Chicken, Avocado, and Mozzarella Chopped Salad

This easy chopped salad is a great way to incorporate fresh garden tomatoes and other seasonal produce into a colorful, healthy dinner.

Course dinner
Total Time 30 minutes
Servings 4
Author Rachel Singer


  • 1 lb boneless skinless chicken breast, butterflied
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 Tbsp olive oil
  • 8 oz fresh mozzarella balls in water, halved
  • One avocado, chopped
  • 2 Roma tomatoes, chopped
  • One yellow bell pepper, chopped
  • 1 cucumber, peeled and chopped
  • 2 Romaine lettuce hearts, chopped
  • Several green onions, chopped
  • Salad dressing of choice, to taste


  1. Butterfly chicken (cut lengthwise to make it thinner, but don't bother separating the two pieces), then season on both sides with sea salt and pepper. 

  2. Heat olive oil in a cast iron skillet over medium heat until shimmering, then add chicken and brown for 10 minutes a side or until completely cooked through. 

  3. Let chicken cool, then chop.

  4. While cooking and cooling chicken, chop your salad veggies and halve the mozzarella. (Keep the size of your chopped ingredients roughly the same, other than the green onion.)

  5.  Add lettuce to a large plate or bowl, top with chicken and veggies, and drizzle with your own favorite salad dressing to taste.

Recipe Notes

Chicken, Avocado, and Mozzarella Chopped Salad itself is naturally gluten free -- I served mine with skinny garlic toast, and you can keep the meal gluten free by using gluten free bread or choosing a different side.