divide salad evenly among 5 bowls. Top each with about 2 tablespoons salad dressing.

Dietitian quick tips: You can either use leftover chicken breasts for this recipe or purchase a cooked rotisserie chicken from your local grocery store. You can also buy cooked bacon pieces.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.

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