This salad is a hit at every party – especially the dressing. I just doubled the recipe for a pot luck serving 13 people. Every little piece was completely gone. This is a recipe based from True Food Kitchen’s chopped chicken salad. Oftentimes, I leave out the quinoa if I don’t have any ready or just don’t have time to cook it. It will still be amazingly delicious!

chicken chopped salad

Chicken Chopped Salad

Yield: 3/4 Cup dressing

Serving Size: 4-6

This was inspired by the chicken chopped salad from True Food Kitchen in Santa Monica. My husband and I fell in love with it and came up with this version.


  • 1 bag of baby lettuce, chopped
  • 1 ½ grilled chicken breasts, cooked & cubed
  • ¼ C manchego cheese, cubed
  • ¼ C quinoa, cooked
  • 3 T dried cranberries, chopped
  • 4 T Marcona almonds, cut into small pieces
  • 4 pitted medjool dates, cut into small pieces
  • 4 T of champagne vinaigrette (see below)
  • ¼ C jicama, cubed
  • For the dressing
  • 1 garlic clove, finely chopped
  • 2 T dijon Mustard
  • 1/4 C champagne vinega• 2 T fresh lemon juice
  • 2 T honey
  • 2 or 3 dashes hot sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 C extra virgin olive oil


  1. Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl.
  2. Slowly whisk in the olive oil until the dressing is emulsified.
  3. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth.
  4. Toss all salad ingredients together.
  5. Add dressing and toss.
  6. Enjoy!