Chopped Power Salad with Chicken is a vibrant, nutrient-rich dish packed with fresh vegetables, lean protein, and bold Mediterranean-inspired flavors. Featuring a zesty lemon-oregano vinaigrette, crisp greens, juicy tomatoes, and hearty toppings like feta and sunflower seeds, this salad is both satisfying and energizing—perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
This salad lives up to its name—it’s a true power meal filled with wholesome ingredients that fuel your day. It’s quick to assemble, packed with texture and color, and topped with a refreshing homemade vinaigrette. The balance of protein from chicken, fiber from veggies, and healthy fats from olive oil and seeds makes it a well-rounded, flavorful option you’ll want on repeat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1/4 cup extra-virgin olive oil
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3 tablespoons lemon juice
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1 clove garlic, grated
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1/2 teaspoon dried oregano
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon ground pepper
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4 cups torn green-leaf lettuce
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4 cups baby spinach
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2 cups shredded cooked chicken
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1 cup halved grape tomatoes
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1 cup halved and sliced cucumber
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1/2 cup slivered red onion
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1/3 cup sliced peperoncini
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1/3 cup crumbled feta cheese
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2 tablespoons unsalted roasted sunflower seeds
Directions
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Make the vinaigrette:
In a large mixing bowl, whisk together the olive oil, lemon juice, grated garlic, oregano, sugar, salt, and pepper until emulsified. -
Assemble the salad:
Add the lettuce, baby spinach, shredded chicken, grape tomatoes, cucumber, red onion, and peperoncini to the bowl with the dressing. Toss thoroughly to coat all ingredients. -
Add toppings and serve:
Sprinkle crumbled feta cheese and sunflower seeds over the top. Serve immediately.
Servings and timing
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Servings: 4
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Serving Size: About 2 ½ cups
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Active Time: 20 minutes
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Total Time: 20 minutes
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Calories: Approximately 466 kcal per serving
Variations
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Vegetarian version: Replace chicken with chickpeas or white beans for a plant-based protein source.
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Add grains: Mix in cooked quinoa or farro for added heartiness.
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Different protein: Use grilled shrimp, tofu, or turkey instead of chicken.
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Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the vinaigrette.
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Extra crunch: Add chopped almonds, pumpkin seeds, or crispy pita chips.
storage/reheating
Store salad components separately from the vinaigrette for best freshness. Toss just before serving. Assembled salad can be stored in the refrigerator for up to 1 day, though the greens may wilt. The vinaigrette can be stored in a sealed container in the refrigerator for up to 5 days—shake well before using.
FAQs
Can I make this salad ahead of time?
Yes, prep all ingredients and store separately. Combine just before serving to keep the greens crisp.
What kind of chicken should I use?
Any cooked chicken works—grilled, rotisserie, or poached are great options. Just shred or chop into bite-sized pieces.
Is this salad good for meal prep?
Yes, store the greens and toppings in separate containers, and keep the dressing on the side until ready to eat.
Can I use bottled dressing?
While the homemade vinaigrette is recommended for freshness, a store-bought lemon or Greek dressing can be substituted if needed.
What can I substitute for feta?
Goat cheese or a mild blue cheese can be used, or omit cheese for a dairy-free version.
Can I use kale instead of spinach?
Yes, chopped kale is a great alternative. Massage it lightly with olive oil first to soften the texture.
How do I keep the salad from becoming soggy?
Add the dressing just before serving and avoid overmixing to preserve the texture of the greens.
Is this salad low-carb?
Yes, it’s relatively low in carbohydrates, making it suitable for low-carb and balanced diets.
Can I double the recipe?
Absolutely. Double all ingredients proportionally for a larger batch, perfect for gatherings or weekly lunches.
Can I use pickled onions instead of raw?
Yes, pickled red onions add a tangy twist and work well in this salad.
Conclusion
Chopped Power Salad with Chicken is a delicious, nutritious way to enjoy a protein-packed meal full of fresh veggies and bold flavor. Whether you’re eating clean, prepping lunch for the week, or serving a light dinner, this vibrant salad checks every box. It’s simple to make, customizable, and leaves you feeling both satisfied and energized.
Print
Chopped Power Salad with Chicken
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chopped Power Salad with Chicken is loaded with lean protein, crisp veggies, tangy feta, and crunchy sunflower seeds—all tossed in a zesty lemon-oregano vinaigrette. A wholesome, flavor-packed salad that’s satisfying, nutrient-rich, and perfect for meal prep or a refreshing power lunch!
Ingredients
For the Dressing:
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1/4 cup extra-virgin olive oil
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3 tablespoons lemon juice
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1 clove garlic, grated
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1/2 teaspoon dried oregano
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
For the Salad:
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4 cups torn green-leaf lettuce
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4 cups baby spinach
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2 cups shredded cooked chicken
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1 cup halved grape tomatoes
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1 cup halved and sliced cucumber
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1/2 cup slivered red onion
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1/3 cup sliced peperoncini
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1/3 cup crumbled feta cheese
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2 tablespoons unsalted roasted sunflower seed
Instructions
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In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, sugar, salt, and pepper until well combined.
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Add lettuce, spinach, chicken, tomatoes, cucumber, red onion, and peperoncini to the bowl. Toss everything together until evenly coated with the dressing.
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Sprinkle crumbled feta and sunflower seeds over the top just before serving.
Notes
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Great with grilled or rotisserie chicken—use leftovers to save time.
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Add avocado or quinoa for an extra boost of healthy fats or fiber.
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Keeps well for meal prep—store dressing separately until ready to serve.
- Prep Time: 20 minutes
- Category: Salad, Main Course
- Method: Tossing
