This lemony chicken chopped salad is ideal for make-ahead weekday lunches. Crunchy, refreshing, and packed with bright flavor, it’s satisfying and tastes like spring. Serve with chips or crackers for extra crunch.
I’ve made you lunch today!
This lemony chicken chopped salad is crisp, refreshing and delicious. I like to make it ahead for weekday lunches or toss it together for an easy dinner. It’s filling, bright, and full of texture.
It truly feels like spring in a bowl.
This is the kind of salad you can enjoy even when summer produce isn’t fully in season. If you’re waiting on garden tomatoes and cucumbers to peak, this salad still delivers on freshness and crunch.
We aren’t there yet here in Pittsburgh!
Spring can be a tricky season for produce, but this salad helps bridge the gap with satisfying ingredients and a lively dressing.
What makes this salad so good is the texture — it’s crunchy enough to eat with a fork or scoop up with a chip. As someone who cares about texture, this one hits the spot.
Here’s what goes into this bowl:
Start with a base of finely chopped green cabbage for a sturdy, crunchy foundation. It soaks up dressing but keeps a pleasant snap. Add chickpeas for protein and extra texture — you can roast them if you want even more crunch.
Chopped chicken is the protein star here. A rotisserie chicken or leftover grilled chicken works perfectly — the goal is convenience. Mix in chopped cucumber and finely chopped red onion or shallot for freshness and bite. Customize with any extra vegetables you like.
The dressing is bright and lemon-forward: fresh lemon juice and zest, red wine vinegar, a touch of honey, Dijon mustard, garlic, chopped chives and dill, plus olive oil whisked in to emulsify. It’s herbaceous and citrusy — perfect for spring flavors and it complements all the salad components.
Finish with crumbled feta for a creamy, tangy contrast that pairs beautifully with the lemon and herbs.
The salad improves as it rests in the dressing — the flavors meld without getting soggy. For extra interest, sprinkle seeds or nuts like pepitas or sliced almonds. Serve with pita chips, tortilla chips, or crackers; crushing chips on top adds extra crunch and is delicious.
Lemony Chopped Chicken Salad
Lemony Chicken Chopped Salad
2 to 2
25 mins
25 mins
Ingredients
- 1 small head green cabbage, chopped
- 2 cups chopped cooked chicken breast
- 1 can chickpeas, drained and rinsed
- 1 cup chopped cucumbers
- ½ red onion, chopped
- ⅓ cup crumbled feta cheese
- Crackers, pita or tortilla chips, for serving
Lemon herb vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped chives
- 1 teaspoon chopped dill
- Kosher salt and pepper, to taste
- ½ cup extra virgin olive oil
Instructions
- Place the chopped cabbage in a large bowl and season with a pinch of salt and pepper. Add the chicken, chickpeas, cucumbers and red onion. Toss with a few spoonfuls of dressing to coat.
- Add the crumbled feta and toss again. Taste and adjust seasoning with salt and pepper as needed.
- Serve with extra dressing and crackers, pita chips, or tortilla chips for scooping.
Lemon herb vinaigrette
- Whisk together lemon juice, red wine vinegar, honey, Dijon, garlic, chives, dill and a generous pinch of salt and pepper. While whisking, stream in the olive oil until the dressing is emulsified. Store in the fridge for a few days; it can be made ahead.
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Give me all the chips.