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Lemon Chicken Chopped Salad
45m$13.73

Lemon Chicken Chopped Salad

A fresh chopped salad topped with quick pan-seared lemon chicken, romaine, cucumber, cherry tomatoes, feta, and chickpeas. It is light, bright, and well-suited for a quick lunch.

  • chicken
  • fresh
  • Gluten-Free
  • lemon
  • light lunch
  • meat
  • salad
Bundle it with similar meals
20 min prep25 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

boneless skinless chicken breasts · 1 Pound

Heritage Farm® Boneless Skinless Chicken Breasts

100%

In recipe$2.59
To buy$2.59
Details
Heritage Farm · 1 lb$2.59 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

romaine lettuce, chopped · 6 Cup

Romaine Lettuce

100%

In recipe$2.79
To buy$2.79
Details
1 ct$2.79 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

lemon · 1 Count

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned chickpeas, rinsed and drained · 1 Can

Kroger® Garbanzo Beans

Sale

99%

In recipe$0.87
To buy$0.88
Details
Kroger · 15.5 oz$1.00
Sale
$0.88 per packageBuy 1Package use: 99%Product matchEstimated at KROGER

cherry tomatoes, halved · 1.5 Cup

NatureSweet Glorys Cherry Tomatoes, 10 oz

79%

In recipe$3.15
To buy$3.99
Details
Nature Sweet · 10 oz$3.99 per packageBuy 1Package use: 79%Product matchEstimated at KROGER

cucumber, diced · 1 Cup

Cucumber

67%

In recipe$0.59
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

feta cheese, crumbled · 0.5 Cup

Private Selection® Traditional Feta Crumbles

44%

In recipe$2.19
To buy$4.99
Details
Private Selection · 6 oz$4.99 per packageBuy 1Package use: 44%Product matchEstimated at KROGER

olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.06
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

garlic powder · 1 Teaspoon

Kroger® Garlic Powder Shaker

2%

In recipe$0.08
To buy$3.99
Details
Kroger · 5.5 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

kosher salt · 0.75 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$13.73

· only what you use

$3.43

per serving · 4 servings

You pay at checkout$27.96
49% used in this recipe$14.23 unused

All ingredients selected

Checkout$34.14
Recipe portion$13.80

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • boneless skinless chicken breasts-1 lb
  • romaine lettuce-6 cups
  • cherry tomatoes-1 1/2 cups
  • cucumber-1 cup
  • canned chickpeas-1 can
  • feta cheese-1/2 cup
  • lemon-1 large
  • olive oil-3 tablespoons
  • garlic powder-1 teaspoon
  • kosher salt-3/4 teaspoon
  • black pepper-1/2 teaspoon
1
Prep the fresh ingredients
Cutting Board
Chef’s knife

Prepare salad vegetables and lemon using a clean board separate from raw chicken. Use a 12-inch skillet and salad bowl of at least 5 quarts. Chop romaine and cucumber, halve tomatoes and rinse chickpeas.

Keep the knife blade angled away from fingers while chopping and halving vegetables.

6 cups romaine lettuce
1 cup cucumber
1 1/2 cups cherry tomatoes
1 can chickpeas
1 Count lemon
2
Whisk the dressing
Whisk
Small bowl

Whisk lemon juice and zest with two-thirds of the oil, one-third of the salt and half the pepper until combined.

1 Count lemon
2 tablespoons olive oil
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
3
Cut and season the chicken
Cutting Board
Chef’s knife

Cut chicken into cutlets about 1/2 inch thick and season both sides evenly. Use all garlic powder and remaining salt and pepper; wash hands and clean raw-chicken board and knife.

Wash hands, knife, and cutting board thoroughly after handling raw chicken.

Cut chicken on a stable board and keep fingers clear of the knife blade.

1 pound chicken breast
1 teaspoon garlic powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
4
Cook the chicken
Large skillet
Tongs
Instant-read thermometer

Cook uncrowded cutlets until each reaches 165°F at its thickest part, about 3–4 minutes per side. Divide the remaining oil across batches and use medium-high heat, lowering it if the outside browns too quickly.

Use caution with hot oil to avoid splatter burns.

Cook chicken to an internal temperature of 165°F.

1 tablespoon olive oil
1 pound chicken breast
5
Rest and chop the chicken
Cutting Board
Chef’s knife

Rest cooked chicken on a clean board or plate for 5 minutes, then chop with clean utensils. Keep earlier batches covered while the rest cook.

Keep fingers tucked while chopping the cooked chicken.

1 pound chicken breast
6
Assemble the salad
Large salad bowl

Toss all salad ingredients with chicken and dressing and serve immediately for crisp lettuce. Share the complete salad evenly.

6 cups romaine lettuce
1 cup cucumber
1 1/2 cups cherry tomatoes
1 can chickpeas
1/2 cup feta cheese
1 pound chicken breast
7

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