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+ servings
Chopped Chicken Salad

Chopped Chicken Salad

A great way to use last night’s chicken and veggie leftovers in a satisfying chopped chicken salad recipe.
Course Salad
Cuisine Leftovers
Servings 6 people


  • 1 bag Fresh Express Green & Crisp salad
  • 2 cups roasted or grilled chicken (internal temperature of 165 degrees F), chopped into bite-size pieces
  • 1/2 cup potatoes steamed or roasted, chilled and chopped into bite-size pieces
  • 1/2 cup green beans cooked, chilled, and chopped (or substitute raw sugar snap peas)
  • 1/2 cup carrots, peeled and chopped
  • 1/4 cup celery chopped
  • 1/4 cup roasted sunflower kernels
  • 1/2 cup grape tomatoes
  • 1/4 cup scallions sliced

Dressing Ingredients:

  • 1 small garlic clove smashed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 3 Tablespoon sour cream
  • 3 Tablespoon mayonnaise
  • 1 Tablespoon white wine vinegar
  • 1/4 cup buttermilk
  • Freshly ground pepper to taste


  • Place lettuce mix in a salad bowl, and add in all other ingredients.
  • Make dressing, then gently mix into salad.
  • Divide onto plates and serve.

Dressing Instructions:

  • Sprinkle the garlic with a pinch of salt, and mash to a paste.
  • In a bowl, whisk together the garlic, onion powder, sour cream, mayonnaise and vinegar.
  • Whisk in the buttermilk, and season with pepper.
Keywords Chicken, Iceberg, Kid-Friendly, Meals Under $10, Nut Free, Plant-based, Protein, Quick & Easy, Romaine, Salads