Main meals
Poultry
International Dishes
Balanced
Low carbohydrate
Gluten-free friendly
Halal Friendly
Kosher Friendly
High protein
Chopped Salad with Chicken

2

15 mins

A big, crunchy chopped salad with tender chicken, crispy bacon, creamy avocado, cherry tomatoes and chickpeas, tossed in a tangy apple cider and mustard dressing. It's easy to adapt so everyone can build their own bowl. The chicken and chickpeas give plenty of protein and fibre to keep you full, and every bite is loaded with vegetables.

Ingredients

Salad

  • 300g chopped cooked chicken breast or leftover roast chicken (skin removed) 
  • 2 rashers cooked lean back bacon (around 55g), fat removed (or turkey rashers)
  • 1 romaine lettuce (around 200g), chopped
  • 80g cherry tomatoes, halved
  • 1 x 400g tin chickpeas, drained and rinsed
  • ½ avocado, chopped
  • Optional mix and match add ons:
    • Cucumber, peppers or red onion
    • Hard-boiled egg
    • 20g reduced-fat cheddar per person

Dressing

  • 2 tsp extra virgin olive oil
  • 1 tbsp apple cider vinegar (or white wine vinegar) 
  • 1 tbsp water
  • 1 tsp Dijon mustard
  • ¼ tsp garlic granules
  • ¼ tsp black pepper

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Needed kitchenware
Instructions

1.

Put the lettuce, tomatoes, avocado, chickpeas, chicken and bacon in a large bowl, pour over the dressing and toss well.

2.

Whisk all the dressing ingredients together.

3.

Drizzle dressing over your salad and toss to combine.

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Storage information

For meal prep, keep the chopped chicken, bacon, chickpeas and vegetables in sealed containers in the fridge for up to 2 days, with the dressing separate. Add the avocado and dressing just before eating. Not suitable for freezing.

Tip

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Quick and easy (<30 mins total)
Batch-cook friendly
Family-friendly
Non-cook meals
Beginner

Abbi

Head Chef

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