Chopped chicken salad.

Chicken Chopped Salad

  • Author: RebeccaBlackwell


For the salad dressing:

  • 2 tbsp red or white wine vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/3 cup extra virgin olive oil

For the salad:

  • 1 lb. (16 oz) thick cut bacon, cut into 1/2-inch pieces
  • 810 cups Romain lettuce, chopped into bite-sized pieces
  • 1 English cucumber, chopped into 1/4-inch pieces
  • 1 red bell pepper,¬†chopped into 1/4-inch pieces
  • 812 radishes, ends trimmed and sliced thin
  • 46 perfect hard boiled eggs, sliced
  • 2 avocados, peeled and sliced thin
  • 2 cups roasted chicken, shredded
  • 2 cups cherry tomatoes
  • salt and pepper


Make the Dressing:

Make the salad dressing:

  1. Whisk red or white wine vinegar, dijon, honey, salt, pepper until well combined in a medium sized bowl.
  2. Gradually pour in the olive oil in a thin, steady stream, whisking constantly to emulsify. Whisk until all the oil is incorporated into the dressing.

Make the salad:

  1. Heat a skillet over medium-high heat. Add the chopped bacon to the hot skillet and cook, stirring frequently, until the bacon is brown and crisp. Use a slotted spoon to remove the bacon from the pan to a paper towel lined plate and allow to drain.
  2. Toss the lettuce with the cucumber, red bell pepper, and radishes and pile it into a large serving dish. Sprinkle with a bit of salt and pepper.
  3. Top the lettuce with rows of sliced hard boiled eggs, avocados, shredded chicken, bacon, and cherry tomatoes. Sprinkle the vegetables and the eggs with a bit of salt and pepper.
  4. Serve with dressing and croutons on the side.