Chicken Chopped Salad Recipe
Chicken Chopped Salad Recipe photo by Taste of Home
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Chicken Chopped Salad Recipe

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Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 2 cups chopped or torn mixed salad greens
  • 2 cups chopped cooked chicken
  • 1 cup chopped celery
  • 1 can (15-1/4 ounces) peaches, drained and chopped
  • 1 cup chopped sweet red or yellow pepper
  • 1/3 cup thawed limeade concentrate
  • 1/4 cup canola oil
  • 2 tablespoons white vinegar
  • 2 to 3 tablespoons minced fresh cilantro
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/2 cup dry roasted peanuts


  1. In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts. Yield: 6 servings.
Originally published as Chicken Chopped Salad in Quick Cooking July/August 2000, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dollargirl 55862
Reviewed Aug. 31, 2012

"I've sometimes substituted mango for peaches and added jicama for crunch."

dwasylk 32384
Reviewed Aug. 8, 2011

"I just made this salad for a girls weekend at the lake and everyone just loved it. The dressing was fantastic."

s_pants 78218
Reviewed Apr. 4, 2011

"I enjoyed this, but it seemed to be too much dressing. So I just added some more lettuce. Lots of good flavor!"

landreth1 30906
Reviewed Apr. 12, 2009

"We substituted strawberries for the peaches, and it was awesome!! Got rave reviews from everyone at a potluck."

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