This chopped salad recipe may be light and healthy, but it's still packed with bold flavour and protein to satisfy you even in the dead of winter! Leftovers make a great lunch to put on repeat!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a small bowl, whisk together mix, olive oil, water, and mustard. Dressing will be thick.
- Cut chicken into bite-sized pieces; place in a bowl. Add 1 tbsp prepared dressing; stir to coat well.
- Heat oil in a non-stick fry pan over medium heat. Add chicken; pan fry 8 min, or until cooked through.
- Meanwhile, drain and rinse chickpeas. Dice peppers.
- To assemble, combine chickpeas, peppers, corn, and lettuce in a large bowl. Add chicken and remaining dressing; toss to coat. Sprinkle feta on top.
Make it vegan: Swap honey mustard for Dijon mustard, swap chicken for 2 cups edamame, and omit the feta.
This recipe can be made ahead of time. Assemble all the salad ingredients but dress your salad only right before serving—this will help prevent soggy lettuce. Store dressing in a Prep Bowl until ready to serve.
This is a perfectly balanced plate.
Per serving (about 3 cups): Calories 450, Fat 16 g (Saturated 4.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 51 g (Fiber 12 g, Sugars 10 g), Protein 26 g.
15 min
4 servings
$4.31/serving15 min4 servings$4.31/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a small bowl, whisk together mix, olive oil, water, and mustard. Dressing will be thick.
- Cut chicken into bite-sized pieces; place in a bowl. Add 1 tbsp prepared dressing; stir to coat well.
- Heat oil in a non-stick fry pan over medium heat. Add chicken; pan fry 8 min, or until cooked through.
- Meanwhile, drain and rinse chickpeas. Dice peppers.
- To assemble, combine chickpeas, peppers, corn, and lettuce in a large bowl. Add chicken and remaining dressing; toss to coat. Sprinkle feta on top.
Make it vegan: Swap honey mustard for Dijon mustard, swap chicken for 2 cups edamame, and omit the feta.
This recipe can be made ahead of time. Assemble all the salad ingredients but dress your salad only right before serving—this will help prevent soggy lettuce. Store dressing in a Prep Bowl until ready to serve.
This is a perfectly balanced plate.
Per serving (about 3 cups): Calories 450, Fat 16 g (Saturated 4.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 51 g (Fiber 12 g, Sugars 10 g), Protein 26 g.
