What kind of chicken should I use in a chopped chicken salad?

Boneless, skinless chicken breast is ideal for this chopped chicken salad with feta and lemon vinaigrette due to its lean texture and ability to soak up the dressing. However, grilled or roasted chicken thighs can add more richness and moisture. For convenience, rotisserie chicken also works well.

Can I prepare the salad ahead of time?

Absolutely. You can chop and portion all ingredients a day or two in advance, but store them separately—especially the vinaigrette and pita chips. Assemble and toss the salad just before serving to maintain freshness and texture.

How do I prevent the salad from getting soggy?

Keep the vinaigrette separate until you're ready to eat. Also, store the crushed pita chips in an airtight container outside the fridge to keep them crunchy. Only toss the salad when you're about to serve it to preserve the crispness of the romaine.

How long does chopped chicken salad keep in the refrigerator?

When stored correctly and undressed, the ingredients stay fresh for up to 2–3 days. Once dressed, consume the salad within 24 hours for the best texture and flavor.

Chopped Chicken Salad with Feta and Lemon Vinaigrette Recipe

Description

Chopped Chicken Salad with Feta and Lemon Vinaigrette delivers bold flavor, creamy feta, and citrusy dressing—ready in 15 minutes.

Ingredients

For the salad:
- 1 large head romaine lettuce, chopped
- 1 pound cooked chicken breast, diced
- 1/2 cup crumbled feta cheese
- 4 to 5 green onions, thinly sliced
- 1/2 bunch fresh dill, finely chopped
- Crushed pita chips (for serving)
For the lemon vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes

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Instructions

Prepare the dressing: In a small jar or mixing cup, whisk together olive oil, lemon juice, honey, salt, black pepper, and red pepper flakes. Set aside.
Assemble the salad: In a large mixing bowl, combine chopped romaine, diced chicken, crumbled feta, sliced green onions, and chopped dill.
Dress and toss: Pour the desired amount of lemon vinaigrette over the salad. Toss well until everything is evenly coated.
Serve: Top with crushed pita chips for extra crunch and serve immediately.