Chopped Chicken Salad

Name: Chopped Chicken Salad with Feta and Artichokes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 chicken breast (about 8 oz); salt, to taste; black pepper, to taste; 1/2 cucumber; 1 cup cherry tomatoes; 1/2 cup crumbled feta cheese; 1 cup jarred artichoke hearts; 1/2 cup jarred sun-dried tomatoes; 1/4 cup red onion; 1/2 yellow bell pepper; 2 tbsp capers; 2 tbsp sliced black olives; 1/4 cup artichoke brine; 2 tbsp sun-dried tomato oil; juice of 1/2 lemon; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp Dijon mustard; 2 tbsp fresh parsley; 2 tbsp fresh basil

This Chopped Chicken Salad combines pan-seared chicken breast with fresh and jarred vegetables—cucumber, cherry tomatoes, artichoke hearts, sun-dried tomatoes, and crumbled feta—dressed in a zesty homemade vinaigrette. It's a Mediterranean-inspired dish that's both nutritious and satisfying for lunch or light dinner.

🌍Mediterranean 🏷️Chopped salad 🏷️Chicken salad 🏷️Healthy 🏷️Weight-loss Feta

🏷️

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TikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 chicken breast (about 8 oz)
salt, to taste
black pepper, to taste
1/2 cucumber
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
1 cup jarred artichoke hearts
1/2 cup jarred sun-dried tomatoes
1/4 cup red onion
1/2 yellow bell pepper
2 tbsp capers
2 tbsp sliced black olives
1/4 cup artichoke brine
2 tbsp sun-dried tomato oil
juice of 1/2 lemon
1 tsp salt
1/2 tsp black pepper
1 tbsp Dijon mustard
2 tbsp fresh parsley
2 tbsp fresh basil

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Place the chicken breast between two pieces of plastic wrap and pound it to an even thickness.
3
Season the chicken generously on both sides with salt and pepper.
4
In an oven-safe skillet over medium-high heat, sear the chicken for 3 minutes on one side until golden brown.
5
Flip the chicken and transfer the skillet to the preheated oven. Bake for an additional 10 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F).
6
While the chicken is cooking, prepare all the salad ingredients: seed and dice the cucumber, halve the cherry tomatoes, chop the artichoke hearts and sun-dried tomatoes, and dice the red onion and yellow bell pepper.
7
Remove the chicken from the oven and let it rest on a cutting board for a few minutes.
8
To make the dressing, combine the artichoke brine, sun-dried tomato oil, lemon juice, salt, pepper, Dijon mustard, minced parsley, and minced basil in a blender.
9
Blend until the dressing is smooth and emulsified.
10
Once rested, chop the cooked chicken into bite-sized pieces.
11
On a large platter, arrange the chopped chicken and all the prepared vegetables, feta, capers, and olives in neat rows.
12
Drizzle the dressing over the entire salad. To serve, toss everything together.

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Tips & Notes

Pro tips

Let the pan-seared chicken rest for 2–3 minutes after cooking, then chop into bite-sized pieces to ensure even distribution throughout the salad.
Drain jarred artichokes and sun-dried tomatoes well before chopping to prevent excess liquid from making the salad watery.
Prepare the vinaigrette while the chicken cooks so flavors meld and it's ready to dress the salad immediately.
Chop all vegetables uniformly (roughly ½-inch pieces) so each bite contains a balanced mix of chicken, vegetables, and cheese.

Substitutions

Cucumber → zucchini (use raw or lightly grilled for a firmer texture)
Sun-dried tomatoes → roasted red peppers (similar sweet-tangy flavor)
Feta cheese → ricotta salata or goat cheese (milder alternative)

Storage & make-ahead

Store chopped vegetables and cooked chicken separately in airtight containers for up to 3 days; dress the salad just before serving to maintain crispness.

Common Questions

Can I make this salad ahead of time?

Yes. Prepare and store the chopped vegetables and cooked chicken separately in airtight containers for up to 3 days. Dress the salad just before serving to keep it crisp.

How do I know when the chicken is cooked through?

Pan-sear the chicken breast until it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.

Can I use canned artichokes instead of jarred?

Yes, but drain and rinse canned artichokes thoroughly to remove excess sodium and brine before adding to the salad.

What can I substitute for feta cheese?

Crumbled goat cheese, ricotta salata, or diced mozzarella work well as alternatives with similar tangy or mild flavor profiles.

Is this salad gluten-free?

Yes, the recipe is naturally gluten-free as written. Always verify that jarred vegetables and any dressing ingredients are certified gluten-free if needed.