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Easy Chopped Vegetable Salad with Chicken and Salmon

This chopped vegetable salad with chicken and salmon is not only delicious but also packed with nutrients. With fresh veggies, a homemade tangy dressing, and a protein boost from chicken and salmon, this salad is sure to become your new go-to meal.
Chopped vegetable salad with Chicken and Salmon

I’ve eaten this delicious chopped vegetable salad with chicken and salmon for the past two weeks. It has quickly become a staple in our household—my husband even insists on packing it for work every morning.

Recently, I’ve been on a transformative wellness journey, with a major focus on the quality of my food. 

As a chemical engineer with experience in food manufacturing, I’ve become increasingly aware of the hidden chemicals and added sugars in many packaged foods. 

This newfound awareness has inspired me to cut out ultra-processed and processed foods from my diet completely.

Thus, I crafted this vibrant chopped vegetable salad to kick off this commitment to whole foods. 

It’s a feast for the eyes and gut, bursting with fresh, colorful veggies, protein, and fiber. 

My tangy, homemade vinaigrette dressing takes this salad to a new level, making each bite super delicious. 

Trust me, you won’t regret making this dish—it will become your new favorite salad recipe, one that you’ll crave repeatedly.

mixing the chopped vegetable salad to combine

Ingredients for chopped vegetable salad with Chicken and Salmon

Here’s what you’ll need to make this amazing chopped vegetable salad:

Kale: Dark leafy greens are good for you and have even been linked to cancer prevention due to their antioxidant properties. In this recipe, kale adds a slightly bitter flavor and is packed with vitamins K, A, and C.

Lettuce: Any kind of lettuce will work, but I personally use romaine lettuce.

Asparagus: It has a unique texture and taste. And just like the kale, it’s also loaded with antioxidants.

Cilantro: I just love cilantro on everything, including salads. It adds a fresh, citrusy flavor that just complements the other leafy greens.

Parsley: For some extra peppery flavor that compliments the other herbs beautifully.

Cucumber: I have been loving cucumber salads lately, so adding cucumber to this dish was necessary and refreshing.

Red and Green Bell Pepper: Sweet and vibrant, it adds a splash of color and a nice crunch.

Tomato: For some extra sour flavor that pairs well with the cilantro.

Avocado: I have been trying to incorporate more healthy fats into my dishes, so I added the avocado to make this dish more creamy and satisfying.

Corn: Adds a touch of sweetness and a burst of color. You can use frozen or canned corn for this salad.

Black Beans: For some added protein outside of the chicken and salmon. I chose canned black beans to make preparation easier.

Sliced Caramelized Onions: You can use regular sliced onions without caramelizing it. But I find that the caramelized version adds a touch of sweetness.

Alfalfa: I recently learned about alfalfa, and now I’m in love with it. It has been linked to reducing blood sugar and cholesterol levels, so I just add it to my salads and sandwiches these days.

Carrot: I usually purchase pre-sliced carrots to make the job easier, but feel free to get a whole carrot and slice it. 

Fat-Free Cheese: Adds a bit of creamy texture without the extra fat.

Cashews and Pistachios: Nuts are packed with fiber and healthy fats. If you don’t like the taste of nuts, adding them to salads is a great way to mask the taste, add some crunch, and still enjoy the benefits.

Jalapeño: For those who love a bit of heat, finely diced for a spicy kick.

Chicken and Salmon: I precooked my salmon and chicken in advance of making this dish. Feel free to shred up some store bough rotisserie chicken and use my homemade salmon recipe.

How To Make the Chopped Salad

Step 1: Prepare the Vegetables 

Preparing the vegetables for the chopped salad

Wash and chop the kale, lettuce, asparagus, cilantro, parsley, cucumber, red and green bell peppers, tomato and carrot. Slice the avocado and jalapeño finely. Rinse and drain the black beans and corn.

To make prep easier, I recommend purchasing a vegetable chopper.

Step 2: Caramelize the Onions

In a skillet over medium heat, cook the sliced onions until they are golden brown and sweet.

Step 3: Combine Ingredients

Adding all the ingredients in a large bowl for the salad

In a large bowl, combine all the chopped vegetables, black beans, corn, and caramelized onions. Toss in the alfalfa, cashews, pistachios, and fat-free cheese.

fully combine chopped salad

Step 4: Add Protein and Dress the salad

Chopped vegetable salad with Chicken and Salmon 3

Top with cooked chicken and salmon for a protein boost.

Add your favorite tangy, homemade dressing (I used my balsamic vinaigrette dressing) and toss everything together until well-coated.

Step 5: Serve your chopped vegetable salad

Serve your salad immediately, and enjoy! If you want some extra sweetness, you can sprinkle in raisins or chopped dates.

How to Store

Storing this chopped vegetable salad with chicken and salmon is a breeze, ensuring you can enjoy it fresh for meal prep throughout the week.

