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Chicken Chop Salad

Chicken Chop Salad Recipe

Created by Sunnyside High School, Fresno, CA | Kate Shelton, 2015 | Edited by Delphine Remy

Yields: 2-4 servings | Total time: 30 minutes

An explosion of colors, flavors and textures!


  • 1 cucumber, peeled
  • 2 bell peppers of different colors (yellow and red for example)
  • ½ red onion
  • 1 container goat cheese crumbles
  • 1 package uncooked chicken tenders
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • Salt and pepper to taste


  • Heat a pan over medium heat and add 1 Tbsp. olive oil.
  • Sauté the chicken tenders for about 5 minutes on each side. Season with salt and pepper.
  • While the chicken tenders are baking, chop all the vegetables and toss together in a large bowl.
  • Allow chicken to cool, then chop tenders into bite-sized pieces and toss everything.
  • Sprinkle the desired amount of cheese into the bowl and drizzle salad with balsamic vinegar.
  • Toss everything together and serve, it is so YUMMY!

Pro Tip: Omit chicken for a light side salad and goat cheese can be replaced by feta cheese!

Goat cheese is so much easier to digest. It helps absorb minerals and nutrients better than cow’s milk!

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