Chicken Chopped Salad

with creamy avocado dressing, blue cheese, and smoked almonds

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

A simple salad is rarely thus; the best salads are a menagerie of flavors and textures. Here, a creamy avocado dressing covers shredded chicken and crisp romaine. Sweet caramelized onions, crunchy smoked almonds, and pungent, soft blue cheese add perfection to every salad bite. You'll compare and contrast all the deliciousness until your plate is empty.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Romaine Heart
  • 1 Roma Tomato
  • Info
    1 oz. Smoked Almonds
  • 2 Boneless Skinless Chicken Breasts
  • 1 Avocado
  • ¼ fl. oz. Seasoned Rice Vinegar
  • Info
    1 oz. Blue Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    616
  • Carbohydrates
    29g
  • Fat
    34g
  • Protein
    54g
  • Sodium
    980mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepared the Ingredients

    Halve and peel onion. Slice halves into thin strips. Hold romaine head at root end and chop coarsely. Core tomato and cut into ½" dice. Coarsely chop smoked almonds. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes. Transfer chicken to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Transfer chicken to a medium mixing bowl and cover with plastic wrap. Cool at least 5 minutes. While chicken roasts, caramelize onions.

  • 3

    Caramelize the Onions

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add onions to hot pan and cook, stirring occasionally, until browned, 10-12 minutes. If pan becomes too dry, add water 1 Tbsp. at a time. Remove from burner and set aside.

  • 4

    Shred the Chicken

    Once chicken has cooled, shred into bite-sized pieces. Season with a pinch of salt and pepper.

  • 5

    Make the Dressing

    Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut avocado flesh into ½" dice. Place ¼ the avocado (reserve remaining for salad) into a large mixing bowl and mash until smooth. Mix in rice vinegar, 2 Tbsp. water, and a pinch of salt and pepper.

  • 6

    Plate the Dish

    Place romaine, chicken, caramelized onions, tomatoes, almonds, blue cheese, and remaining avocado in bowl with dressing and toss. Place a serving of salad on a plate or in a bowl.

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