  1. Separate Components: Store the salad components separately for the best texture and flavor. Keep the chopped vegetables in an airtight container. Store the cooked chicken and salmon in another container, and keep the dressing in a small jar or container.
  2. Refrigerate Properly: Place all the containers in the refrigerator. The vegetables will stay fresh for about 3-4 days, while the cooked chicken and salmon can last up to 4 days. The dressing can be stored for up to a week.
  3. Combine Before Serving: When you’re ready to eat, simply combine the desired amount of vegetables, chicken, and salmon in a bowl. Add the dressing and toss everything together. This way, your salad stays crisp and delicious every time.
  4. Meal Prep Tips: If you’re prepping for multiple days, consider using mason jars. Layer the salad ingredients with the dressing at the bottom, followed by the sturdier veggies like bell peppers and cucumbers, and then the leafy greens on top. This keeps everything fresh and prevents sogginess.
A close up of the chopped veggie salad with salmon and chicken

Why This Chopped Veggie Salad with Chicken and Salmon Works

This chopped vegetable salad with chicken and salmon is a hit for several reasons:

Nutrient-Rich Ingredients: This salad is packed with a variety of fresh veggies like kale, lettuce, asparagus, and bell peppers. It’s loaded with essential vitamins and minerals. Avocado, black beans, and corn add healthy fats, protein, and fiber, making it a well-balanced meal.

Protein Packed: The combo of chicken and salmon gives you a double dose of high-quality protein, perfect for muscle repair and overall health. This makes the salad not only filling but also a great option for anyone looking to stay strong and energized.

Flavor and Texture: The mix of crunchy veggies, creamy avocado, and nutty toppings like cashews and pistachios creates a nice texture contrast. Caramelized onions add a touch of sweetness, while jalapeño gives it a spicy kick, making the salad more flavorful.

Vinaigrette Dressing: The tangy, homemade dressing takes this salad to the next level, tying all the flavors together beautifully. Plus, it’s a healthier alternative to store-bought dressings, which are often loaded with preservatives and unhealthy fats.

Versatile and Easy to Prepare: This salad is incredibly versatile. You can easily adjust the ingredients based on what you have on hand or your personal preferences. Plus, it’s straightforward to prepare, making it perfect for busy weeknights or meal prep.

Digestive Health: The high fiber content from the veggies, beans, and nuts supports a healthy digestive system, keeping your gut bacteria happy and your digestion smooth.

By combining these nutritious, flavorful, and easy-to-prepare elements, this chopped vegetable salad with chicken and salmon is a recipe that not only tastes great but also supports your wellness journey. Let me know in the comments if you give this dish a try!

Chopped vegetable salad with Chicken and Salmon
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Chopped Vegetable Salad with Chicken and Salmon

Discover a vibrant chopped vegetable salad with chicken and salmon that's quickly become a household favorite. Packed with fresh veggies and a tangy homemade dressing, it’s a nutritious and delicious meal perfect for a healthy lunch or dinner!
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 262kcal
Author: Eleanor

Ingredients

The Vegetables

  • 1 cup kale - chopped
  • 2 cups lettuce - chopped, I used romaine lettuce
  • 1 cup asparagus - chopped
  • ¼ cup cilantro - chopped
  • ¼ cup parsley - chopped
  • 1 cucumber - diced
  • 1 red bell pepper - diced
  • 1 green bell pepper - diced
  • 1 avocado - sliced
  • 1 cup corn kernels - canned or frozen works
  • 1 cup black beans - canned, rinsed and drained
  • ½ cup red onions - sliced and caramelized
  • ½ cup alfalfa sprouts
  • 1 carrot - large, shredded
  • ½ cup fat-free cheese - shredded
  • ¼ cup cashews
  • ¼ cup pistachios
  • 1 jalapeno - finely diced (optional)
  • 1 tomato - large, diced

Protein

  • 1 cup cooked chicken breast - shredded or diced
  • 1 cup cooked salmon - flaked

Instructions

  • Wash and chop the kale, lettuce, asparagus, cilantro, parsley, cucumber, red and green bell peppers, carrot, and tomato. Slice the avocado and jalapeño finely. Rinse and drain the black beans and corn.
  • In a skillet over medium heat, cook the sliced onions until they are golden brown and sweet.
  • In a large bowl, combine all the chopped vegetables, black beans, corn, and caramelized onions. Toss in the alfalfa, cashews, pistachios, and fat-free cheese.
  • Top with cooked chicken and salmon for some additional protein
  • Add your favorite tangy, homemade balsamic vinaigrette dressing and toss everything together until well-coated.
  • Serve your vegetable chopped salmon immediately and enjoy!
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One Response

  1. 5 stars
    It’s delicious and it’s loaded. Didn’t have parsley, but just used a lot of cilantro. I love it, and I used french dressing instead.

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