Go Back
–+ servings
Healthy chopped chicken salad with fresh veggies and a zesty herby dressing, perfect as a gluten-free lunch or dinner.

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

Try my gluten-free and dairy-free version of the viral chopped salad with an herby dressing and roasted chicken breast! Perfectly scoopable with tortilla chips, it’s an easy and gluten-free recipe you will love.
Print Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: chicken salad, Chopped salad recipe, gluten-free dressing, healthy salad recipe, salad dressing, viral chopped salad, viral salad recipe
Servings: 6 people
Author: alattaeats

Equipment

  • Oven
  • Meat Thermometer
  • Small Blender or Food Processor
  • Extra Large Salad Bowl
  • Large Bowl (for chips)

Ingredients

For the Chicken

  • 1 Large Chicken Breast (about 1 lb, US Wellness Meats recommended)
  • Drizzle of olive oil
  • 1/2 tsp Old Bay Seasoning (any cajun seasoning works. or use your favorite seasoning or generously salt and pepper both sides)

For the Dressing

  • 3-4 tbsp Neutral Oil try avocado or grapeseed
  • 1 cup Cilantro (1 bunch from the store stems removed)
  • 1 Lemon (juice and zest)
  • 1 tbsp Capers
  • 1 tbsp Juice from the Capers
  • 1 Clove of Garlic (peeled, or use 1 tbsp preminced garlic)
  • 1 Jalapeno  (with seeds, or remove seeds for less spice)
  • ½ tsp Kosher Salt (more to taste)
  • ¼ tsp Cracked Black Pepper
  • 1 tsp Honey Agave, maple syrup, and granulated sugar all work

For the Salad:

  • 1 Head of Cabbage (wash and dried, remove the core, and outer leaf if wilted)
  • 1 6oz Bag of Greens (I used spinach, use whatever you have)
  • 1 Large English Cucumber (wash and dried)
  • 2 Avocados
  • 2-3 Medium Bags of Tortilla Chips (use your favorite, also can use one large bag)

Instructions

Prepare the Chicken:

  • Preheat the oven to 375°F (convection).
  • Drizzle the chicken breast with olive oil and season generously with Old Bay seasoning (½ tsp per side) or any cajun seasoning.
  • Stick oven-safe meat thermometer into the center of the breast and bake for 10-20 minutes, or until the internal temperature reaches 165°F. 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, lemon juice and zest, capers, garlic, jalapeño, 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). Add to an extra large serving bowl.n
  • Finely cube the avocados and add it to the same serving bowl.
  • Finely chop the cooled chicken and add to the same serving 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!

Notes

Dressing Flexibility: Feel free to tweak the dressing to suit your taste. Add ingredients like Greek yogurt, honey, or extra lime to make it your own
Chop Small: For the best experience, keep all ingredients finely chopped for easy scooping with chips.
Make Ahead: The dressing and chicken can be prepped a day in advance for quicker assembly.

Nutrition

Serving: 2cups
Tried this recipe?Let us know how it was!