7 Days Fun of Clean RecipesDownload
10Apr, 21
Clean Food Love
Jump to recipe

Chicken Chopped Salad with Jalapeno Dressing

Lots of Crunchy Veggies + Tasty Shredded Chicken + Spicy Homemade Dressing = Unbelievable Combination!🌱🍅🥒

While this Salad Dressing is practically drinkable (it’s just *that* good!), 😋Don’t drink it, but instead double up the recipe and use it for other salads and dip those vegetables!

A REALLY GOOD dressing recipe adds a lot of flavor to everything!

➡️ Here are a few of our FAVORITE CFC chicken recipes for you to use to make your shredded chicken for this salad:

Makes 4 servings



  • 6 cups romaine salad, chopped
  • 1 cup black beans, drained and rinsed
  • 2 cups shredded or chopped, cooked chicken breast
  • 1-pint cherry tomatoes, quartered
  • 1 large cucumber, diced
  • 1 yellow bell pepper, chopped
  • 1 small jalapeño, sliced

Jalapeno dressing:

  • 1 jalapeno, halved and seeded
  • 1/2 cup plain Greek yogurt
  • 2 Tbsps light olive oil
  • 1 cup fresh parsley leaves or cilantro leaves
  • 1 tsp sea salt
  • 2 Tbsps raw honey
  • 2 fresh limes, juiced + zest
  • 2 fresh garlic clove, minced


In a food processor or high-speed blender, add all of your dressing ingredients.

Pulse until the dressing is thoroughly combined and creamy.

Transfer it to a clean jar and refrigerate until ready to use. You can keep your jalapeño dressing for up to 4 days in the fridge. Just whisk it right before serving.

In a large salad bowl add your prepped veggies as shown. Top with beans and chicken.

Alternatively, you can arrange your salad ingredients equally onto 4 large plates.

Drizzle the salad with your jalapeño dressing and toss to combine.

Serve and enjoy!


Leave a Comment Below:

Print Friendly, PDF & Email

7 days of fun clean recipe book
Download button
Cartoon image of Rachel Maser
email privacy block

Success message!
Warning message!
Error message!