Chopped salads are my absolute go to meal when I know I’ve been eating poorly and need to jump start my body with some fresh veggies and hearty proteins. Such was the case today, after eating some delicious, but maybe not so nutritious steak fajitas and my body weight in chips and salsa at el cholo for lunch. My body was craving something light and fresh, but still satisfying and flavorful. Cue the perfect chopped chicken salad…
2 large romaine hearts, washed and chopped
1 cup pulled cooked chicken breast
1 can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced in half
3/4 cup sweet grilled corn
1/4 cup crumbled goat cheese
1/3 cup cilantro, washed and chopped
1 small avocado, diced
your favorite dressing, if desired
I made the shredded chicken in my crockpot earlier in the week- combine 1 pound chicken breasts, 1/2 medium onion chopped, one stalk celery, cover chicken with chicken stock and cook on high for four hours. The chicken will be moist and easily shredded with two forks.
In a large bowl add lettuce, top with all ingredients except for avocado and dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with dressing if desired.
serves 4. Recipe from Ambitious Kitchen.