Lemony Chicken Chopped Salad
This lemony chicken chopped salad is perfect to make ahead for weekday lunches. It's crunchy and refreshing, full of flavor and very satisfying. It tastes like spring! Scoop it up with chips or crackers for an extra crunch.
Ingredients
- 1 small head green cabbage, chopped
- 2 cups chopped cooked chicken breast
- 1 can chickpeas, drained and rinsed
- 1 cup chopped cucumbers
- ½ red onion, chopped
- ⅓ cup crumbled feta cheese
- crackers, pita or tortilla chips, for serving
lemon herb vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped chives
- 1 teaspoon chopped dill
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- Place the cabbage in a large bowl and toss with a pinch of salt and pepper. Add the chicken, chickpeas, cucumbers and red onion. Toss well with a few spoonfuls of dressing. Add the feta and toss again. Taste and season with salt and pepper as needed.
- Serve with more dressing, and crackers, pita chips or tortilla chips for serving.
lemon herb vinaigrette
- Whisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!
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