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

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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Reviewed Aug. 31, 2012

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

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."

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!"

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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