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Easy Lunch Time Chicken Chopped Salad

Sandi Gaertner
A delicious chicken chopped salad with roasted beets, feta, tomato, and pomegranate
5 from 9 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Gluten Free Salad Recipes
Cuisine American
Servings 4
Calories 133 kcal


  • 1 pound Foster Farm's Chicken Breasts
  • 2 beets roasted
  • 1/4 cup feta cheese
  • 2 heads romaine lettuce
  • 1/3 cup chopped tomatoes
  • 1/4 cup pomegranate seeds
  • 3 tablespoons sunflower seeds


  • Preheat the grill on medium heat.
  • Remove the chicken from the packaging and put on a plate.
  • Sprinkle olive oil over the chicken, then season with salt and pepper.
  • Cook on the grill for 20 minutes until cooked thoroughly.
  • Remove the chicken from the grill and allow to rest for 5 minutes on a plate.
  • Place the chicken on a cutting board and slice thinly.
  • Add lettuce and all of the salad ingredients to a large salad bowl and mix.
  • Top with the homemade vinaigrette dressing.


Feel free to substitute any vegetables you have on-hand in this salad recipe.


Serving: 1gCalories: 133kcalCarbohydrates: 17gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 492mgFiber: 8gSugar: 8g
Keyword chicken chopped salad, chicken chopped salad recipe
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