Chicken Avocado Chopped Salad

This Chicken Avocado Chopped Salad recipe is a great mix of chicken, creamy avocado, cherry tomatoes, corn, dates, cornbread croutons, toasted almonds and goat cheese.  It’s a delicious blend of flavors and it makes a healthy chopped salad main for you to serve any night of the week.  

This chicken avocado salad  is loaded with chopped chicken,  avocado, corn, cornbread croutons, dates, almonds, tomatoes and goat cheese. Then it’s all tossed in a delicious perky lemon vinaigrette.  Chopped salads don’t get any better than this!

This chopped chicken salad recipe is my riff on the Macho Salad served and Banderas restaurant in Orange County.  It has such a delicious combo of ingredients, but I especially love the dates.  They add a hint of sweetness to the mix that really makes this chicken and avocado salad shine!

Chicken Avocado Chopped Salad Recipe

The first time you make this chopped salad you’ll be hooked.  I don’t always add the goat cheese (just because I don’t eat much cheese) and it’s perfectly tasty without it.  And if you want to make this salad vegan, just omit the chicken and toss in garbanzo beans.

• Romaine lettuce
• Spring Mix lettuce
• Cooked chicken (store bought rotisserie chicken)
• Avocado
• Feta cheese
• Roma tomatoes
• Toasted almonds
• Cooked corn (either cut from the cob or frozen)
• Medjool dates
• Cornbread croutons
• Lemon Vinaigrette

Find printable recipe with measurements below.

How to Make Chicken and Avocado Salad

This chopped salad recipe comes together in a pinch if you use store-bought rotisserie chicken and already have cornbread baked to make the croutons with. The croutons are what take the most time to make this salad, but they make this salad really special and delicious!

1. Add all of the salad ingredients in a large mixing bowl.
2. Lightly toss with just enough lemon vinaigrette to coat.

Cornbread Croutons

• 3 cups cubed day-old cornbread
• 4 teaspoons olive oil

How to Make Cornbread Croutons

1. Preheat oven to 400 degrees
2. Add the cubes of cornbread to a foil lined baking sheet.  Drizzle with olive oil and gently toss to coat
3. Bake for 15-20 minutes or until golden.  Turn croutons at halfway point.

Looking for More Healthy Salad Recipes to Make?

• Everyday Mediterranean Salad
• Italian Chopped Salad
• Crunchy Detox Salad
• BBQ Chicken Salad
• Fried Chicken Salad
• Grilled Salmon Salad

Still want more ideas? Check out all my salad recipes.

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Yield: 4 Servings

Chicken Avocado Chopped Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This Chicken Avocado Chopped Salad recipe is a great mix of chicken, creamy avocado, cherry tomatoes, corn, dates, cornbread croutons, toasted almonds and goat cheese.  It's a delicious blend of flavors and it makes a healthy salad main for you to serve any night of the week.  

Ingredients

• 3 cups Romaine Lettuce, Chopped
• 3 cups mixed spring greens
• 1-½ pound chicken breast, chopped or shredded (store bought rotisserie chicken is fine)
• 1 avocado, chopped
• 1/4 cup goat cheese, crumbled
• 2 whole large Roma tomatoes, coarsely chopped
• ½ cup toasted almonds, coarsely chopped
• 1 cup cooked corn (either cut from the cob or frozen)
• 1 cup dates (about 12-14 whole dates, sliced
• 1 cup cornbread croutons

Vinaigrette

• 1-1/2 tablespoons Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 2 teaspoons honey or pure maple syrup
• 2 small cloves garlic, finely minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 3/4 cup extra virgin olive oil
• 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

For the Salad

1. Add all of the salad ingredients in a large mixing bowl.
2. Lightly toss with just enough vinaigrette to coat.

For the Vinaigrette

1. Add all of the ingredients (except the salt and pepper) to a mason jar. Seal the lid tightly and give a good shake. You can also add the ingredients to a blender and blend until creamy. Or simply whisk all of the ingredients together in a bowl.
2. Season with salt and freshly ground black pepper to taste.

For the Cornbread Croutons

1. Make a batch of cornbread from a mix (I use Marie Calendars).
2. Cube the cooled corn bread and place in a large bowl.
3. Lightly sprinkle with salt and freshly ground pepper.
4. Drizzle olive oil over the bread cubes and toss well so the bread cubes are lightly and evenly coated.
5. Spread bread cubes evenly on a cookie sheet and bake at 375 degrees for 7-10 minutes until golden brown and crispy.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1102Total Fat: 68gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 54gCholesterol: 78mgSodium: 991mgCarbohydrates: 101gFiber: 13gSugar: 50gProtein: 34g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.