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Chopped Chicken Salad

Chopped Chicken Salad employs all kinds of shortcuts to have a nutritious and hearty salad on the dinner table in a hurry! Salad greens are mixed with chickpeas, kidney beans, beets, mozzarella pearls, a creamy avocado, and rotisserie chicken. Use your favorite store-bought dressing or the quick lemon-Dijon vinaigrette included in this recipe!
Course Dinner, Main Course, Salad
Cuisine American, Healthy
Keyword chopped chicken salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 727kcal
Author Chelsea Lords
Cost $9.43


  • 8 cups (5 oz.) spring mix lettuce blend or baby spinach
  • 1 can (15.5 oz.) kidney beans, drained & rinsed
  • 1 can (15.5 oz.) chickpeas (garbanzo beans), drained & rinsed
  • 1/2 cup mini mozzarella pearls
  • 1 cup diced beets Note 1
  • 1 large avocado (or 2 small)
  • 2 cups leftover grilled chicken or shredded rotisserie chicken
  • Good store-bought balsamic dressing OR lemon Dijon vinaigrette (See Note 2)
  • Optional: miniature naan


  • PREP: Drain and rinse the kidney beans and chickpeas; set aside to dry or quickly dry with a paper towel. Open the beets from the package and dice. Dice avocado and chicken.
  • ASSEMBLY: Add the lettuce to a large bowl. Add all the salad toppings. Drizzle on dressing and enjoy immediately! Unfortunately, once dressed, this salad doesn’t store well, so only dress what you will enjoy the same day.
  • OPTIONAL; NAAN: We love adding toaster-sized naan to the toaster and then ripping it up to enjoy in or alongside this salad. You could also air fry the naan (see Note 3).



Note 1: Beets: We choose already cooked beets from the produce section of the store. They're soft and so easy to chop!
Note 2: Lemon-Dijon dressing: Here's our favorite homemade dressing for this salad: Combine everything in a jar and shake to combine:
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons each: honey and Dijon mustard
  • 1/2 teaspoon already minced garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon fine sea salt and 1/8 teaspoon pepper
Note 3: Naan chips: Cut naan into wedges and add to a large plastic zipper-top bag. Drizzle in 2 tablespoons of oil and salt and pepper to taste (I add 1/2 teaspoon of each). Shake to combine and coat the wedges. Add to the air fryer basket and cook them at 320 degrees F for 5-7 minutes, tossing the basket every 2 minutes or to desired crispiness. We don't want hard chips (we still want them to be pliable to hold salad), but a bit crisp and warmed through, so cook to your crispness preference and keep in mind they continue to crisp up as they cool.
Nutrition information does not include the dressing or naan bread.


Serving: 1serving | Calories: 727kcal | Carbohydrates: 65g | Protein: 60g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 137mg | Sodium: 664mg | Potassium: 1257mg | Fiber: 21g | Sugar: 10g | Vitamin A: 724IU | Vitamin C: 19mg | Calcium: 251mg | Iron: 7mg