Chicken Chop Chop Salad

A Crunchy, Colourful Power Bowl of Protein, Healthy Fats & Fresh Flavour

This Chicken Chop Chop Salad is a masterclass in balance—just like life. As a veteran chef and a coach who believes that how we eat shapes how we live, I’ve crafted this dish to nourish both body and mind. It’s bold in texture, vibrant in colour, and brimming with clean protein, heart-healthy fats, and fresh produce. It’s the kind of meal that fuels your energy, sharpens your focus, and supports long-term wellness—without sacrificing taste or satisfaction.

Let’s get into it.

CHICKEN CHOP CHOP SALAD

A Crunchy, Colourful Power Bowl of Protein, Healthy Fats & Fresh Flavour

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Calories: 540

Ingredients Method Notes

Ingredients

  

For the Chicken:

• 2 boneless skinless chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper to taste

Salad Base:

• 2 roma tomatoes diced
• 1 English cucumber diced
• 2 hard-boiled eggs shredded
• 2 celery stalks finely diced
• 1 Granny Smith apple diced (skin on)
• 1 avocado diced
• ¼ cup pecans roughly chopped
• ¼ cup dried cranberries unsweetened if possible

Dressing:

• 2 tbsp olive oil
• Salt and pepper to taste

Method

 

1. Cook the Chicken

1. In a skillet over medium heat, add 1 tbsp olive oil. Season chicken breasts with garlic, Italian seasoning, salt, and pepper. Sauté for about 6–7 minutes per side, or until golden brown and cooked through (internal temp of 165°F/74°C). Let rest for 5 minutes, then dice or slice into bite-sized pieces.

2. Prep the Salad

1. While the chicken is cooking, chop the tomatoes, cucumber, celery, apple, and avocado. Quarter the hard-boiled eggs. Roughly chop the pecans and measure out the cranberries.

3. Assemble

1. In a large bowl or on a platter, layer all ingredients. Start with the chopped veg and fruit, followed by the egg and chicken. Sprinkle with pecans and cranberries.

4. Dress & Serve

1. Drizzle with olive oil, season with salt and pepper, and toss gently if desired. Serve immediately while the chicken is warm for a satisfying contrast of textures and temperatures.

Notes

Nutritional Breakdown (Per Serving)

Approximate values based on standard ingredient weights

Calories: 540 kcal

Protein: 32 g

Carbohydrates: 28 g

Sugars: 10 g

Fiber: 7 g

Fats: 34 g

Saturated Fat: 4 g

Monounsaturated Fats: 15 g

Polyunsaturated Fats: 6 g

⚡ Pro Tip: Want to lower the sugar? Reduce the cranberries or swap the apple for a lower-sugar fruit like strawberries.

🧠 Chef’s Note & Coaching Tip

This salad isn’t just a meal—it’s momentum. You’ve got lean protein from chicken and eggs, fiber and antioxidants from the veg and fruit, plus brain-boosting omega fats from avocado and pecans. Every bite moves you closer to that energized, focused, thriving version of yourself.

Food is either feeding fatigue or fueling function. This one fuels.

✅ Perfect For:

• Post-workout refueling

• A power-packed lunch

• Meal prepping for the week

• Anyone looking to eat clean, stay sharp, and live better

If you make this recipe, remember—you’re not just feeding your body, you’re reinforcing your identity as someone who chooses growth, one forkful at a time.

Let me know how it turns out!— Scott McLeod
Chef | Personal Development Coach