Viral Chopped Salad with Herby Dressing and Chicken Breast (Gluten-Free & Dairy-Free) (Edit recipe)

50 recipes
|
27 followers

This Viral Chopped Salad with Herby Dressing is my version of BakedByMelissa’s awesome chopped salad that took over the internet a few years ago. This gluten-free chopped salad recipe is all about fresh ingredients and bold flavors, and of course, the chips. Everything is finely chopped, making it perfect for scooping with tortilla chips and is loaded with protein from the chicken. With a simple cilantro-lime dressing, tender chicken, and crisp veggies, this viral gluten-free dairy-free chopped salad recipe is easy to prepare and adaptable to whatever you have on hand!

Share

save

View original recipe

PREP TIME

25 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 6

Ingredients

1 Chicken Breast, Large ((about 1 lb, US Wellness Meats recommended))
1 Olive Oil, Drizzle of
.5 tsp Old Bay Seasoning, ((use your favorite seasoning or you generously salt and pepper both sides))
3-4 Tbsp Olive Oil
1 cup Cilantro, ((1 bunch from the store stems removed))
1 Lemon, Juice from 1 ((or a lime))
1 Tbsp Capers
1 Tbsp Capers, Juice from the
1 clove Garlic, of ((peeled, or use 1 tbsp preminced garlic))
1 Jalapeño, (with seeds or remove seeds for less spice)
.5 Tbsp Kosher Salt
.25 tsp Black Pepper, Cracked
1 head Cabbage, of ((wash and dried, remove the core))
1 Spinach, 6oz Bag of Greens ((I used, use whatever you have))
1 English Cucumber, Large ((wash and dried))
1 Avocado
2-3 Corn Tortilla Chips, also can use one large bag))

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the chicken

Preheat the oven to 375u00b0F (convection).
Drizzle the chicken breast with olive oil and season generously with Old Bay seasoning (u00bd tsp per side) or salt and pepper.
Bake for 10-20 minutes, or until the internal temperature reaches 165u00b0F. Cooking time will vary depending on the thickness of the chicken.
Once cooked, set the chicken aside to rest and cool.

Make the dressing

In a small blender or food processor, combine cilantro, lime or lemon juice, capers, garlic, jalapeu00f1o, salt, pepper, and olive oil.
Blend until the herbs are finely chopped and the dressing resembles a chunky chimichurri. Add more salt to taste (remember the chicken and chips with both add more salt). Check on the chicken.

Chop the salad ingredients

While the chicken cools, wash and dry the cabbage, greens, and cucumber.
Finely chop the cabbage, greens, and cucumber into small, scoopable pieces (smaller than 1 cm) and add to extra large serving bowl.
Finely cube the avocado and add it to the bowl.
Finely chop the cooled chicken and add to the bowl.

Assemble the salad

Pour the dressing over the salad. Toss thoroughly for 2-3 minutes, ensuring everything is evenly coated, and the avocado blends into the dressing for a creamy texture.
Add chips to a separate serving bowl.
Serve with your favorite tortilla chips and enjoy!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	179
Fat:	13 g
Carbohydrates:	9 g
Protein:	6 g
Cholesterol:	12 g
Sodium:	421 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.